More Thanksgiving Pies

I typically make too many pies for Thanksgiving - if I had to give a ratio, it would probably be 10 pies for every person. Okay, maybe that's an exaggeration, but I truly do make too many pies. But who can blame me when there are so many different kinds, and it's hard to choose only one or two, especially when everyone's favorite is different! So, here are recipes for the pies that are typically seen at my house on Thanksgiving.


Apple Pie

4 to 5 cups of tart apples, peeled, cored, and sliced
1/4 to 1/2 cup water
3/4 to 1 cup sugar
1 to 2 Tb. flour
1/2 to 1 tsp. cinnamon
1/8 tsp. salt
1 Tb. lemon juice
2 Tb. butter

Steam or simmer apples gently in water until they wilt. Remove apples from the liquid and set aside. Combine sugar and other dry ingredients. Mix well, then spread half of the mixture over the pastry-lined pan (this helps keep the crust from getting soggy). Put apples into the crust. Drizzle 1/4 cup of the cooking liquid and the lemon juice over the apples. Sprinkle remaining sugar mixture on top and dot with butter. Place top crust over the pie. Brush crust with milk and sprinkle with sugar if desired. Bake at 425° for 30 to 40 minutes, or until nicely browned.

NOTE: Choose an apple variety that is known for being tart and juicy. Some judgement is needed as to the amounts of sugar and thickening based on your selection of apples. I try to use a combination of apple varieties, such as Jonathan and Granny Smith apples.


Crazy Crust Apple Pie

1 cup flour
1/2 tsp. salt
1 tsp. baking powder
1 Tb. sugar
1 egg
2/3 cup shortening
3/4 cup water
1 can apple pie filling
1 Tb. lemon juice
1/2 tsp. apple pie spice or cinnamon

Combine flour, baking powder, salt, sugar, egg, shortening and water. Blend well. Pour batter into 9" pie pan. Combine pie filling, lemon juice and spice. Pour into center of batter. DO NOT STIR. Bake at 425° for 45-50 minutes.


Buttermilk Pie
This is a raisin custard pie that is very delicious and easy to make.

1/2 cup butter
1½ cups sugar
3 eggs
3 Tb. flour
1 cup raisins
1 cup buttermilk
1 tsp. vajnilla
1/2 tsp. salt
juice of 1 lemon
1 tsp. nutmeg

Cream together butter and suggard. Add eggs and beat until fluffy, then add remaining ingredients. Pour into unbaked pie shell (mixture will look curdled - this is normal). Sprinkle with nutmeg. Bake at 350° until custard is set (45 minutes to 1 hour).


We always have at least 3 different varieties of cream pies for Thanksgiving. With the following recipes, you can either use a graham cracker crust, or a pre-baked pie shell. I've also experimented with cookie crusts (oreos, vanilla wafers, etc.).

Almond Pastry Shell

1/4 cup butter
1/4 tsp. salt
2 Tb. sugar
1 egg yolk
3/4 cup sifted flour
1/4 cup finely chopped almonds

Cream buter, salt and sugar until light and fluffy. Add egg yolk and beat thoroughly. Stir in flour and almonds to make a firm dough. Press dough into a 9" pie plate. Chill for 30 minutes, then bake at 400° for 15 minutes or until golden brown. WATCH CAREFULLY, as this will burn easily. This is a great crust for a cream pie!


Cream Pie (the basic recipe)

5 Tb. cornstarch
1 cup sugar
1/4 tsp. salt
2½ cups milk (whole milk works best, but 2% is also fine)
1/4 cup half-and-half or light whipping cream
3 egg yolks, slightly beaten
2 Tb. butter or margarine
1 tsp. vanilla
1 cup heavy whipping cream

Mix cornstarch, sugar, and salt in a 3-quart saucepan. Add milk and half-and-half and cook over medium heat until smooth and thick, stirring constantly. Pour small amount of hot mixture in egg yolks; blend thoroughly, then pour back into the pan. Cook another 2 or 3 minutes. Remove from heat and add butter and vanilla.

Coconut Cream Pie: Substitute canned coconut milk/cream in place of the milk. When filling is cooked, stir in 1/2 cup of coconut (fresh coconut is the best with this! not too sweet, either).

Banana Cream Pie: Add 1/2 tsp. banana extract, then add 3 sliced bananas and mix them into the filling.

Chocolate Cream Pie: Descreage sugar in the mix to 3/4 cup, and add 1/2 cup chocolate syrup when the milk is added. OR use the full cup of sugar and add 1/2 cup melted semi-sweet chocolate chips after the mixture has cooked.

Whatever variation you choose, chill the pie at least 4 hours, covered with plastic wrap or waxed paper to prevent the formation of film on the top of the pie. Serve with whipped cream.


Turtle Pie

1 cup pecans
1 cup sweetened condensed milk (Eagle brand - NOT evaporated milk)
1 cup brown sugar
1 cup butter
1/4 cup corn syrup
1 recipe of Basic Cream Pie (see above), making the chocolate version with chocolate chips)

*Place pecans on the bottom on the pie shell.
*In a heavy sacepan bring to a boil over medium heat the condensed milk, brown sugar, buter, and corn syrup, stirring continuously. Boil for about 5 minutes (soft ball stage). Remove from heat. Pour half of carmel over pecans. Cool in the refrigerator while you make the chocolate cream pie. Pour the cream pie filling over cooled carmel. Chill for 3 to 4 hours. Serve with a scoop of ice cream on top, drizzled with carmel.


Now you know the hard way to make cream pies. Here is my shortcut recipe:

1 box instant pudding - your choice of flavors
milk
1 8-oz. carton of Cool Whip, thawed

Mix the pudding using only half of the amount of milk. When it is lump-free, fold in the thawed Cool Whip. If making banana cream pie, fold in some sliced bananas. If making coconut cream pie, fold in 1/2 cup coconut. If making chocolate cream pie, you don't really need to do anything, but if you want to add a chopped Hershey bar, the results will be delicious!


Spicy Pumpkin Pie - recipe makes 2 pies

3½ cups mashed pumpkin*
6 eggs, slightly beaten
2 cups light brown sugar
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. ginger
3 cups evaporated milk or heavy cream
1 tsp. salt

Combine all ingredients and blend well. Pour into unbaked shells. Bake in a 450° oven for 10 minutes, then turn the heat down to 350° and continue baking for 40-45 minutes. Pies are done when a knife inserted in the center comes out clean.

*banana squash or yams also work. Bake your pumpkin/squash/yams until tender. Remove any skins or seeds, then mash with a potatoe masher. Or you can use canned pumpkin (not the premade pie mix). My painted (not carved) Halloween pumpkins are often made into pie, or at least baked and bottled for later use in a pie. The smaller pumpkins that are sold in the stores usually are sweeter.


Cherry Cheese Pie

1 graham cracker crust
1 8-oz. cream cheese, softened
1 14-oz. can sweetened condensed milk (Eagle Brand - NOT evaporated milk)
1/3 cup Realemon juice
1 tsp. vanilla extract
1 can cherry pie filling

In a medium bowl, beat cheese until it is light and fluffy. Add sweetened condensed milk; blend thoroughly. Stir in lemon juice and vanilla. Pour into crust. Chill for 3 hours or until firm. Top with pie filling before serving.


Pecan Pie

1 cup corn syrup (can use either dark or light)
3 eggs
1/2 cup white sugar
1/2 cup brown sugar
2 Tb. butter, melted
1 tsp. vanilla extract
1½ cups (6 oz. package) pecans (You might want pecan halves; I think pecan pieces work just fine)
1 unbaked pie shell

In a medium sized bowl, whip together corn syrup, eggs, sugars, butter, and vanilla. Stir in pecans, then pour into the pie shell. Bake at 350° for 1 hr. 10 minutes. Cool for 2 hours before serving.