My Thanksgiving Contribution

For the second year in a row, two of our friends are hosting a potluck-style Thanksgiving celebration for we grad students in our program who are staying in town for break. Last year, I brought four pies as my contribution. And because I am full of surprises and excitement, I decided to do a repeat performance this year. My first step was to whip up two double pie crusts–enough for four single crust pies. As always, I used the all-butter pie crust found on Smitten Kitchen. The recipe is great, easy to throw together, and I’ve had fantastic results with it in the past. But lately, my crusts have been turning out not great. There is definitely some user-error occurring. Probably not the kind of thing that other people necessarily notice, but enough to hurt my soul. All of my pies are still uncut, but I’m interested to see how the crusts turn out this time. I think one of my winter break projects may be figuring out what’s been going wrong and trying to perfect my crust-making skills.

Anyway, first up was a crumb-topped apple pie.

apple pie

Then a pecan pie, which I made for the first time last Thanksgiving and for the second time yesterday.

pecan pie

And because pumpkin pie is traditional, I figure that I need to make at least two for a group of around 12-15 people. So I’ve got your standard, no-fuss pumpkin pie from the back of the Libby’s can . . .

pumpkin pie

. . . and for a little variety, a candied pecan-topped pumpkin pie.

candied pecan pumpkin pie

It looks a little homely, but this was a big hit last year and Aidan has already decided that this will be his one piece of Thanksgiving pie. Now all that’s left to do is (literally) whip up some whipped cream. I’m looking forward to some good food, definitely looking forward to some good beer (to take the edge off my end-of-the-semester anxieties), and already scheming ways to get out of the touch football game I hear is planned for this afternoon. Happy Thanksgiving!

Apple Crumb Pie (adapted from the Better Homes and Gardens 75th Anniversary Ed. Cookbook)

  • Single pie crust
  • 6-7 cups of apples, peeled and sliced (I used about 6 Ginger Gold apples)
  • 3/4 cup sugar
  • 3 tbsp flour
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/2 c flour
  • 1/2 c brown sugar
  • 3 tbsp butter
  1. Line pie plate with single pie crust and crimp edges.
  2. Toss sliced apples together with sugar, 3 tbsp flour, cinnamon and nutmeg until coated. Spread apple mixture evenly in pie shell.
  3. Mix 1/2 cup flour and brown sugar together. Use a pastry blender to cut in butter until the mixture looks like coarse crumbs. Sprinkle brown sugar mixture on top of the apples.
  4. Cover edges of the pie with tin foil. Bake in a 375 degree oven for 40 minutes. Remove foil and bake 20 minutes more until bubbly.

Pecan Pie (adapted from the Better Homes and Gardens 75th Anniversary Ed. Cookbook)

  • 1 single pie crust
  • 3 beaten eggs
  • 1 c corn syrup
  • 2/3 c sugar
  • 1/3 butter, melted
  • 1 tsp vanilla
  • 1 1/2 c shelled pecans
  1. Line pie plate with single pie crust and crimp edges.
  2. Stir together eggs, corn syrup, sugar, butter, and vanilla until well-combined. Stir in pecans. Spread pecan mixture into pie shell.
  3. Cover edges of the pie with tin foil. Bake in a 350 degree oven for 25 minutes. Remove foil and then bake for 20-25 minutes longer until a knife inserted into the center comes out clean.

Pumpkin Pie (an unintentional mash up of the Libby’s pumpkin pie recipe and the pumpkin pie recipe in the Better Homes and Gardens Cookbook)

  • 1 single pie crust
  • 1 15 oz can of pumpkin
  • 2 eggs
  • 3/4 cup sugar
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1 12 oz can of evaporated milk
  1. Line pie plate with single crust and crimp edges.
  2. Whisk together pumpkin and eggs until well-combined. Stir in sugar, cinnamon, ginger, and cloves. Slowly add evaporated milk to pumpkin mixture. Pour pumpkin mixture into pie shell.
  3. Cover edges of pie with tin foil. Bake in a 375 degree oven for 25 minutes. Remove foil and bake for 25 minutes more until a knife inserted in the center comes out clean.

Candied Pecan Pumpkin Pie (adapted from the Better Homes and Gardens 75th Anniversary Ed. Cookbook)

  • 1 single pie crust.
  • 2 beaten eggs
  • 1 15 oz can of pumpkin
  • 1/4 c milk
  • 3/4 cup sugar
  • 1 tbsp flour
  • 1/2 tsp vanilla
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/2 c brown sugar
  • 1/2 c chopped pecans
  • 2 tbsp melted butter
  1. Line pie plate with single pie crust and crimp edges.
  2. Stir together eggs, pumpkin, and milk until well-combined. Stir in sugar, flour, vanilla, salt, cinnamon, nutmeg, and allspice. Pour pumpkin mixture into pie shell.
  3. Cover edges of pie with tin foil. Bake in a 375 degree oven for 25 minutes. Remove foil. Stir together brown sugar, pecans, and butter. Sprinkle mixture over top of pie. Bake for 20-25 minutes more until a knife inserted in the center comes out clean.
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3 thoughts on “My Thanksgiving Contribution

  1. Pingback: Spicy Pumpkin Pie | Sweet Alchemy

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