Three Thanksgiving Pies
Sheila's Pecan Pie
- 3 eggs
- 1 cup light corn syrup
- 1/2 cup firmly packed light brown sugar
- 1 tablespoon melted butter
- 1/8 teaspoon salt
- 1 cup pecan halves
- 1/2 teaspoon vanilla
- 9 inches pie crusts, shell
Directions
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In mixing bowl, slightly beat eggs. Stir in corn syrup, brown sugar, butter, and salt. Add pecan halves and vanilla to mixture. Pour into prepared pie shell.
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Bake on a preheated cookie sheet at 375 degrees until center is sent when gently shaken, about 30-35 minutes. Cool.
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Spiced Streusel Sour Cream Apple Pie
Streusel Topping
- 2/3 cup walnuts
- 1/2 cup packed liht brown sugar
- 1/4 cup yellow cornmeal
- 1/4 cup all-purpose flour
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 5 tablespoons unsalted butter, chilled, cut into small pieces
Filling
- 2 1/4 lbs granny smith apples, peeled, quartered, cored, cut into 1/2-inch-thick wedges (about 6 medium)
- 1/2 cup sour cream
- 1/4 cup sugar
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 prepared pie crust
Directions
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For streusel topping: Combine nuts, brown sugar, cornmeal, flour, cinnamon, and nutmeg in food processor and pulse on/off until nuts are finely chopped. Add butter and process until small moist clumps form. (Can be prepared 1 day ahead. Cover and refrigerate.).
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For filling: Position rack in center of oven and preheat to 375 degrees. Toss apples with sour cream in large bowl to coat. Mix sugar, flour, cinnamon, nutmeg, and cloves in a small bowl. Sprinkle mixture over apples and toss to coat.
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Transfer filling to prepared crust. Sprinkle streusel topping over apples, covering completely. Bake pie until apples are tender and streusel is golden, tenting pie if streusel browns too quickly, about 1 hour. Transfer pie to rack and cool slightly.
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Serve pie slightly warm or at room temperature (and definitely with some vanilla ice cream!).
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Pumpkin Dutch Apple Pie
Ingredients
APPLE LAYER
- 1 unbaked 9-inch deep dish pie pastry (4-cup volume)
- 2 cups peeled peeled cored thinly sliced apples
- 1/4 cup granulated sugar
- 2 teaspoons all-purpose flour
- 1 teaspoon lemon juice
- 1/4 teaspoon ground cinnamon
PUMPKIN LAYER
- 1 1/2 cups pure pumpkin puree
- 1 cup evaporated milk
- 1/2 cup granulated sugar
- 2 large eggs, lightly beaten
- 2 tablespoons butter or margarine, melted
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
CRUMBLE TOPPING
- 1/2 cup all-purpose flour
- 1/3 cup chopped walnuts
- 5 tablespoons granulated sugar
- 3 tablespoons butter
Directions
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FOR APPLE LAYER: Combine apples, sugar, flour, lemon juice and cinnamon in medium bowl; pour into pie shell.
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FOR PUMPKIN LAYER: Combine pumpkin, evaporated milk, sugar, eggs, butter, cinnamon, salt and nutmeg in medium bowl; pour over apple mixture.
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Bake @ 375 f. for 30 minutes. Remove from oven; sprinkle with Crumble Topping. Return to oven; bake for 20 minutes or until custard is set. Cool completely on wire rack.
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FOR CRUMB TOPPING: Combine flour, nuts and sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixtures resembles coarse crumbs.
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