Sunday, December 12, 2010

Thanksgiving Pies

Thanksgiving was at my house this year. It was fun to get all the nice dinnerware arranged for a nice family meal. I was in charge of the pies this year. I chose to go with classic pumpkin and apple pies. Oh boy, were they good. They were perfect topped off with a nice dollop of whipped cream.
When I make pumpkin pie, I stick with Libby's Famous Pumpkin Pie recipe (it can usually be found on a can of Libby pumpkin).
3/4 cup sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 15oz can pumpkin
1 12oz can evaporated milk
1 unbaked 9-inch deep dish pie shell
Mix sugar, salt cinnamon, ginger and cloves. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie sheet. Bake at 425 degrees for 15 minutes. Turn oven down to 350 degrees and bake for 40-45 minutes. Knife inserted near center of the pie should come out clean.
Do not freeze.
1 3/4 tsp pumpkin pie spice may be substituted.
I have never made a pie crust before, let alone a pie with 2 crusts. So, making the apple pie was an adventure. Since I had never made one before I went to my "Better Homes and Gardens Cook Book" to find my way. Between the crust recipe and the pie recipe I would be here half the night typeing, so I recommend visiting if you are interested in this recipe. They pie looked pretty but I've definitely tasted apple pies that are better. Oh well, there's always next year.
Bake on!

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