Wednesday, November 25, 2009

Pie in the Oven

Thanksgiving separates the Adventuresome from the Traditionalists.


Both delicious I'm sure. But we fall in the ""Traditionalists" category. Our family doesn't vary too far from the recipes that our Mothers made, or their Mothers, or their Mothers. We are stuck, wanting to try these recipes but unable to do so on such an important holiday as Thanksgiving. Our children are now making memories with tradition for their children.

They don't want to take any chances on messing thing up by preparing a

Pumpkin Custard Pie
1 1/2 cups canned pumpkin
3/4 cups light brown sugar
1/4 cup white sugar
1/2 teaspoon salt
1/2 teaspoon nutmeg (freshly grated is best)
1 teaspoon cinnamon
2 eggs, slightly beaten
1 1/2 cups evaporated milk (not sweetened condensed)
1/2 cup whole milk
1 uncooked pie shell, homemade or bought

Preheat oven to 425 degrees. In a mixing bowl, combine the pumpkin, sugar, salt, and spices. Add the eggs and the two milks and mix thoroughly.

Put the pie shell in the oven for about 5 minutes to set the bottom. Remove it and pour in the filling; just fill about 3/4 full. Bake for 10 minutes more at 425, then reduce heat to 350 and continue baking until a knife inserted in center comes out clean, about 30 minutes—but it can take longer. If the edge of the crust browns too fast, make a little collar of aluminum foil and place around it. Serve with whipped cream and a sprinkle of nutmeg or cinnamon.

Pecan Pie
1 uncooked deep dish 9-inch pie shell
1 1/2 cups pecans, pieces or whole
1/4 cup melted butter
4 eggs
1 cup granulated sugar
pinch of salt
1 tablespoon flour
1 teaspoon vanilla
8 ounces light corn syrup

Preheat oven to 350 degrees. Be sure there are no holes in the bottom or sides of the pie shell and put the pecans in it. Beat melted butter, eggs, sugar, salt, and flour until well blended. Add vanilla and corn syrup. Beat until this is well mixed. Pour the batter evenly over the pecans.

Put pie in the preheated oven, reduce temperature to 300 degrees and bake for approximately one hour. About half-way through the baking time, rotate pie.

The pie is done when the entire top of the pie is puffed. The edges will begin to puff first and there will be a sunken area in the middle. When the center is totally puffed up, the pie is ready. It will fall when cool. Cook slowly and don’t overcook.

7 comments:

  1. Ooh, my family, too. Can't bear it when I veer off the norms in the pie category! I'll be making apple and pumpkin, even though this is a family-lite year. There's always left-overs, right? Have a great Thanksgiving, Joycee.

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  2. Oh no, two more pies I am going to have to try. Sounds delish.

    Happy Thanksgiving!

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  3. Your pies look SO good! Thats what I am doing this morning..2 apple pies in the oven right now..the house smells so good! Have a great Thanksgiving my friend! :D

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  4. Happy THanksgiving to you and your family. I made pies yesterday and I love them. I am going to try the apple cranberry next year. It sounds really good. Tammy

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  5. This pie looks fabulous! I hope you have a great Thanksgiving Day!

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  6. Your pies sound delicious and your chocolate walnut tart is simply beautiful. Have a wonderful holiday, Joyce. Blessings...Mary

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  7. Oh my, this is super delicious! Am I invited for this? hehe...

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