Thanksgiving about enjoying time off, catching up with family and maybe buying something for yourself —- or getting a head start on Christmas shopping —- on Black Friday. It’s also, let’s face it, a whole lot about gluttony. Pass the mashed potatoes and gravy, pass some turkey and whatever you do, don’t skimp out on dessert.
Pie making can be a daunting task but this recipe puts all of those complicated recipe myths to shame. With a simple list of ingredients and a crust you don’t even need to break out a rolling pin for, it’s an exceptionally simple treat that anyone can put together in no time.
The crust is buttery and flaky and the pumpkin filling, thanks to the ginger, nutmeg and cloves, is filled with warm fall flavors. If you’ve grown accustomed to those pies they sell at grocery stores in the frozen foods section or in plastic ready made containers, you’ve truly been missing out.
Take a moment to give thanks and enjoy a slice of pie before you hug your friends and family goodbye and venture out for those Black Friday deals. You won’t regret it.
Homemade Pumpkin Pie
1 9-inch unbaked pie crust (pre-made or no-roll pie crust)
1-15 oz can of pumpkin puree (not pumpkin pie filling)
¾ cup packed brown sugar
¼ teaspoon salt
¾ teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon ground cloves
2 eggs
1 egg yolk
½ cup evaporated milk
½ cup heavy cream
1. Set a rimmed baking sheet on the center rack in the oven. Preheat oven to 400 degrees F.
2. In a medium bowl, mix pumpkin, brown sugar, salt, cinnamon, ginger, nutmeg and cloves until well combined. Afterwards, add the eggs, evaporated milk and heavy cream. Mix everything until completely smooth.
3. Pour pie filling into an unbaked deep dish pie shell.
4. Bake the pie for 15 mins. then reduce the oven temperature to 350 degrees F.
5. Bake the pie for an additional 50 to 55 mins. until the center of the pie does not jiggle loosely.
6. Allow the pie to cool on the counter and then place it in the refrigerator to chill before serving. Slice it up and enjoy.
Apple pie
Not a fan of pumpkin pie? Try making this apple pie with a really beautiful lattice pie crust instead. It’s impressive to look at, tastes great and will undoubtedly impress your guests.
American Pie Dough for Lattice-Top Pie
3 cups unbleached all-purpose flour
1 teaspoon salt
2 tablespoons sugar
7 tablespoons all-vegetable shortening, chilled
10 tablespoons butter, chilled, cut into 1/4-inch pieces
10 tablespoons ice water
1. Pulse flour, salt and sugar in a food processor fitted with steel bald until combined. Add shortening and process until mixture has texture of coarse sand, about 10 seconds. (You can also use your hands, a pastry cutter or a fork.) Scatter butter pieces over flour mixture; cut butter into flour until mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1-second pulses. Turn mixture into medium bowl.
2. Sprinkle 8 tablespoons ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 2 tablespoons more ice water if it will not come together. Divide dough into two pieces, one slightly larger than the other. Flatten larger piece into a rough 5-inch square and smaller piece into a 4-inch disk.
For the pie:
1 1/2 pounds Granny Smith apples (about 3 medium)
2 pounds McIntosh apples (about 4 large)
1 tablespoon juice and 1 teaspoon zest from 1 lemon
3/4 cups plus 1 tablespoon sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 egg white, beaten lightly
1. Adjust oven rack to lowest position and heat rimmed baking sheet and oven to 500°F. Remove one piece of dough from refrigerator (if refrigerated longer than 1 hour, let stand at room temperature until malleable).
2. Roll dough on lightly floured work surface or between two large sheets of plastic wrap to 12-inch disk. Transfer dough to pie plate by rolling dough around rolling pin and unrolling over 9 1/2-inch pie plate or by folding dough in quarters, then placing dough point in center of pie plate and unfolding. Working around circumference of pie plate, ease dough into pan corners by gently lifting dough edges with one hand while pressing around pan bottom with other hand. Leave dough that overhangs lip of plate in place; refrigerate dough-lined pie plate.
3. Peel, core and cut apples in half, and in half again width-wise; cut quarters into 1/4-inch slices and toss with lemon juice and zest. In a medium bowl, mix 3/4 cup sugar, flour, salt and spices. Toss dry ingredients with apples. Turn fruit mixture, including juices, into chilled pie shell and mound slightly in center.
4. Roll out second piece of dough to 12-inch disk and place over filling. Trim top and bottom edges to 1/2-inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute edging or press with fork tines to seal. Cut four slits on dough top. If pie dough is very soft, place in freezer for 10 minutes. Brush egg white onto top of crust and sprinkle evenly with remaining 1 tablespoon sugar.
5. Place pie on baking sheet and lower oven temperature to 425°F. Bake until top crust is golden, about 25 minutes. Rotate pie and reduce oven temperature to 375°F; continue baking until juices bubble and crust is deep golden brown, 30-35 minutes longer.
6. Transfer pie to wire rack; cool to room temperature, at least 4 hours.
