Thanksgiving / Christmas Pie Recipes

Pastry Dough for Double-Crust Pie

This Thanksgiving recipe comes from
The Romney Family Table

Ingredients:
2 cups flour
1 tablespoon sugar
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) butter (or 6 tablespoons butter and 6 tablespoons Crisco)
1/2 cup ice water

Instructions:
Put flour, sugar, and salt in food processor fitted with steel blade. Add the butter and/or Crisco and pulse until you have pea-size bits. Add ice water just until the dough comes together. Be careful not to overprocess. Let dough rest in refrigerator for 30 minutes.

Divide dough in half and shape each portion into a round disk, handling as little as possible. On a lightly floured surface, roll out one disk with a rolling pin into a 12-inch circle. Ease dough into a 9-inch pie plate, pressing down gently so it lines the sides and bottom. Trim with a sharp knife or kitchen shears to within half an inch of edge of plate. Pinch to flute edges, if desired. Fill and bake as indicated on recipe, using second disk as top crust if required.

For prebaked pastry shells, line 2 pie plates with dough as directed above. Prick with fork several times. Place pie plates in refrigerator or freezer to chill dough for a flakier crust, if desired. Preheat oven to 350 degrees F. Bake shells 25 to 30 minutes. Check after 20 minutes; if edges are browning too quickly, shield with aluminum foil.


Old-Fashioned Pie Crust

This Thanksgiving recipe comes from
The Lion House Cookbook
Makes 4 (9-inch) pie crusts

Ingredients:
4 cups all-purpose flour
1 teaspoon salt
1 cup lard
1 egg, beaten
1 tablespoon vinegar
Water

Instructions:
Place flour and salt in a medium bowl and mix together. Add lard and cut in with a pastry blender until the mixture is the size of small peas (or rub the flour and lard together between the palms of your hands).

In a 1-cup measuring cup, beat egg with a fork. Add vinegar to the egg and add water to make 1 cup. Stir slightly and pour over first mixture. With a fork stir together until all dry ingredients are stirred in.

If the recipe calls for a baked pie shell, bake at 375 degrees F. for 15 to 18 minutes.


Graham Cracker Pie Crust

This Thanksgiving recipe comes from
The Lion House Cookbook
Makes one 9-inch crust

Ingredients:
16 graham cracker squares
3 tablespoons sugar
⅓ cup butter or margarine, melted

Instructions:
Place graham crackers in a plastic bag (8 at a time). Seal bag and roll with rolling pin to make fine crumbs. Pour into a medium bowl and repeat the process with remaining crackers. Add sugar and stir with a fork. Pour the melted butter on top of the crumb mixture. Stir until crumbs are moist. Pour mixture into a 9-inch pie pan and gently press crumbs into the bottom and sides of pan. This crust may be used either chilled or baked. If the recipe calls for a baked pie shell, bake at 375 degrees F. for 12 minutes.


Banana Cream Pie

This Thanksgiving recipe comes from
Savoring the Seasons with Our Best Bites
Serves 12–16

Tip: Chilling this pie is really important for the flavor and texture.

Ingredients:
1 (3.4-ounce) box of instant chocolate or vanilla pudding mix
1 cup cold water
1 (14-ounce) can sweetened condensed milk
1 pint heavy whipping cream
2 (6-ounce) purchased cookie crusts. You can use anything—graham crackers, Nilla Wafers, shortbread, even Oreo.
2 large or 4 small bananas (approximately)
1⁄3 cup powdered sugar

Instructions:
1. In a medium bowl, combine pudding mix, cold water, and sweetened condensed milk. Mix well and place in the refrigerator to chill for a few minutes.

2. In another bowl, whip 1 cup of cream until soft peaks form. Fold into the pudding mixture and then return the mixture to the refrigerator.

3. Slice the bananas and layer them on the bottom of the crusts. Be sure to save the plastic domes that come with the pie crusts—you’ll need them later! Set aside.

4. Now divide the pudding mixture between the two pie crusts.

5. In a medium bowl, whip the remaining whipping cream with 1⁄3 cup of powdered sugar until soft peaks form and then spread it on top of the two pies. Place the clear plastic shells back on the pies and refrigerate for several hours.

Thanksgiving Recipes: Banana Cream Pie

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Apple Crumb Pie 

This Thanksgiving recipe comes from
The Romney Family Table
Ingredients:
1 unbaked 9-inch pastry shell
3/4 cup sugar
2 tablespoons flour
Pinch salt
1 egg, beaten
1/2 teaspoon vanilla extract
1 cup sour cream
2 cups tart apples, such as Granny Smith, peeled and chopped

Streusel Topping

1/3 cup flour
1/3 cup packed brown sugar
2 tablespoons cold butter

Instructions:
Preheat oven to 375 degrees F.

In a large bowl, combine the sugar, flour, and salt. Add egg, vanilla, and sour cream, and stir until smooth. Add apples; mix well. Pour into unbaked pastry shell. Bake at 375 degrees F. 15 minutes. Reduce heat to 325 degrees F. and bake 30 minutes more.

Meanwhile, prepare Streusel Topping: Combine flour and brown sugar in a small bowl. Cut in butter until crumbly.

Remove pie from oven and sprinkle streusel mix over the top; return to oven and bake about 20 minutes longer, until filling is bubbly and topping is browned. Cool on a wire rack. Serve warm or chilled.


Fresh Blueberry Pie

This Thanksgiving recipe comes from
The Romney Family Table

Ingredients:
1 8-inch pastry shell, baked and cooled
2 pints fresh blueberries
1 tablespoon flour
1 tablespoon butter
1 tablespoon lemon juice
1/2 cup sugar
Whipped cream (for serving)

Instructions:
Wash blueberries and pat dry. Pour one pint of the blueberries into the baked pastry shell.

In a large saucepan, stir together flour, butter, lemon juice, and sugar until well combined. Stir in the second pint of blueberries. Bring just to a boil over medium heat, until berries are beginning to burst. Pour cooked mixture over the fresh berries in the pastry shell. Chill. Serve with freshly whipped cream.

Thanksgiving Recipes: Fresh Blueberry Pie

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Southern Pecan Pie

This Thanksgiving recipe comes from
The Lion House Cookbook
Ingredients:
1 (9-inch) unbaked pastry shell
1 cup dark corn syrup
1/2 cup sugar
3 eggs, well beaten
2 tablespoons butter, melted
1 teaspoon vanilla
1/4 teaspoon salt
1 cup chopped pecans

Instructions:
Preheat oven to 350 degrees F. Combine corn syrup, sugar, eggs, butter, vanilla, and salt, stirring until well blended. Stir in pecans and pour mixture into unbaked pastry shell. Bake 45 minutes.


Pumpkin Cream Cheese Pie

This Thanksgiving recipe comes from
The Lion House Cookbook
Ingredients:
1 unbaked (9-inch) pie shell (see page 216)
1 (8-ounce) package cream cheese, softened
¾ cup granulated sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon nutmeg, plus more for garnish
½ teaspoon ground cloves
½ teaspoon ground ginger
2 eggs
1 (15-ounce) can pumpkin
1 teaspoon vanilla
½ cup pecan halves, for garnish
Whipped cream, for garnish

Instructions:
Preheat oven to 350 degrees F. In a large bowl, beat cream cheese, sugar, salt, and spices until fluffy. Add eggs, one at a time, beating well after each. Beat in pumpkin and vanilla. Pour into pie shell. Bake 55 minutes, or until knife inserted near center comes out clean. During last 15 minutes of baking, place pecan halves around edges for garnish.

Cool on a wire rack and then chill in the refrigerator for 3 to 4 hours. Serve with a dollop of whipped cream and a sprinkle of ground nutmeg.

Thanksgiving Recipes: Pumpkin Cream Cheese Pie

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Pumpkin Pie

This Thanksgiving recipe comes from
The Lion House Cookbook
Makes 1 pie

Ingredients:
1 unbaked (9-inch) pie shell
1½ cups canned pumpkin
½ teaspoon ground cinnamon
½ teaspoon nutmeg
¼ teaspoon ground ginger
¼ teaspoon allspice
½ cup granulated sugar
⅓ cup packed brown sugar
1 teaspoon salt
1½ tablespoons cornstarch
2 eggs
1 cup evaporated milk
1 cup water
Whipped cream, for garnish

Instructions:
Preheat oven to 375 degrees F. Place pumpkin in a large mixing bowl. In a separate bowl, mix cinnamon, nutmeg, ginger, allspice, granulated sugar, brown sugar, salt, and cornstarch. Add to pumpkin and mix until blended. Add eggs and evaporated milk and mix until blended. Add water and mix well. Pour into unbaked pie shell and bake 50 to 60 minutes, or until knife inserted near center comes out clean.

Cool on a wire rack. Top with whipped cream before serving.


Caramel Chocolate Pecan Pie

This Thanksgiving recipe comes from
The Lion House Cookbook
Makes 1 pie

Ingredients:
1 unbaked (9-inch) pie shell (see page 216)
1 cup pecan pieces
1 cup semisweet chocolate chips
½ cup caramel ice cream topping
1 (8-ounce) package cream cheese
1 cup dairy sour cream
½ cup sugar
1 teaspoon vanilla
3 eggs
Cocoa powder, for garnish

Instructions:

Preheat oven to 350 degrees F. In the unbaked pie shell, sprinkle the pecan pieces and chocolate chips. Drizzle the caramel topping over the top; set aside while you make the filling.


Caramel Apple Pie

This Thanksgiving recipe comes from
The Lion House Cookbook
Ingredients:
Pastry for (9-inch) double-crust pie
¾ cup granulated sugar, plus additional for dusting top crust
½ cup all-purpose flour
1 teaspoon ground cinnamon, plus additional for dusting top crust
½ teaspoon kosher salt
½ teaspoon nutmeg
8 apples, peeled, cored, and sliced
1 tablespoon vanilla
2 tablespoons unsalted butter
2 tablespoons cream

Caramel Sauce

¼ cup butter
1½ cups brown sugar
½ cup heavy cream
2 tablespoons corn syrup
1 teaspoon vanilla

Instructions:
For filling: In a large bowl, mix together sugar, flour, cinnamon, kosher salt, and nutmeg. Toss in apples and stir in vanilla. Set aside. Stir the apple mixture every 15 to 20 minutes while making the crust.

Once pastry dough is prepared, roll out pastry for bottom crust 3 inches larger than the pie pan. Ease pastry into pan and cut away so only ½ inch is overlapping the edge of the pie pan. Pour apple filling into prepared crust. Dot the butter over the apples. Brush cream around edges of pie crust.
Roll out pastry for top crust, fold in half, and cut three ½-inch slits through both layers of crust. Unfold crust and place over the apples. Trim away extra crust, leaving 1 inch overlapping. Crimp edges of pie. Brush cream over top and sprinkle sugar and cinnamon over top.

Cover the edges of the pie with foil. Bake at 375 degrees F. for 1 hour and 20 minutes, removing the foil from edges after 30 minutes and covering the whole pie with foil for the last 20 minutes. Pie should be light brown. Cool on a rack for 1 hour. While pie is baking, make the caramel sauce.
For caramel sauce: In a heavy 2-quart saucepan, melt butter on high heat. Add brown sugar, heavy cream, and corn syrup. Bring to a boil, stirring frequently. Reduce heat to medium, until sauce thickens slightly, about 5 to 7 minutes. Remove from heat and add vanilla. Allow to cool in pan for 15 minutes. Drizzle over warm pie.

Thanksgiving Recipes: Caramel Apple Pie

 


Rhubarb Pie

This Thanksgiving recipe comes from
The Lion House Cookbook
Makes 1 pie

Ingredients:
Pastry for (9-inch) unbaked double-crust pie
4 cups chopped rhubarb, frozen*
1¾ cups sugar
¼ cup flour
2 tablespoons cornstarch
¼ teaspoon salt
1 egg
1 drop red food coloring

Instructions:
Preheat oven to 350 degrees F. Place rhubarb in medium mixing bowl; let thaw 10 to 15 minutes. Drain liquid. In separate bowl, combine sugar, flour, cornstarch, and salt. Beat egg; blend with flour mixture. Add rhubarb and red food coloring; mix well.

Pour into unbaked pie shell. Roll out top crust; cut slits and place over filling. Seal; flute edges. Brush top with milk; sprinkle with sugar, if desired. Bake 45 minutes or until browned.


Apple Pie 

This Thanksgiving recipe comes from
The Lion House Cookbook
Makes 1 pie

Ingredients:
Pastry for (9-inch) double-crust pie
¾ to 1 cup granulated sugar
2 tablespoons all-purpose flour
½ to 1 teaspoon ground cinnamon
¼ to ½ teaspoon nutmeg
⅛ teaspoon salt
5 to 6 golden delicious apples, peeled, cored, and sliced
2 tablespoons butter or margarine

Instructions:
Preheat oven to 375 degrees F. Roll out pastry for bottom crust and line bottom and sides of pie pan. Roll out top crust, fold in half, and cut three ½-inch slits through both layers of crust, then set aside. In a large bowl, combine dry ingredients and stir. Place sliced apples on top of dry ingredients and stir. Pour apple mixture into bottom of crust. Dot with small pieces of butter.

Moisten edge of pie crust with water. Place top crust on pie and seal. Brush with milk, sprinkle with sugar, and bake 45 to 50 minutes or until apples test tender when a sharp knife is inserted into vent hole in top crust.


Chocolate Angel Pie

This Thanksgiving recipe comes from
The Lion House Cookbook
Makes 1 pie

Ingredients:
Meringue Shell
2 egg whites, room temperature
⅛ teaspoon salt
⅛ teaspoon cream of tartar
½ cup sugar
½ cup finely chopped nuts
½ teaspoon vanilla

Filling

1½ cups heavy cream
1 teaspoon vanilla
1 (8-ounce) milk chocolate bar with almonds

Instructions:
For meringue shell: Preheat oven to 300 degrees F. In a medium bowl, beat egg whites, salt, and cream of tartar until frothy. Gradually add sugar, beating until stiff peaks form. Fold in nuts and vanilla. Spread into a greased 9-inch pie pan, building up on sides of pan. Bake 50 minutes. Cool completely.

For filling: Whip cream with vanilla; set aside. Break up three-fourths of the chocolate bar into pieces and melt in top of a double boiler or microwave in a glass bowl. When chocolate is just lukewarm, fold into whipped cream and vanilla. Pile chocolate filling into cooled meringue shell. Grate remaining chocolate to garnish pie. Chill in refrigerator for 2 hours before serving.

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