Not too long after the turkey’s been carved and everyone’s bellies are full of sweet potatoes, stuffing and green bean casserole, we somehow find room for what many of us consider to be the tastiest part of T-Day: PIE.
Read on for three pie recipes to consider for Thanksgiving… and the day after!
Gwynn Galvin‘s Cheesecake Pumpkin Pie
“A creamy vanilla cheesecake layer surrounded by a flaky pie crust and smothered with a spiced pumpkin pie layer.”
Half of 1 pkg. (11 oz.) pie crust mix
2 pkgs. (8 oz. each) cream cheese, at room temperature
1/2 cup sugar
2 tsp. vanilla extract
Pumpkin Pie layer:
1 can (16 oz.) 100% pure pumpkin puree
1/2 cup sugar
2 tsp. pumpkin pie spice
1/4 tsp. salt
Whipped topping and sugar pumpkins for garnish
1. Preheat oven to 375°F. Place a baking sheet on middle rack in oven.
2. Prepare pie crust mix according to package directions to make one pie crust. On lightly floured surface, roll dough into 11-inch circle. Fit into 9-inch pie dish. Flute edges and refrigerate.
3. Cheesecake layer: With mixer on medium-high beat cream cheese, 1 egg, 1/2 cup sugar and vanilla until light and fluffy, 3-4 minutes, scraping sides of bowl occasionally. Spread evenly over bottom of prepared pie crust. Place pie dish directly on heated baking sheet in oven, this helps bottom of crust to bake. Bake 20 minutes until layer is just set.
4. Pumpkin Pie layer: With mixer on medium beat pumpkin puree, 2 eggs, 1/2 cup sugar, pumpkin pie spice and salt until blended and smooth, 2-3 minutes. Carefully spread over cheesecake layer. Return to the oven, directly on the heated baking sheet and bake additional 40 minutes until puffed and crust is golden.
5. Cool on wire rack. Refrigerate 4 hours-overnight.
6. Garnish with whipped topping and sugar pumpkins.
Makes 12 servings.
Veronique Deblois‘ Maple Burboun Pecan Pie
All-purpose flour, for dusting
Store-bought or homemade pie crust
1 cup granulated sugar
4 Tbsp. unsalted butter, melted
4 large eggs
1 cup plus 2 tbsp. dark corn syrup
1/2 cup pure maple syrup
2 tbsp. bourbon, or dark rum
1 tsp. pure vanilla extract
1 1/2 cups (5 1/4 ounces) pecan halves
1 large egg yolk
2 tbsp. heavy cream
On a lightly floured surface, roll dough to 1/8 inch thick. Transfer to a 9-inch pie tin, leaving a 1/2-inch overhang. Fold overhang under evenly. Chill for at least 30 minutes.
Heat oven to 400°F. In a medium bowl, whisk together sugar, butter, 4 whole eggs, corn syrup, maple syrup, bourbon, and vanilla. Fold in the pecan halves and pour filling into pie shell. Chill the pie for 30 minutes.
Mix 2 tablespoons heavy cream with the egg yolk. Brush the egg glaze over the crust overhang, and transfer pie to the oven.
Bake 15 minutes, and then reduce heat to 350 degrees. Bake until a knife tip comes out clean, about 1 hour 15 minutes. Serve warm or at room temperature.
Yields one 9” pie.
Jennifer Miller‘s Apple Pie Crisp
5 Gala apples, peeled and thinly sliced
1 lemon, juiced
1/2 cup white sugar
1/4 cup dark brown sugar
3 tbsp. melted butter
3 tbsp. flour
2 tsp. ground cinnamon
1/4 teaspoon nutmeg
1 deep-dish pie shell, unbaked, 9-inch
1/2 cup all purpose flour
1/2 cup white sugar
6 tablespoons butter, cut into small pieces
1/4 cup rolled oats
Preheat oven to 375°F.
In a large bowl, toss apple slices with lemon juice.
Add the white and brown sugar, melted butter, flour and spices.
Toss to combine.
In another bowl, add the topping ingredients: flour, sugar, butter, and oats. Using your hands, crumble the mixture until well combined.
Toss sliced apples with lemon juice to coat well.
Pour apple mixture into the prepared pie shell.
Sprinkle topping mix evenly over top of apples.
Bake for 60 minutes, until apples are tender and topping is browned. Check after about 30 to 35 minutes to make sure the crust isn’t getting too brown.
Note: I placed my pie on a baking sheet to catch any of the drippings.