Trio of Thanksgiving Pies

Oops! Its been a very long time since I last posted a recipe. Like...6 months?

That's because, simply put, I am not a blogger. I am a baker.

I bake for a living. Or I bake for pure pleasure. Neither of those scenarios are totally conducive to pausing the action to style my workspace to perfection, whip out my camera  and shoot until I get what I want. I wish I was that person. I really do. 

I'm working on it. 

In the meantime....PIE. Three kinds of pie. Nothing fancy or avant garde, Just good old fashioned Thanksgiving pies. I feel like sometimes its harder to find the basic, staple recipes than is is to find crazy, new and exciting recipes. And sometimes you just want a frickin' apple pie. You know?

Apple Pie

1 Recipe pie crust, divided into two
6-7 apples, I like to use gala, cored, peeled, sliced into 1/2" pieces
about 1/2 a cup brown sugar (more or less depending on the sweetness of your apples)
1 tsp. Cinnamon
1/2 tsp. Nutmeg
2 Tbs. Tapioca flour or cornstarch
about 2 Tbs. Unsalted butter
1 egg
extra sugar for dusting

Generously flour your workspace. Pull chilled dough out of the refrigerator and roll to about 1/4" which. Dust off the flour, drape the dough into the pie pan. Press it into the corners and sides, letting it hang over about an inch all around. Set it back into the refrigerator while you mix the filling. 

Mix apple slices, brown sugar, cinnamon, nutmeg and tapioca flour in a bowl. 

Pour the filling into the crust. Cut up the 2 Tbs. of butter into pieces and disperse the pieces evenly on top of the filling.

Roll out the dough for the top of the pie and place it on top of the filling. Roll  the edges and crimp as desired. 

Let chill in the freezer while you preheat the oven to 375 F

Bake for 45 min-1 hour until juices are bubbly and crust is golden brown.

 

Pecan Pie

1 Recipe Pie Crust
2 Cups Pecan Halves
1/4 Cup Butter

1/4 Cup Brown Sugar
1 Cup Granulated Sugar
3/4 Cup Corn Syrup
1 Tbs. Molasses
1/2 tsp Orange Zest
2 tsp. Vanilla Extract
2 Tbs. Bourbon (optional and recommended)
3 Eggs

Generously flour your workspace. Pull chilled dough out of the refrigerator and roll to about 1/4" which. Dust off the flour, drape the dough into the pie pan. Press it into the corners and sides, letting it hang over about an inch all around. Roll the edges under and crimp as desired. Set it back into the refrigerator while you mix the filling. 

In a smal saucepan, melt butter with sugars and molasses. Remove from heat. Add zest, vanilla, bourbon and salt. Whisk in eggs one at a time. 

Put the pecans in the pie shell. Pour the filling over the pecans and chill the pie while you preheat the oven to 350 F.

Bake for 45 min-an hour until crust is golden and center is set. 

 

Pumpkin Pie

1 Recipe Pie Crust
16 oz. Roasted pureed pumpkin (or, let's be honest, 1 can pumpkin puree)
2 Eggs
3/4 Cup Sugar
1 tsp. Cinnamon
1/2 tsp. Ground Ginger
1/4 tsp. Nutmeg
1/4 tsp. Clove
1/4 tsp. Kosher Salt
1 Cup Half and Half

preheat oven to 375 F

Generously flour your workspace. Pull chilled dough out of the refrigerator and roll to about 1/4" which. Dust off the flour, drape the dough into the pie pan. Press it into the corners and sides, letting it hang over about an inch all around. Roll the edges under and crimp as desired. Set it back into the refrigerator while you mix the filling. 

Whisk together pumpkin, eggs and sugar. Add salt and spices. Slowly add half and half.  

Pour filling into the prepared pie shell. 

Bake for 50-70 minutes until the crust is golden, the edges are set and the center just barely jiggles like jello. 

 

The Fig Galette in the picture is a recipe from my best friend Chelsea at The Naked FigShe is the blogger I wish I was! And this recipe is perfect and guilt free.