Thanksgiving Pies
Slideshow by Urban Monarch
Delicious Thanksgiving Pies
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1 of 12
Slice o' Pie
Many pictures of the finished product. I think I was making up for pictures I didn't take of the pre-bake process. Anyway, this is the last picture. Apple pie for national pie day, January 23rd.
By the way, I got to take home the leftovers and have pie for a couple days. Over half the pie was left and I couldn't convince anyone else to take some.
Photo by Oddy
2 of 12
pumpkin pie from scratch
makes for a delicious breakfast.
recipe:
- 3 to 4 google searches to compare recipes and average them together
- 1 small food-grade shellacked sugar pumpkin, roughly the size of a small human's head (or, as big as a cantaloupe)
- another pumpkin for backup in case the first one explodes or is met with some other unfortunate circumstance
- 1 1/2 cup heavy cream
- 1/2ish cup packed brown sugar (dark brown)
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
- 2 eggs + 1 more yolk
- half a dozen different spices mixed together at varying unspecified increments. or, trader joe's pumpkin spice
- store-bought graham-cracker crust that isn't really supposed to be baked at all
- 1 other person to do half the work and eat half the pie
directions:
1. hack the very life out of the first pumpkin. try about 6 knives. stand up for your cutlery when the other person complains that they must not be sharp enough. tell him to "man it up" and watch him smash it on the stovetop to no avail.
2. if you ever manage to cut the pumpkin open, scoop out all the guts and then debate on the best way to prepare it (approx 1/2 hour)
3. do a few more google searches on the best way to cook the pumpkin and find some stuff in your kitchen that sorta mostly matches the container in the picture that the pumpkin is being cooked in. proceed to bicker about whether said container is microwave-safe or not.
4. microwave/steam/boil hacked up pumpkin pieces (first we did halves and then eighths) until pokable with fork. scoop out pokable flesh and mash up witha fork. then decide maybe to put it in the blender instead.
5. add all the stuff together and whisk.
6. deliberate about whether to bake the no-bake pie crust. come to the conclusion that there's no other option since the grocery store is closed, and you are too tired from battling the pumpkin to attempt a home-made crust. pour into pie crust being careful not slosh it all over the inside of the stove when you put it in.
7. find something to do with the mysteriously leftover 1 cup of pie mixture stuff.
7. oh, don't forget to pre-heat the oven to 425 degrees a few steps back.
8. bake at 425 degrees for 15 minutes, then turn down to 350 and bake until it seems done, but then when you poke it with a fork you don't think it's done. just leave in for awhile longer until there's no question that it's definitely done.
9. take out and let cool for an inordinate amount of time.
10. EAT!
Photo by sgoralnick
3 of 12
Pies
Yummm, thanksgiving pies.
Left to right: Key Lemon, Apple cake (top), Blueberry pie, Pumpkin pie, Pecan pie.
Photo by whs3
4 of 12
Long Slice of Pie Ala Mode 4 of 4
My favorite pie, a rhubarb pie from Rock Spring's Cafe in Black Canyon, Arizona. Officially, this is one of the famous "Penny's Pies" this western classic cafe serves. I bought a whole pie to bring home and treat myself daily, yum! Discovered that the Haagen Das ice cream I had on hand was not vanilla, but turns out the the pineapple-coconut flavor was just the right touch.
Photo by cobalt123
5 of 12
Holly Apple Pie (w/recipe)
I confess - I use storebought pie crusts (Pilsbury). =) But I do make my own filling and decorate the tops! I've never had a complaint (or any leftovers)...
6 large Granny Smith apples, peeled and thinly sliced (about 4 cups)
1 cup white sugar
1 tsp ground cinnamon
1/4 cup cornstarch
1/4 cup salted butter, chilled and cut into small pieces
Egg Wash:
1 large egg, beaten
1 Tbsp white sugar
Yield: 8 slices
To prepare filling:
Combine sugar, cinnamon and cornstarch with a wire whisk in a large bowl. Add apples to sugar mixture and toss with a wooden spoon until dry ingredients coat the apples completely.
Preheat oven to 400 degrees.
Spoon apple pie filling into bottom crust and sprinkle butter pieces on top.
Cover with second crust and pinch/crimp crust together to seal - may add a bit of water between custs to help seal.
Cut several steam slits in pie top, brush with egg wash, and sprinkle with 1 Tbsp sugar.
Place pie on center rack of oven. Bake for 20 minutes, then reduce heat to 350 and bake an additional 30 minutes, or until crust is deep golden brown and filling is bubbling through steam slits.
Remove from oven and cool to room temperature on a rack or serve warm with vanilla ice cream! =)
(recipe from Mrs. Fields Cookie Book)
*As you can see, I don't do steam slits as directed by the recipe. Use small cookie cutters to cut shapes into the top crust for a fancier, more festive look. I've done holiday pies as well as a birthday pie this way. Have fun with it! =)
*Oh, and any type of apple that holds up well when baked will work here. I often use Gala or a mix of whatever I have on hand. Use your favorite type of apple.
Photo by veggiechick74
6 of 12
Mmmmmm pie
Apple Pie II from the Joy of Cooking.
The latice top was a lot of fun to make.
(There were two apple pies and one pumpkin pie. I had too much pumpkin pie filling so I made two mini pumpkin pies and one little custard cup of just filling.)
Photo by bobbie-sue
7 of 12
A Rustic Cherry Pie
Et voila! Cherry pie singing "O Canada!"
A rustic cherry pie. Crust and filling taken from Rose Levy Beranbaum's "Pie & Pastry Bible" (ISBN 0684813483): Basic Flaky Pie Crust Pastry for a Two-Crust 9-inch Pie (p. 23), (filling from) Cherry Lattice Pie (p.93). Rose recommends an egg wash (heavy creme + egg yolk), but I prefer the color of Pierre Herm�'s egg wash (egg + egg yolk + sugar) from "Desserts by Pierre Herm�" (ISBN 0316357200, p. 40).
Photo by fo��?�oooey
8 of 12
Apple and pumpkin pie - reunited.
During Thanksgiving a few weekends ago, we had some amazing pie! The apple pie was baked by my mom (my favourite!!!) and the pumpkin was done by a local bakery. I'm not a big fan of pumpkin pie, but it was pretty good. The apple pie, however, was exceptional! My mom makes it the best. :)
That's coffee-flavoured icecream... it went very well with the pies.
This is dedicated to Neil in Soeul (Apple pie), and Daniella in Zurich (pumpkin). :) Reya, I would have dedicated this to you too, but you're probably sick of pie by now. LOL
Not the best food photo i've done, but it's the only one I had before devouring the dish!
Photo by Jonathan in TO
9 of 12
Pie Day
My mom signed me up to bake a pie for something or other at church. Then, because she loves my pies, she wanted another one to stay at home. Then, because I was heavily involved in AX preparations, I offered to make a pie for our "victory barbeque." So that's three pies in one day, and, of course, I took pictures of them. Sadly, I only got like a slice and a half of the "Victory Pie." BUT, the church one got judged, second place, and I am still awaiting my prize. ^^
Photo by Ayan kun
10 of 12
My Pumpkin Pie
Right out of the freezer and onto the table for serving.
FALCON LARA PUMPKIN PIE RECIPE: makes two 9 inch pies
800 gms. ( 29 oz ) Fresh pumpkin slightly mashed ( or pumpkin filling ).
2 pie crusts - unbaked. -9in.
6 half beaten eggs.
2 cups brown sugar ( granulated works too ).
1/2 tspn cloves.
1/2 tspn ginger.
1/2 tspn ground nutmeg.
2 tspn cinammon.
1 tspn salt
371 ml evaporated milk. ( 14oz. )
PREHEAT oven to 450�F.
Mix the eggs, the spices and the sugar and salt. add pumpkin and beat at medium speed until soft and even, add evaporated milk and mix until colour is an even dark orange. Pour mix over pie crusts.
Bake at 450�F for 10 minutes and then lower heat to 300�F and bake for an additional 40-50 minutes depending on the place elevation. (pies are ready when a tootpick or a knife come out clean when inserted into the center. )
Let the pies cool and then refrigerate overnight.
And Voile! Falcon Lara Pumpkin Pie
Photo by That Guy
11 of 12
Pies
It wouldn't be holiday if I didn't bake pies!
I even managed to make my own pie crust this time.
The pie on the right was a open-faced custard peach and blueberry pie.
The small tartlet and the one on the left is a Cazuela Pie (Pumpkin, Sweet Potato and Coconut Milk Pie).
Photo by _Winnie_