Monday, November 21, 2011

Thanksgiving Pie Recipes ~

The time of year is here once again to celebrate with family and friends and to remember the things that we are truly grateful for!

Thanksgiving ~

The year has turned its circle,
The seasons come and go.
The harvest all is gathered in,
and chilly north winds blow.
Orchards have shared their treasures,
The fields, their yellow grain,
So open wide the doorway ~
Thanksgiving comes again!

~ Old Rhyme


This Thanksgiving I'm very excited because I get to celebrate this special holiday with my Mom and most of my siblings! It's been a few years now so this year will be extra special.

My Mother is a wonderful cook! My mouth waters just thinking about the food we'll have on Thanksgiving Day. With that in mind, I want to share my Mom's apple pie and pumpkin pie recipes with you all. They're just delicious!


Pie Crust Recipe ~ Single Crust

(Classic Pie Crust from Taste of Home)

1-1/4 Cups unbleached all purpose flour
1/2 tsp. salt
1/3 Cup shortening
6 to 7 Tbs. cold water

In a small bowl, combine the flour and salt; cut in the shortening until mixture is crumbly. Gradually add water, tossing with fork until a ball forms. Cover and refrigerate for 30 minutes or until easy to handle.
Roll out pastry on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. 

I just love my apple peeler, corer and slicer!

Mom's Crumb  Top Apple Pie ~

5-7 Tart apples
1/2 cup sugar
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. cloves
1/8 tsp. orange peel 
1 tsp. Vanilla extract (pure vanilla flavor, no alcohol)
2 Tbs. unbleached all purpose  flour
4 tsp. lemon juice

Crumb topping ~ 

Mix: 1/2 cup sugar
3/4 cup unbleached all purpose flour
Cut in: 1/3 cup butter
until crumbly. Sprinkle over apples.
Bake in a 400 degree oven for 40 minutes or until done. 

Mom's Pumpkin Pie Recipe ~

1 15 oz. can pumpkin (plain-puree)
2 eggs
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 can sweetened condensed milk
1/2 Tbs. molasses
1/4 tsp. orange peel

Bake at 425 degrees for 15 minutes.
Reduce heat to 350 degrees for 35 to 40 minutes
until knife comes out clean from the center of the pie.

Truly the best pumpkin pie I've ever tasted!


This year (and every year) I'm thankful to God for my husband, for the jobs that He has been gracious enough to provide so that we have a warm home, plenty of food, and more than the necessities in life. For my wonderful family and my lovely  friends. 

Have a blessed Thanksgiving!



Stef said...

I hope your Thanksgiving was wonderful! I know mine was. We made pumpkin pie and it was amazing=)

Jamie @ Domestically Vintage said...

We did have a wonderful time at Mom's! The food as always was amazing. I just love how she sets everything up so traditionally and there's room for everyone to eat together and visit all at once. I'm glad you had a great time too! :)