Thanksgiving Pies

Dazzling Thanksgiving Pies 

from Southern Living

The bird may take center stage for the first half of the meal, but these beautiful Thanksgiving pies will give a showstopping sweet ending.

Ingredients

• 2 pounds Granny Smith apples 
• 2 pounds Braeburn apples
• 1 teaspoon ground cinnamon
• 3/4 cup granulated sugar 
• 1/2 cup butter 
• 1 cup firmly packed light brown sugar
• 1 (14.1-oz.) package refrigerated pie crusts 
• 1 egg white 
• 2 tablespoons granulated sugar 
• Butter-pecan ice cream 

Preparation

1. 1. Preheat oven to 350º. Peel apples, and cut into 1/2-inch-thick wedges. Toss apples with cinnamon and 3/4 cup granulated sugar.
2. 2. Melt butter in a 10-inch cast-iron skillet over medium heat; add brown sugar, and cook, stirring constantly, 1 to 2 minutes or until sugar is dissolved. Remove from heat, and place 1 piecrust in skillet over brown sugar mixture. Spoon apple mixture over piecrust, and top with remaining piecrust. Whisk egg white until foamy. Brush top of piecrust with egg white; sprinkle with 2 Tbsp. granulated sugar. Cut 4 or 5 slits in top for steam to escape.
3. 3. Bake at 350º for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent excessive browning, if necessary. Cool on a wire rack 30 minutes before serving. Serve with butter-pecan ice cream.

*** since I prefer dutch apple, I think I'd substitute a crumble for the top crust. 

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Pecan Pie

Ingredients

• 1/2 (15-oz.) package refrigerated pie crusts 
• 3 large eggs 
• 1/2 cup sugar 
• 1/4 teaspoon salt
• 3 tablespoons butter, melted 
• 1 cup dark corn syrup
• 1 teaspoon vanilla extract 
• 2 cups pecan halves 
•  Vanilla Ice Cream (optional)
• Garnish: fresh mint sprigs

Preparation

1. 1. Fit piecrust into a 9-inch pieplate according to package directions. Fold edges under, and crimp.
2. 2. Whisk together eggs and next 5 ingredients until thoroughly blended. Stir in pecans. Pour mixture into piecrust.
3. 3. Bake at 350° on lower rack 40 minutes or until pie is set, shielding edges with aluminum foil after 15 minutes. Cool completely on a wire rack.
4. 4.  Serve with your favorite vanilla ice cream.