Wednesday, November 27, 2013

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.

Easy Skillet Apple Pie Recipe


  • 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
  • (14.1-oz.) package refrigerated pie crusts 
  • egg white 
  • 2 tablespoons granulated sugar 
  • Butter-pecan ice cream 


  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. 


Pecan Pie

Pecan Pie Recipe


  • 1/2 (15-oz.) package refrigerated pie crusts 
  • 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


  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.

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