I made the pies for this year's Thanksgiving dinner for (apparently) 35 people (see post called "Talking Turkey" below). The in-laws usually get pies from Baker's Square, not that there's anything wrong with that. I decided homemade pie would be better. Seeing as I strongly dislike anything pumpkin, I made one apple pie and one pumpkin.
Photograph from verybestbaking.com -
I took pictures on my camera, but the memory card won't let me retrieve them
Pumpkin Pie (from Libby's pumpkin can)
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) 100% pure pumpkin
1 can (12 fl. oz) can evaporated milk
1 pie crust (I used the refridgerated roll-out kind for convenience)
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shell.
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
Dutch Apple Pie
recipe from my mom
Bottom Crust
1 stick melted butter
1 TBSP sugar
1 cup flour
4-5 sliced apples (sour-ish ones are usually better)
½ cup sugar
1 tsp cinnamon
1 cup brown sugar
1 cup flour
½ cup butter, softened
DIRECTIONS
