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November 2019: Holiday Pie Recipes
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At Thanksgiving, pie is a staple dessert around many tables. We can’t imagine a Thanksgiving spread without pies! From the traditional pies to some of those less traditional for Thanksgiving, here are some of the top pies you’ll want to include with your Turkey Day meal.
Enjoy!
Enjoy!
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Grits and Gouda: Shortcut Strawberry Rhubarb Pie
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Ingredients
- 1 15 oz package of refrigerated rolled-up pie crust (2 crusts)
- 3 cups of quartered fresh strawberries (about 1 quart)
- 3 cups of 1/4-1/2 inch thick sliced fresh rhubarb (about 3 stalks)
- 1/2 cup of sugar
- 1/4 cup of cornstarch
- 2 teaspoons of lemon juice
- 2 tablespoons of cold butter, cut into little pieces
- 1 egg, lightly beaten with a fork
- 1 tablespoon of sugar
- 1 15 oz package of refrigerated rolled-up pie crust (2 crusts)
- 3 cups of quartered fresh strawberries (about 1 quart)
- 3 cups of 1/4-1/2 inch thick sliced fresh rhubarb (about 3 stalks)
- 1/2 cup of sugar
- 1/4 cup of cornstarch
- 2 teaspoons of lemon juice
- 2 tablespoons of cold butter, cut into little pieces
- 1 egg, lightly beaten with a fork
- 1 tablespoon of sugar
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Directions
1. Preheat oven to 400 degrees.
2. Place the rolled-up pie crusts stand at room temperature, according to package directions.
3. Gently unroll one of the pie crusts and gently smooth out the curled edges. Try to time it so the second pie crust isn’t at room temperature more than 15 minutes.
4. Place the pie crust in a 9-inch pie plate or pan and place it in the refrigerator while you prepare the fruit filling.
5. After cutting up the fruit, combine the sugar and cornstarch with a whisk or spoon. Gently toss the fruit, lemon juice and sugar mixture together in a large bowl. Spoon the filling into the pie crust. Distribute the small pieces of butter over the fruit.
6. Unroll the second pie crust and gently smooth out the edges with a rolling pin. Fold it in half to transfer it to the filling. Unfold it so the top crust covers the filling.
7. Fold the edge of the top crust over the edge of the bottom crust all the way around the crusts. To crimp the edges together, push the dough with your thumb into two of your fingers that are put together as if to pinch something. Do this all the way around the crust.
8. Using the tip of a sharp knife, put a few slits in the top of the pie crust.
9. For a darker crust, lightly brush the egg wash over the crust and sprinkle with sugar (OPTIONAL).
10. Bake at 400 degrees for 45 minutes or until crust is browned and filling is bubbly. To prevent over browning of the crust edges, place a pie crust shield or strips of heavy duty aluminum foil around the edges the last 10 or 15 minutes of baking.
11. For a clean slice, let the pie stand 1 hour or until room temperature.
Recipe Notes:
Frozen strawberries and rhubarb can be used. The fruit should be thawed and drained well. It's recommended to add an additional tablespoon cornstarch to thicken the extra liquid frozen fruit will have.
Courtesy: Grits and Gouda
1. Preheat oven to 400 degrees.
2. Place the rolled-up pie crusts stand at room temperature, according to package directions.
3. Gently unroll one of the pie crusts and gently smooth out the curled edges. Try to time it so the second pie crust isn’t at room temperature more than 15 minutes.
4. Place the pie crust in a 9-inch pie plate or pan and place it in the refrigerator while you prepare the fruit filling.
5. After cutting up the fruit, combine the sugar and cornstarch with a whisk or spoon. Gently toss the fruit, lemon juice and sugar mixture together in a large bowl. Spoon the filling into the pie crust. Distribute the small pieces of butter over the fruit.
6. Unroll the second pie crust and gently smooth out the edges with a rolling pin. Fold it in half to transfer it to the filling. Unfold it so the top crust covers the filling.
7. Fold the edge of the top crust over the edge of the bottom crust all the way around the crusts. To crimp the edges together, push the dough with your thumb into two of your fingers that are put together as if to pinch something. Do this all the way around the crust.
8. Using the tip of a sharp knife, put a few slits in the top of the pie crust.
9. For a darker crust, lightly brush the egg wash over the crust and sprinkle with sugar (OPTIONAL).
10. Bake at 400 degrees for 45 minutes or until crust is browned and filling is bubbly. To prevent over browning of the crust edges, place a pie crust shield or strips of heavy duty aluminum foil around the edges the last 10 or 15 minutes of baking.
11. For a clean slice, let the pie stand 1 hour or until room temperature.
Recipe Notes:
Frozen strawberries and rhubarb can be used. The fruit should be thawed and drained well. It's recommended to add an additional tablespoon cornstarch to thicken the extra liquid frozen fruit will have.
Courtesy: Grits and Gouda
Bob Sykes Pecan Pie
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Bob Sykes Pecan Pie
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Ingredients
- 9" pie crust
- 4 tbsp butter
- ¾ cup firmly packed light brown sugar
- ¾ cup cream or whole milk
- 3 whole eggs
- 1 tbsp cornstarch
- 1/8 tsp salt
- 2 tsp vanilla extract
- 3/4 cup dark cane sugar
- 1 cup pecan pieces
- 9" pie crust
- 4 tbsp butter
- ¾ cup firmly packed light brown sugar
- ¾ cup cream or whole milk
- 3 whole eggs
- 1 tbsp cornstarch
- 1/8 tsp salt
- 2 tsp vanilla extract
- 3/4 cup dark cane sugar
- 1 cup pecan pieces
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Directions
1. Set aside an unbaked pie crust.
2. Combine butter with firmly packed light brown sugar, add cream or whole milk then blend until smooth.
3. In a separate bowl, whip eggs with a whisk and blend with the butter and sugar mixture.
4. Next, add cornstarch and salt into the mixture and stir in vanilla extract.
5. Next, blend in dark cane sugar. Then, add pecan pieces.
6. When all ingredients are thoroughly mixed; pour into the pie crust and bake at 350 degrees for 30 minutes.
7. Then, bake at 300 degrees for 30 more minutes or until the center is firm.
Courtesy: Bob Sykes
1. Set aside an unbaked pie crust.
2. Combine butter with firmly packed light brown sugar, add cream or whole milk then blend until smooth.
3. In a separate bowl, whip eggs with a whisk and blend with the butter and sugar mixture.
4. Next, add cornstarch and salt into the mixture and stir in vanilla extract.
5. Next, blend in dark cane sugar. Then, add pecan pieces.
6. When all ingredients are thoroughly mixed; pour into the pie crust and bake at 350 degrees for 30 minutes.
7. Then, bake at 300 degrees for 30 more minutes or until the center is firm.
Courtesy: Bob Sykes
Coconut Pie
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Coconut Pie
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Ingredients
- 1-1/2 cups whole milk
- 1 cup sugar
- 3/4 cup sweetened shredded coconut
- 2 large eggs, lightly beaten
- 3 tablespoons all-purpose flour
- 1 tablespoon butter, melted
- 1/4 teaspoon vanilla extract
- 2 cups of whipped cream
- 1 unbaked pastry shell - 9 inches
- 1-1/2 cups whole milk
- 1 cup sugar
- 3/4 cup sweetened shredded coconut
- 2 large eggs, lightly beaten
- 3 tablespoons all-purpose flour
- 1 tablespoon butter, melted
- 1/4 teaspoon vanilla extract
- 2 cups of whipped cream
- 1 unbaked pastry shell - 9 inches
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Directions
1. In a large bowl, combine the milk, sugar, coconut, eggs, flour, butter and vanilla.
2. Pour into pie shell.
3. Bake at 350° for 50 minutes or until a knife inserted near the center comes out clean.
4. Cool to room temperature.
5. Top with whipped cream.
1. In a large bowl, combine the milk, sugar, coconut, eggs, flour, butter and vanilla.
2. Pour into pie shell.
3. Bake at 350° for 50 minutes or until a knife inserted near the center comes out clean.
4. Cool to room temperature.
5. Top with whipped cream.
Irondale Cafe's Sweet Potato Pie
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Irondale Cafe's Sweet Potato Pie
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Ingredients
- 1 qt. sweet potatoes, baked, peeled, then mashed
- 1 oz. butter, melted
- 4 eggs
Combine:
- 2 c. sugar
- 1 oz. flour
- 1 t. salt
Combine:
- 1 c. buttermilk
- ½ T. baking soda
- 1 qt. sweet potatoes, baked, peeled, then mashed
- 1 oz. butter, melted
- 4 eggs
Combine:
- 2 c. sugar
- 1 oz. flour
- 1 t. salt
Combine:
- 1 c. buttermilk
- ½ T. baking soda
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Directions
1. Whisk all ingredients together, add 2 t. vanilla extract.
2. Pour into two 9 ” raw pie shells.
3. Bake at 300 degrees for 70 minutes.
4. Allow to cool before serving. Serve with fresh whipped cream.
Courtesy: Irondale Cafe
1. Whisk all ingredients together, add 2 t. vanilla extract.
2. Pour into two 9 ” raw pie shells.
3. Bake at 300 degrees for 70 minutes.
4. Allow to cool before serving. Serve with fresh whipped cream.
Courtesy: Irondale Cafe
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Southern Baked Pie Dough: Perfect Pie Crusts
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Ingredients
- 8 tablespoons (1 stick) unsalted butter
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1/4 cup water
- 8 tablespoons (1 stick) unsalted butter
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1/4 cup water
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Directions
1. Cut the butter into small cubes. Combine butter and flour in a mixing bowl. Using a pastry blender, work the butter into the flour.
2. Add the salt and sugar. Continue to work the butter into the flour until the mixture has a consistency of course-ground cornmeal. The cubes of butter should now be smaller than the size of a green pea.
3. Add the water all at once. Continue to work the dough until the dough begins to come together. Form the dough into a ball, wrap with plastic wrap and press into the shape of a disc.
Place in the refrigerator for 2 hours to chill. Remove dough from refrigerator and roll out to desired size on lightly-floured surface.
Tip: The trick to making delicious pie dough is using cold ingredients. I even chill my flour, salt and sugar. Starting with very cold butter and ice cold water will make a world of difference when it comes to the texture of the dough.
Courtesy: Southern Baked Pie Dough
1. Cut the butter into small cubes. Combine butter and flour in a mixing bowl. Using a pastry blender, work the butter into the flour.
2. Add the salt and sugar. Continue to work the butter into the flour until the mixture has a consistency of course-ground cornmeal. The cubes of butter should now be smaller than the size of a green pea.
3. Add the water all at once. Continue to work the dough until the dough begins to come together. Form the dough into a ball, wrap with plastic wrap and press into the shape of a disc.
Place in the refrigerator for 2 hours to chill. Remove dough from refrigerator and roll out to desired size on lightly-floured surface.
Tip: The trick to making delicious pie dough is using cold ingredients. I even chill my flour, salt and sugar. Starting with very cold butter and ice cold water will make a world of difference when it comes to the texture of the dough.
Courtesy: Southern Baked Pie Dough