Thanksgiving without the original
Apple Pie? Well of course not! Want
to add this to your Thanksgiving
dinner? Here is the recipe! Enjoy!
Delicious Apple Pie
3/4 c sugar
1/4 c flour
1/4 t nutmeg
1/4 t cinnamon
6 c tart apples (6 medium)
-thinly sliced
2 T butter (or oleo)
1/4 c milk,to brush top of pie
1 9" pie shell,Unbaked
Preheat oven to 425 degrees.
Sift sugar, flour, numeg & cinnamon together. Mix w/apples. Turn into
unbaked pie shell. Dot w/butter or oleo. Cover w/top crust, flute
edges & vent top. Brush top crust w/ milk for a golden color. Bake
for 40-50 minutes, until juice bubbles through slits.
Sweet Potato Pie! Yum! I remember my
momma and aunt in the kitchen cooking up
a storm on Thank Giving Eve! I couldn't wait
til Thanks Giving to chow down on those pies!
Want to rekindle some
of those memories?
Here is the recipe:
Savory Sweet Potato Pie
2 c sweet potatoes (about 4)
-cooked & mashed
1/4 c butter (or margarine)
3 ea eggs,separated
3 T sugar
1/4 c onion,chopped
1/4 c parsley,chopped
1 t salt
1/4 t tarragon leaves,Dried
1 T lemon juice
1/2 c milk
1 ea pastry shell,unbaked
**crust**
2 c flour
1/2 c shortening
3 T ice water (about 3)
1 t salt
1/4 c butter,Unsalted
Crust: Mix shortening, butter, flour, and salt. Blend with pastry
blender until has look of small peas. Sprinkle with ice water, small
amounts at a time, until it starts forming a ball. Refrigerate about
an hour. Roll out. Put into 9" pie pan.
Filling: Wash and prick sweet potatoes with fork. Bake at 400F for 35
to 40 minutes or until soft. Scoop out pulp. Put into large bowl.
Add butter and beat until smooth. Beat in egg yolks, sugar, onion,
parsley, salt, tarragon, lemon juice, and milk. In another bowl, beat
egg whites until stiff but not dry; fold into sweet potato mixture.
Turn into unbaked pastry shell. Bake at 350F for 50 minutes.
This looks Devine! All we need is
a tall glass of Cold Milk! Like to
try this Yummy Pie? Here is
the recipe! Bon Appetit!
Crunchy Carmel Apple Pie
1 pastry crust for a deep-dish pie 9-inch
-(homemade or store-bought)
1/2 c sugar
3 T all-purpose flour
1 t cinnamon,Ground
1/8 t salt
6 c apples*,thinly sliced peeled
1/2 c pecans,chopped
1/4 c caramel topping
INGREDIENTS FOR CRUMB TOPPING
1 c brown sugar,packed
1/2 c all-purpose flour
1/2c quick cooking rolled oats
1/2 c butter
Crumb Topping:
1. Stir together brown sugar,flour, rolled oats.
2. Cut in 1/2 cup butter until topping is like course crumbs. Set aside.
Pie:
1. In a large mixing bowl, stir together the sugar, flour, cinnamon and
salt.
2. Add apple slices and gently toss until coated.
3. Transfer apple mixture to the pie shell (I remove the store-bought
pie shell from the aluminum pie plate and transfer it to a 9-inch pie
plate of my own, but you do not have to.)
4. Sprinkle crumb topping over apple mixture.
5. Place pie on a cookie sheet so the drippings don't drop into your
oven.
6. Cover edges of pie with aluminum foil.
7. Bake in a preheated 375 oven for 25 minutes. Then remove foil and
put back in for another 25 to 30 minutes without foil.
8. Remove from oven. Sprinkle pie with chopped pecans then drizzle with
caramel on top.
9. Cool on a wire rack and enjoy warm or at room temperature.
