December Magic of the Month – Delicious Holiday Pies

5 Flares Filament.io Made with Flare More Info'> 5 Flares ×

Mama Bear’s specialty was her handmade pies. Her recipes came from her mom, her grandmother and others. Her pies won awards, won accolades from her friends, family and customers, and just made people happy! Dawn and I are proud to carry on her tradition during the holidays. This month, we’re featuring some of our favorites.

PUMPKIN PIE

We thought we might as well start with the most obvious. No holiday dinner would be complete without a classic pumpkin pie. My mom started with the recipe from the Libby pumpkin can. They should certainly know how to do it, right? But she tweaked it a bit and I have to say, it’s the best tasting pumpkin pie I’ve had…to this day!

One important note – this recipes makes two pies.

Pumpkin slicepumpkin pie whole

3/4 cups sugar
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
2 large eggs, beaten
1 can (15-ounces) pumpkin puree (NOT pumpkin pie filling)
1 can (12-ounces) evaporated milk
STEP ONE
Combine sugar, cinnamon, pumpkin pie spice and salt in a medium bowl
STEP TWO
Add beaten eggs and mix together using a whisk electric mixer
STEP THREE
Stir in pumpkin
STEP FOUR
Gradually stir in evaporated milk
STEP FIVE
Mix thoroughly to combine all ingredients
STEP FIVE
Pour into 2 unbaked pie shells
STEP SIX
Put a heaping teaspoon of cinnamon in center of unbaked pie batter, using a (clean!) finger, swirl the cinnamon throughout the batter, in circular motion, working from the inside out
STEP SEVEN
Bake at 350 degrees approximately 45 minutes, until knife comes out clean
STEP EIGHT
Serve cold and garnish with whipped topping, if desired

PECAN PIE

Another classic is pecan pie. This is an especially yummy recipe.

Pecan pie wholePecan slice

1/2 cup sugar
3 eggs, beaten
3 tablespoons oil
3/4 cup light karo
1/4 cup dark karo
1 teaspoon vanilla
1 cup whole pecans
STEP ONE
Combine sugar and beaten eggs in a medium bowl
STEP TWO
Add oil, karo and vanilla and mix well
STEP THREE
Stir in whole pecans
STEP FOUR
Pour into unbaked pie shell
STEP FIVE
Mix thoroughly to combine all ingredients
STEP SIX
Bake at 350 degrees approximately 45 minutes, until pie is set
CHOCOLATE PECAN
I truly love this pie. It’s just a simple twist on traditional pecan pie, but people go crazy over it. If you eat it warm, it’s like a rich, gooey chocolate chip cookie. Yum!
Chocolate pecan wholeChocolate pecan slice
1/2 cup sugar
3 eggs, beaten
3 tablespoons oil
3/4 cup light karo
1/4 cup dark karo
1 teaspoon vanilla
1 cup chopped pecans
1 cup semi-sweet chocolate chips
STEP ONE
Combine sugar and beaten eggs in a medium bowl
STEP TWO
Add oil, karo and vanilla and mix well
STEP THREE
Stir in chopped pecans and chocolate chips
STEP FOUR
Pour into unbaked pie shell
STEP FIVE
Mix thoroughly to combine all ingredients
STEP SIX
Bake at 350 degrees approximately 45 minutes, until pie is set

BUTTERMILK PIE

Don’t let the word “buttermilk” turn you off from this delicious pie. You don’t have to like buttermilk to like a buttermilk pie. Trust me! This is my all-time favorite. It’s a surprisingly easy recipe. The challenge is baking it for the right amount of time. If it’s underdone, it’s runny (though still delicious), if you overcook it, the top cracks and it becomes grainy (though still delicious). But if you get it just right, it will truly melt in your mouth.

The key to getting it right is to bake it until the center is jiggly – only to the size of a quarter. If it’s jiggly anymore than that, then it’s not ready yet. And pay attention to the directions about when to stir a lot and when to stir a little. It really does make a difference!

Butermilk whole

Buttermilk slice

1 3/4 cups sugar
1/4 cup flour
1 teaspoon salt
3 eggs, beaten
1 stick butter, melted
1/2 cup buttermilk
1 teaspoon vanilla
STEP ONE
In a medium bowl, mix sugar, flour and salt
STEP TWO
Add beaten eggs and, using a rubber spatula, stir until frothy (small bubbles appear)
STEP THREE
Add melted butter and, using a rubber spatula, stir until frothy (small bubbles appear)
STEP FOUR
Gently fold in buttermilk and vanilla, stirring only until combined
STEP FIVE
Pour into unbaked pie shell
STEP SIX
Bake at 350 degrees until golden brown and the pie is set, approximately 35 to 40 minutes
DUTCH APPLE PIE
This is the one that has won the most awards. I’ve never heard so many compliments about a pie. Everyone absolutely loves it. This pie is decadent on many levels but the best part is it’s made with three different types of fresh apples. And the crumb topping is to die for. Enjoy!
Dutch apple wholeDutch apple slice
3 medium Golden Delicious apples, cored, peeled and sliced
3 medium Granny Smith apples, cored, peeled and sliced
3 medium Jonathan or Gala apples, cored, peeled and sliced
2/3 cup sugar
2 tablespoons cinnamon
2 tablespoons butter, melted
Topping:
1/2 stick butter (1/4 cup), softened
3/4 cup sugar
3/4 cup flour
STEP ONE
Combine all apple slices in a large bowl
STEP TWO
Mix sugar and cinnamon together
STEP THREE
Thoroughly coat apple slices in sugar/cinnamon mixture
STEP FOUR
Place apples in an unbaked pie shell (these will be piled high)
STEP FIVE
Place pie shell on a cookie sheet
STEP SIX
Pour melted butter over apples
STEP SEVEN
Using fingers, mix together butter, sugar and flour until crumbly
STEP EIGHT
Gently press crumb topping onto apples
STEP NINE
Bake at 350 degrees approximately 45 to 55 minutes, until a knife or wooden skewer goes through top of pie with no resistance

 

5 Flares Twitter 0 Facebook 0 Pin It Share 5 Google+ 0 StumbleUpon 0 Filament.io Made with Flare More Info'> 5 Flares ×

Speak Your Mind