Tag Archives: pie

Did You Remember the T-Day Desserts?

Yeah, there’s the turkey or the ham, but the thing I look forward to every year is that belt-notch dropper, dinner topper dessert.

For me, it has to be some sort of pie, and as we head into tomorrow, I thought I’d share a few.

It also happens to be what I’m focusing on this year, since cooking dinner has been taken off my plate as we head out to family gatherings instead of hosting. I’ll make a few apple and a couple of from-scratch pumpkin pies. Dough and all. (Well, at least that’s what I’m assuming at 4 p.m. Wednesday. We’ll see if I’m frantically running out to Safeway at midnight tonight.)

I’ll tweak the recipe I used last year. I’ll likely try something out of the Pie and Pastry Bible, but heard a great Skillet Apple Pie recipe on NPR yestarday.

Food Life readers offered up some great recipes for the recipe contest, and I wanted to highlight a couple desserts that sounded like they’d be relatively quick (one is incredibly quick) and delicious.

The first one comes from Colleen Smidt and uses flour and whipping cream and sugar mix that adds an extra layer of richness to the apple pie.

Apple Cream Pie

1 Cup Heavy Whipping Cream (liquid)
4 tablespoon Flour (heaping)
3/4 Cup Sugar (organic tastes best)
Cinnamon to taste ( I like a lot but that is just me)
4 to 5 Golden Delicious Apples (do NOT substitute any other apple variety)
1 Deep Dish Pie Shell (I use pre-made frozen)

Mix everything, except apples, together in a big mixing bowl and set aside for 1 hour. Ingredients will have a slight reaction and some rising will occur. This is ok.

Peel and core apples. Cut length wise into quarters. Slice length wise into thin slices between approximately 1/8 to 1/4 inch thick. Fill pie shell with apple slices to determine correct amount to be used. I make sure it is full and has a nice mound. Once the apple slices are mixed with the liquid a significant amount of settling will occur.

Mix apples and liquid together in the bowl. Pour into the pie shell. Sprinkle additional cinnamon sparingly on top for taste and color.

Bake 350 degrees for 50 minutes. Let pie cool and serve room temp or chilled. This is a great pie to make up the day before and travels really well once it is chilled.

The next recipe came from Shellie Cohagan, and would be a pretty good bet for something to whip up on Thursday since it’s quick and oven-free.

No Bake Punkin’ Cheesecake Pie
20 min prep
Serves 6 -8
8 inches prepared graham cracker crusts
1 (8 ounce) package cream cheese , softened
2 1/2 cups whipped topping, divided
1 cup confectioners’ sugar
1 teaspoon vanilla extract
1 (3 1/2 ounce) package vanilla instant pudding mix
1/4 cup milk
1 1/2 cups 100% pumpkin puree (not the pie mix)
2 teaspoons pumpkin pie spice

  1. In a medium-mixing bowl combine cream cheese, 1 cups of the whipped topping, confectioners’ sugar, and vanilla extract. Beat until smooth.
  2. Spread evenly over crust.
  3. In a large mixing bowl combine: pudding, milk, pumpkin puree, pumpkin pie spice, and 1 more cups of whipped topping.
  4. Stir until thoroughly combined.
  5. Spoon mixture over cream cheese layer.
  6. Top with remaining 1/2 cup of whip topping. Shellie puts it in a pastry bag and decorates the top with the whip cream.
  7. Chill at least 1 hour before serving.

Heirloom Pumpkin Pie

I couldn’t cook with a pumpkin and not try a pumpkin pie.

If I really wanted to be scientific, I would have used the recipe on the back of the Libby’s Pumpkin I found an old recipe in the Kitsap Sun archives for a pumpkin pie made with ice cream (recipe written out below):

One snag I hit with the pumpkin was that it was pretty hard raw, and I missed some of the stringy pulp. I scooped it out a little after it was baked, but I still found strings when I mashed it. To try and fix it (and maybe this shows what a novice I am), I smooshed it through a sieve.

The recipe called for solid-pack pumpkin, so do reduce the moisture of pure mashed pumpkin, I lined the sieve with cheesecloth and let the mashed pulp sit for about an hour so extra water drained out.

Pumpkin Ice Cream Pie

3 large eggs

1 3/4 cups (15-ounce can) solid pack pumpkin

3/4 cup granulated sugar

1/2 teaspoon salt

1 1/2 teaspoons pumpkin pie spice

1 1/2 pints (3 cups) vanilla ice cream

2 unbaked 9-inch frozen pie shells (not deep dish)

Preheat oven to 425 F. Remove ice cream from freezer and place near warm oven to soften.

In a medium mixing bowl, beat eggs slightly.

Stir in pumpkin. Stir in sugar, salt and pumpkin pie spice. If ice cream is still hard, place ice cream in microwave-safe bowl and microwave for 30 seconds on high setting.

Add ice cream to pumpkin mixture and stir until ice cream is fully melted and batter is smooth. Pour into prepared pie shells.

Bake pies at 425 F for 15 minutes.

Reduce oven temperature to 350 F and bake for an additional 30 minutes.

Cool on wire racks for 2 hours and chill before serving.

Pumpkin Pie

I had to cook the pie an 20 additional minutes so it wasn’t too mushy. The resulting pie was silky and creamy, and the Galeaux D’Eysine lended a subtle pumkin flavor, not at all squashy-tasting.

It gave me confidence to go try out some new recipes before Thanksgiving. Please send me any recipe suggestions you have, and I’ll compile them for another pumpkin pie-flavored post before the holiday.