Thanksgiving is a good day to talk about pie. Of course, I think that any day is a good day for pie. I’m not going to tell you how to make pie. I’m only here to tell you how much I LOVE pie. This is a true story: Mike and I were at Lake Swago. Mike was fishing. I was in the cottage with the last two pieces of homemade blueberry pie. I looked at them and named them. This piece is Mike’s. This is mine. And then I ate Mike’s. When he came in, I guiltily told him how I had eaten his pie. “But there is a piece right there,” he answered. “NO,” I said, a little too fiercely. “That piece is mine.”
Sing and make music from your heart to the Lord, always giving thanks to God the Father for everything, in the name of our Lord Jesus Christ. Ephesians 19b – 20
i tried a new pumpkin pie recipe this year. it used molasses instead of sugar. i thought you might like it. i dont know how it turned out because we have not hade dinner yet but i let you know.
mmmmm PIE!!!!!!!!! Happy Thanksgiving!
Sounds great; can’t wait to hear what you think. And give your parents a big hug from us!
Pumpkin pie
ingredients:
1 cup all-purpose flour
1/4 tsp. plus 1 cup sugar
1 tsp. salt
8 Tbs. (1 stick) unsalted butter, cut into small
pieces
2 to 3 Tbs. ice water
1 2/3 cups pumpkin puree (see related tip
at left)
2 Tbs. orange marmalade
3 Tbs. molasses
1/2 tsp. ground cloves
1/4 tsp. freshly grated nutmeg
1/2 tsp. ground cinnamon
3 eggs, lightly beaten
1 cup heavy cream
Whipped cream for serving
Directions:
In a food processor, combine the flour, the 1/4 tsp. sugar and 1/2 tsp. of the salt and pulse once to blend. Add the butter and process in short pulses until pea-size crumbs form, 20 to 25 seconds. While pulsing, gradually add the water until large, moist crumbs form, about 10 seconds more.
Turn the dough out onto a lightly floured surface and press together to form a 5-inch disk. Cover with plastic wrap and refrigerate for at least 1 hour.
Preheat an oven to 425°F.
On a lightly floured surface, roll out the dough into a 12-inch round about 1/8 inch thick. Transfer the dough to a 9-inch pie dish and fit the dough into the dish. Trim the edges, leaving a 1-inch overhang. Fold under the excess dough and, using your thumb, decoratively flute the edges. Refrigerate for 20 to 30 minutes.
Line the pie shell with aluminum foil or parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Transfer the pie shell to a wire rack and let cool.
In a large bowl, stir together the pumpkin, marmalade, molasses, the 1 cup sugar, the cloves, nutmeg, cinnamon and the remaining 1/2 tsp. salt. Add the eggs and cream and stir until smooth. Pour the filling into the pie shell and smooth the top.
Bake for 15 minutes. Reduce the oven temperature to 325°F and bake until a knife inserted into the center comes out clean, 35 to 40 minutes. Transfer the pie to a wire rack and let cool. Top each slice with a dollop of whipped cream.
Serves 8 to 10.
I’m looking forward to trying that, Cristina. Thanks for posting this!!
Have I ever told you how much I love my DIL Susan? I am in awe of her!! and I hope that my name is on a piece of that pecan pie that she made for our Thanksgiving dinner!!
For you, I’d save a piece!
Love your blog, Susan! And that pie looks so tempting!!
Thanks, Deb. You are always so encouraging. Of all the pies, the pecan was the best! Hope you have a great Thanksgiving.
Did you make that B-U-T-ful pie? As lovely as scrumptious, I’m sure.
I like pies, too. But I’m not a generic pie lover; I want the creamy ones: banana creme pies from a diner, my sister Patti’s coconut creme pie, peanut butter pie, or the chocolate mousse pie from The Grande Finale near Cincinnati.
My Gramma Raught always made fabulous apple and cherry pies with the lattice crusts.
You should do a blog on our universal “yearning” for beauty–so strong that we want to make even the things we eat beautiful . . . hmmmm.
I did make that, Jenny; thanks for the compliment! Oh, lattice crusts! I haven’t made one in years. I will have to try one soon.
Aw Susie, I love you, that is all. :0)
Melody, you are the sweetest! I love you more than pie.
YyyyuuUUUUMM!!! I want some! Looks delicious!
Thanks, Jen. Hope you had a great Thanksgiving with lots of pie!
Pingback: Raw Apple Pie | learningandyearning
Pingback: Winter Squash Pie | learningandyearning
This is my favorite post ever.
Once again, Happy Thanksgiving, my dear friend!