Who’s baking pies today? I am! There are three old favorites, standards, I always make: apple pie, pumpkin pie, and sour cream apple pie. I might make a new recipe (a chocolate pie) this year, and if it’s good, I’ll share it with you next week.
For the apple pie, I use my home-grown, home-canned apple pie filling. For the pumpkin pies, I use my home-grown, home-frozen pumpkin puree (recipe in this post below), and I do as my sister taught me–double the spices! What a difference that makes in flavor. For the sour cream apple pie, (which is the pie I absolutely must make for Thanksgiving, or else I’m in big trouble) I use some pie apples from the garden that I save in the fridge just for Thanksgiving. Sometimes, I make my own sour cream for this pie, but this year, I’m using store bought. For pie crust, I use a gluten-free crust made with Bob’s Red Mill Gluten-free baking flour which I developed a while back that is so good, nobody but me knows it’s gluten-free! For these recipes and more, follow the links below:
Pumpkin Pie Recipe
(makes 1 pie)
1 cup pureed pumpkin
¾ cup sugar
½ teaspoon salt
1 teaspoon ground ginger
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1 can evaporated milk (or 1 cup heavy cream)
Beat all ingredients together until smooth. Pour into unbaked 9-inch pie shell and bake at 425 for 15 minutes. Reduce heat to 350 and continue baking for 45 minutes or until knife inserted in center comes out clean.
Note: You may need to bake pie made with homemade roasted pumpkin a little longer because it is not quite as dense as canned pumpkin. Canned pumpkin made be used in this recipe.
Happy pie baking! Happy Thanksgiving!