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:

Gluten-free Pie Crust

Sour Cream Apple Pie

Apple pie filling

 

Pumpkin Pie Recipe

(makes 1 pie)

2 eggs

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!