Pumpkin and Apple Pie

Traditional Fall Pie

Some things are meant to be exactly like Grama made them. It honours the cooks of our previous generations, provides tradition and lets face it if they weren’t amazing recipes they would never last long enough to become traditions.  Most guests love either pumpkin or apple pie  and can share a childhood memory of eating someones.

Pumpkin, Fall, Baking, Recipes

Apple Pie

Lets start with the apple pie. I only make apple pie in the fall, when the apples are fresh, straight from the growers.

Pie, Baking, Fall, Pumpkin, Recipes

When I had the boys on my own the community knew I baked, that I needed help making ends meet and that I was ferociously independent. One of the ways I filled my freezer was making pies. I knew a couple single men who provided the the apples, tin foil pans  and lard. I would bake all the ingredients into pies, and share the bounty half and half with them.

I always cut up the apples in the traditional way. Peel, quarter, core and then slice the apples into a bowl, the mix with sugar, flour and spices.   My best friend Bonnie showed me a faster way 15 years ago and I went with it.

To get started you will need a pie crust, macintosh and/or granny smith apples, sugar, cinnamon, and a sprinkling of flour.  I don’t measure, the amount of apples depends on the size of your pie plate.

Pumpkin, Pie, Fall, RecipePrepare the crust and make your shell. Wash and peel the apple.  Once the peel is removed start taking off slices straight into the  shell.   aaaaaaaaaaaaaaaaaaaaaaaaa

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When the pie is half way full sprinkle with cinnamon, sugar and a little bit of flour.   Continue to fill the pie, until the apples are at least an inch higher than the top of the pie (allows for shrinkage while baking).  Sprinkle again with cinnamon, sugar, flour and my mom always put on four tabs of butter, so I do that too.

Pumpkin, Fall, Recipes

Cover with the top pie crust and seal.

To make the pie a little bit different, I used little cookie cutters to cut out shapes for the vent holes.

Bake at 400 F for ten minutes, lower to 350 F and continue baking. Once the crust is golden and the apples are soft when pierced with a fork its ready.

Pumpkin, Fall, Recipe

Pumpkin Pie

Pumpkin pie is by far my favorite pie.  Whether I am hosting the big dinner and need a desert or not, we always have pumpkin pie once a year.

Apple, Pumpkin, Fall, Recipes

I make my own pie filling.  Sometimes I  cook, scrape and mash fresh pumpkin into 3 cup portions per pie. Or I purchase canned pumpkin.  For this post I used canned pumpkin.

My pumpkin pie is made in a large deep dish 9 inch pie pan.   To fill a large deep dish pie  you will need:

Prepared pie crust
3 cups of pumpkin ( canned or mashed)
3 eggs
1 1/2 cups brown sugar

1 1/2 tsp cinnamon
3/4 tsp nutmeg
1/2 tsp ginger
1 can evaporated milk

Mix together and pour into  pie shell. Bake at 400 F for 10 min.  Lower the temp to  350 F and bake for about 35 more minutes.

To check if the pie  is done, I gently shake the pie in the oven, to see if the filling jiggles.  If the crust is golden and the filling is solid the pie is ready.

Apple, Fall, Recipe

The only way I change this recipe is by adding little bits of crust cut outs on the top, or making fancier crust edges. I serve with whipped cream.

Hope you enjoy the recipes and start a tradition of your own.

Fall, 3 tier tray, farmhouse, home decor

 

 

14 thoughts on “Pumpkin and Apple Pie

    1. Hi Robin: Thank you for the pins I really appreciate it. These two pie recipes are very traditional, tried and true. Nothing fancy but I promise guests will love them.

    1. I can highly recommend both these recipes. They are our family traditions, been making them forever. Thank you for commenting.

  1. mmmm! I remember being a sort of newly wed after we got our first home, I would rush home from work and make an apple pie in the fall in no time. Now, gluten free, no sugar, I don’t do it often anymore. But oh boy do you have me wanting to bake now!!! My grandma and my mom and all of her sisters would fill the kitchen baking pies on weekends when we visited. I didn’t care for fruit pies so they made me cinnamon and sugar strips from the left over pie crust. Love those memories..

    1. Hi Debbie: That to me is the special part of the everyday recipes, they are traditions that provide memories. Yesterday I pre-made the pies shells into four mini pies and my 3 and 6 year old grand daughters made the filling with me, poured it in to the pies, using my mothers 70 year old rolling pin. I love those moments.

    1. Hi Pamela: They really are exactly like my Mom made, except I make them a bit bigger. Habit from when the boys were still home.

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