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.
Lets start with the apple pie. I only make apple pie in the fall, when the apples are fresh, straight from the growers.
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.
Prepare 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
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.
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 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.
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:[wc_row][wc_column size=”one-half” position=”first”]
Prepared pie crust
3 cups of pumpkin ( canned or mashed)
1 1/2 cups brown sugar
1 1/2 tsp cinnamon
3/4 tsp nutmeg
1/2 tsp ginger
1 can evaporated milk[/wc_column][/wc_row]
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.
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.