Let’s Eat: Classic holiday pies
By Heidi Sutton
On Thanksgiving, after the turkey and gravy and an assortment of sides have been cleaned off the plate, there’s always room for dessert. Here are two classic pie recipes that everyone one will gobble over.
Apple Pie
Recipe courtesy of Family Features
YIELD: Makes 8 servings
INGREDIENTS:
2 refrigerated pie crusts
1 large egg, beaten
6 to 7 cups apples, peeled and sliced, about 2 pounds
1 tablespoon lemon juice
1⁄2 up granulated sugar
3 tablespoons flour
1⁄2 teaspoon ground cinnamon
1⁄8 teaspoon nutmeg
DIRECTIONS:
Preheat oven to 425 F. Peel apples and cut in quarters. Remove the core and slice apples into 1⁄4-inch to 1⁄8-inch thick. In a large bowl, combine apples, lemon juice, sugar, flour, cinnamon, and nutmeg. Toss well to combine and set aside. Roll half of the dough into a 12-inch circle. Line a 9-inch pie plate with the pastry dough. Fill with apple filling.
Roll the remaining crust and gently place it over the apple mixture. Seal the edges by gently pinching the top and bottom crusts together. You can fold or decorate the edges by crimping or pressing with a fork. Remove any excess dough. Beat the egg and 2 teaspoons of water or milk. Cut 4 to 5 slits in the top crust to allow steam to escape. Brush with egg mixture and sprinkle with sugar (optional).
Bake at 425 F for 15 minutes, reduce heat to 375 F, and bake an additional 35 to 40 minutes or until the crust is golden and the apples are tender.
Pecan Pie
Recipe courtesy of Lines+Angles
YIELD: Makes 8 servings
INGREDIENTS:
1 9-inch unbaked frozen deep dish pie shell, thawed
11⁄2 cups pecans, coarsely chopped
3 eggs, lightly beaten
1 cup light corn syrup
1⁄2 cup brown sugar
1 tablespoon molasses
2 tablespoons butter, melted
2 tablespoons flour
1⁄4 teaspoon salt
1 teaspoon pure vanilla extract
DIRECTIONS:
Preheat oven to 350 F. Spread pecans along the bottom of the prepared pie shell. In a large bowl, mix the remaining ingredients and pour over pecans. The pecans will rise to the surface of the pie. Bake for 60 to 65 minutes until the filling has set. Pie is done when the center reaches 200 F. Pie center when lightly tapped should spring back. Remove pie from oven and let cool on a wire rack for at least 2 hours before serving.
