Monday, November 28, 2016

Pie Recipes by Jenna McKinney: Pumpkin, Pecan, Apple

Wow. I can't believe I don't have my favorite pie recipes on here yet. I may be a little late for Thanksgiving this year, but they'll be here for whenever I want them in the future.

Pumpkin Pie 
2 eggs
1/2 tsp each: ginger, nutmeg, cinnamon, salt
3/4 c sugar (brown or granulated)
1 3/4 c canned pumpkin
1/2 c water
1 c evaporated milk
1 unbaked pastry shell (see my recipe)

Mix eggs, sugar, spices, salt and pumpkin well. Add milk (see tip for homemade evaporated powdered milk) and water. Stir until mixture is smooth. Pour into shell(s).
I usually double this and split it between a large 9" pie pan and a smaller Marie Calendar sized one (those seem smaller than normal); placing more of the filling into the 9" one.
Bake at 400 F for 45-55 min (until crust is brown and middle isn't giggly).

Tip - mix up your own powdered evaporated milk:
1 c water + 2/3 c powdered milk

Pecan Pie

Pecan Pie
1 c granulated sugar
1/2 c lite corn syrup
3/4 c melted margarine
3 beaten eggs
1 1/2 c pecans
Blend all ingredients, stirring in pecans last. Pour into unbaked pie shell.
Bake at 350 F for 35-45 min.

Apple Pie - Round One

Apple Pie Round Two.... Apple filling

Apple Crumb Topping

Fresh Apple Pie with Crumb Topping

Fresh Apple Pie
1/2 c brown sugar + 1/4 c granulated sugar
2 T each: quick tapioca or flour (or 4 T flour)
1/8 tsp salt
1/4 tsp nutmeg
1/2 tsp cinnamon
7 thinly sliced apples
1 T butter

Apple Pie Crumb Topping: 1/2 c brown sugar, 3/4 c flour, 1/3 c margarine
Place apples, salt, cinnamon and nutmeg into pie crust.
In a small bowl, mix flour and tapioca together. Cut in butter until crumbly. Sprinkle mixture on top of apples and other ingredients already in pie crust. Bake for 50 min at 400 F.
Alma's first homemade pie crust

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