Our top 5 Thanksgiving dessert
Happy Friday!
There are only a few days before Thanksgiving to celebrate the little things that happened this year so we can do it in front of a delicious pie.
Here are 5 ideas of pies that would be popular options on Thanksgiving!
#1 - Thanksgiving means Pumpkin Pie!
Stay festive and traditional during the long weekend by cooking this delicious classic!
Pastry for Single-Crust Pie:
1 ⅓ cups all-purpose flour
½ teaspoon salt
½ cup shortening
3 ½ tablespoons cold water
Filling:
2 cups mashed, cooked pumpkin
1 (12 fluid ounce) can evaporated milk
2 large eggs eggs, beaten
¾ cup packed brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
Preheat the oven to 400 degrees F (200 degrees C)
Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until the dough is moist enough to hold together.
With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake for 40 minutes or until a knife is inserted 1 inch from the edge comes out clean.
Source : https://www.allrecipes.com/recipe/13711/homemade-fresh-pumpkin-pie/
#2 - A good old-fashioned apple pie
No need to add much to a winning formula especially if you went apple picking at a local orchard!
2 c. all-purpose flour
3 tbsp. all-purpose flour
1/2 tsp. baking powder
1 c. Vegetable shortening
1 stick cold and cut into small pieces
1 1/2 tbsp. unsalted butter
8 large Granny Smith apples
2 tbsp. fresh lemon juice
3/4 c. sugar
1 tsp. ground cinnamon
1/2 tbsp. sugar
In a medium bowl, combine 2x1/3 cups flour, 1/2 teaspoon salt, and baking powder. Using a pastry blender, cut in shortening and cold butter until mixture resembles coarse crumbs. Sprinkle 1/3 cup boiling water, 1 tablespoon at a time, stirring with a fork until well combined.
Divide the dough into 2 pieces, 1 slightly larger than the other. Pat each into a disk, wrap tightly with plastic wrap, and refrigerate until chilled, about 30 minutes or up to 2 days.
Meanwhile, in a large bowl, toss apples with lemon juice, 3/4 cup sugar, 3 tablespoons flour, and cinnamon. Set aside.
Preheat the oven to 400 degrees F. Roll out the larger piece of dough and fit it into a 9-inch deep-dish pie plate. Fill with apple mixture, arranging slices compactly.
Roll out remaining dough and drape the smaller crust over the apples. Fold the top crust under the bottom crust to form a border around the rim, gently pressing the 2 crusts together.
Place the pie on a baking pan and bake for 45 minutes then remove the pie from the oven, brush the top lightly with water, and sprinkle with remaining sugar (1/2 tbsp. sugar.) Return the pie to the oven for about 10 minutes more.
Source : https://www.countryliving.com/food-drinks/recipes/a4216/all-american-apple-pie-recipe-clv111
#3- Our grand mother’s “Flapper Pie”
The typical canadian pie coming from our ancestors!
For the crust:
300g of Graham crackers
3 Tbsp butter
1 tsp cinnamon
Pinch of nutmeg
For the base:
4 egg yolks
365 g half & half cream or whole milk
1/3 cup + 1 Tbsp cane sugar
1 heaping Tbsp cornstarch
For the meringue:
4 egg whites at room temperature
1/2 cup cane sugar
1/2 teaspoon cream
pinch of salt
Mix all the crust ingredients together, save about 2 tbsp to the side and press the rest into a 10 inch pie plate, in the bottom and up the sides.
Bake at 350 for 10 minutes.
Combine the filling ingredients together and cook on a medium heat until it boils and thickens, making sure to stir constantly!
Set aside to cool while you make the meringue. Beat the meringue ingredients together until they form stiff peaks.
Pour the filling into the crust and top with the meringue. Sprinkle the rest of the crumbs on the top and slide into a 350 degree oven.
Bake until the meringue browns.
Source : https://www.thekitchenmagpie.com/my-cherished-canadian-recipe-flapper-pie/
#4 - A sugar pie to satisfy your sweet tooth
The homemade dessert that doesn’t take a lot of time and effort and will change your life!
1 1/4 cups (310 ml) brown sugar
2 tablespoons (30 ml) cornstarch
2 tablespoons (30 ml) flour
1 cup (250 ml) 35% whipping cream
1 egg
2 teaspoons (10 ml) vanilla extract
1 pie crust, unbaked
With the rack in the lowest position, preheat the oven to 190 °C (375 °F).
In a saucepan, off the heat, combine the sugar and cornstarch. Add the remaining ingredients and stir to combine.
Cook over medium heat until the mixture boils and thickens.
Pour into the crust and bake for about 25 minutes.
Source : Sugar Pie (2)
#5 - The unavoidable pecan pie!
Sweet and soft, this pie is for all sweet tooth lovers out there!
1 9-inch pie shell
2 cups pecans, coarsely chopped
3 large eggs, slightly beaten
1 cup light corn syrup
1/2 cup brown sugar
1 tablespoon molasses (unsulphured)
4 tablespoons unsalted butter, melted
1/2 teaspoon salt
2 teaspoon vanilla extract
Preheat the oven to 350°F. In a medium bowl vigorously mix together the eggs, brown sugar, corn syrup, molasses, melted butter, vanilla, salt, until smooth.
Spread the chopped pecans over the bottom of the pie shell. Pour the filling over the pecans.
Bake at 350°F for 30 minutes. After 30 minutes tent the pie loosely with aluminum foil to prevent the crust and pecans from getting too browned.
Bake for another 35 to 45 minutes until the filling has set.
Garnish your slice of pie with some vanilla ice cream or a touch of homemade whip cream for the delight of the kids and a good maple wine for the adults!
Finally, if you’re still not sure of your decision, a large number of vendors are going to be at the Dieppe Market tomorrow October 10th from 8 am to 1pm, waiting for you with tasty desserts prepared with love that (it’s a promise) would be as much success!