Pies for Thanksgiving

[MomPower169]

I have my in-laws coming over. I want to bake some pies but don't really have any homemade recipes.  Do you have any that you can share.

I am looking for something different and not too complicated. LOL Is that possible?

Thank you

[harry]

yes it is , actually , there should be some wonderful pie recpes on here in some of the cook book groups ( ie - cafemom on line  cook book group ) it is where alot of the recipes have been posted on here and they,ve been put in a collection for research just like this . you can look there and see if there,s anything that interest you .

[michiganmom116]

Pumpkin Pie

• 3 slightly beaten eggs
• 1/4 c. brown sugar
• 1/2 c. white sugar
• 2 to 3 tsp. pumpkin pie spice
• 1/2 tsp. salt
• 1 1/2 c. cooked or canned pumpkin
• 1 c. evaporated milk

Mix the ingredients together in order given. Pour into 9 inch unbaked pie shell and bake in 400 degree oven 45 to 50 minutes or until set.



Cranberry Swirl Cheesecake Pie (from All You magazine, November 20, 2009 edition)

• 1 9 inch graham cracker pie crust
• 12 oz. cream cheese, at room temperature
• 2/3 c. sugar
• 1 large egg plus yolk from one large egg, at room temperature
• 6 Tbsp. sour cream, at room temperature
• 1 tsp. vanilla extract
• 1/2 c. whole berry cranberry sauce, pureed and strained (about 5 Tbsp. after straining)

Preheat oven to 350 degrees. Using an electric mixer on medium speed, beat cream cheese and sugar until fluffy. Add egg and yolk and beat until incorporated. Stir in sour cream and vanilla. Scrape down sides of bowl and stir until combined. Scrape half of filling into prepared crust. Dollop half of cranberry puree on top of filling. Top with remaining filling and then remaining puree. Use a knife to swirl puree through filling, creating a marbled design, taking care not to drab crumbs from the crust into filling. Place pie on baking sheet and bake until set around the edges but still slightly jiggly in center, about 35 minutes. Transfer to rack to cool completely, then loosely cover with plastic wrap and refrigerate for at least 4 hours.

Mom's Apple Pie - my mom gave me this recipe for her signature apple pie. I'm not supposed to share, but it's too good to keep to myself!

• 1/4 c. brown sugar
• 1/2 c. white sugar
• 2 Tbsp. flour
• 1/4 tsp. salt
• 3/4 tsp. cinnamon
• 1/4 tsp. nutmeg
• 5 to 6 cups peeled, cored and sliced baking apples

Combine all ingredients and stir carefully. Put in an unbaked pie shell and dot with 2 Tbsp. butter cut into small pieces. Top with top crust, seal edges and cut slits in the top crust. Brush with milk and sprinkle with a bit of white sugar. Bake at 425 degrees for 40 to 45 minutes. Cover edges of the crust with foil if they begin to get too dark.

Cherry Crunch Pie

• 1 9 inch graham cracker pie crust
• 2 21 oz. cans cherry pie filling
• 2 Tbsp. cornstarch dissolved in 2 Tbsp. water
• 2 Tbsp. white sugar
• 2 Tbsp. brown sugar
• 1/3 c. flour
• 1/3 c. quick cooking or old fashioned oats
• 3 Tbsp. butter, melted

Preheat oven to 375 degrees. In a bowl, mix cornstarch paste and pie filling and spoon into prepared crust. Combine sugars, flour and oats in a second bowl; mix in melted butter. Spoon onto filling. Bake on baking sheet for 40 minutes Cool for at least 4 hours and serve. Store in refrigerator.



Streusel Topped Pumpkin Pie

• 1 9 inch graham cracker crust
• 1 15 oz. can pumpkin
• 1 14 oz. can sweetened condensed milk
• 1 egg
• 1 1/4 tsp. ground cinnamon, divided
• 1/2 tsp. ground ginger
• 1/2 tsp. ground nutmeg
• 1/2 tsp. salt
• 1/4 c. firmly packed brown sugar
• 2 Tbsp. flour
• 2 Tbsp. cold butter or margarine
• 3/4 c. chopped walnuts

Preheat oven to 425 degrees. With mixer or whisk, beat pumpkin, sweetened condensed milk, egg, 3/4 tsp. cinnamon, ginger, nutmeg and salt. Pour into crust and bake 15 minutes. Meanwhile, combine sugar, flour, remaining 1/2 tsp. cinnamon; cut in butter until crumbly. Stir in walnuts. Remove pie from oven and reduce oven temp to 350 degrees. Sprinkle streusel mixture over pie. Bake 40 minutes or until set. Cool. Serve warm or at room temperature. Store in refrigerator. Serve with whipped cream if desired.

Traditional Pumpkin Pie

• 3 slightly beaten eggs
• 1/4 c. brown sugar
• 1/2 c. white sugar
• 2 to 3 tsp. pumpkin pie spice
• 1/2 tsp. salt
• 1 1/2 c. cooked or canned pumpkin
• 1 c. evaporated milk

Mix the ingredients together in order given. Pour into 9 inch unbaked pie shell and bake in 400 degree oven 45 to 50 minutes or until set.



Coconut Cream Pie

• 1 9 inch baked pie shell
• 2/3 c. sugar
• 1/2 tsp. salt
• 2 1/2 Tbsp. cornstarch
• 1 Tbsp. flour
• 3 cups milk
• 3 egg yolks, slightly beaten
• 1 Tbsp. butter
• 1 1/2 tsp. vanilla or 1 tsp. coconut extract
• 3/4 c. shredded coconut

Mix sugar, salt, cornstarch and flour in a saucepan. Gradually stir in milk. Cook over moderate heat, stirring constantly, until mixture thickens and boils. Boil 1 minutes. Remove from heat and gradually stir 1/2 of mixture into egg yolks. Return mixture to pan. Boil one minute more, stirring constantly. Remove from heat and add butter and vanilla or coconut extract, stirring untill butter is melted. Fold in coconut. Put filling in baked pie shell. Chill in refrigerator for at least 2 hours. May top with whipped cream and additional coconut if desired.


Now for some cheesecake pies:

Caramel Apple Cheesecake Pie

• 1 9 inch graham cracker crust
• 1 can apple pie filling, civided
• 2 8 oz. cream cheese, softened
• 1/2 c. sugar
• 1/4 tsp. vanilla extract
• 2 eggs
• 1/4 c. caramel ice cream topping
• 2 Tbsp. chopped pecans

Preheat oven to 350 degrees. Reserve 3/4 c. apple pie filling. Spoon remaining filling into crust. Beat together cream cheese, sugar and vanilla until smooth. Add eggs and mix well. Pour over apple filling. Bake 35 minutes or until center is set. Cool to room temperature. Mix reserved apple pie filling and caramel topping in a small saucepan. Heat about 1 minute. Arrange apple slices from reserved filling around the outside edge of cheesecake. Spoon caramel sauce onto the cheesecake and spread evenly. Sprinkle with chopped pecans. Refrigerate until ready to serve.

Easy Pumpkin Cheesecake Pie

• 4 ounces cream cheese, softened
• 1 tablespoon milk
• 1 tablespoon sugar
• 2 cups Cool Whip, thawed and divided
• 1 (9 inch) graham cracker pie crust
• 2 cups milk
• 2 (3 1/2 ounce) packages jell-o instant pumpkin spice pudding mix

1. Beat cream cheese, 1 tablespoon milk and the sugar in a large bowl with wire whisk until well blended.
2. Gently stir in 1 cup of the cool whip.
3. Spread onto bottom of crust.
4. Pour milk into large bowl.
5. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended.
6. Mixture will be thick.
7. Spread over cream cheese layer in crust and refrigerate for 4 hours or until set.
8. Top with the rest of the cool whip before serving.

[SweetLuci]

 Here's an easy, but delicious pie

Pecan Pie

1 9" pie shell, unbaked
5 eggs
1 cup white sugar
1 cup white corn syrup
1/4 teaspoon salt
1 tablespoon dark rum or 1 teaspoon rum flavoring
2 Tablespoons melted butter
1 1/2 cups pecans
Prepare pie crust. Do not bake. Break eggs into mixing bowl, beat well. Add the following ingredients one at a time: sugar, corn syrup, salt, rum, butter, beating well after each addition. Stir in pecans. Pour into shell. Bake 1 hour.