Sunday, December 6, 2009

Pie Recipes

Thanksgiving 2009 I decided to make a pecan pie and a pumpkin pie. Normally I would make pumpkin and apple. Each year I pick something new to try and cook. 2009's new things were Pecan Pie and Baked Sweet Potatoes.

Jill's Pumpkin Pie
I copied this recipe from my Mom when I moved away from home. I am sure it is simular to many other recipes but alas, I credit my Mom.

2 eggs, slightly beaten
1 can solid pack pumpkin
3/4 c granulated sugar
1/2 t salt
1 t cinnamon
1/2 t ground ginger
1/4 t ground cloves
1 1/2 cup Evaporated Milk
1 pie crust of your choice

Combine filling ingredients in order given. Pour into pie crust. Bake in preheated oven at 425 degrees F for 15 minutes. Reduce temp to 350 degrees F and bake 40-45 minutes. Cool.

Jill's Pecan Pie
When I look for a new recipe to try and I do not have a recipe from my mom or my Aunt, I go directly to The Joy of Cooking by Irma S. Rombauer. My mom stopped at Lane's Packing Plant and purchased some wonderful pecans for me.

I used the filling recipe from The Joy of Cooking with a few changes.

2 cups of pecans coarsely chopped
3 large eggs
1 cup of brown sugar (instead of granulated sugar)
1 cup light corn syrup (Kayro Syrup)
3 tablespoons unsalted butter melted
1 teaspoon vanilla
1/2 teaspoon salt
1 pie crust of your choice

I chopped two cups of pecans w/ my Pampered Chef Chopper (nice). I saved some pecan halves to put on top.

Place your pie crust in your pie plate and warm in the oven until it is hot to the touch (very important). Whisk the eggs, brown sugar, corn syrup, butter, vanilla and salt together. Stir in the chopped pecans. Pour into crust. Sit the saved pecan halves on top. Bake in a pre-heated 375 degree oven 35 to 45 minutes. Make sure the pie is set in the middle. Cool for at least 1 and a half hours before cutting.

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