the thanksgiving trio

Do you remember how you felt your first time doing something or going somewhere? Like your first day going into preschool/kindergarten. Or a first kiss. Or your first time going to Disneyland. Yeah, you know what I'm talking about.

This year was my first "official" Thanksgiving celebration. By official, I mean doing the whole cooking the turkey thing and making the stuffing and gravy and whatnot. And then everyone sitting down and eating together. Yes, in my more than 2 decades of existence, this was a first. Better late than never. Oh how excited I was; all that adrenaline pumping. like a kid with $5 standing in the candy aisle of the 99¢ store.

In all my excitement, I decided to make 3 pies...

Yes, THREE PIES. IN ONE DAY. This may not be a big deal for some of you out there, but I've never made a pie before. The crust always seemed like an elusive little thing; too fussy.

In all honesty, I intended to make the pies, or at least one, the night before. That way I could help out with the cooking of the main course and sides the next day. Procrastination sure is a tough habit to kick.

However, PC, his mom, and I managed to get everything done before everyone arrived. Talk about perfect timing. Dinner was EGGCELLENT. Aaand...I'm sorry I forgot to take a picture of my plate. I was just too psyched to wait any longer. As soon as everything hit the plate, it all hit the gut just as quick. Intense food coma is washing over me...

You know what, though? No matter how stuffed you get from dinner, you always manage to make room for dessert. It's as if your body will automatically adjust to make room. You could be up to HERE with food, but then give yourself about half an hour and you'll be just up to HERe. Yes, top me off, mate, with a piece of pie.

Pie-rrific Pie-dom!!!

Buttery, Flaky Pie Crust

Adapted from Allrecipes, by Dana
Makes enough for 1 single-crusted, 9-inch pie

ingredients

1 1/4 cups all-purpose flour

1/4 teaspoon salt

1/2 unsalted butter, diced & chilled

1/4 cup ice water

*notes*

• Made this recipe 2 times for the apple pie, and added 1/8 cup of firmly packed light brown sugar for each time.
• Made this recipe 1 time for the pumpkin pie, and added 1/8 cup of confectioners' sugar.
• Pie crust dough was made the night before to allow the dough to chill appropriately.
• Here is a slideshow of some decorative pie crust ideas!

make pie crust dough:

1. Combine the flour, salt, and sugar in a large bowl.

2. With a fork or pastry blender, cut in the butter until mixture resembles coarse crumbs.

3. Stir in the ice water a tablespoon at a time, until mixture forms a doughy ball.

4. Wrap the ball of dough with plastic wrap and refrigerate for 4 hours or overnight.

♥ ♥ ♥

Grandma Ople's Apple Pie

Adapted from Allrecipes, by MOSHASMAMA

Makes a 9-inch pie, 8 servings

ingredients

prepared pie crust dough for double-crusted pie

1/2 cup unsalted butter

3 tablespoons all-purpose flour

1/4 cup water

1/2 cup granulated sugar

1/2 cup firmly packed light brown sugar

1 teaspoon ground cinnamon

8 Granny Smith apples (peeled, cored, and sliced)

top: assembling apples; bottom: post-lattice work

equipment prep:

Preheat oven to 350°F.

Place the bottom crust in a 9-inch pie pan and refrigerate until needed.

If you are going to make a lattice top, the strips can be cut ahead of time and refrigerated until needed

make apple pie:

1. Melt the butter in a saucepan. Add flour to form a paste

2. Add the water, both sugars, and ground cinnamon and bring the mixture to a boil. Reduce temperature and let simmer.

3. Mix 2/3 of the sugar syrup/mixture with the sliced apples.

4. Fill the prepared pie pan with the apples, mounded slightly. Cover with a lattice work crust, or any crust work that will cover filling.

5. Pour the rest of the sugar syrup/mixture over the crust.

bake:

Place the apple pie on a baking sheet (to catch drips) and bake at 350°F for 45 minutes to an hour, until the apples are soft. It is recommended that you shield the pie edges with aluminum foil or a pie crust shield in the last 20 minutes of baking so the edges don't burn.

enjoy:

There's only one way to enjoy a slice of this pie: á la mode!

all it needs is ice cream...

♥ ♥ ♥

Pumpkin Pie w/ Pecan Streusel

Adapted from Southern Living: Our Best Holiday Desserts, 2011 Fall Issue

Makes a 9-inch pie, 8 servings

pumpkin filling

prepared pie crust dough for single-crusted pie

1 cup crushed gingersnaps (about 20)

1/2 cup pecans, finely chopped

1/2 cup confectioners' sugar, sifted

1/4 cup unsalted butter, melted

1 (15 oz.) can pumpkin

1 (14 oz.) can sweetened condensed milk

2 large eggs, beaten

1/2 cup sour cream

1 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

1/4 teaspoon ground ginger

pecan streusel

1/4 cup pecan, coarsely chopped

1/4 cup all-purpose flour

1/4 firmly packed dark brown sugar

2 tablespoons butter, melted

optional: ginger-spice topping*

1 (8 oz.) container frozen whipped topping, thawed

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cinnamon

* I didn't make this, so I'm not sure how it tastes. I was happy with my can of whipped cream.

equipment prep:

Preheat oven to 350°F.

Place the bottom crust in a 9-inch pie pan and refrigerate until needed.

make pumpkin filling:

1. Mix together the crushed gingersnaps, finely chopped pecans, confectioners' sugar, and melted butter until well combined. Press mixture on bottom and up the sides of the pie crust. Bake at 350°F for 10 minutes. Remove and let it chill for 30 minutes.

2. Mix together the pumpkin and the rest of the pumpkin filling ingredients (condensed milk, eggs, sour cream, ground cinnamon, vanilla extract, and ground ginger) until well combined. Pour filling into the pie crust.

bake:

Place the pumpkin pie on a baking sheet (to catch drips) and bake at 350°F for 30 minutes. Then remove from oven.

make pecan streusel:

1. About 10 minutes before it's time to take the pie out, mix all the streusel ingredients until well combined. Sprinkle the streusel around the edges of the pie.

2. Bake the pie for an additional 40-45 minutes, or until the pie is set. It is recommended that you shield the pie edges with aluminum foil or a pie crust shield in the last 20 minutes of baking so the edges don't burn.

optional - ginger-spice topping:

Combine all of the topping ingredients.

enjoy:

Top a slice off with some whipped cream or the ginger-spice topping, and pair with glass of milk. You will definitely sleep well tonight.

♥ ♥ ♥

Orange-Sweet Potato Pie With Rosemary Cornmeal Crust

From Southern Living: Our Best Holiday Desserts, 2011 Fall Issue

Makes a 9-inch pie, 8 servings

rosemary-cornmeal crust

3/4 cup all-purpose flour

1/2 cup plain white cornmeal

1/4 cup confectioners' sugar, sifted

2 teaspoons chopped fresh rosemary (dried is also okay)

1/4 teaspoon salt

1/2 cup unsalted butter, diced & chilled

1/4 cup ice water

orange-sweet potato filling

1 1/2 lbs. sweet potato

3 large eggs

3/4 cup granulated sugar

1 cup evaporated milk

3 tablespoons unsalted butter, melted

2 teaspoons orange zest

1 tablespoon fresh orange juice

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 1/2 teaspoon vanilla extract

be careful when removing the crust shield,
or you'll end up with a dent like above!

equipment prep:

Preheat oven to 350°F.

On a baking sheet, bake the sweet potatoes for about an hour or until they are tender.

make rosemary-cornmeal crust:

1. Combine the flour, cornmeal, sugar, rosemary, and salt in a large bowl.

2. With a fork or pastry blender, cut in the butter until mixture resembles coarse crumbs.

3. Stir in the ice water a tablespoon at a time, until mixture forms a doughy ball.

4. Wrap the ball of dough with plastic wrap and refrigerate for 30 minutes or even overnight.

pre-bake:

Pre-bake the crust for about 20 minutes, shielding the edges with aluminum foil or a crust shield to prevent excessive browning.

*notes*

• The rosemary-cornmeal pie crust can be made ahead of time (the night before) just like the above buttery, flaky pie crust to allow appropriate chilling time.
• When pre-baking any crust, be sure to weigh it down with either dried beans or ceramic pie weights. This will prevent the pie crust from puffing up too much.

make orange-sweet potato filling:

1. After the sweet potatoes have baked for about an hour, remove from the oven and let them cool for 5 minutes. Cut the potatoes in half lengthwise and scoop out the pulp. Mash the pulp and discard skins.

2. Whisk together the eggs and sugar until well combined.

3. Add in the evaporated milk and combine well.

4. Add in the melted butter, orange zest, orange juice, cinnamon, nutmeg, and vanilla extract and combine well. Add in the mashed sweet potatoes and combine well. Pour filling into the prepared crust.

bake:

Place the orange-sweet potato pie on a baking sheet (to catch drips) and bake at 350°F for 45 minutes to an hour, until the pie is set. It is recommended that you shield the pie edges with aluminum foil or a pie crust shield in the last 20 minutes of baking so the edges don't burn.

enjoy:

If you're looking for a "lighter" pie, this is it. Delicious just as is. The addition of a citrusy-rosemary taste will hit the spot right, especially after a hearty Thanksgiving dinner. A gentle lull to Itis-land