Homemade Pies for Thanksgiving

Pies are as American as Thanksgiving turkey, corn on the cob, and peanut butter. Colonial cooks, catering to large, hard-working families, wrapped everything from meat and vegetables to fruit and cheese in a pastry blanket for hearty, belly filling meals. In the Fall, when fruit was plentiful, New England homemakers baked dozens of pies and froze them in an outdoor shed. Before serving, they were thawed in the warming cupboard above the fireplace. Fried Pies, little pies filled with apples and cheese and fried, were given to children to keep them quiet during long religious services. And on early frontier homesteads, resourceful women lacking precious lemons, developed a recipe for Mock Lemon Pie using vinegar instead of lemon juice. Today, all across the nation, state by state, home made pies are being baked daily by homemakers and devoured by families who wouldn’t give a fig - or a dollar - for store bought.

At Thanksgiving, it’s traditional to have at least two or three pies to round out the meal. . And whether you like it or not, there’s always the ubiquitous pumpkin pie. But when you come across a recipe for the sinfully rich Turtle Tart, heavy with caramel, chocolate, apricots and almonds, swirled on top of a fudgy brownie, you’ll be tempted to rush into the kitchen, check for the few ingredients needed and whip it up. Instant success with the help of a dense brownie cake mix.

Homemade pies don’t need to be, nor should they be, picture perfect. If you choose to make the Pat a Pie crust below or a favorite recipe, edges finished with a fork and flutes that may be a bit wobbly elevate your pies way above mass produced mediocrity. Then there’s the taste. Ready to use pastry and crumb crusts are not only terrific timesavers but makes a perfect base for deliciously blended fillings. A meringue pie base is deceptively quick and easy. Baked then left an hour or so in a cooling oven. Fill with whipped cream with some good fruit preserves swirled in, then top with a rainbow of berries. Or, simply bake the filling in a pie dish and forget the crust (for grateful Atkins followers).

The recipes below are not likely to be featured Thanksgiving fare in supermarkets. So, this year, surprise family and guests with at least one home made pie. Guaranteed, there will be no leftovers.

Turtle Tart (dairy)
serves 10-12

1 box double chocolate premium brownie mix (eg. Ghirardelli)
1/2 jar ( 6 ounces) caramel topping
1/3 cup finely chopped dried apricots
1/3 cup white chocolate chips
1/4 cup blanched almonds

Bake brownie mix in a 9-inch pie dish according to package directions. When baked, turn oven off. While cake is still hot, spread the caramel topping over, almost to edges. Top with the apricots and white chocolate chips. Return to oven for 3-4 minutes or until chips are soft. Remove from oven. Swirl chocolate, caramel and apricots with a fork. Scatter blanched almonds over and chill. Cut into thin wedges to serve.

approx. nutrients per serving: calories – 377 protein – 5g carbohydrates – 51mg

fat – 17g cholesterol – 19mg sodium – 181mg

Brandied Sour Cream Raisin Pie (dairy)
serves 8-10

1 cup dark raisins
2 tablespoons water
2 tablespoons brandy
1 cup sour cream
2 eggs, lightly beaten
1 teaspoon vanilla extract
2 tablespoons all-purpose flour, sifted
1 9-inch pie crust, baked.
whipped cream or whipped topping to garnish (optional)

Place the raisins, water and brandy in a medium saucepan over medium heat. Cover and bring to simmer. Cook for 2 minutes. Remove from heat. Cool slightly. Whisk in the sour cream, eggs, and vanilla. Whisk in the flour, 2 teaspoons at a time. Mixture should be smooth. Cook over medium heat, stirring constantly, until mixture is thick and coats the back of a spoon. Cool slightly before pouring into pie crust. Chill. Before serving, garnish with whipped cream or whipped topping. (optional)

approx. nutrients per serving: calories – 184 protein – 3g carbohydrates – 20g

fat – 10g cholesterol – 53mg sodium – 111mg

Key Lime Pie (without key limes) dairy
serves 8-10

Outside of Florida, key limes are only found in a few specialty stores and markets that offer gourmet produce. This recipe uses unsweetened bottled lime juice and the juice and rind of a fresh lime to jolt jaded taste buds. A dark chocolate pie crust sets off the sweet-tart, yellow filling.

1/2 cup bottled unsweetened lime juice
3 egg yolks
1 (14 ounce) can sweetened condensed milk (not low fat)
juice and grated rind of 1 lime
1 (9-inch) chocolate crumb pie crust
whipped cream or whipped topping (optional)

Preheat oven to 350F. In a medium bowl, whisk together the lime juice and egg yolks. Add the condensed milk, juice and grated rind of 1 lime. Mix to blend thoroughly.

Mixture will be thick. Pour into the pie crust. Place on a cookie sheet and bake in preheated oven for 15 minutes.

Cool for 10 minutes or so before placing in refrigerator. Before serving, garnish with whipped cream or whipped topping if desired.

approx. nutrients per serving: calories – 261 protein – 5g carbohydrates – 35g

fat – 12g cholesterol – 77mg sodium – 203mg

Coconut Pineapple Pie (dairy)
serves 10

1 recipe Pat a Pie Crust (see below) or one deep 9-inch pastry pie crust
1/3 cup honey
4 eggs
1 cup milk
1/2 cup softened butter
1/2 cup plus 2 tablespoons all-purpose flour
1 1/4 cups sweetened shredded coconut
1 (8 ounce) can crushed pineapple, liquid squeezed out until almost dry
1 tablespoon grated orange rind

Preheat oven to 400F. Prick pie crust all over, including the sides. Bake in preheated oven 10 minutes. Set aside to cool. In a bowl, beat together the honey, eggs, milk, butter and flour. Stir in the coconut, pineapple and orange rind. Pour into pie shell. Bake in preheated oven 30 minutes or until a toothpick inserted in center comes out clean.

approx.nutrients per serving: calories – 299 protein – 4g carbohydrates – 26g

fat – 20g cholesterol – 113mg sodium – 152mg.

Pat a Pie Crust (dairy)
for one 9-inch pie dish

I found this recipe in an old Hadassah cook book. No need to roll out as ingredients are mixed in the pie dish and patted into place. It works.

1 1/2 cups all-purpose flour
1 1/2 teaspoons sugar
pinch salt
2 tablespoons cold milk
1/2 cup vegetable oil

Place the flour, sugar and salt in an ungreased pie dish. Stir to mix. Make a well in center and add the milk and oil. With your hands, work the flour mixture into the wet ingredients to make a smooth ball. Pat into place over the bottom and sides of dish.

Prick bottom and sides all over with a fork. Bake at 400F for 12-15 minutes until golden. Use as needed.

approx. nutrients 1/10 pie crust: calories – 169 protein – 2g carbohydrates – 15g

fat – 11g cholesterol – 0mg soidum – 2mg

Crustless Pumpkin Cranberry "Pie" (dairy)
serves 10

a slightly sticky, delicious variation on Pumpkin Pie.

1 tablespoon chocolate nut spread (eg. Nutella)
3 lightly beaten eggs
1 cup canned pumpkin
1 cup sugar
1/2 cup dark corn syrup
3/4 teaspoon pumpkin spice
1 teaspoon grated lemon rind
1/2 cup dried sweetened cranberries

Preheat oven to 350F. Spray a 9 –inch pie dish with non-stick vegetable spray.

Warm the chocolate spread in the microwave for 20 seconds on High or until it is very soft. In a large bowl, beat together the chocolate spread, eggs, pumpkin, sugar, corn syrup, pumpkin spice and lemon rind. Scatter the cranberries over the bottom of prepared pie dish. Pour the pumpkin mixture over. Bake in preheated oven for 35-40 minutes or until a toothpick comes out clean. Chill at least 4-6 hours before serving.

approx. nutrients per serving: calories – 184 protein – 2g carbohydrates – 41g

fat – 2g cholesterol – 64mg sodium – 46mg

Almond Meringue Fruit Tart (dairy)
serves 8-10

To make this pareve: substitute non-dairy whipped topping mixed with a little powdered instant coffee for the whipped cream.

Almond Meringue Shell: 
3 large egg whites
3/4 cup sugar
1/4 teaspoon cream of tartar
1/4 cup ground almonds
1 cup heavy cream, whipped
3 tablespoons fruit preserves, room temperature
about 2 cups mixed fresh berries such as raspberries, blackberries, strawberries
1 kiwi fruit, peeled and cut in wedges
hard shell chocolate sauce to drizzle

Preheat oven to 275F. Line a cookie sheet with cooking parchment paper. In a medium bowl, whisk egg whites and cream of tartar until foamy. Whisk in sugar, 2 tablespoons at a time, whisking until the mixture stands in stiff peaks. Fold in the ground almonds. Spoon onto prepared cookie sheet. Shape into a 9-inch circle using the back of a spoon to build up the sides.

Bake 1 1/2 hours. Turn off the oven and leave the meringue shell in the oven for 1 1/2 hours longer. Cool at room temperature.

Fill just before serving: Cut the fruit preserves into the whipped cream with a knife to give a marbled effect. Spread into the meringue shell. Top with berries and kiwi fruit arranged attractively. Drizzle with hard shell chocolate sauce.

approx. nutrients per serving: calories – 209 protein – 3g carbohydrates – 26g