There are a hundred different ways to celebrate Thanksgiving: I’ve heard families that go out to eat, some that do annual football games, and others that cook duck instead of turkey. My dad being one of seven children, Thanksgiving for my family is a huge event. We have to have three different tables set out to fit everyone, and the only use of the dining room table is to set the food my grandparents and aunts and uncles have cooked. After we have filled up on turkey and cranberries and stuffing, most may forget about dessert, but with my family, there is always room for the pies my grandma and aunt have assembled. Here are the recipes from my favorites: there’s the derby pie, a divine twist on pecan pie with chocolate chips in the bottom. And then the famously delicious apple pie from my grandma that may be the only reason my brother comes home from college for Thanksgiving. Now’s your chance to taste the goodness. Regardless of what you’re planning on doing for Thanksgiving this year, I recommend trying one of these two pies, because, trust me, after your first taste, Thanksgiving won’t be the same without them.
Apple Pie
8-9 Granny Smith Apples
¾ cup sugar mixed with
1 Tbsp. cinnamon
2 Tbsp. margarine
Use Pillsbury refrigerated pie crusts. Preheat oven to 400 degrees.
Peel apples, quarter, remove cores, and slice about ¼ inch. Place apples on top of bottom pie crust in a circular pattern. After each layer, sprinkle with cinnamon sugar. Repeat until all apples are used, sprinkling with cinnamon sugar after each layer. Then, cut one tablespoon of margarine in quarters and place on top of the apples.
After all apples are in the pie dish, cut off the excess pastry around the dish, leaving enough to be able to fold the top crust under the bottom crust to keep the juices in the pie
Fold top pastry on floured surface and cut slits in crust to allow steam to flow and prevent pie crust from cracking. Place over the apples evenly leaving a half inch or so overlap. Fold the top crust under the bottom crust all the way around. Then pinch the top crust with thumbs and index finger.
Cut small strips of foil to wrap around the edge of crust (where you pinched) to prevent the edges from getting too brown. Place in pre-heated oven for 30 minutes. After 30, reduce the heat to 325, and time for another 30 minutes.
Derby Pie
½ cup sugar
¼ cup (1/2 stick) unsalted butter (room temp)
1 Tbsp. all purpose flour
¾ cup dark corn syrup
3 Tbsp. bourbon
1 tsp. vanilla extract
3 large eggs
1 cup chopped pecans
½ cup semisweet chocolate chips
1 Frozen deep dish 9” pie crust
Preheat oven to 375 degrees.
Beat sugar and butter until smooth. Next, beat in flour. Gradually beat in corn syrup, bourbon, and vanilla. Finally, beat in the eggs. Mix in the pecans.
Sprinkle chocolate chips in the bottom of the crust and pour filling into the crust.
Bake pie until filling is puffed around edges and just set in center,
(about 45 minutes). Covering the edge if the crust is browning too much.
Transfer pie to rack and cool completely.
Enjoy! Happy Thanksgiving!