Need Thanksgiving Pie recipes

Karen AKA Kajikit said:

I went to the store for ingredients this afternoon and got a big can
of pumpkin for the pumpkin pie, a bag of fresh apples for apple pie,
and two cans of dessert peaches to drain and use in a peach pie. There
are going to be 20+ people there for the weekend so I need a couple
more pies to make! Help me out please...

All tried, tested, and devoured:

Pumpkin Pecan Pie
Sour Cream Apple Pie
Cheesecake-Pecan Pie

* Exported from MasterCook *

Pumpkin Pecan Pie

Recipe By :Libby's
Serving Size : 8 Preparation Time :0:00
Categories : pies-crusts Thanksgiving

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
PUMPKIN LAYER
1 pie crust (9 inch) -- unbaked
1 cup canned pumpkin
1/3 cup granulated sugar
1 large egg
1 teaspoon pumpkin pie spice
PECAN LAYER
2/3 cup light corn syrup
1/2 cup granulated sugar
2 large eggs
3 tablespoons melted butter
1/2 teaspoon vanilla extract
1 cup chopped pecans

PREHEAT oven to 350° F.

FOR PUMPKIN LAYER
COMBINE pumpkin, sugar, egg and pumpkin pie spice in medium bowl; stir
well. Spread over bottom of pie shell.

FOR PECAN LAYER
COMBINE corn syrup, sugar, eggs, butter and vanilla extract in same
bowl; stir in nuts. Spoon over pumpkin layer.

BAKE for 50 minutes or until knife inserted in center comes out clean.
Cool on wire rack.

Cuisine:
"American - South"
Source:
"www.verybestbaking.com"

- - - - - - - - - - - - - - - - - - -

NOTES : November 28, 2002
The pumpkin-pecan pie was to-die-for. As soon as I digest some of
what's already in my stomach, I'm gonna bombard myself with another
slice of pie. It tastes primarily like a pecan pie, but with a
delightfully spicy pumpkin undertone (I used Penzey's Pumpkin Pie
Spice). A definite keeper!

* Exported from MasterCook *

Sour Cream Apple Pie

Recipe By 😄amsel
Serving Size : 0 Preparation Time :0:00
Categories : fruits pies-crusts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup sour cream
2 pounds peeled apple slices

1. Combine first five (dry) ingredients.
2. Cover bottom of unbaked pie shell with 1/4 of mixture.
3. Stir remaining mixture into sour cream.
4. Slice apples 1/8-inch thick, and stir into sour cream mixture..
5. Place mixture into pie shell and cover with top pastry. Let rest 10
minutes.
6. Sprinkle with sugar and cinnamon.
7. Bake at 450°F for 15 minutes, reduce heat to 325°F, and bake about
45 minutes, or until apples are done.
8. IMPORTANT: Cool 3 to 4 hours on rack before cutting.

Cuisine:
"American"
Source:
"Pat Zastera (Damsel's Mom)"

- - - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Cheesecake-Pecan Pie

Recipe By 😄amsel
Serving Size : 8 Preparation Time :0:00
Categories : cheesecakes Easter
pies-crusts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
---Crust---
1 stick butter -- chilled
2 cups flour
1 egg yolk
1/4 teaspoon salt
2/3 cup sour cream
---Cheesecake Layer---
8 ounces cream cheese
1 large egg
1/3 cup sugar
1 teaspoon vanilla
---Pecan Pie Layer---
1 1/4 cups pecans -- coarsely broken
3 eggs
1 cup light corn syrup
1/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt

Crust:
Place flour in a medium bowl. Cut in butter until mixture is the size
of small peas. Add egg, salt, and sour cream. Stir with a fork until
pastry forms a ball (or use food processor).

Divide into two parts. If making a single crust pie, refrigerate or
freeze one portion for another pie.

Wrap in plastic and chill until stiff enough to work with
(approximately 45 minutes). When ready to use, roll pastry thinly
(about 1/8 inch).

Preheat oven to 350°F.

Cheesecake Layer:
With an electric mixer, whip the cream cheese, egg, sugar and vanilla
until fluffy. Spread the mixture in the bottom of the unbaked pie
shell.

Pecan Pie Layer:
Sprinkle the pecans over the cheese mixture. Beat the eggs with an
electric mixer until foamy. Add the corn syrup, sugar, vanilla, and
salt and mix well. Pour over the pecans.

Bake until center of pie is firm, about 55 minutes. Store in
refrigerator.

VARIATION
Cheesecake-Almond Pie (J. Helman):
Substitute sliced almonds for the pecans, and almond extract for the
vanilla.

- - - - - - - - - - - - - - - - - - -

NOTES : After baking, the pecan filling will be on the bottom, the
cheesecake layer will be on top of that, and the nuts will form a
crunchy topping. This is a very rich pie. Cut those pieces small!
--
Wash away the gray to respond.

Karen AKA Kajikit said:

My SIL invited everyone to come for thanksgiving, so I volunteered to
bring pie because it's easy to make in advance and to transport 3+
hours up the freeway...

I went to the store for ingredients this afternoon and got a big can
of pumpkin for the pumpkin pie, a bag of fresh apples for apple pie,
and two cans of dessert peaches to drain and use in a peach pie. There
are going to be 20+ people there for the weekend so I need a couple
more pies to make! Help me out please...

You need a pecan pie. The Karo syrup recipe is a classic:

http://www.karosyrup.com/pecanPie.asp

Chocolate fudge pie never did no harm, neither.

Tara

Karen AKA Kajikit said:

My SIL invited everyone to come for thanksgiving, so I volunteered to
bring pie because it's easy to make in advance and to transport 3+
hours up the freeway...

I went to the store for ingredients this afternoon and got a big can
of pumpkin for the pumpkin pie, a bag of fresh apples for apple pie,
and two cans of dessert peaches to drain and use in a peach pie. There
are going to be 20+ people there for the weekend so I need a couple
more pies to make! Help me out please...

Lemon Meringue? (The recipe is on the cornstarch box)

And you gotta have a pecan pie (I'll post a recipe in a follow-up
message a little later tonite)

Buttermilk pie is pretty easy, and the old folks especially will like it.

Best regards,
Bob

On Wed, 16 Nov 2005 20:45:21 -0500, Karen AKA Kajikit
<[email hidden]> rummaged among random neurons and opined:

Quoted message said:

My SIL invited everyone to come for thanksgiving, so I volunteered to
bring pie because it's easy to make in advance and to transport 3+
hours up the freeway...

I went to the store for ingredients this afternoon and got a big can
of pumpkin for the pumpkin pie, a bag of fresh apples for apple pie,
and two cans of dessert peaches to drain and use in a peach pie. There
are going to be 20+ people there for the weekend so I need a couple
more pies to make! Help me out please...

Peach pie for Thanksgiving? That's a first. IMHO, peach pie is a
summer pie, but whattheheck.

I posted a pecan pie a couple of days ago that is perfect every time
and dead easy:

@@@@@ Now You're Cooking! Export Format

Pecan Pie

desserts

1 baked pie crust
6 tablespoon unsalted butter; cut into one inch pieces
1 cup dark brown sugar; packed
1/2 teaspoon Salt
3 large eggs
1/4 cup light corn syrup
12 ounces pecans; whole

1. Adjust oven rack to middle position and heat oven to 275°. Melt
butter in medium heatproof bowl set in skillet of water maintained at
just below simmer. Remove bowl from skillet; mix in sugar and salt
with wooden spoon until butter is absorbed. Beat in eggs, then corn
syrup and vanilla. Return bowl to hot water; stir until mixture is
shiny an dhot to the touch, about 130°F. Remove from heat.

2. Arrange pecans in an even layer in the baked pie shell. Pour
mixture over evenly. Bake until center feels soft, like gelatin, when
gently pressed, about 50 to 60 mins. Transfer to rack; let cool
completely, at least 4 hour. Serve pie at room temperature or warm
with lightly sweetened whipped cream or vanilla ice cream.

Contributor: The Best Recipe

Yield: 8 servings

Preparation Time: :30

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"
Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as old as the bird, and if the bird's breasts had been as full as the waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

Karen AKA Kajikit said:

My SIL invited everyone to come for thanksgiving, so I volunteered to
bring pie because it's easy to make in advance and to transport 3+
hours up the freeway...

I went to the store for ingredients this afternoon and got a big can
of pumpkin for the pumpkin pie, a bag of fresh apples for apple pie,
and two cans of dessert peaches to drain and use in a peach pie. There
are going to be 20+ people there for the weekend so I need a couple
more pies to make! Help me out please...

Bob's Pecan Pie

(This is a big recipe -- a 10" or deep dish 9 1/2" pie. It will not fit
in a 9" pan.)

4 eggs
3/4 cup + 1 Tbsp. sugar (just use a slightly rounded 3/4 cup measure)
1 1/3 cup dark Karo syrup
7 Tbsp salted butter or margarine
1 1/2 cup pecan halves

[note: I usually use 1 cup of pecan halves and 1 cup of chopped walnuts
instead of 1 1/2 cup pecans]

I prepare the pastry shell and half-bake it while assembling the
filling. Notice the filling leaves a leftover 1 Tbsp butter from a
whole stick. I use it in the pastry dough. I think the recipe works OK
with an unbaked pie shell, but I don't remember.

This is about twice as much butter as the recipe on the Karo syrup
bottle, and I think it makes a big difference in the texture of the pie.
For a 9" pie, just use the recipe on the back of the Karo syrup bottle,
but increase the butter to 1/3 cup and add extra chopped nuts.

If I have light corn syrup instead of dark, I substitute brown sugar
(packed) for the granulated sugar.

Melt the butter in a medium saucepan over low heat. Mix in the syrup
and sugar, then the eggs. You can turn up the heat a little at this
point if you want to. Mix continuously with a wire whisk until it is
hot and starting to change color, but still thin. I've never measured
it with a candy thermometer, but I guess it's about 150 degrees.
You should be able to *uncomfortably* stick your finger in the filling
without getting burned. Be careful not to scramble the eggs. If you
don't mix the filling well enough, most of the butter floats to the top
with the nuts when you bake it and the texture is not as good. Add the
nuts and mix them in well so they get thoroughly coated with the filling
mixture. Pour the hot filling into the pie shell and bake at 375 until
it just starts to "souffle" (puff up). By partially cooking the filling,
the whole filling gets done at about the same time (about 30 minutes)
and you don't have to mess with putting aluminum foil around the edge of
the crust to prevent it from scorching or worry about whether the pie is
done in the middle. Don't try to arrange pecan halves on top -- all the
nuts need to be mixed in the filling so they float to the top and get
candied. Start watching the pie at about 20 minutes so you don't
overbake it. Best served at room temperature. Cut the pieces kind of
small because it is extremely rich.

It's a lot easier than it sounds. It's actually easier than the
traditional method.

Best regards,
Bob

On Wed, 16 Nov 2005 20:40:58 -0600, zxcvbob <[email hidden]>

Quoted message said:

Karen AKA Kajikit said:

My SIL invited everyone to come for thanksgiving, so I volunteered to
bring pie because it's easy to make in advance and to transport 3+
hours up the freeway...

I went to the store for ingredients this afternoon and got a big can
of pumpkin for the pumpkin pie, a bag of fresh apples for apple pie,
and two cans of dessert peaches to drain and use in a peach pie. There
are going to be 20+ people there for the weekend so I need a couple
more pies to make! Help me out please...

Lemon Meringue? (The recipe is on the cornstarch box)

And you gotta have a pecan pie (I'll post a recipe in a follow-up
message a little later tonite)

Buttermilk pie is pretty easy, and the old folks especially will like it.

Best regards,
Bob

I was going to make pecan pie - I've got pecans... but (whimper) I
forgot to buy corn syrup at the store! And I spent fifty dollars on
baking ingredients (it's the church bake sale this weekend, we're
having a thanksgiving luncheon at church on sunday, plus i have to
make the pies...) so DH would be really mad if I told him we had to go
back again! I forgot lemon juice or limes too...

--
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
Online photo album - http://community.webshots.com/user/kajikit

Damsel, the sour cream apple pie and the pecan cheesecake pie sound
great. How transportable are they? I think I forgot to say that we
have to drive up to Orlando with them the day before Thanksgiving...
could they handle three hours in the car?

Damsel in dis Dress said:

Karen AKA Kajikit said:

I went to the store for ingredients this afternoon and got a big can
of pumpkin for the pumpkin pie, a bag of fresh apples for apple pie,
and two cans of dessert peaches to drain and use in a peach pie. There
are going to be 20+ people there for the weekend so I need a couple
more pies to make! Help me out please...

All tried, tested, and devoured:

Pumpkin Pecan Pie
Sour Cream Apple Pie
Cheesecake-Pecan Pie

* Exported from MasterCook *

Pumpkin Pecan Pie

Recipe By :Libby's
Serving Size : 8 Preparation Time :0:00
Categories : pies-crusts Thanksgiving

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
PUMPKIN LAYER
1 pie crust (9 inch) -- unbaked
1 cup canned pumpkin
1/3 cup granulated sugar
1 large egg
1 teaspoon pumpkin pie spice
PECAN LAYER
2/3 cup light corn syrup
1/2 cup granulated sugar
2 large eggs
3 tablespoons melted butter
1/2 teaspoon vanilla extract
1 cup chopped pecans

PREHEAT oven to 350° F.

FOR PUMPKIN LAYER
COMBINE pumpkin, sugar, egg and pumpkin pie spice in medium bowl; stir
well. Spread over bottom of pie shell.

FOR PECAN LAYER
COMBINE corn syrup, sugar, eggs, butter and vanilla extract in same
bowl; stir in nuts. Spoon over pumpkin layer.

BAKE for 50 minutes or until knife inserted in center comes out clean.
Cool on wire rack.

Cuisine:
"American - South"
Source:
"www.verybestbaking.com"

- - - - - - - - - - - - - - - - - - -

NOTES : November 28, 2002
The pumpkin-pecan pie was to-die-for. As soon as I digest some of
what's already in my stomach, I'm gonna bombard myself with another
slice of pie. It tastes primarily like a pecan pie, but with a
delightfully spicy pumpkin undertone (I used Penzey's Pumpkin Pie
Spice). A definite keeper!

* Exported from MasterCook *

Sour Cream Apple Pie

Recipe By 😄amsel
Serving Size : 0 Preparation Time :0:00
Categories : fruits pies-crusts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup sour cream
2 pounds peeled apple slices

1. Combine first five (dry) ingredients.
2. Cover bottom of unbaked pie shell with 1/4 of mixture.
3. Stir remaining mixture into sour cream.
4. Slice apples 1/8-inch thick, and stir into sour cream mixture..
5. Place mixture into pie shell and cover with top pastry. Let rest 10
minutes.
6. Sprinkle with sugar and cinnamon.
7. Bake at 450°F for 15 minutes, reduce heat to 325°F, and bake about
45 minutes, or until apples are done.
8. IMPORTANT: Cool 3 to 4 hours on rack before cutting.

Cuisine:
"American"
Source:
"Pat Zastera (Damsel's Mom)"

- - - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Cheesecake-Pecan Pie

Recipe By 😄amsel
Serving Size : 8 Preparation Time :0:00
Categories : cheesecakes Easter
pies-crusts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
---Crust---
1 stick butter -- chilled
2 cups flour
1 egg yolk
1/4 teaspoon salt
2/3 cup sour cream
---Cheesecake Layer---
8 ounces cream cheese
1 large egg
1/3 cup sugar
1 teaspoon vanilla
---Pecan Pie Layer---
1 1/4 cups pecans -- coarsely broken
3 eggs
1 cup light corn syrup
1/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt

Crust:
Place flour in a medium bowl. Cut in butter until mixture is the size
of small peas. Add egg, salt, and sour cream. Stir with a fork until
pastry forms a ball (or use food processor).

Divide into two parts. If making a single crust pie, refrigerate or
freeze one portion for another pie.

Wrap in plastic and chill until stiff enough to work with
(approximately 45 minutes). When ready to use, roll pastry thinly
(about 1/8 inch).

Preheat oven to 350°F.

Cheesecake Layer:
With an electric mixer, whip the cream cheese, egg, sugar and vanilla
until fluffy. Spread the mixture in the bottom of the unbaked pie
shell.

Pecan Pie Layer:
Sprinkle the pecans over the cheese mixture. Beat the eggs with an
electric mixer until foamy. Add the corn syrup, sugar, vanilla, and
salt and mix well. Pour over the pecans.

Bake until center of pie is firm, about 55 minutes. Store in
refrigerator.

VARIATION
Cheesecake-Almond Pie (J. Helman):
Substitute sliced almonds for the pecans, and almond extract for the
vanilla.

- - - - - - - - - - - - - - - - - - -

NOTES : After baking, the pecan filling will be on the bottom, the
cheesecake layer will be on top of that, and the nuts will form a
crunchy topping. This is a very rich pie. Cut those pieces small!

--
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
Online photo album - http://community.webshots.com/user/kajikit

Karen AKA Kajikit said:

Damsel, the sour cream apple pie and the pecan cheesecake pie sound
great. How transportable are they? I think I forgot to say that we
have to drive up to Orlando with them the day before Thanksgiving...
could they handle three hours in the car?

Yeah, that wouldn't be a problem as long as they're refrigerated
before and after. Both pies are amazing!

Carol
--
Wash away the gray to respond.

Karen AKA Kajikit said:

There
are going to be 20+ people there for the weekend so I need a couple
more pies to make! Help me out please...

Blueberry:

top & bottom pie crusts
1 cup sugar
3 Tb flour
dash cinnamon
dash clove
berries (I use 2 bags of frozen)
butter

Mix dry ingredients with thawed berries, pour into your favorite pie
shell, and top with pats of butter. Cover with 2nd crust and bake 450F
for 15 minutes then lower temp to 350 for another 30 minutes.

Dawn

Tara said:

Karen AKA Kajikit said:

My SIL invited everyone to come for thanksgiving, so I volunteered
to bring pie because it's easy to make in advance and to transport
3+ hours up the freeway...

I went to the store for ingredients this afternoon and got a big can
of pumpkin for the pumpkin pie, a bag of fresh apples for apple pie,
and two cans of dessert peaches to drain and use in a peach pie.
There are going to be 20+ people there for the weekend so I need a
couple more pies to make! Help me out please...

You need a pecan pie. The Karo syrup recipe is a classic:

I agree, pecan is one of the best transport pies. It doesn't need
refrigeration and it isn't prone to slop. It can take a fair amount of
handling and jostling.

Added bonus -- fantastic tasting!

Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

On Thu 17 Nov 2005 10:09:57a, Thus Spake Zarathustra, or was it Dawn?

Quoted message said:

Karen AKA Kajikit said:

There
are going to be 20+ people there for the weekend so I need a couple
more pies to make! Help me out please...

Blueberry:

top & bottom pie crusts
1 cup sugar
3 Tb flour
dash cinnamon
dash clove
berries (I use 2 bags of frozen)
butter

Mix dry ingredients with thawed berries, pour into your favorite pie
shell, and top with pats of butter. Cover with 2nd crust and bake 450F
for 15 minutes then lower temp to 350 for another 30 minutes.

Dawn, sometime try a mixture of 2 TB flour and 2 TB cornstarch. I think it
gives a nicer texture. Otherwise, your recipe is almost exactly like mine.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Default User said:

Tara said:

Karen AKA Kajikit said:

My SIL invited everyone to come for thanksgiving, so I volunteered
to bring pie because it's easy to make in advance and to transport
3+ hours up the freeway...

Help me out please...

Quoted message said:

Quoted message said:

Nobody has mentioned mincemeat pie, one of my favorites!

On Thu 17 Nov 2005 11:05:24a, Thus Spake Zarathustra, or was it
itsjoannotjoann?

Quoted message said:

Default User said:

Tara said:

On Wed, 16 Nov 2005 20:45:21 -0500, Karen AKA Kajikit
<[email hidden]> wrote:

> My SIL invited everyone to come for thanksgiving, so I volunteered
> to bring pie because it's easy to make in advance and to transport
> 3+ hours up the freeway...
>

Help me out please...

Quoted message said:

Quoted message said:

Nobody has mentioned mincemeat pie, one of my favorites!

Also at the top of my list, but I don't like the commercial jarred stuff
and it's a little late to make your own for Thanksgiving. Mine was made a
couple of months ago.

In a pinch I have doctored up a jar of mincemeat by adding finely cut
apple, more currants, a few broken nuts, and some brandy.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Wayne Boatwright said:

On Thu 17 Nov 2005 11:05:24a, Thus Spake Zarathustra, or was it
itsjoannotjoann?

Quoted message said:

Default User said:

Tara wrote:

> On Wed, 16 Nov 2005 20:45:21 -0500, Karen AKA Kajikit
> <[email hidden]> wrote:
>
> > My SIL invited everyone to come for thanksgiving, so I volunteered
> > to bring pie because it's easy to make in advance and to transport
> > 3+ hours up the freeway...
> >

Help me out please...

Quoted message said:

>

Nobody has mentioned mincemeat pie, one of my favorites!

Also at the top of my list, but I don't like the commercial jarred stuff
and it's a little late to make your own for Thanksgiving. Mine was made a
couple of months ago.

In a pinch I have doctored up a jar of mincemeat by adding finely cut
apple, more currants, a few broken nuts, and some brandy.

--
Wayne Boatwright *¿*
________________________________________

Look for the Crosse & Blackwell brand mincemeat - SO much better than
the ever-present Nonesuch (which sucks). Pretty hard to tell from good
home-made (the kind without actual minced meat, that is).

N.

Wayne Boatwright wrote on 17 Nov 2005 in rec.food.cooking

Quoted message said:

On Thu 17 Nov 2005 10:09:57a, Thus Spake Zarathustra, or was it Dawn?

Quoted message said:

Karen AKA Kajikit said:

There
are going to be 20+ people there for the weekend so I need a couple
more pies to make! Help me out please...

Blueberry:

top & bottom pie crusts
1 cup sugar
3 Tb flour
dash cinnamon
dash clove
berries (I use 2 bags of frozen)
butter

Mix dry ingredients with thawed berries, pour into your favorite pie
shell, and top with pats of butter. Cover with 2nd crust and bake
450F for 15 minutes then lower temp to 350 for another 30 minutes.

Dawn, sometime try a mixture of 2 TB flour and 2 TB cornstarch. I
think it gives a nicer texture. Otherwise, your recipe is almost
exactly like mine.

I like this one ...it's fast, easy and tasty

@@@@@ Now You're Cooking! Export Format

BlueBerry [censored]

desserts, pies

3/4 cup pecan peices
3/4 cup Sugar
3 tbsp all purpose flour
1 lb frozen unsweetened blueberries; wild variety prefered
1 9 inch frozen/fresh pie shell
1 cup sour cream

preheat oven to 400F

Place pecans, sugar, flour in the bowl of a food processor and process till
powdered. Combine in a bowl the powder with the frozen blueberries (mix
well).
Pour into pie Crust.

Place [censored] on a foil lined cookie sheet (prevents spilly clean ups). Bake
for 50-60 minutes, until the pie crust is lightly browned on top.
Cool for at least 1 hour.

To serve cut into wedges and garnish with sour cream.

Contributor: "The Short-Cut Cook" by Jacque Pepin page 247

** Exported from Now You're Cooking! v5.70 **

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

itsjoannotjoann wrote on 17 Nov 2005 in rec.food.cooking

Quoted message said:

Default User said:

Tara said:

On Wed, 16 Nov 2005 20:45:21 -0500, Karen AKA Kajikit
<[email hidden]> wrote:

> My SIL invited everyone to come for thanksgiving, so I volunteered
> to bring pie because it's easy to make in advance and to transport
> 3+ hours up the freeway...
>

Help me out please...

Quoted message said:

Quoted message said:

Nobody has mentioned mincemeat pie, one of my favorites!

You just did,

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

On Thu 17 Nov 2005 01:45:34p, Thus Spake Zarathustra, or was it Nancy1?

Quoted message said:

Wayne Boatwright said:

On Thu 17 Nov 2005 11:05:24a, Thus Spake Zarathustra, or was it
itsjoannotjoann?

Quoted message said:

Default User wrote:
> Tara wrote:
>
> > On Wed, 16 Nov 2005 20:45:21 -0500, Karen AKA Kajikit
> > <[email hidden]> wrote:
> >
> > > My SIL invited everyone to come for thanksgiving, so I
> > > volunteered to bring pie because it's easy to make in advance
> > > and to transport 3+ hours up the freeway...
> > >
Help me out please...
> >

Nobody has mentioned mincemeat pie, one of my favorites!

Also at the top of my list, but I don't like the commercial jarred
stuff and it's a little late to make your own for Thanksgiving. Mine
was made a couple of months ago.

In a pinch I have doctored up a jar of mincemeat by adding finely cut
apple, more currants, a few broken nuts, and some brandy.

--
Wayne Boatwright *¿* ________________________________________

Look for the Crosse & Blackwell brand mincemeat - SO much better than
the ever-present Nonesuch (which sucks). Pretty hard to tell from good
home-made (the kind without actual minced meat, that is).

Do you know if it has shredded suet in it, Nancy? I can't recall. I
don't use minced meat in mine, but I do use the suet.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Nancy1 wrote on 17 Nov 2005 in rec.food.cooking

Quoted message said:

Wayne Boatwright said:

On Thu 17 Nov 2005 11:05:24a, Thus Spake Zarathustra, or was it
itsjoannotjoann?

Quoted message said:

Default User wrote:
> Tara wrote:
>
> > On Wed, 16 Nov 2005 20:45:21 -0500, Karen AKA Kajikit
> > <[email hidden]> wrote:
> >
> > > My SIL invited everyone to come for thanksgiving, so I
> > > volunteered to bring pie because it's easy to make in advance
> > > and to transport 3+ hours up the freeway...
> > >
Help me out please...
> >

Nobody has mentioned mincemeat pie, one of my favorites!

Also at the top of my list, but I don't like the commercial jarred
stuff and it's a little late to make your own for Thanksgiving.
Mine was made a couple of months ago.

In a pinch I have doctored up a jar of mincemeat by adding finely
cut apple, more currants, a few broken nuts, and some brandy.

--
Wayne Boatwright *¿*
________________________________________

Look for the Crosse & Blackwell brand mincemeat - SO much better than
the ever-present Nonesuch (which sucks). Pretty hard to tell from
good home-made (the kind without actual minced meat, that is).

N.

I like C & B's gravy browning.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

On 17 Nov 2005 12:45:34 -0800, "Nancy1" <[email hidden]>

Quoted message said:

Look for the Crosse & Blackwell brand mincemeat - SO much better than
the ever-present Nonesuch (which sucks). Pretty hard to tell from good
home-made (the kind without actual minced meat, that is).

What's in mincemeat?

Carol
--
Wash away the gray to respond.