The Tag Team is very thankful for all the amazing things that have happened for Tag UR It! inc. over the last year! We have all been busy engraving, making name tags, and putting together recognition awards everyday! Business is booming, and the entire Tag Team truly enjoy coming to work each day!!
Of course Thanksgiving is a time of giving thanks for all we have in our lives. Its a time to spend with friends and family. It is also a time to enjoy some amazing food!! This year, its all about the PIE!! Sometimes, simple is best! I will be making some simple, traditional Thanksgiving pies to brings to dinner this year!
When I think of fall deserts, I immediately think pumpkin pie, apple pie, and pecan pie!
I’m all for an easy traditional pumpkin pie! I’ll be making a version of Pillsbury’s Easy Pumpkin Pie this year! The recipe is so simple and it tastes amazing! I always believe you eat with your eyes first, so a beautiful pie is just as important as how it tastes! This year, I am going to have some fun with pie dough! Nothing says November like some festive fall leaves!
- 3/4 cup sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 can (15oz) pumpkin (not pumpkin pie mix)
- 1 1/4 cups evaporated milk or half and half
- 2 eggs, beaten
- 1 pre-made or frozen pie crust
1. Heat oven to 425°F. In large bowl, mix filling ingredients. Pour into pie crust.
2. Bake 15 minutes. Reduce oven temperature to 350°F; bake 40 to 50 minutes longer or until knife inserted near center comes out clean. Cool 2 hours. Serve or refrigerate until serving time. Store in refrigerator.
I also love a classic pecan pie! Growing up, the only pecan pie I knew and loved was the recipe from the back of the Karo Syrup bottle. To this day, I use a variation of that recipe to make a simple, traditional favorite!!
- 1 cup Karo® Light OR Dark Corn Syrup
- 3 eggs
- 1 cup sugar
- 2 tablespoons butter, melted
- 1 teaspoon Spice Islands® Pure Vanilla Extract
- 1-1/2 cups (6 ounces) pecans
- 1 (9-inch) unbaked or frozen pie crust
1. Preheat oven to 350°F.
2. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.
3. Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving.
RECIPE TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly – it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.
I am just as much of a purist when it comes to apple pie! I love the look of a golden brown lattice topped apple pie! Last year, Catheryn made a beautiful apple pie with a lattice top and cut pie crust fall leaves over the top of the pie! I can’t wait to see what she is able to do this year! My apple pie recipe is pretty traditional with a few extra little additions that I always remember my grandmother adding to her apple pie!
- 1/3 cup sugar
- 1/3 cup light brown sugar
- 3 tablespoons all-purpose flour
- a pinch of ground allspice
- a pinch of nutmeg
- a pinch of cinnamon
- 1 teaspoon vanilla extract
- a splash of apple cider
- 3 pounds of crisp good cooking apples (I love Granny Smith) peeled, cored, and sliced 1/4-1/2 inch thick
- **2 pre-made, refrigerated pie crusts
- **(1 large egg and 1 tablespoon cream for egg wash)
1.Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
2. In large bowl, gently mix filling ingredients (except those with **); spoon into crust-lined pie plate.
3. Roll out second dough disk on floured surface. Cut into twelve 1-inch-wide strips. Arrange 6 strips across pie. Form lattice by arranging 6 strips diagonally across first strips. Gently press ends into crust edges.
4. Brush lattice with egg wash and top with decorative pie crust leaves if you wish!
5. Bake pie 10 minutes. Reduce oven tempurature to 375°F. Continue baking until juices bubble thickly and crust is deep golden, covering edges with foil if browning too quickly, about 1 hour 20 minutes. Cool on rack 1 hour.
Leave a link to your own Thanksgiving recipe blogs in our comments! Comment and tell us about you own favorite Thanksgiving deserts!!
Have a happy and safe Thanksgiving everyone!