“We must have a pie. Stress cannot exist in the presence of a pie.”
― Boston Marriage
It’s been a stressful time. The contentious election, the uncertainty in the aftermath, the rising coronavirus cases. Plans made. Plans unmade. I’ve had a hard time getting focused and being creative these past few weeks…it feels like a year!
But when the going gets tough, there’s nothing better than taking the advice of the Victorian ladies in Mamet’s play…..and have pie.
Since it is close to Thanksgiving, I will share my favorite Pumpkin Pie Recipe…
Natasha's Pumpkin Pie
1 15oz can pureed pumpkin
1-1/2 cups Coconut milk
3/4 cup white sugar
1/2 tsp salt
1 tbl pumpkin pie spice
1/4 tsp cinnamon
1/4 tsp ground ginger
1 grating nutmeg (or 1/8 tsp)
2 large eggs
1 unbaked pie shell (you can use any crust recipe you like. I prefer to use refrigerated pie dough that you roll out and put in your own pie pan. But pre-fab frozen ones work and making from scratch always works!
Put pumpkin in a bowl or large measuring cup. Add sugar and spices and mix well. Add coconut milk (you can substitute 1 can evaporated milk if you like… that was the original ingredient until my Mother became lactose intolerant then we switched to coconut milk and make hers without a crust.)
Add the eggs and mix well.
Pour into pie shell.
Bake at 325F for 30-40 minutes or until a toothpick inserted near the center comes out clean.
Cool for about 1 hour or longer. Can also be refrigerated before serving… but we never wait that long!
Chase Away the Blues -Blueberry Pie
This is one of my favorites to make for birthdays… we don’t usually have cake in our house, but there’s always room for pie!
4 cups blueberries (frozen and defrosted is OK)
1/2 cup dried blueberries (the secret flavor booster!)
3/4 cup white sugar
1-1/2 tbl lemon juice
1/2 tsp ginger powder
2 tbl tapioca starch or flour
pinch salt
2 tbl butter
Mix berries with dry ingredients and stir gently. Add lemon juice and stir again. Spoon into ready-made pie crust (I like the refrigerated ones that you roll out into your your own pie pan, but any crust will work… if it is frozen, add more time to cooking.)
Dot with little bitty chunks of butter.
Add a lattice crust, or cut 2nd piece of pie dough into fun shapes and place across the pie filling.
Bake at 425F for 15 minutes, then reduce heat to 350F and cook another 30-40 minutes or until filling is gorgeous and bubbly. Definitely put foil on your rack or cookie sheet. This pie likes to share its filling!
Southern Chess Pie
Growing up in Nashville, it was only natural that the first pie I ever learned to make was a Chess Pie. Why is it called “Chess” Pie? Who knows. Popular legend is that it’s a mispronounciation of “Just” Pie which in Southern is pronounced “Jess’ Pie”….
Start with 1 prepared 9 inch pie crust in a pan
3 eggs plus 2 yolks
1-1/2 cups white sugar
1 heaping tbl cornmeal
1 tbl flour
1/3 cup milk or cream
1/4 cup melted butter
1/2 tsp vinegar
1/2 tsp vanilla
scant 1/8 tsp cream of tartar
Pour into prepared pie crust. Bake at 350F for 45 minutes or until a toothpick poked into the center comes out clean.
Tennessee Pecan Pie
A very traditional pie with a layer of nuts on top of a sweet, gooey filling…yum!
1 cup lightly toasted pecans
1 cup brown sugar
1 cup Karo corn syrup
1/4 tsp salt
3 eggs
2 tbl melted butter
1 tsp vanilla
1 tsp sherry or brandy or Tennessee Sour Mash Whiskey
Mix well and pour into prepared pie crust. Bake at 450F for 10 minutes. Reduce heat to 350F and bake for another 30-35 minutes or until a toothpick comes clean when poked into the center of the pie.
Southern Sweet Potato Pie
Oh my, oh my! Sweet Potato Pie!
2 cups mashed cooked sweet potatoes or yams
1/2 cup brown sugar
2 eggs
1 cup milk or cream
1 tsp ground ginger
1 tsp nutmeg, fresh grated is best, if you can
1 tsp vanilla extract and/or Whiskey
Cook your sweet potatoes, peel and mash. Add the rest of the ingredients. Mix well and pour into prepared pie crust. Bake at 350F for 50-60 minutes or until the center is set. (Test with a toothpick)
Billy Boy Cherry Pie
In the twinking of an eye, she can bake a cherry pie… and steal the heart of poor charming Billy!
4 cups pitted cherries (I love using frozen, defrosted cherries – so much easier!)
1/2 cup dried cherries (the secret flavor booster!)
3/4 cup white sugar
1-1/2 tbl lemon juice
1/2 tsp ginger powder
2 tbl tapioca starch or flour
pinch salt
2 tbl butter
Mix cherries with dry ingredients and stir gently. Add lemon juice and stir again. Spoon into prepared pie crust.
Dot with little bitty chunks of butter.
Add a full crust top, a lattice crust, or cut pie dough into fun shapes and place across the pie filling.
Bake at 425F for 10 minutes, then reduce heat to 350F and cook another 30-40 minutes or until filling is gorgeous and bubbly. Definitely put foil on your rack or cookie sheet. This pie likes to share its filling!
Follow the link to Real Simple’s Chocolate Silk Pie…
Follow this link for the Food Network’s 50 Greatest Pies
And not to be outdone by the Food Network, Bon Apetit Magazine has an article with 61 Pie Recipes!