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Yuletide Pies

Gingersnap Pumpkin Pie

1 3/4 cups gingersnap cookie crumbs 2 1/2 tablespoons butter, melted
2 tablespoons white sugar
1 1/2 cups canned pumpkin
3/4 cup packed brown sugar
1 tablespoon corn starch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon vanilla extract
2 eggs
1 (12 fluid ounce) can evaporated milk

Preheat oven to 325 degrees F (165 degrees C). Combine cookie crumbs,granulated sugar, and melted butter in a 9 inch pie pan. Press intosides. Bake for 5 minutes. Cool completely. Combine pumpkin, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla, eggs, and milk. Blend with wire wisk until combined. Pour into crust. Bake at 325 degrees F (165 degrees C) for 1 hour. Let cool. Refridgerate to chill.

Makes 1 - 9 inch pie

SOURCE: unknown

Apple-Cranberry Pie with Cornmeal Crust

2c. flour
3/4c. cornmeal
5Tb sugar
1 1/4 tsp pumpkin pie spice
1/2 tsp salt
3/4c. plus 2Tb solid vegetable shortening
6Tb (approx) buttermilk

1c. fresh cranberries
1c. plus 2Tb sugar
2 tsp pumpkin pie spice
3lbs Pippen apples, peeled, cored and cut into 1/2in thick slices
1/2c. dried currants
5Tb flour
Rum raisin ice cream(opt)

Crust: Mix first 5 ingredients in food processor. Add shortening and cut into mixture until resembles coarse meal. Blend in enough buttermilk by the tablespoonful to form dough that begins to clump together. Gather dough into ball; divide in half. Flatten each half into disk. Wrap each disk in plastic wrap and chill 45min (Can be made 1 day ahead)

Filling: Position oven rack in the lowest third of the oven and preheat to 375*. Coarsely chop cranberries with sugar and pie spice in food processor. Transfer mixture to large bowl. Add apples, currants and flour. Toss well Roll out one disk of dough between sheets of waxed paper to 13in round. Peel off top sheet of paper. invert dough into 9in deep dish pie tin. Peel off wax paper. fold under overhanging dough to form a double thick edge. Crimp edge. Roll out remaining dough on lightly floured surface to 1/8in thick round. Cut out leaf patterns using 3in leaf cookie cutter. Use a knife to mark veins in the "leaves". Slightly mound filling in pie. Arrange leaves around edge of pie and all over top, overlapping decoratively. Brush pastry with buttermilk. Place pie on baking sheet. bake 45 minutes. cover pie with foil and continue baking until juices bubble thickly and crust browns, about 35 minutes more. TRansfer to pie rack to cool for 1 hour. Serve warm or at room temp with ice cream.

SOURCE: unknown

Cranberry Cream Pie

2 cups boiling water to cover
1 cup dried cranberries
1 cup white sugar
1/2 cup all-purpose flour
1/8 teaspoon salt
2 1/4 cups milk
2 eggs, lightly beaten
1/2 cup sour cream
1/4 cup butter, diced
1 (9 inch) pie crust, baked
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1 teaspoon vanilla extract

1 Pour boiling water over the cranberries to cover. Let stand for 5 minutes and drain.
2 In a medium heavy-bottomed saucepan, combine the sugar, flour and salt. Gradually stir in the milk and eggs. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir for 2 minutes. Remove from heat.
3 Stir in the sour cream, butter, and cranberries; pour mixturre into the baked pastry shell. Cover with plastic wrap. Refrigerate for several hours or overnight.
4 Whip the cream until soft peaks form, fold in the confectioners' sugar and vanilla. Swirl over the top of the cooled and set pie.

Makes 1 - 9 inch pie

Creamy Holiday Tarts

2 packages Mini Graham Pie Crusts
1 (3.4 ounce) package vanilla flavor instant pudding & pie filling
1 (14 ounce) can sweetened condensed milk
1 teaspoon brandy extract
1 teaspoon ground nutmeg
3/4 cup raisins
1 cup whipping cream, whipped

1 Mix together vanilla pudding, sweetened condensed milk, 3/4 cup cold water, brandy extract, nutmeg and raisins.
2 Chill 15 minutes to set. Fold in 1 cup whipped cream and spoon into crusts.
3 Garnish with remaining whipped cream. Sprinkle with raisins and nutmeg.

Makes 12 tarts

Gingersnap Pumpkin Cream Tart

1 recipe Crust
1 1/2 cups crushed gingersnap cookies
1/3 cup butter
1/4 cup chopped pecans
1/4 cup granulated sugar
1 recipe Filling
1 cup LIBBY'SŪ 100% Pure Pumpkin
1 cup powdered sugar
1 (8-oz.) package cream cheese
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup whipping cream

PREHEAT oven to 350° F.

COMBINE cookie crumbs, butter, nuts and granulated sugar in medium bowl; reserve 3 tablespoons. Press remaining mixture onto bottom and up sides of ungreased 9- or 10-inch tart pan with removable bottom. BAKE for 12 to 15 minutes or until lightly browned. Cool completely in pan on wire rack.

BEAT pumpkin, powdered sugar, cream cheese, cinnamon, vanilla extract, ginger and nutmeg in large mixer bowl until light and fluffy. Gradually beat in cream until thick and fluffy. Spread over crust; sprinkle with reserved cookie crumb mixture. Refrigerate for at least 3 hours or until set.

- 12 Servings

Recipe courtesy of Land O LakesŪ

Cranberry Crumb Pie

1 (9 inch) unbaked pie crust
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/4 cup lemon juice
3 tablespoons light brown sugar
2 tablespoons cornstarch
1 (16 ounce) can whole berry cranberry sauce
1/4 cup butter, chilled and diced
1/3 cup all-purpose flour
3/4 cup chopped walnuts

1 Preheat oven to 425 degrees F (220 degrees C).

2 Bake unbaked pie crust in the preheated oven 8 minutes. Remove from heat. Reduce oven temperature to 375 degrees F (190 degrees C).

3 In a large bowl, beat cream cheese until fluffy. Mix in sweetened condensed milk until the mixture is smooth. Stir in lemon juice. Transfer to the pie crust.

4 In a small bowl, mix 1 tablespoon light brown sugar and cornstarch. Mix in whole berry cranberry sauce. Spoon the mixture evenly over the cream cheese mixture.

5 In a medium bowl, mix butter, all-purpose flour and remaining light brown sugar until crumbly. Stir in the walnuts. Sprinkle evenly over the cranberry mixture.

6 Bake 45 minutes in the 375 degrees F (190 degrees C) oven, or until bubbly and lightly browned. Cool on a metal rack. Serve at room temperature, or chill in the refrigerator.

Makes 1 -- 9 inch pie (8 servings).

New England Squash Pie

2 cups strained squash
1 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
salt to taste
3 eggs
2 cups milk
1/2 cup cream
Pie shell for a 10" deep dish pie

Preheat oven to 450 degrees. Add sugar and seasonings to squash, mix, well. Beat the eggs slightly, add milk and cream, beat well. Add milk mixture slowly to squash mixture, beating gently to combine well. Pour filling into the shell, being careful not to overfill. Bake 450 degrees for 10 minutes, then reduce the heat to 325 degrees and bake for 40 minutes until a knife inserted slightly offcenter comes out clean.

NOTE:"One Pie" brand squash works well, and pumpkin may be substituted


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