What is your favorite kind of pie?

My uncle always claimed he only liked two kinds of pie; warm pie and cold pie. My mom and aunt wisely limited the choice of pie to only two choices. Otherwise, my dad and uncle would sample as many as were available. Even with two pies available they routinely sampled both. 

So what are the most popular pies at Thanksgiving? Apple Pie, pumpkin pie and pecan pies all hold a spot in the top ten, with sweet potato pie, cranberry pie, coconut cream pie, and even chocolate pecan pie making someone’s list of favorites. 

This week, Cook Simply features an easy pie crust recipe, and recipes for Pecan Pie, Pumpkin Pie, Open Face Apple Pie and No Crust Apple Pie. As for me, I am not a big pie fan, so that is why I included the No Crust Apple Pie and I like to put my pumpkin pie filling in custard cups and bake and serve as a pumpkin custard. No matter what kind of pie you like, simply cook.

Easy Pie Crust for a 9” Pie

1 ¼ flour

½ teaspoon salt

¼ cup shortening

2 tablespoons butter

3 to 4 tablespoons ice water

Mix flour and salt, cut in shortening and butter until pieces are the size of peas. Sprinkle 1 tablespoon of ice cold water over part of the flour mixture and toss with a fork. Push the moistened dough to the side of the bowl and repeat until the flour mixture is moistened. Form the dough into a ball and chill until firm. On a lightly floured sheet of wax paper, roll the dough into a 12 inch circle. Put a 9 inch pie pan over the dough and place your hand under the wax paper. Flip the dough into the pan and work the dough in place. Crinkle the edges of the dough along the top of the pan.

No Crust Apple Pie

Cook together in a saucepan

6 medium apples, peeled, cored and cut in eighths

½ cup white sugar

½ cup water

1 teaspoon cinnamon

Pour the cooked apples into a 9 inch square pan or 9 inch pie pan.

Topping

3 tablespoons butter

½ cup flour

½ teaspoon salt

½ teaspoon baking powder

¼ cup brown sugar

Cream butter and gradually add brown sugar. Sift together flour, salt and baking powder. Add to creamed butter and sugar mixture and mix thoroughly with a spoon. Sprinkle the topping over the apples. 

Preheat oven to 350 degrees. Bake in a moderate oven until the apples are tender and nicely browned, about 45 minutes. It can be served with ice 

Open Face Apple Pie

6 to 8 tart apples, peeled, cored and cut into eighths (about 6 cups)

¾ cup sugar

3 tablespoons flour

½ teaspoon salt

¼ cup light cream

Arrange apples in a 9 inch pie pan. Thoroughly combine sugar, flour and salt, stir in cream. Pour mixture over apples and sprinkle with cinnamon. Cover pie loosely with foil and bake at 375 degrees for 1 hour. Remove foil and bake 15 minutes or until apples are tender. Serve warm.

Pecan Pie

3 eggs

1 cup brown sugar

1 tablespoon flour

¼ teaspoon salt

1 cup light corn syrup

1 tablespoon melted butter

1 teaspoon vanilla

1 cup broken pecan halves

Preheat oven to 375 degrees. Slightly beat the eggs and add the ingredients in the order listed. Pour the mixture into a pastry lined 9 inch pie pan. Bake for 1 hour. (Can also use dark brown sugar or dark corn syrup for more flavor.) 

Pumpkin Pie 

Source Betty Crocker cookbook , sixth edition

For a 9 inch pie

1 ¾ mashed cooked pumpkin

½ teaspoon salt

1 ¾ cup evaporated milk

2 large eggs

2/3 cup brown sugar

2 tablespoons white sugar

1 ¼ teaspoon cinnamon

½ teaspoon ginger

½ teaspoon nutmeg

¼ teaspoon cloves

For a 8inch pie

1 ¼ mashed cooked pumpkin

¼ teaspoon salt

1 ¼ cup evaporated milk

2 large eggs

1/2 cup brown sugar

1 1/2 tablespoons white sugar

1 teaspoon cinnamon

¼ teaspoon ginger

¼ teaspoon nutmeg

¼ teaspoon cloves

Preheat oven to 425 degrees. Mix ingredients well and pour into a pastry lined pie pan. Bake at 425 degrees for 15 minutes, turn oven down to 350 degrees and bake for 45 to 50 minutes.  Bake until a knife inserted in the filling comes out clean. The center will be slightly soft, but will firm up as it cools. Can serve the pie warm or cooled, with whipped cream if desired.  (I have also put the pumpkin filling in custard cups and put the custard cups in a water bath and bake until firm.)