I really can’t belive Thanksgiving is next week! This fall has been unusually hectic and just like every year I planned to prep a a lot more than I actually have. I love the Thanksgiving holiday and look forward to spending the day with my family doing a whole lot of eating. Dessert is one of my go to dishes to make and over the years I have found some to be much easier than others. Pie, specifically pumpkin, is a staple at our Thanksgiving dinner and is relatively easy to make. In years past I have tried to get really creative with braided pie crusts and they never turn out right and always end up being a waste of time. Now I stick to a few simple plates that I know are easy to make and won’t stress me out!
Pumpkin Pie Recipe
- Chilled pie dough (this is by far my favorite recipe for dough) – *can buy pie crust if you don’t want to make it
- 3 large eggs
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar
- 1 (15-ounce) can pure pumpkin puree or (you can make your own fresh puree)
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon kosher salt
Once dough is prepared and chilled for allotted time, roll it out (this is my favorite roller of all time) with enough for an overhang on the dish (about 2″) Gently push the dough down into the dish. Do this very carefully (I can’t tell you how many times I have been close to tears because my dough keeps ripping) One dough is in your Pyrex pan trim the edges so they don’t hang too far down and drop off in the oven.
Fold the edges of the dough underneath itself, so it makes a thick boarder that sits on top on the lip of the dish. Gently push the dough down into the grooves of the dish to make a scalloped edge. Place in the refrigerator while you make the filling.
For the filling, whisk eggs and both sugars together until the lumps are out. Add pumpkin puree, cream, vanilla, cinnamon, ginger, cloves and the salt. Mix until well blended
Heat your oven to 425 degrees. Place the pie pan on a baking sheet (this helps it cook better) and pour the pumpkin filling into the pie crust. Bake the pie for 15 mins and then reduce the over temperature to 375 degrees and bake for approx. 40 mins longer.
Rustic Apple Tart
Rustic Apple Tart Recipe
4 Granny Smith Apples (peeled and cored)
1/4 cup granulated sugar
1/4 cup brown sugar
1 tsp. ground cinnamon
1 tsp. ground nutmeg
For the pastry:
4 tablespoons (1/2 stick) cold unsalted butter, small diced
2 cups all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon sugar
1 1/2 sticks cold unsalted butter, cut into cubes
1/2 cup ice water
To make the pastry combine the flour, salt and sugar in a food processor and pulse for a few seconds. Then add the butter and pulse for about ten times until the butter is in small bits. Make sure the lid is on and pour the water down the tube pulsing until the dough starts to form a ball. Pour the dough out onto a floured surface and knead into a ball. Wrap in plastic and refrigerate for an hour.
Prepare the apples by peeling, coring and slicing into thin pieces about 1/4″ Thick. Toss in a bowl with cinnamon and nutmeg and set aside. Heat oven to 400 degrees and line a baking sheet with parchment paper. When dough is ready roll out on floured surface into a rectangle about the size of a small baking sheet. Lay the apples on the dough overlapping the pieces as you go. This can be done in a linear fashion or diagonal based on what you want it to look like. Sprinkle the sugars over the apples and dot the tops with butter. Bake for 45 minutes or until dough begins to turn golden brown. Turn once for even baking. Note the apple juices will run so definitely use parchment paper unless you want your baking sheet to get destroyed! It makes for a much easier clean up.
- 2 cups flour
- 1 1 /4 cups sugar, divided
- 3 tsp. baking powder
- 3 1/2 tsp. cinnamon, divided
- 1 1 /4 tsp. salt
- 2 eggs
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 2 tsp. vanilla extract
- 3 tbsp. butter, melted
- Preheat oven to 350°. Combine the flour, 1 cup of sugar, baking powder, 1 1/2 tsp. cinnamon and salt in a bowl.
- In a separate bowl, combine the eggs, buttermilk, oil and vanilla; stir the wet mixture into the dry ingredients until everything is well combines
- Lightly spray a loaf pan with coconut oil cooking spray. Pour half of the batter in a the pan and set aside. In a small bowl, combine the remaining sugar and cinnamon, stir in the melted butted. Drizzle half of this cinnamon mixture over the batter in the loaf pan. Gently swirl the cinnamon through the batter with a knife. Repeat the same steps with another layer of batter and cinnamon mixture.
- Bake for 50-60 minutes or until a toothpick comes out clean. Allow to cool for ten minutes before cutting.
I hope you all have an incredible Thanksgiving holiday. This really is such a special time of year and I am excited to take a little bit of time off to enjoy baking/cooking up a storm!
photos by Torrey Fox