The apple pie was a little more difficult because I made a lattice pie crust but it was certainly delicious. I am not much of a pumpkin pie eater but I did taste it while baking and after I was done and I have to admit it tasted pretty good. I used all organic ingredients along with lots of love! You can thank me later! I am also writing this down so my kids can use this recipe when the time comes.
Quick pictures from our Thanksgiving
Here they are...you can thank me later
I just used a simple recipe I found online to make the crust for the bottom and the top of the pie crust. I made three batches of dough so I wouldn't run out and it was perfect.
Get an organic pumpkin (mine was from whole foods) sweet pumpkin. Cut it in half and scoop out seeds on both sides. Put it on a pan covered with aluminum foil face down and bake in oven at 400° for 40 min or a little longer until you can poke it with a fork and it's very soft. When it's done let it cool. Then scoop out the insides into a blender or food processor until smooth.
Preheat oven to 375°
3 large eggs, lightly beaten
1.5 tsp cinnamon
3/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ground allspice
1/8 tsp salt
1.5 cups heavy cream
1/2 cup brown sugar
1/4 cup granulated sugar
2 cups of pumpkin purée
Combine spices in a small bowl and sput them aside.
Put eggs in a bowl and beat slowly add cream slowly and then add sugars. No lumps.
Add puréed pumpkin to a medium saucepan and stir in egg mixture and spices.
Stir constantly for about 10 min until it starts to thicken up on low heat. Check with thermometer to see if it reads at 150.°
Pour mixture into pie crust and bake for 40-45 min test with a knife to see if it comes out clean.
Then serve with ice cream or whip cream!
1/2 cup unsalted butter
3 tablespoons of flour
1/4 cup water
1/2 cup sugar
1/2 cup packed brown sugar
8 granny smith apples, peeled, cored and sliced.