// November 24th, 2011 // No Comments » // Cooking, Family
Ahhh, Thanksgiving. It’s truly the kick-off to the whole holiday season. I hope all of my Nix9to5 readers, friends, and family have a wonderful Thanksgiving with loved ones. Since most of my readers are moms who are probably stressed to the max trying to make sure everything is perfect, I want to remind you all to stop and smell the roses pie. Nothing has to be perfect. Enjoy the time with your family–that’s what makes it perfect. Take some time to reflect on the things for which you are truly grateful. Nothing calms and soothes like gratitude.
This Thanksgiving, I am grateful for a job that allows me to stay home with my child and lets me exercise my creativity. I’m grateful that I have family nearby (Beela and Papa, Uncle Awesome and Auntastic, and The Bachelor Uncle) who can be a part of Bear’s life on a daily basis. I’m thankful for you, my Nix9to5 readers, who stick with me even when I disappear, and who challenge and encourage me with your comments, ideas, suggestions, and more. I’m also thankful for my MOM’s Group–a group of ladies I have had the privilege of meeting each week for the last couple of months, and who I’ve grown to look forward to seeing again every Monday morning. Thank you for your prayers and support.
There’s no way I can include all of the people to whom I owe my gratitude and love, but I want to take a special moment to mention The Amazing Amanda. We’ve certainly had our sisterly spats along the years, but I love this woman who is a part of me. She has helped me out time and again, and she’s proven that she loves me unconditionally–as I do her. I love you, baby sister!!
I can’t talk about The Amazing Amanda without thinking of her extraordinary cooking. Since I’m thinking of cooking, and since it is Thanksgiving, I’m going to leave you with a couple of pie recipes. These are not my own creation. They are from an old cookbook* an aunt gave me for Christmas several years ago (Thanks, Aunt Denise!), but the pumpkin pie is my absolute favorite of all pumpkin pies I’ve ever had. The apple pie I made for the first time last year, and it was delicious. I’m in charge of dessert again this year for Thanksgiving Dinner, and I’ll be bringing both of these–along with a Mrs. Smith’s cherry pie. I’ve never had any luck making cherry pie. If you have a good cherry pie recipe or tips on How Not to Ruin a Cherry Pie, I’d love for you to post them here.
One special note about these pies: I do not make my own pie crust. I did it once, and it tasted fine, but was totally ugly and not worth the time or effort in my opinion. Another thing: Both of these recipes call for a 9-inch pie shell. They do not specify deep-dish, but you either need to use a deep dish crust or it will make 1-1/2 pies. I’d rather have one thick pie than a couple of thin ones, but to each her own. Regardless, neither of these recipes will fit in a regular pie crust. Get the deep dish. Trust me.
Without further ado, here are the pies I’m taking for Thanksgiving dinner. Enjoy.
Traditional Pumpkin Pie

- 1 (9 inch) unbaked deep dish pastry shell
- 1 (16 ounce) can pumpkin (2 cups)
- 1 (14 ounce) can sweetened condensed milk
- 2 eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Place rack in lowest position in oven; preheat oven to 425 degrees. In large mixing bowl, combine all ingredients except pastry shell (duh, but the recipe actually says this); mix well. Pour into pastry shell. Bake 15 minutes. Reduce oven temperature to 350 degrees; bake 35-40 minutes longer or until knife inserted near the edge comes out clean. Cool. Garnish as desired. Refrigerate leftovers.
New England Maple Apple Pie

- 1 (9 inch) unbaked deep dish pastry shell
- 2 pounds all-purpose apples, pared, cored, and thinly sliced (about 6 cups–for me, this was about 5 apples. I used a combination of Granny Smith and some red ones. Braeburn, I think, but I wouldn’t swear to it.)
- 1/2 cup plus 2 tablespoons unsifted flour
- 1/2 cup pure maple syrup
- 2 tablespoons butter or margarine, melted
- 1/4 c. firmly packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/3 cup cold butter or margarine
- 1/2 cup chopped nuts (I used pecans because that’s what I had, but walnuts would work, too)
Place rack in lowest position in oven; preheat oven to 400 degrees. In large bowl, combine apples and 2 tablespoons of flour. Combine syrup and melted butter. Pour over apples; mix well. Turn into pastry shell. In medium bowl, combine remaining 1/2 cup flour, brown sugar, and cinnamon; cut in cold butter until crumbly. Add nuts; sprinkle over apples. Bake 10 minutes. Reduce oven temperature to 375 degrees; bake 35 minutes longer or until golden brown. Cool slightly. Serve warm.
Note: The Bachelor Uncle thinks this would be better without nuts. I think when he brings the pie, he can make it however he wants.
Happy Thanksgiving!!
*Recipes adapted from New Treasury of Christmas Recipes from Your Favorite Brand Name Companies.

