Well Thanksgiving went off without a hitch! I cooked a 22 pound turkey which I brined 24 hours prior to cooking. I also made sweet potatoes, stuffing, cranberry sauce, gravy, green peas, corn souffle, and two pies. Richies mom made hot rolls, mashed potatoes, and cornbread dressing (Richie wont eat stuffing). It was all so yummy! I didn’t even take a picture of the table this year because it looked EXACTLY like last years table! I always hesitate to try anything new at thanksgiving. We only get it once a year and I just have to have some of those traditional things that I don’t get any other time of the year. I do however like to experiment with dessert. Last year everyone enjoyed the Chocolate Chess pie so I did make that again. For a second pie I made up a recipe and Apple and Pumpkin Spice pie. It was really good!
Apple and Pumpkin Spice Pie
I used a graham cracker crust because I am not fond of traditional pie crust with sweet pies. You can use either.
1 9-inch pie crust
3/4 C. Sugar
2 Tbs. Flour
1/8 tsp. Salt
1 C. pumpkin puree (not pie filling)
2 tsp. Vanilla
2 tsp. Pumpkin Pie Spice
2 C. peeled and chopped Apples (I used a variety of local apple from the farmers market)
1/3 C. flour
1/3 C. brown Sugar
1/3 C. chopped pecans (I used pralines and chopped them!)
2-3 Tbs. butter
Cinnamon to taste
Combine sugar, flour and salt in a large bowl. Mix in pumpkin, egg, vanilla, spice and stir well. Stir in chopped apples. Pour mixture into a pie crust. Bake at 375 for 45 minutes.
While baking mix flour, sugar, nuts and cinnamon in a bowl. Mix in softened (not melted) butter with a fork until mixture is well combined and crumbly. Sprinkle over the pie and bake an additional 15 minutes.
Serve with fresh whipped cream.