Thanksgiving Dessert // Pies

From top left to bottom right

Honey Crisp Apple  // Whiskey Cheesecake  // Lemon Chess  // Apple Pear Cranberry

Can you believe it, Thanksgiving is just one week away! What the?! This year my husband and I will be spending the holiday with our relatives and I'm on pie duty. It's been awhile since i've done any baking and i'm super excited to get back in the kitchen and create a delicious dessert. Here are four of my favorite pie recipes from our Monthly Pie Series. Which two should I make? Help me decide.

{Claire}

THIS MONTHS PIE: An Ode To Pie

With the year coming to an end, so is our "This Month's Pie" feature. Will my neighbors, Lauren, and our husbands be a bit sad that I won't be bringing them pie to try every month? Probably. Lucky for them, I now really enjoy making pie! I had such a blast trying new recipes and exploring different methods of pie making. I've always wanted to make free form pies and I finally did! Sure individually cheesecake and whiskey are delicious, but together in a pie...it's heavenly! When we first started this feature last December, I was really nervous every time my hands touched a pie pan, but now I have more confidence in my baking skills. So my advice to you, make a pie! Try a couple and perfect your craft. Practice makes perfect!

Here is a listing of the pies we've made and a few helpful tips I've come across over the year.

2014 This Months Pie //
Apple Pear Cranberry Pie

Double Chocolate Coffee Truffle
Free Form Fruit Pie
Honey Crisp Apple

Lemon Chess
Lemon Pie with Rosemary Crust
Mason Jar Key Lime
Mini Pumpkin

Moon Pies

Whiskey Cheesecake


All Things Pie //
If you're interested in a great pie book, definitely check out The Hoosier Mama Book of Pie.

I couldn't live without a Kitchen Aid Stand Mixer. Every time I make a pie or bake, I always use this mixer.
Purchase pie weights for when you need to pre bake your pie crust.
Want a traditional pie crust that works every time, try Martha Stewart's favorite pie crust recipe.


Next time you have a gathering at your home, make a pie! 

{Claire}

THIS MONTH'S PIE // Honey Crisp Apple

When we went to a farm last weekend and picked apples, I went straight for the Honey Crisps (my favorite!) and filled my ponchos with an enormous bundle. I instantly knew what I'd be using these apples for - pie! A classic apple pie is an autumn must-make in my home. The crisp apple smell that radiates from the oven makes my mouth water and reminds me of all things autumn. This apple pie recipe is a little more involved then others, but when you taste this pie, you'll know it was worth the extra effort. Delicious!





Honey Crisp Apple Pie

8 cups of apples (peeled and chopped into bite sized pieces)
1 tablespoon lemon juice
3/4 cup sugar
3 tablespoons dark brown sugar
1 tablespoon + 1 teaspoon tapioca stach
1 tablespoon cornstarch
1 teaspoon Chinese five-spice
1/2 teaspoon salt
1 tablespoon unsalted butter (cut into small pieces)


1. Place the cut up apples in a medium bowl. Add in lemon juice and toss the apples until all are well coated.

2. In a small bowl, combine sugar, brown sugar, tapioca starch, cornstarch, Chinese five-spice, and salt. Pour this into the bowl of apples and mix until the apples are again well coated. Set aside and let mixture macerate for 25 minutes.

3. Place a colander over a medium bowl. Then transfer the apples to the colander and scrape down the sides of the bowl to get all the ingredients out. Let the apples drain for 25 minutes.

4. Pour the drained apple juice into a small saucepan, again scraping down the sides and bottom of the bowl to get every drop. Bring the apple juice to a boil over medium heat, stirring constantly. Reduce heat and continued to boil the apples juice gently until it thickens, about two minutes. Remove from the heat and set aside to cool. Once it's room temperature, chill the saucepan in the refrigerator for about 20 minutes.

Assemble pie:
5. Pour the apples into an unbaked 9 inch empty pie shell. Make a well in the middle of the apples and pour in the thickened apple juice. Smooth out pie, then take the cut up butter and sprinkle on top of the pie. Finish assembling the pie by making a lattice top, then freeze for 20 minutes.

6. Preheat oven to 400 degrees

7. Bake pie for 45 minutes to 1 hour, until the crust is dark golden brown and the juices are thick and bubbling. Cool for two hours, then serve and enjoy!

-Claire

{Pie from The Hoosier Mama Book of Pie}