Pie recipes are from last year and I can’t seem to find any photos…will update the post with pie pictures next week!
Thanksgiving is 10 days away. Menus are finalized, grocery shopping is in full force. Thanksgiving recipe testing is complete! And so, here’s the final menu and recipes for Pupmkin Mascarpone Pie with a Gingersnap Crust and a Crunchy Apple Pie.
Carrot Pupmkin Soup with Crushed Hazelnuts
…flavored with smoked paprika, shallots and sherry vinegar.
Bacon-Wrapped Turkey Roulade
…filled with caramelized onions and figs, goat cheese, toasted pecans and fresh cranberries. Wrapped in peppered bacon and basted in pear jam.
Corn-bread and Chorizo Stuffing from Gourmet
…Olive oil instead of vegetable oil, fresh tarragon instead of dried oregano, chicken stock instead of broth, and probably some dried fruit (apricots?) soaked in brandy.
Potato Gratin with Roasted Garlic and Manchego from Food & Wine
…Probably remove the rosemary (my mom’s not a fan) and replace half and half with whole milk. Maybe add some caramelized shallots too.
Roasted Butternut Squash stuffed with Wild Mushrooms, Leeks and Chestnuts
…Halved and roasted butternut squash, stuffed with wild mushroom and leeks, sauteed in butter and tossed with chestnuts. Sprinkled with panko breadcrumbs and baked until slightly browned.
Pumpkin Walnut bread, Banana Pecan bread, Lemon Poppy bread
Pumpkin Mascarpone Pie with Gingersnap Crust (Recipe below)
Crunchy Caramel Apple Pie (Recipe below)
Pumpkin Mascarpone Pie with Gingersnap Crust
For the pie shell:
2 1/2 cups gingersnaps
6 tbsp. melted butter
1/4 cup water (might need a little more)
For the pie filling:
15 oz. can organic pumpkin
12 oz. mascarpone cheese, room temperature
2 large eggs
3/4 cup packed light brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. cardamom
1/4 tsp. salt
Make the crust. Pulse the gingersnaps in a food processor or blender until they’re the consistency of breadcrumbs. Remove to a bowl and mix with the melted butter and water. Spread into a 9-inch deep-dish pie dish, pressing with your fingers until the bottom and sides are covered. Set aside.
Preheat the oven to 375° and make the filling. Whisk the filling ingredients together until evenly combined (I like to use a hand or stand mixer for an even consistency and to give it a bit of fluff). Pour into the gingersnapped pie dish.
Place in the center of the oven and bake for 45 minutes, until the center is set, but not firm (should still wobble when you tilt the pie dish). Let cool for at least an hour before serving.
Crunchy Caramel Apple Pie
Recipe from Good Morning America’s Apple Pie Contest 2001, courtesy of Marsha Brooks
1 pastry crust for a deep-dish pie 9-inch (homemade or store-bought)
1/2 cup sugar
3 tbsp. all-purpose flour
1 tsp. ground cinnamon
1/8 tsp salt
6 cups thinly-sliced peeled apples (I use granny smith to avoid a too-sweet pie)
1 recipe crumb topping (see below)
1/2 cup chopped pecans
1/4 cup caramel topping
For the crumb topping:
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick cooking rolled oats
1/2 cup butter
Preheat the oven to 375°.
Stir together brown sugar, flour and rolled oats. Cut in 1/2 cup butter until topping is like course crumbs. Set aside.
In a large mixing bowl, stir together the sugar, flour, cinnamon and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pie shell.
Gently place the crumb topping over apple mixture. It’s going to spill over the dish, just pile it back on top. Place pie dih on a cookie sheet so the drippings don’t drop into your oven.
Cover the pie crust with aluminum foil. Bake for 25 minutes. Remove the foil and bake for another 25 minutes.
Remove from oven. Sprinkle pie with chopped pecans then drizzle with caramel on top. Let the pie cool to room temperature (or almost room temperature) before serving.