Thanksgiving Desserts

Caramel Pecan Pumpkin Pie

from the Better Homes and Garden cookbook

• 2 slightly beaten eggs
• 1 - 15 oz can pumpkin
• 1/4 c half and half
• 3/4 c sugar
• 2 T flour
• 1 t finely shredded lemon peel
• 1/2 t vanilla
• 1/4 t salt
• 1/4 t cinnamon
• 1/4 t nutmeg
• 1/8 t allspice
• 1/2 c packed brown sugar
• 1/2 c chopped pecans
• 2 T softened butter

Prepare and roll out pasty for a single crust pie Line a 9 inch pie plate with pastry. Trim and crimp edges as desired. In a large bowl stir together eggs, pumpkin, and half and half. Stir in the granulated sugar, flour, lemon peel, vanilla, salt, cinnamon, nutmeg, and allspice. Pour pumpkin mixture into pastry lined pie plate. To prevent over browning, cover edge of pie with foil. Bake at 375 for 25 minutes.

Meanwhile, in a medium bowl stir together the brown sugar, pecans and butter until combined. Remove foil from pie edges. Sprinkle brown sugar mixture over top of pie. Bake for 20 minutes more or until a knife inserted near center comes out clean and topping is golden and bubbly. Cool on a wire rack. Cover and refrigerate within 2 hours.

Blackberry Apple Pie

adapted from Basil-Blackberry Crumble

• 2 cups apple, peeled and chopped
• 3 cups blackberries
• 1/3 c flour
• 1 c sugar
• 1 1/2 tsp balsamic vinegar
• 2 tsp fresh basil, chopped
• 1 Tbs butter
• pastry for a 2 crust pie

Roll half of pastry to 1/8-inch thickness on a lightly floured surface. Place in a 9-inch pie plate; trim off excess pastry along edges. Set aside.

Combine fruit, basil, and balsamic vinegar, set aside. Combine flour and sugar and add to fruit mixture. Stir. Spoon fruit mixture into pastry shell; dot with butter.

Roll remaining pastry to 1/8-inch thickness. Cut into 1/2-inch strips. Arrange strips in lattice design over fruit. Trim strips even with edges; fold edges under, and crimp.

Bake at 425 degrees F for 10 minutes; reduce heat to 350 degrees F, and bake 45-50 minutes more or until crust is browned.