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Wednesday, December 1, 2010

The Tale of the Three Pies

Twas the night before Thanksgiving...and in a small kitchen space...a blogger was baking and wound up with too many cookie crumbs all over the place...
She brushed them off and started on the pumpkin cream, which then transitioned into making the apple pie until the crust glistened and gleamed...

 The pumpkin pie was done and the apple as well. When she started the on the chocolate, things turned into H E DOUBLE ELL...
                                                 This is EXACTLY how I felt

It was around 9:30 pm when the sink started to clog
We plunged and we yelled and I restrained from starting to sob.
The clog wouldn't budge and neighbors had the same problem too
So we stood there silent deciding on what exactly to do
With a big mess of dishes all over the place I trudged on and wiped the frown from my face...

Washing the dishes in the shower wasn't as easy as it seemed
But I kept on baking the crust and created the best chocolate cream!

In the end I was smiling and there wasn't a dish in sight
Just three beautiful pies at the end of an adventurous night.

Apple Pie (adapted from Martha Stewart Living)
1 package roll out pie crust (one for crust and one for top)
6 Granny Smith apples peeled, cored and sliced
3/4 cup of sugar, plus more for top of pie
2 tbsp. flour
Zest and juice of 1 lemon
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ground cloves
2 tbsp. unsalted butter
1 large egg, beaten

1. Preheat oven to 375 degrees. Place pie crust in pie pan and prick bottom with a fork.
2. Mix apples with flour, sugar, zest and juice of lemon, cinnamon, nutmeg and cloves in a large mixing bowl. Pour into pie crust.
3. Lay top of pie crust over pie and crimp edges with a fork. Make small slits in top of crust with a knife. If you'd like, you can make a pretty little decoration like I did for the top of the pie :)
4. Bake for about one hour, until crust is golden brown.

Pumpkin Pie (adapted from Pioneer Woman)
1 package graham crackers
1 package gingersnaps
3/4 cup powdered sugar
1 stick of butter, melted
1 box Vanilla pudding mix (Cook & Serve variety)
1 c. 1/2 & 1/2
1/2 c. heavy cream
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves
3/4 cup pumpkin puree
1/2 c. (additional) heavy cream
2 tbsp. brown sugar
Gingersnaps, crumbled for top

1. Preheat oven to 300 degrees. Process grahams and gingersnaps with butter and powdered sugar in food processor until crumbly.
2. Press into bottom and sides of pie pan and bake for 10 minutes, cool.
3. In a saucepan, combine pudding mix and 1/2 & 1/2, cream and spices. Bring to a boil, stirring constantly, until mixture is thick. Remove from heat and add pumpkin. Place lid on pot and allow to cool. When pot is room temperature, place in fridge until it's completely cool.
4. In a mixing bowl, add 1/2 cup heavy cream and brown sugar. Beat until light and fluffy. Fold in pumpkin cream mixture until just combined.
5. Pour into pie crust and top with gingersnaps. Refrigerate at least two hours.

Chocolate Cream Pie
For this recipe I followed this Food & Wine recipe exactly.

Happy Holiday Baking!

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