Pies! Pies! Pies!

So, of course, one of the best parts about Thanksgiving are the pies. Here's what were doing over at our house for the big day Apple, apple-cherry, pumpkin, chocolate cream & coconut cream (& maybe a blueberry pie. Thanks, Catherine!) Yes, we really like dessert over at our house. Sometimes it seems the dessert is more important than the meal itself.

It starts with the best ever pie crust from my Grandma, who we called Mimi. She is the fabulous gourmet chef that gave us so many of our favorites.

Pie Crust2 c. flour
1 tsp salt
1 c. shortening

Mix well with a fork or pastry blender. Add 5 Tbsp of ice water and mix with a fork until smooth. Divide into 2 halves. Roll out on floured surface and cut edges to round them. Keep your hands off it as much as possible. I have also learned that a pastry cloth is nearly an essential for a great crust. It helps prevent breaking when peeling it off. Makes 1 crust top & bottom. (Round this time of year we multiply it by a few)

We use this crust for all of our pies, cause it's that good. Don't forget the freshe whipped cream to serve on top of all of your favorites!

Apple Pie

1 pie crust top & bottom

about 10 apples (half granny smith, half macintosh/gala/fuji -a sweet red one)

3/4 c. sugar

4 Tbsp butter

cinnamon (several teaspoons)

Core, peel & slice apples. Fill the pie crust until it is a big mound over the pan. Cut butter in small pieces & put all over the top. Pour sugar over the top, sprinkle cinnamon over. Cover with the top crust. Pinch the edgesof top & bottom together to seal. Poke holes in the top to ventilate. Bake @ 400 for 10 minutes then change the temp to 350 & bake another 40-45 minutes, until the crust is very lightly golden. You don't want it to be brown. (You can cover edges with foil if you don't want it to overcook.)

Apple-Cherry Pie

1 pie crust top & bottom

8-10 apples (a mix of granny & macintosh/fuji/gala)

1/4 c. sugar

1 can cherry pie filling

Coer, peel & slice apples. Fill crust & top with cherry pie filling & sugar. Put on top crust. & bake the same as the apple pie.

Pumpkin Pie -We use the Libby's recipe.

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) pure pumpkin

1 can (12 fl. oz.) evaporated milk

1 unbaked 9-inch (4-cup volume) deep-dish pie shell

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Coconut Cream Pie

This one is for my husband. It's his favorite.

1 (9 inch) pie shell, pre-baked
1 (5 ounce) package instant coconut pudding mix
1 1/2 cups milk
1 1/2 cups flaked coconut
2 c. whipped cream

In a large bowl, combine the pudding mix and milk until the pudding mixture thickens. Fold 1 cup of coconut and half of the whipped cream into the pudding. Pour the combination into the prepared pie crust.
Spread the remainder of the whipped cream on top of the pie. Sprinkle with the remainder of the coconut. Refrigerate, and serve chilled.

Here's my favorite, I tested many recipes until I found this perfect one:

Hershey's Classic Chocolate Cream Pie

9 inch pre-baked crust (cook about 20 min)

2 1/2 oz unsweetened baking squares- broken into smaller pieces

2 c. milk

1 1/3 c. sugar

3 Tbsp flour

1 Tbsp cornstarch

1/2 tsp salt

3 egg yolks

1 c. milk

2 Tbsp butter

1 1/2 tsp vanilla

Bake crust & let cool completely. Melt chocolate pieces with 2 c. milk in a saucepan over medium heat, stir constantly so the milk does not scald. Cook just until boiling & remove from heat. Combine sugar, flour, cornstarch & salt in a small bowl. Blend egg yolks with 1 c. milk. Add to dry ingredients. Blend into the chocolate mixture. Cook over medium heat, stirring constantly until boiling. Boil and stir for one minute. It will get very thick. Remove from heat ans stir in vanilla and butter. Pour into the cooled pie shell. Cool to room temperature. Chill for several hours. Serve with fresh whipped cream.