For apple and pecan pies I used Gesine Bullock-Prado's book entitled Pie it Forward. I love her books! Sugar Baby and Confections of a Closet Master Baker are also fabulous. You must check them out if you love to bake, the recipes are amazing.
The pumpkin pie was super easy. It was the same recipe I made last year. During the fall season at Williams-Sonoma they sell a brand of pecan pumpkin butter from a company called Muirhead. It comes with a tiny recipe book for pumpkin pie which is simply the pumpkin butter mixed with heavy cream and eggs. Thats it. You pour the filling into an unbaked pie shell and 40mins later you have the best pumpkin pie ever...at least I think it's the best pumpkin pie ever. Here is the pics of the baking we did.
|Here is the ingredients for the pumpkin pie filling. It uses the whole jar of Muirhead Pecan Pumpkin Butter, 3 eggs and heavy cream|
|Just dump all the above ingredients in a bowl, stir and bake|
|The finished pie|
|To make these cut outs I used a pie cutter set also available from Williams-Sonoma|
|This recipe I used from Pie it Forward asks that you first sauté the apples for 5mins, then cool down the filling completely before filling your pie shell|
|Can you see the bits of butter. That is how you know you will have a flaky crust|
|Pecan Pie. I think this one was my favourite|
I hope you had a wonderful Thanksgiving and you thought about all the things that you are thankful for this year.