Friday, November 25, 2016

SalleeB's Thanksgiving Pies

Happy Thanksgiving Weekend! 
I hope your 2016 Thanksgiving dinner was, or will be, wonderful. What a marvelous Thanksgiving day Bill and I enjoyed with the girls and their families! 

On Wednesday evening,
I joined Ashley in her kitchen and visited with her while making bread stuffing. 

Ashley has recently started baking from scratch and Momma Sallee gave her a couple of pointers for her apple pie and crust. As a mom and a cook, I am going to tell you that Ashley's apple pie, pumpkin pie, and turkey were perfect. Her boyfriend Scott also cooks and he made the mashed potatoes.

My contribution to the family meal included a cherry pie, cranberry-orange sauce, and traditional, out-of-the-can jellied cranberry sauce. However, as you can see in the picture above, I made a pumpkin pie that stayed at home for Bill and I to eat over the weekend. 

Thanksgiving Day 2016 was wonderful. The afternoon of joking, laughter, eating, and family time is stored in my memory for the rest of my life. I am thankful for such a precious memory.


Chill and Thrill Pie Crust - A Never Fail Pie Crust 
I published my go-to pie crust recipe in a post called, "Chill and Thrill Pie Crust." The link to the recipe is below.

Click Here for the recipe. 

Quick and Tasty Cherry Pie


  • 2 cans of cherry pie filling
  • 1/2 tsp. almond extract
  • 1 tsp. cinnamon
  • 1/4 tsp. allspice
  • pie crust for a 9 inch double crust pie


  • Open the two cans of cherry pie filling. Using a spatula, remove the filling from the cans and put into a 1 quart bowl. 
  • Add the almond extract, cinnamon, and allspice to the bowl.
  • Using a spatula, gently fold the spices and extract into the filling. You want to keep the cherries from breaking apart as much as possible. 
  • Put the filling into a pie crust lined, 9 inch pie pan. 
  • Gently level the cherry pie filling
  • Place the top crust onto the pie and crimp the edges together. 
  • Cut a few small slits into the top crust
  • Put the pie into a 350 degree Fahrenheit oven. Bake for 30-40 minutes.
  • Remove from the oven and allow to cool at room temperature.

Cut and serve up a slice of  homemade happiness on a plate!

SalleeB's Pumpkin Pie

  • 1-14 oz. can of sweetened condensed milk
  • 1-15 oz. can of pumpkin puree
  • 1 large egg and 3 egg yolks
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon 
Note: 1 and 1/2 tsp. of pumpkin pie spice can be used in place of the cinnamon, ginger, and nutmeg.
  • 1/2 tsp. ground ginger
  • 1/4 tsp. nutmeg
  • one 9 inch pie crust. 

  • Mix pumpkin and eggs in a one quart bowl until smooth
  • Add all of the ingredients to the pumpkin/egg mixture
  • Mix until blended well
  • Pour into a pie crust lined, 9 inch pie pan
  • Put into a preheated, 425 degrees Fahrenheit oven for 15 minutes before lowering the temperature to 350 degrees Fahrenheit and baking for an additional 30 - 40 minutes. 
To test for doneness
 Insert the blade of a knife into the pie about midway between the center and edge of the pie. Lift the knife and look at the knife blade. If it doesn't have pumpkin on it, the pie is done. 

You may notice that in the picture above there isn't a slit, or hole in the pumpkin pie. I carefully and gently touched the center of the pie with a fingertip. The pie felt firm, the center had expanded upward and was rounded. I judged the pie to be done based on this. My hands are not super sensitive to heat, but I don't recommend that you try my method.