Favorite Pies!

Here is what I am making to take for our family’s Thanksgiving dinner. I hope you all have a wonderful Thanksgiving Day with delicious PIES!

Lemon Truffle Pie

Lemon Truffle Pie is a tart, sweet, creamy addition for any occasion. This has become a favorite to make whenever we get together as a family.

Cherry Apple Pie

Cherry Apple Pie is a three-generation family favorite. In fact, when it is my oldest son’s birthday, this is his request instead of cake.

Triple Chocolate Hazelnut Pie

Triple Chocolate Hazelnut Pie is a chocolate lover’s delight! Totally worth the work and the calories.

Pumpkin Eggnog Pie

My Pumpkin Eggnog Pie has one simple change to the old favorite, substitute eggnog for the milk in the good ol’ pumpkin pie recipe. For another flavorful twist, this year I think I will put the filling in a ginger snap crumb crust.

Old Fashioned Raisin Pie

This recipe for Old Fashioned Raisin Pie is my dad’s favorite, it is also one of the most viewed recipes on my website.

Peanut Butter Pie

Peanut Butter & Chocolate Fudge Cream Pie is a recipe I made up back in 2012. If you love peanut butter, chocolate and pie, your tastebuds will be very happy!

Happy Thanksgiving

Happy Thanksgiving…eat pie!

Pumpkin Eggnog Pie

Lemon Truffle Pie

Peanut Butter & Chocolate Fudge Cream Pie

Triple Chocolate Hazelnut Pie

Raisin Pie

Dark Chocolate Cream Pie

 

 

 

Old Fashioned Raisin Pie

This is my dad’s favorite pie, maybe I should say one of my dad’s favorite pies. I think chocolate pie would rank high on the list also.  The filling for this pie is easy to make and has a rich caramel flavor and raisins, lots of raisins.

1 pastry for 9″ deep dish double crust pie
4 cups raisins
4 cups water
1 cup brown sugar
5 Tbl cornstarch
1 tsp cinnamon
1/2 tsp salt
2 tsp lemon juice
3 Tbl butter
1 tsp vanilla

Combine raisins and water in saucepan, bring to boil and cook for 5 minutes.  Blend brown sugar, cornstarch, cinnamon, and salt together, slowly stir into hot raisins.  Cook and stir until thick and syrup is clear.  Remove from heat, and stir in lemon juice, butter, and vanilla.  Cool slightly.

Preheat oven to 425°.  Line 9″ deep dish pie plate with bottom pastry.  Pour raisin filling into pastry.  Cover with top crust, seal, and cut a couple slits to vent.  Bake 30-35 minutes, cover with foil if necessary during baking if crust gets too brown.  Cool before serving.  Serve with ice cream or whipped cream.

One Year Ago Today:  Sticky Pecan Muffins

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