Last BBQ Pumpkin and Apple Pies

I made these two pies for our first bbq at the neighbors' house. If the weather turns more unfavorable to outdoor soirees as it's supposed to, it also happened to be the last bbq they'll throw until Spring. What better way to send everyone home to hole up for winter than with bellies full of pie. Pumpkin Pie recipe can be found here and here's the Apple Pie recipe:

Apple Pie
top and bottom pie crusts
about 8 pie apples (Cortlands this time), peeled, cored, & sliced
1/2 c. sugar
1/2 c. brown sugar
1/4 c. freshly squeezed orange juice
3 T. flour
1 T. molasses
1 t. Penzey's apple pie spice

Mix bottom six ingredients in an extra large bowl. Fold in the apples. Pour into pie dish lined with bottom crust. Roll out top crust. Trim and fold edges, crimp, and seal. Cut a vent for the steam. Bake at 450 F for 15 minutes, then reduce heat to 350 F and bake for 35-40 minutes more. Pie is done when goo bubbles in the center under the steam vent, the crust looks dry and golden brown, and the apples are tender when pierced with a fork (through the steam vent). Let cool and enjoy!

Current Pie Tally: 65

Old Friends Pumpkin Pie

A buddy of mine from college came up to visit from southern Maryland one Saturday, so I made this pumpkin pie with the rest of the butternut/sweet potato puree from the last pie (I froze it). He said it was the best pumpkin pie he ever had. Maybe he was being polite, but I like to think that I edged out grandma.

I think it's time I posted the go-to pumpkin pie recipe again in a more easy-to-read form, so here it is:

Pumpkin Pie
1 cooked pie shell (allow to cool at least 20 min.)
3 large eggs, plus 1 large egg yolk
2c. fresh pumpkin puree (roast at 400 for 1 hr., then puree)
3/4c. brown sugar
3/4t. cinnamon
1t. grated fresh ginger
1/2t. salt
1/8t. nutmeg
1c. heavy cream
1/2c. whole milk
1t. vanilla
1T. maple syrup
1/2t. Penzey's pumpkin pie spice mixture

Mix all the filling ingredients together with a whisk or electric mixer. Pour into cooked (and cooled) pie shell. Bake at 350 F for 40-45 min. When the pie is done, the filling will look set on the edges (about 2 inches in I'll say) and like it has a dry skin on top. The center should still be loose when you gently jostle the pie to check on it. *I should mention that I often use 1.5c. half-and-half instead of the heavy cream and milk. I usually already have that in the fridge for making quiche. Also, the Penzey's spice mixture is optional. If you don't use it, bump up the amounts of the other spices used.

Current Pie Tally: 63