Grandmama 

Original Source: The Perfect Hostess Cookbook, by Mildred O. Knopf

A traditional dessert during the holidays, you can also serve pumpkin pie any time in the fall or winter. This is Dad’s favorite pie that I make. One Thanksgiving, he ate half of a pumpkin pie all by himself. The secret is in the molasses and brandy!

In my experience, this recipe yields enough batter for two pies, although Grandmama’s recipe does not say so. Try it for yourself and buy (or make) two pie crusts in case you have extra.

Preparation Time: 30 minutes
Cooking Time: 40 minutes

Ingredients: *

• 2 deep dish 9 inch pie shells
• 1 cup sugar
• 1 Tbsp. flour
• ½ tsp. salt
• 1 tsp. ginger
• ¾ tsp. cinnamon
• 1/8 tsp. nutmeg
• 2 cups pumpkin **
• 1 ½ Tbsp. molasses
• 1 ½ Tbsp. melted butter
• 3 eggs
• 1 ¾ cup milk
• 2 Tbsp. brandy (optional)

*Cut recipe in half if only making one pie.

**Be sure to use a measuring cup. Do not trust the number of ounces listed on the can of pumpkin. Always buy one more can of pumpkin than you think you need, as pumpkin is often sold by weight, not by volume. If you have extra pumpkin left over, cover it with saran wrap and refrigerate. You can save it for another pie!

Instructions:

• Mix: sugar, flour, salt, ginger, cinnamon, and nutmeg.
• Add and blend well: pumpkin, molasses, and butter
• Beat: eggs
• Add: milk and brandy
• Pour into pie crust and bake for 40 minutes at 425 degrees or until knife comes out clean.

Serving Suggestion:
Serve with fresh whipped cream if desired.

Chef’s Tip:
If your pie comes out with a pudding-like consistency, do not worry! Simply refrigerate it over night and it should be ready to eat in the morning.

Grandmama

You can’t go wrong with this apple pie recipe which Grandmama got from “Aunt Babe.” While apple pie is traditionally an autumn dessert, you can serve it any time of year as this is the ultimate all-American pie.

When I was eight years old, Grandmama taught me how to make apple pie. Back then, we lived in Cambridge, MA. Mom was in bed recovering from an operation and Grandmama stayed at our house to take care of me and my brother Gabe while Mom got back on her feet. She sat with me at the kitchen table and showed me how to carefully arrange the apples which I did “all by myself!” Of course she made her own crust, which I am not as good about doing. Every day Grandmama stayed with us, she tucked a note in my lunch box on a paper napkin with a smiley face that said “I love you. Have a good day at school!”

Preparation Time: 30 minutes
Cooking Time: 50-60 minutes 

Ingredients:

 Pie

• 2 deep dish 9 inch pie crusts
• 6-7 large cooking apples*

* When using store bought crusts, I’ve only needed 3-4 apples because these crusts are not very deep. Grandmama suggests only using Granny Smith apples, but I like to mix them with other varieties (i.e. Macintosh, Fugi, and/or Gala) for a different flavor.

 Filling

• 1 cup sugar
• ¼ tsp. salt
• 1 heaping teaspoon cinnamon
• ¼ tsp. nutmeg
• 1 level Tbsp. flour

Instructions:

• Put half of filling over unbaked bottom crust and pour the rest over top of the sliced apples.
• Dot with 2 Tbsp. butter and cover with the top crust.
• Pierce top crust with a sharp fork or knife to let steam out as it bakes.
• Put in pre-heated 450 degree oven and bake for 10 minutes.
• Turn down to 350 and bake for 40-50 minutes more.
• The pie is done when juice bubbles on top.

Serving Suggestion:
For apple pie ala-mode, serve with vanilla ice cream.

Chef’s Tip:

When sealing the top and bottom crusts, use your index finger to press them together. You can use the tongsof a fork to reinforce the seal. Be sure to not fill the bottom crust too high with apples. Otherwise, the filling will spill in the oven. (Unfortunately, I am speaking from experience). If your apples won’t fit, it’s best to save them for a second pie.