Cooler temperatures and Thanksgiving dinners are here! I grew up with an extreme pumpkin pie obsession but I honestly have never had a sweet potato pie until now. This pie is the total package: delicious spiced gingersnap crust, warm and savory yam filling, and a marshmallow-esque meringue topping. Your favorite thanksgiving casserole in pie-form! And isn’t it beautiful?
Candied Yam & Gingersnap Pie- from SpoonForkBacon
14 ounces ginger snap cookies, ground into crumbs
1 stick (1/2 cup) unsalted butter, melted
3 cups sweet potatoes, peeled, boiled and mashed- I used 3 large potatoes
1 (14 ounce) can sweetened condensed milk
1/2 lemon, juiced
5 tablespoons salted butter, melted
2 tablespoons light brown sugar
1 tablespoon pure maple syrup, optional
1 tablespoon vanilla extract
2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
3 large egg whites, room temperature
1 1/3 cup granulated sugar
1. Preheat oven to 350°F.
2. In a large bowl mix together the ginger snap crumbs and melted butter until fully incorporated. Press the mixture into a 9” pie dish or tart shell, pressing both evenly on the bottom and up the sides. Place onto a baking sheet and then into the refrigerator until ready to use.
3. Place sweet potatoes in a bowl and add the remaining filling ingredients. Stir together until fully incorporated and no lumps remain. Pour the filling into the prepared crust and carefully set into the lowest rack of the oven. Bake for 55 to 75 minutes or until the filling has set, but is slightly loose in the middle.
4. Allow pie to cool completely, about 2 hours.
5. For the meringue: Place egg whites into a stand mixer fitted with a whisk attachment or in a large bowl, if using a hand mixer. Beat eggs on medium- high speed until medium peaks form. With the motor running, begin adding the sugar, ¼ cup at a time until all the sugar has been added. Add the pinch of salt and continue to whip until stiff peaks form.
6. To serve: Generously top pie with meringue and broil for a few minutes. Serve.
Here’s a yummy warm pie for the cooler temperatures. This recipe was modified from Martha Stewart’s Classic Cherry Pie. I love cherry and almond together so I made some additions!
Cherry Almond Pie with Butter Crust
For the filling
- 2 pounds fresh sour (tart) cherries (or drained thawed frozen), pitted (6 cups)
- 1 cup sugar
- 1/4 cup cornstarch
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 2 tablespoons unsalted butter, cut into small pieces
- 1/4 cup sliced almonds
- Preheat oven to 375 degrees. Make the filling: Toss together cherries, sugar, cornstarch, vanilla extract, and almond extract in a bowl.
- Make the crust: Roll out 1 disk to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot top with butter. Refrigerate while making top crust.
- Roll remaining disk to a 1/8-inch thickness on a lightly floured surface. Place on top of pie and cut slips.
- Trim bottom and top crusts to a 1-inch overhang using kitchen shears, and press together to seal around edges. Fold edges under; crimp as desired. Freeze for 20 minutes.
- Brush crust with egg wash, reserving some for the almond topping. Bake pie on a parchment-lined baking sheet set on the middle rack, about 1 hour 15 minutes.
- Remove the pie, sprinkle almond slices around the crust edges and lightly brush with remaining egg wash.
- Bake for 20-30 more minutes or until crust is brown and filling is bubbling.
For unlucky number thirteen I have a little something different for you. I’ve been holding on to this recipe for a while but I hadn’t brought myself to make them until now. This isn’t a traditional pie, but they involve pie dough, pie filling, and delicious calories so they totally count in my book. Seth and I hosted our Tuesday night house church a few weeks ago on a cold October night so something warm was vital. The night presented itself as the perfect chance to try out some pie cookies. Yes, you read that right. Little bitty individual cookies of perfection… the possibilities are endless for these babies. I used refrigerated pie dough (Pillsbury) to save some time but I did make homemade apple pie filling. If you were really in a bind, refrigerated dough and finely chopped canned pie filling would make these quick and easy! They’re best right out of the oven or warmed up for a few seconds in the microwave.
Without further ado, Apple Pie Cookies (adapted from Food Pusher)
Apple Pie Filling:
- 4 medium granny smith apples, peeled, cored, and diced into 1/4 inch cubes
- 1 tsp lemon juice
- 3/4 cup white sugar
- 3 T cornstarch
- 1/2 tsp ground cinnamon
- 1 pinch nutmeg
- 1/8 tsp salt
- 1 cup apple juice
- 1/2 cup water
Apple Pie Topping
- 1 cup brown sugar
- ¾ cup King Arthur Unbleached All-Purpose Flour
- ¾ cup oatmeal (quick or old-fashioned)
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon salt
- ½ teaspoon baking powder
- ½ cup butter, cut into chunks
- powdered sugar for garnish (optional)
1. Preheat oven to 375°F.
2. Using your Pillsbury crusts (or homemade if you have the time), use a 2” round circle cutter (I used a glass), and cut out as many circles as you can. Collect scraps and roll out to get more circles. I was able to get 30 out of mine but I didn’t have a ton of time to re-roll and cut more. Place circles on a wax-paper-lined cookie sheet and place in the freezer until needed.
4. Prepare topping: In a large bowl, mix all of the dry topping ingredients with a fork. Add butter chunks and mix with your fingers until all the butter is incorporated and it begins to form crumbles. Set aside ½ cup of this crumb mixture.
5. In a large bowl, toss diced apple with lemon juice and set aside. Pour apple juice and water into a high-rimmed saute pan over medium heat. Combine sugar, cornstarch, cinnamon, salt, & nutmeg. Add to liquid in pan, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.
6. Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 5-6 minutes. My filling was a little thin after only 5 minutes. Next time I’ll simmer for 10-15 minutes. Cool for 30 minutes.
5. Stir filling into remaining crumble mixture, just until mixed.
6. On a parchment-lined baking sheet, evenly place 12 of the frozen dough circles. Place a tablespoon of apple mixture onto the middle of each circle. With your finger, flatten the top of the apple mixture a little bit. Using a fork, place about ½ teaspoon of the reserved crumble mixture on top of each cookie.
7. Bake at 375°F for 14-15 minutes, or until bottoms are lightly browned. Remove from oven and then transfer cookies to a cooling rack to cool completely (eat a couple before they cool… they’re so good warm). Shake a little powdered sugar over cookies if you’d like!
We’ve got an updated fall ordering menu! Cherry Almond Pie and Sweet Potato Pie will be added soon! Email me at firstname.lastname@example.org to place an order.