Easy as pie…

Pie…its tradition in a dish.

Pumpkin, cranberry, apples…no flavors resonate more with Thanksgiving than these.  Perfect in the stuffing, perfect as a side and even more perfect as dessert.  

After processing the Boston Marrow heritage pumpkin (halved, roasted in the oven at 350 deg for about an hour), mixing up the Apple Cranberry Cake and finalizing the toppings to put on the pies, my house smelled like Thanksgiving…I love that part of baking.

The ingredients for Pumpkin Pie and Ina Garten’s Cranberry Apple cake

Traditional Pumpkin Pie
from Eagle Brand Milk labels/cookbooks

For printable recipe, please click here 

1 (9in) unbaked pie crust
1 (15oz) can pumpkin puree
1 (14oz) can sweetened condensed milk
2 eggs
1 tsp ground cinnamon
½ tsp nutmeg
½ tsp ginger
½ tsp pumpkin pie spice* (this was my mother’s addition, it makes it MORE SPICY)
½ tsp salt

Preheat oven to 425°F. In large bowl, combine all the filling ingredients, mix well. Pour the pumpkin mixture into prepped unbaked pie crust. Place in the oven (be careful not to slosh) and bake for 15 min. Reduce the heat to 350°F and bake another 35 to 40 min. (use a toothpick or knife to test the pie; if it comes out clean, its done). Cool before cutting. Garnish the pie or each slice with whipped cream or your desired topping. Refrigerate leftovers.

Ina Garten’s Apple Cranberry Cake

12 ounces fresh cranberries, rinsed and picked over for stems
1 Granny Smith apple, peeled, cored, and diced
1/2 cup light brown sugar, lightly packed
1 tablespoon grated orange zest (2 oranges)
1/4 cup freshly squeezed orange juice
1 1/8 teaspoons ground cinnamon, divided
2 extra-large eggs, at room temperature
1 cup plus 1 tablespoon granulated sugar
1/4 pound (1 stick) unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
1/4 cup sour cream
1 cup all-purpose flour
1/4 teaspoon kosher salt
Preheat the oven to 325 degrees F.

Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.

Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

Ina Garten’s Apple Cranberry Cake and Pumpkin Pie

The perfect end to the perfect meal…Cranberry Apple Cake topped with sweetened whipped cream & 
Pumpkin Pie topped with Vanilla Sour Cream (sour cream, vanilla and sugar whipped together)  

 Enjoy the foods of your labor!

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