Tuesday, October 11, 2011

Thanksgiving Dessert

For my family Thanksgiving on Thursday night (see dinner here) I made a Dutch apple pie from scratch and a cream cheese pumpkin pie (from scratch except the crust).

Dutch Apple Pie (source)

2 cups all-purpose flour
1 cup packed brown sugar
1/2 cup quick-cooking oats
3/4 cup butter, melted

2/3 cup sugar
3 tbls cornstarch
1-1/4 cups cold water
3 cups diced peeled tart apples
1 tsp vanilla extract

In a large bowl, combine the flour, brown sugar, oats and butter; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9-in. pie plate; set aside.
For filling, combine the sugar, cornstarch and water in a large saucepan until smooth; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in apples and vanilla.
Pour into crust; top with reserved crumb mixture. Bake at 350° for 40-45 minutes or until crust is golden brown. Cool on a wire rack. 

Yield: 6-8 servings.

Pumpkin Cream Cheese Pie (source)

1 package (8 ounces) cream cheese, softened
3 tbls confectioners' sugar
1/2 tsp vanilla extract
1 unbaked pastry shell ( 9")

1-2/3 cups heavy whipping cream
1-1/2 cups canned pumpkin
2 eggs, lightly beaten
3/4 cup sugar
1-3/4 tsp pumpkin spice

In a small bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Spread into pastry shell. In another small bowl, whisk filling ingredients until smooth. Pour over cream cheese layer. Cover edges loosely with foil.
Bake at 350° for 70-80 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator. 

Yield: 6-8 servings.

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