Holiday Pies - Sarah Fegley
Pumpkin pie Bake crust for 12-15 min. (with pie weights) at 400°F, then 5min. without the weights. In a large bowl combine; 1C light brown sugar 1 T flour 1/2 t salt 1 t cinnamon 1 t ginger 1/2 t nutmeg 1/8 t cloves 3. In a small bowl combine; 3 eggs 1 15oz can of pumpkin 1 1/4 C evaporated milk 4. Mix the wet into the dry then, pour into pre baked crust. 5. Bake for 45-50 min at 400° F Apple Rose Pie In a large bowl combine; 1/8 in thick apples slices (from 2 1/2. Lbs of honey crisp apples) 1/2 C light brown sugar 1/4 C granulated sugar 1 t cinniamon 1/4 t nutmeg 1/4 t salt 1 1/2 T lemon juice Let this sit for 30 min. 2. Preheat oven to 350° F and prepare crust (do not bake) 3. Put the juice from the apples in a small saucepan with 2T of butter. Bring to a summer for 15 min. 4. Starting at the outer part of the crust start arranging the apples curved part up and overlapping each other Work your way around until you get to the center. 5. Pour 1/2 of the apple liquid over the pie 6. Cover with foil and poke holes in the top to allow steam out. Bake for 30-40 min (when apples are soft) 7. Mix the other half of the apple liquid with 3T of apricot preserves. 8. Brush apricot glaze over apples and bake for another 10-15 min without foil (crust should be golden)