Making Thanksgiving Pies with Grandma
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When I was growing up I always looked forward to my grandma’s pies. She made the best fruit pies for Thanksgiving and Christmas. She would always ask us ahead of time to see what kind of pies we wanted her to make. I would always request her blueberry pie. As I got older I also discovered that I liked her rhubarb as well. I have tried eating pies at a few at restaurants and other people’s houses, but none compare to my grandma’s pies.
A few years ago I decided it was about time I learned how to make these pies. I went over to my grandma’s house and we made blueberry pies while jamming to Johnny Cash in the background. We got out her recipe book and followed along while I had my note card to write down the recipe. I quickly learned that what the recipe book and what she actually did were a little different. So I had to write down notes next to the amounts to be sure I did the same thing she did.
As we made the pies I learned how to mix and roll out my own crust and make the filling. It wasn’t as hard as I thought it would be. I also discovered why they tasted so good, butter and sugar! And the right thickness of the crust. My grandpa likes thin crust, but some people prefer thick crust. I enjoy the thin crust myself. Pretty soon I was able to make pies on my own without her help. But it is still fun to go and make them together sometimes.
Now that I have kids and try to eat healthier I have not eaten as many pies because there is sugar in them. This did not stop my grandma, she loves to bake. She comes over with a blueberry pie that is sweetened with maple syrup and the crust is made with Einkorn flour. She was able to make a healthy pie!
Einkorn flour is the original wheat, also known as biblical wheat. It was the flour that was used before process wheat came around. So it is supposed to be healthier for you. It cannot easily be made in bulk because it is not processed, so it is harder to come by. This flour is pretty similar than white flour when baking with it. Sometimes it needs to sit for 30 minutes with the butter mixed in it to let the butter soak in the grain, but it is easy to roll out still!
Since she brought the pie over, we had to try it. The Einkorn flour made a good flaky crust! And the filling that was sweetened with maple syrup was good too! I really like that it was sweetened with maple syrup, then I was able to let my daughter have a whole piece all to herself. She loved that! After this, I told my grandma that we should have this on Thanksgiving.
Ingredients for Flaky Einkorn Flour Crust
- 2 ½ cups Einkorn all-purpose flour
- ½ tsp salt
- 1 cup cold butter
- 6-8 Tbs ice cold water
Apple Pie Filling
- 5 cups apple slices
- ½ tsp. lemon juice
- 4 Tbs. maple syrup
- 2 Tbs. Einkorn flour
- ½ tsp. sea salt
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- 1 ½ Tbs butter
Blueberry Pie Filling
- 4-5 cups blueberries
- 2 Tbs. Einkorn flour
- 1/3 tsp cinnamon
- 1/8 tsp nutmeg
- 1 tsp lemon juice
- 3 Tbs maple syrup
- 1 ½ – 2 Tbs butter
Directions for fruit Filling:
Mix all dry ingredients together. Combine with berries/fruit and sprinkle all with lemon juice. Add the maple syrup and mix all together. Place mixture into pastry covered pie tin and put chunks of butter on top of the filling.
Directions to make the pie:
- Preheat oven to 425 degrees.
- Add the flour and salt to a bowl and mix well.
- Cut butter into small cubes. Add flour and blend with pastry butter, food processor, or large fork till pea-size bits of butter remain. I think the food processor makes this very easy! Sprinkle the mixture with ice water, 6-8 Tbs. Finish mixing with a fork or other blenders until mass forms. Finish working the mass together with hands.
- Place on a surface that has been dusted with flour. This can be a counter or pastry board. Divide dough in half.
- Roll out the first half of dough after dusting counter or pastry board and rolling pin with flour. Transfer to pie plate after rolling it out to be bigger than the pie dish. Trim pastry from edges of the pie tin. Fill in with the desired pie filling and dot with butter.
- Roll the 2nd half of crust and place over the filling in the pan, leaving enough crust after trimming with a knife to fold under bottom crust edge. Using a fork, press edges together around the entire edge. With fork stick holes in the top of the pie crust for steam vents.
- Bake in a preheated oven at 425 degrees for 15 minutes. Lower to 350 degrees and continue baking another 30-35 minutes until lightly brown.
- Allow it to cool for at least 15-20 minutes before slicing.
- 2 cups pumpkin
- 3 slightly beaten eggs
- 3 Tbs maple syrup
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp cloves
- ¼ tsp nutmeg
- ¼ tsp ginger
- 1 cup raw cow’s milk
- 1-2 tps vanilla
Directions for Pumpkin Pie:
Combine all in blender or food processor and place in unbaked Einkorn flour pie crust. Only the bottom pie crust is needed for this pie. Bake at 425 degrees for 15 minutes and then reduce heat to 350 degrees while keeping the pie in the oven for another 40-45 minutes. It is done cooking when you can poke a knife in there and it comes out clean.
These are three different fillings from my grandma! I hope you enjoy them. I have always loved her pies! Make sure to subscribe to my newsletter on the right for more recipes in the future!
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