Turkey Pot Pie:
We’ve all heard of chicken pot-pie, but with the substitution of turkey, this pie becomes a warm, filling Thanksgiving centerpiece.
Ingredients:
2 tablespoons butter
1 onion, chopped
2 stalks celery, chopped
3 carrots, chopped
4 tablespoons flour
4 cups chicken or turkey stock
2 potatoes, peeled and diced
2 cups shredded turkey
2 tablespoons chopped parsley
1/2 cup frozen peas, thawed
1 prepared pie crust
1 egg, lightly beaten
Steps:
1. Melt butter in saucepan and cook chopped onion until tender.
2. Stir in celery and carrots and cook for 2 minutes.
3. Stir in flour and cook for 2 minutes. Add stock and bring to a simmer.
4. Add potatoes and simmer until tender. Stir in turkey, parsley and peas and pour mixture into casserole.
5. Top with pie crust and brush with egg. Bake for 30 minutes until golden.
Apple–Pumpkin–Pecan Pie: If you’re going to make a whole meal out of pie, you definitely need to go big. This recipe combines all the best pies into one and isn’t too complicated to make.
Ingredients:
Crust: prepared pie dough, egg white
Pecan Pie Filling: 1 1/3 cup pecans, 1/2 cup light corn syrup, 1/3 cup packed light brown sugar, 3 tbs unsalted butter, 1 large egg, salt
Apple Pie Filling: Prepared apple pie filling
Pumpkin Pie Filling: 1 cup pure pumpkin puree, 1/2 cup heavy cream, 1/3 cup granulated sugar, 1 large egg, 1/2 tsp pumpkin pie spice
Steps:
1. Heat oven to 350 degrees F.
2. Lay pie dough in pan and chill for 30 minutes.
3. Spread pecans on a baking sheet and bake for 8-10 minutes. Let cool and separate 1/3 cup to chop for garnish. Put pan on a baking sheet and line the chilled pie crust with foil and fill with pie weights.
4. Bake 15 minutes then remove foil and weights and brush with egg wash and resume baking for 8-10 minutes.
5. For the pecan pie filling, scatter the remaining 1 cup pecans in the bottom of the cooled pie shell. Whisk the corn syrup, brown sugar, butter, egg and 1/4 teaspoon salt together in a medium gown. Pour mixture over the pecans. Bake until set, 20 to 25 minutes.
6. Once cooled, place pre–made apple pie filling around the inside of the crust, leaving room in the center of the pie for the pumpkin.
7. For the pumpkin pie filling, whisk the pumpkin, heavy cream, sugar, egg and spice together. Pour the filling into the center of the pie with the apples as a border. Bake the pie until the pumpkin center is set with just a slight jiggle, 50 minutes to 1 hour. Sprinkle the reserved 1/3 cup chopped pecans around the pie and enjoy!
Broccoli Spinach Pie:
Side dishes in the form of a pie-—who knew? Broccoli and spinach make great pie fillings because they hold up well to being cooked and become creamy and delicious when mixed with the right ingredients and baked to perfection.
Ingredients:
1 cup frozen spinach, thawed and squeezed
2 cups broccoli florets
1 egg
2 shallots finely cropped
1 clove garlic
salt and pepper
olive oil
1 pre-made pie crust
1 egg mixed with 1 tbsp of water for egg wash
Steps:
1. Preheat the oven to 400 degrees F and set the piecrust out to thaw.
2. Saute shallots in olive oil until tender. Add garlic and cook for 2 more minutes.
3. In a medium bowl, mix together broccoli, spinach, egg, cheese and salt and pepper to taste. Stir in shallots.
4. Place thawed pie crust in pie pan and transfer broccoli mixture to the center of the pan. Fold the crust around the mixture in the middle. Brush egg wash over the rim. Bake for 25 to 35 minutes.
Sweet Potato Pie: Yes, this sounds like dessert. But since it’s made from a veg etable it can totally count as a side dish too. Don’t hesitate to throw some marshmallows on top to get the full effect of Thanksgiving.
Ingredients:
2 cups sweet potato puree
3/4 cup packed brown sugar
1 1/4 teaspoon ground coriander
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup (2 ounces) unsalted butter
1 1/4 cup (10 ounces) evaporated milk, divided
1/3 cup granulated sugar
3 large eggs
1 tablespoon pure vanilla extract
Steps:
1. Place sweet potato puree, the packed brown sugar, all of the spices, salt, butter, and half of the evaporated milk in a pot and set on the stovetop.
2. Simmer for about 5 minutes.
3. In a medium bowl, whisk together the remaining evaporated milk, granulated sugar, eggs, and vanilla extract. Whisk well. Pour the egg mixture into the warm sweet potato mixture.
4. Pour the prepared filling into the pie crust. Place on a baking sheet and bake for 10 minutes at 375 degrees F. Reduce the heat to 325 degrees F and cook until cooked through, about 45 to 50 minutes.
