Thanksgiving is for Pie

[clackamascoug]

The main problems with pie are the disgusting crust, and sometimes the equally disgusting fillings. If you can find ways around those, pie is amazing.

If you don't love pie, your eating it wrong. Or so I hear.

I hope your little girl enjoyed her first Thanksgiving with all her cousins. It must have been a warm hearth day.

[MarkGrace]

If you don't love pie, your eating it wrong. Or so I hear.

[clackamascoug]

Just snapping towels in the locker room.

[All-American]

At the Chinese place?

She cooked it at home. And we didn't go to a chinese place. We had delivery.

[FMCoug]

She cooked it at home. And we didn't go to a chinese place. We had delivery.

Recipe?

[All-American]

Recipe?

I believe it's this:

http://www.tasteofhome.com/Recipes/W...Almond-Topping

We didn't do the almond topping, though.

Ingredients
1-1/2 cups crushed gingersnap cookies (about 32 cookies)
1/4 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 eggs, lightly beaten
1 teaspoon vanilla extract
5 ounces white baking chocolate, melted and cooled
3/4 cup canned pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

ALMOND TOPPING:
1/2 cup chopped Diamond of California® Almonds
2 tablespoons butter, melted
1 teaspoon sugar

Directions
In a small bowl, combine gingersnap crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat on low speed just until combined. Stir in melted white chocolate.
Combine pumpkin and spices; gently fold into cream cheese mixture. Pour over crust. Place pan on a baking sheet.
Bake at 350° for 55-60 minutes or until center is just set. Cool on a wire rack for 10 minutes. Meanwhile, combine the topping ingredients; spread in a shallow baking pan. Bake for 10 minutes or until golden brown, stirring twice. Cool.
Carefully run a knife around edge of springform pan to loosen cheesecake; cool 1 hour longer. Refrigerate overnight. Transfer topping to an airtight container; store in the refrigerator.
Remove sides of pan. Just before serving, sprinkle topping over cheesecake. Yield: 12 servings.

[All-American]

Recipe?

[MartyFunkhouser]

As a test run for Thanksgiving, I made this pumpkin bourbon cheesecake. It was fantastic. I've really had good success with the Smitten Kitchen recipes.
http://smittenkitchen.com/blog/2006/...cky-grown-ups/

I'm going to make this cheesecake and of course the apple/green chile pie for Thanksgiving.
http://www.nytimes.com/2010/11/17/di...rex2.html?_r=0

Of the 2, I still prefer the apple green chile pie, but having both will be nice. I will ignore the other pies made by my family as they will just not compare.

[TripletDaddy]

Mrs. Donut doesn't really love pie. She likes it alright, but doesn't love it. However, she loves cheesecake. So she made a caramel-pecan cheesecake for this year's TG feast. It was awesome. The thing disappeared in a flash. Meanwhile, there was still plenty of every other kind of pie.

can we get a recipe for this?

[Donuthole]

can we get a recipe for this?

I will dig it up when I get home. It is pretty simple, and it just as good as any cheesecake you pay $8/slice for at a restaurant. You do need a springform pan (preferably a nonstick one). Anyway, I'll post the recipe tonight.

[MartyFunkhouser]

can we get a recipe for this?

Despite his promises to the contrary, I think it is pretty clear that donuthole is withholding this recipe and is not willing to share.

[TripletDaddy]

Despite his promises to the contrary, I think it is pretty clear that donuthole is withholding this recipe and is not willing to share.

Then can someone at least confirm whether UtahDan ever went home and took care of business that night? This thread has too many unanswered questions.

[kccougar]

My wife has always made a terrific apple pie, and one of my boys has learned from her. He now makes the apple pies in our house. A couple weeks ago we didn't have any shortening on hand for the crust and so my wife suggested coconut oil with the butter in place of shortening/butter combo as an emergency fix. I was very surprised with the result. The coconut oil still produced a good, flaky crust and added a subtle hint of coconut that added to the apple flavor rather than detract from it, which was what I had been expecting. I think that I actually prefer it.

[MartyFunkhouser]

Then can someone at least confirm whether UtahDan ever went home and took care of business that night? This thread has too many unanswered questions.

I sincerely apologize for posting this thread and contributing to your rightful frustration over the unanswered questions in this thread. We really do need this to be the Breaking Bad of pie threads, not the Lost of pie threads. In my contributions, I have made sure that all loose ends are tied. However, I realize that the apple/green chile pie may, again, make you regret not committing to a bushel of chiles.

[Jeff Lebowski]

As a test run for Thanksgiving, I made this pumpkin bourbon cheesecake. It was fantastic. I've really had good success with the Smitten Kitchen recipes.
http://smittenkitchen.com/blog/2006/...cky-grown-ups/

I'm going to make this cheesecake and of course the apple/green chile pie for Thanksgiving.
http://www.nytimes.com/2010/11/17/di...rex2.html?_r=0

Of the 2, I still prefer the apple green chile pie, but having both will be nice. I will ignore the other pies made by my family as they will just not compare.

Wow. That apple green chile pie looks heavenly.