Pumpkin Pie or Tarts

It's great to have guinea pigs friends who will test my baked goods. I, personally really really dislike Pumpkin Pie  but it's one of those things that Ben really likes. I didn't have the energy or time to make any for Thanksgiving this year. Yes, Thanksgiving is in October in Canada unlike the states where it's in November.
Yesterday, after a really busy long day I got busy making the filling for Pumpkin pie while I was talking with Ben. Yes, I made a mistake but it turned out that it wasn't a mistake. According to my guinea pigs friends and Ben they were amazing.  It was more of a preference of the recipe writer.

Pumpkin Tarts or Pie
2 eggs
398 ml (1/2 can of 796 ml) of Pure Pumpkin
1 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt
3/4 cup evaporated milk
1 (9 in"/23 cm) unbaked home-made or frozen deep dish pie shell
OR
36 unbaked tart shells

Beat eggs lightly in medium bowl. Add pumpkin, sugar, cinnamon, nutmeg, ginger and salt; stir until well combined. Blend in milk. Remember to prick the bottom of the pie shell. Pour filling in pie shell. Bake 425 degrees F (220 degrees C) 15 minutes. Reduce oven temperature to 350 degree F (180 degree C) and continue baking 30 to 35 minutes longer or until knife inserted in centre comes out clean. Cool Makes 1 pie.
Tarts
Pour 1 tbsp of pumpkin filling into each tart shell. Makes about 36 tarts. Bake 400 degree F for 20 minutes.

Pecan Pie

This is absolutely the best Pecan Pie recipe. I hated pecan pie before I found this recipe. I dreaded making one of Ben's favorite pies because I don't like pecan pie and didn't like it one bit.

Pecan Pie
1 cup light brown sugar
1/4 cup white sugar
1/2 cup butter
2 eggs
1 Tbsp all-purpose flour
1 Tbsp milk
1 tsp vanilla extract
1 cup chopped pecans*

Directions

• Preheat oven to 400 degrees F (175 degrees C).
• In a large bowl beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add milk, vanilla and nuts.
• Pour into a unbaked 9-in. pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30-40 minutes, or until done.

* I don't like biting into big pieces of nuts, so I finely chop the nuts. It melts in my mouth. To adopt this recipe into Pecan Tarts then just fill the tart shells with about 1 Tbsp of mixture. If there's too much in the tart/pie it will be fine. It shrinks down. Enjoy!

Apple Cream Pie

Thanks to my cousin Tanis who shared this delicious recipe with me. I made it today for the first time and it was WONDERFUL! I've had it before, but it was Ben's first tasting. He has found a new favorite pie! Enjoy!

• 1/2 cup granulated sugar
• 1/2 cup milk
• 1/2 cup heavy cream
• 1/4 cup butter
• 2 T cornstarch
• 2 T milk
• 1 tsp vanilla
• 2-3 tart apples, cored, peeled, sliced
• 1 T flour
• 1/4 tsp cinnamon
• 1 (15 ounce) package pastry for double-crust pie
  
• 1/2 cup powder sugar
• 1 T milk
• 1/4 tsp vanilla
• 1 T butter, softened

Directions
In a medium saucepan over medium heat, combine 1/2 cup sugar, 1/2 cup milk, 1/2 cup heavy cream and 1/4 cup butter. Heat until butter is melted, stirring occasionally. In a small bowl, whisk together the cornstarch, 2 tablespoons milk and vanilla; stir into saucepan. Cook until thickened, stirring constantly. Remove from heat, and set aside to cool slightly.
Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, combine the apples, flour and cinnamon. mix well.
Line a 9 inch pie pan with pie dough. Pour thickened filling mixture into pastry-lined pie pan. Arrange apple mixture evenly over filling. Top with second crust, seal and flute the edges. Cut slits in top crust.
Bake for 30 to 40 minutes, or until crust is golden brown and apples are tender. Cool for at least 30 minutes.
In small bowl, combine powder sugar, 1 T milk, 1/4 tsp vanilla, and 1 tbsp softened butter. Blend until smooth; pour evenly over warm pie.
Refrigerate for AT LEAST 1 1/2 hours before serving (longer is better).

Beef Pot Pie

1 Pie crust (recipe follows) or Pie shells from store.
1 lb. Stew meat 3 – 4 potatoes, chopped
1 large onion, chopped 2 carrots, chopped
2 celery stalks, chopped 1 cup frozen corn
1 cup frozen peas 3 - 4 cups of gravy

• Add meat and chopped vegetables into casserole dish. Mix in gravy. Top with pie crust. Make sure the edges are sealed, cut slits in the middle the crust. To allow air to flow out. Cook for 45 minutes at 350 degrees F.

Pie Crust
2 ½ cups flour 1 teaspoon salt
1 cup shortening ¼ cup cold water
1 Tablespoon white vinegar 1 egg, beaten

• Combine flour and salt. Cut in shortening with pastry cutter or fork til looks like coarse crumbs. Add liquids to dry ingredients with a fork until dough sticks together. Flour surface and roll out to desired size. It may be used for two regular pie crusts.