3 Pies for Thanksgiving

Pies were my contribution this year. I went with a slight variation on the classics.

Maple Pumpkin Pie

This was great, lots of flavor and a light texture.

1 9-inch deep-dish pie crust
2 large eggs
3/4 cup half and half
6 tablespoons pure maple syrup
3/4 teaspoon vanilla extract
1 1/2 cups canned pure pumpkin
6 tablespoons (packed) golden brown sugar
3 1/2 teaspoons all purpose flour
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt

Preheat oven to 400°F. Line crust with foil; fill with dried beans. Bake 10 minutes. Remove foil and beans. Pierce crust in several places with fork; bake 5 minutes. Cool on rack. Reduce oven temperature to 350°F.

Whisk eggs and next 3 ingredients in medium bowl. Whisk pumpkin, sugar, flour, spice and salt in another medium bowl; add to egg mixture and whisk until well blended. Pour filling into crust.
Bake pie until filling is puffed around edges and center moves only slightly when pan is shaken, about 1 hour 5 minutes. Cool on rack. Chill until cold, at least 4 hours or overnight.

Spicey Apple Pie

Much better the next day. Nice flavor.

Filling3 pounds tart green apples (such as Granny Smith), peeled, cut into 1/4-inch-thick slices
1/2 cup plus 1 teaspoon sugar
1/2 cup packed golden brown sugar
1/4 cup all purpose flour
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon grated lemon peel
1/4 teaspoon ground mace
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 teaspoon milk

1 9-inch deep-dish pie crust

Roll out 1 dough disk on lightly floured surface to 12-inch-diameter round. Transfer to 9-inch-diameter round. Transfer to 9-inch-diameter deep dish glass pie plate. Trim dough overhang to 1/2 inch. Brush edge of crust lightly with water. Transfer apple mixture to crust, mounding in center. Roll out second dough disk to 12-inch-diameter round. Place atop apples. Trim dough overhang to 1 inch: reserve scraps. Fold top crust edge under bottom crust edge, pressing to seal. Crimp edge decoratively.

Place pie on baking sheet. Bake until crust is golden brown and juices bubble, covering crust edges with aluminum foil if browning too quickly, about 1 hour 10 minutes. Transfer pie to rack and cool.

Old Fashion Pecan Pie

Classic pecan pie, gotta love it.

1 cup sugar
3 large eggs
1/2 cup light corn syrup
3 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
1 3/4 cups chopped pecans

1 9-inch deep-dish pie crust

Roll dough on floured work surface to 13-inch round. Transfer to 9-inch round cake pan with 1 1/2-inch-high sides. Trim to align with pan edges. Freeze 15 minutes.

Make filling:Preheat oven to 350°F. Whisk first 5 ingredients in medium bowl to blend. Mix in 3/4 cup pecans. Pour into crust. Sprinkle with 1 cup pecans. Bake pie until set, about 1 hour 15 minutes. Transfer to rack; cool.