George is the official chopper, chopping everything I needed from apples to onions. Dad was the official can opener. I still have a hand crank opener. You know the type that cost $2 at Walmart. Don't worry I asked for one for Christmas because let's face it Dad's not sticking around forever.
Nicholas held the all important position of standing around and looking pretty. It was nice that someone else could do it for a change. *wink wink*
The only one that REALLY helped with the actual making of the food was the beautiful/talented Ella Bella.
We made 2 pies today and if they taste anywhere near as good as they look, we're in business.
Mom's Pumpkin Pie
1.5 cups Sugar
1 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1 can (29 oz) Libby's 100% pure pumpkin
2 cans (12 oz) evaporated milk
Mix sugar, salt, cinnamon, ginger and cloves in small bowl
Beat eggs in large bowl
Stir in pumpkin and sugar spice mixture
Gradually stir in evaporated milk
Pour into pie shells
Bake at 425 degrees for 15 minutes
Reduce temperature to 350 degrees and bake for 40 to 50 minutes or until knife inserted in the middle comes out clean
Obviously I stuck my knife in the center a few too many times. It just didn't seem to EVER be done. I hope it tastes good. It smells and looks delicious.
I wanted to try something new as well as the old standard so I decided to make another pie too.
Apple Cherry Lattice Pie
2.5 pounds Granny Smith Apples (peeled and cut into 1/4 inch slices)
3/4 cup dried tart cherries
2/3 plus 1 T sugar
1/3 cup frozen apple juice concentrate, thawed
3 T cornstarch
2 T lemon juice
1/4 tsp cinnamon
1/8 tsp ground nutmeg
1/8 tsp salt
1 egg beaten with 1 T water
In large bowl combine apples, cherries, 2/3 cup sugar, apple juice concentrate, cornstarch, lemon juice, cinnamon, nutmeg and salt
Pour apple filling into crust in pie plate
Cut pie crust into 1 inch wide strips
Weave a lattice pattern over top of pie. Crimp ends of strips under edge of crust
Brush on egg mixture over lattice
Sprinkle with remaining T sugar
Bake at 400 degrees for 50 to 60 minutes until apples are tender
This pie looks so pretty (even though I forgot to sprinkle the top with sugar). I hope it tastes as good as
Nicholas it looks.