Thanksgiving Recipes To Wow Your Crowd ~ Friday Foods

Vintage Thanksgiving Post Card.

Happy Thanksgiving Dear Friends!  
We are continuing our Thanksgiving meal with Dessert.

For Dessert, we have Pies. 
This year we are baking an apple, a peach, a pear, and a cherry pie. Why so many pies, you wonder? Because the kids are coming and have to split their time with all the families. So this year, we will have Thanksgiving Dinner with our friends and Thanksgiving Dessert with family! 

 Using the delicious fruits of the Fall Season, you can bring delight in the days celebration!

First, all of our pies are made from the same pastry dough. This is the long standing recipe in our home from Betty Crocker. LINK 

Pastry Dough
Ingredients:

• 2 cups plus 2 tablespoons All-Purpose Gold Medal Flour (We use unbleached Flour)

• 1 teaspoon salt 
• 2/3 cup cold shortening 
• 6 to 8 tablespoons ice-cold water 
• A medium mixing bowl
• A rolling pin 
• 9-inch glass pie plate 
• A pastry blender or fork 

For the full recipe follow the LINK

Apple Pie: by Taste of Home
 Ingredients:

• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 6 to 7 cups thinly sliced peeled tart apples (flash frozen)
• 1 tablespoon lemon juice
• Pastry for double-crust pie (9 inches)
• 1 tablespoon butter
• 1 large egg white
• Additional sugar

 For the full recipe follow the LINK

Georgia Peach Pie: by Angie Mosier of Food & Wine LINK

 Filling

• 8 large, ripe but firm peaches (3 1/2 pounds)(flash frozen)
• 3/4 cup sugar
• 1 1/2 tablespoons fresh lemon juice
• 1/4 cup plus 1 tablespoon all-purpose flour
• 1 1/2 tablespoons unsalted butter, thinly sliced
• Egg wash made with 1 egg yolk mixed with 2 tablespoons water
• Bourbon Whipped Cream (we serve regular Whipped Cream)

 For the full recipe follow the LINK

Pear Pie with Streusel Topping and Caramel Sauce: by My Recipes LINK 

12 servings (serving size: 1 wedge pie and about 1 1/2 teaspoons sauce)

MyRecipes

November 2008

RECIPE BY Cooking Light

 Bartlett or Anjou pears work best in this pie. Be sure to purchase firm, slightly under-ripe fruit for this pie since the pears soften and give off juice as they cook.

Ingredients

• Pie:
• 3 ounces all-purpose flour, divided (about 2/3 cup)
• 1/2 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 3 tablespoons fresh lemon juice
• 6 medium firm pears, peeled, cored, and cut lengthwise into 1/2-inch-thick wedges (flash frozen)
• 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
• Cooking spray
• 1/3 cup packed brown sugar
• 3 tablespoons chilled butter, cut into small pieces
• Sauce:
• 1/3 cup packed brown sugar
• 3 tablespoons heavy whipping cream
• 2 tablespoons butter, softened
• 2 teaspoons water

For the full recipe follow the LINK

Cherry Pie: by Food Network LINK

Ingredients:

• 4 cups fresh or frozen tart cherries
• 1 to 1 1/2 cups granulated sugar
• 4 tablespoons cornstarch
• 1/8 tablespoon almond extract (optional)
• Your favorite pie crust or pie dough recipe for 2 crust pie
• 1 1/2 tablespoons butter, to dot
• 1 tablespoon granulated sugar, to sprinkle

For the full recipe follow the LINK

 The recipes for Thanksgiving Dinner are on Friday Foods Blog. Check it out HERE!
 

 May God Bless You on this Thanksgiving Day and Always!

Enjoy! 

                             CJD.Sign & Matt A. Dunkle

 All of the Thanksgiving pictures, unless specified, are from Public Domain Turkey Pictures HERE

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Back Links:

Thanksgiving Recipes To Wow Your Crowd ~ Friday Foods

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Betty Crocker is Coming to Thanksgiving Dinner!

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