Thanksgiving Recipes (the day before)

Pie Crust (to be sprinkled with cinnamon sugar or made into pies)
Homemade Crust

2 cups all-purpose flour
1 tsp salt
2/3 cup vegetable shortening
4 to 6 tbsp cold water

1. Mix flour and Salt together
2. Cut in vegetable shortening with 2 knives until mixture is crumbly
3. Sprinkle with water
4. Blend until mixture holds together
5. Shape half of dough into ball
6. Place on lightly floured surface
7. Roll out dough to 1/8 inch thick
8. Line pie plate with pastry and turn edge under, crimp edge as desire.
9. Repeat

* Avoid rolling out crust more than once or twice.


Pecan Pie

Makes 1 9-inch pie (and 2 mini pies)
Crust: 1 9-inch pie crust unbaked

Filling:
¼ cup softened margarine
1 cup sugar
4 large eggs
¾ cup light corn syrup
2 tsp vanilla
2 cups pecan halves

1. Heat oven to 375° F
2. Mix butter and sugar
3. Add eggs one by one, mixing each
4. Add syrup and vanilla, mix
5. Mix in pecans
6. Pour into crust(s)
7. Bake at 375° F for 5 minutes
8. Reduce heat to 325° F and bake for 45 minutes (or until knife inserted into center comes out clean)
9. Cool to room temperature before eating or cutting.

*May be too much filling since original recipe has too few pecans
*Break nuts in half to slice the pie easier later.


Pumpkin Pie

Makes: 2 deep 9-inch pies or 3 and a half shallow (aka normal) pies

Crust:
unbaked pie crusts

Filling:
1 ½ cups sugar
1 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground cloves
4 large eggs
1 can (29oz.) Libby's 100% Pure Pumpkin
2 cans (12 fl. oz. each) Carnation Evaporated Milk

1. Preheat oven to 425° F
2. Mix dry ingredients in a small bowl
3. Beat eggs in a REALLY large bowl
4. Add dry stuff and spices to the eggs
5. Mix really well
6. Gradually add milk while mixing
7. Pour filling into crusts. (Be sure they can still be carried to the oven)
8. Bake at 425° F for 15 minutes
9. Reduce Temperature to 350° and bake for 40-50 minutes (or until knife inserted near center comes out clean)
10. Cool on wire rack 2 hours
11. Refrigerate or eat immediately after cool.

DO NOT FREEZE