Pearl's Pretty-Darn-Good Pumpkin Pie

It's gettin' to be that season when folks just gotta have themselves some good ol' fashioned pumpkin pie.  So starting this week, just so you all don't get bored none, I'm gonna share a different type of pumpkin pie throughout November.   We'll start with one I like to call the "Any Half-Wit Can Make This Pie."

Here's what goes in it:

1         Refrigerated pie crust, softened as directed.           
2         Eggs.  If you don't have yer own chickens, buy the brown ones 'cause they jest taste better.

3/4      Cup sugar
1 1/2   Teaspoons pumpkin spice
1         Can (15 oz) pumpkin (Not pumpkin pie mix.   That would jest be wrong)       
1         Can (12 oz) evaporated milk (Same as 1 1/2 cups) 

And this is how you fix it:

-  Heat yer oven to 425 degrees F.  Place pie crust in 9-inch glass pan.
-  Get yerself a large bowl and beat those eggs with a wire whisk.  Then stir in the rest of the stuff until it's all blended together real nice like.
-  Bake 15 minutes.  Then turn down the temperature to 350 degrees F.  Bake 40 - 50 minutes longer or until you can stick in a knife and it comes out clean.  It will need to cool for about 2 hours, but then you can slop a big ol' scoop of whip cream on a slice and have at it.   

And while we're waitin' for that pie to cool, why don't you dump yer worries into the wash and I'll do my best to sort things out for you.    

Pearl's Easy-As-It-Gets Cherry Pie

What goes in it:                                                                     

Crust:
1   box (15 oz) refrigerated piece crusts, softened, (because there ain't nothin' wrong with the store bought kind) and you can use small cookie cutters to make designs in the top if you're so inclined.


Filling:

2   cans (21 oz each) cherry pie filling  (I said it was easy)
1   teaspoon real whole milk  (none of that "reduced" fat garbage)
1   teaspoon sugar

How you fix it:
-    Heat over to 425 degrees F.  Make pie crust like they tell ya on the box for two-crust pie, using 9-inch glass pie plate.
-    Spoon pie filling into crust-lined plate.  Top with second crust, seal edge and flute.  Brush top crust with milk; sprinkle with sugar.  If you haven't made cookie cutter designs in the top crust, then cut a whole bunch of slits in it. 
-    Bake 40 to 45 minutes or until crust is golden brown.  After 15 to 20 minutes of baking, cover crust edge with strips of foil so it don't get all burnt like.  Cool at least 1 hour before serving.  Then cut yourself a slice and add a big ol' scoop of ice cream on top 'cause it just tastes better that way.

Now let's see what Pearl can do about that dirty laundry you been carryin' around all week long.  Go on.  Don't be shy.  Tell Pearl about it...                                                             

Pearl's Not-So-Plain Pecan Pie

What goes in it:

Crust:
1    Refrigerator pie crust (from 15-oz box), softened as directed.  (Because Pearl's a busy woman)

Filling:     
1/3     Cup packed brown sugar
1 1/2   Teaspoon all-purpose flour (It was good enough for Grandma...)
1 1/4   Cups light corn syrup
1 1/4   Teaspoon vanilla
3         Eggs (If you can get them fresh out of the hen, all the better)
1 1/2   Cups pecan halves or broken pecans
2         Tablespoons butter melted.  (None of that margarine crap)

How you fix it:
-First heat your oven to 375 degrees F.   Place your pie crust in a 9-inch glass pie pan (and I mean glass)
-In a large bowl mix brown sugar, flour, corn syrup, vanilla and eggs till they're blended all nice like.  
 Stir in your pecans and melted butter.  Pour into crust-lined pan.  
-Bake 40 to 50 minutes or until the filling is puffed and the pie is a real purty golden brown.  Cool completely about 2 hours and store in refrigerator.   Or just cool it off till it don't burn your mouth none, throw a big ol' heaping gob of vanilla ice cream on a slice and have at it.  

Now set yourself down and tell Pearl what's been troublin' ya and she'll try to help out.  Just toss them troubles right here in the dirty laundry.   Don't be shy.    

Pearl's No-Nonsense Apple Pie

Crust:                                                   

1  box (15 oz) refrigerated pie crusts, softened as directed on box.  (Pearl's believes in savin' time and recommends those from Trader Joe's and Whole Foods)

Filling:

6    cups thinly sliced, peeled apples (6 medium)

3/4 cup sugar

2    tablespoons all-purpose flour

3/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

1    tablespoon lemon juice

Directions:

Heat oven to 425 degrees F.  Place 1 pie crust in ungreased 9-inch glass pie plate.  Press firmly against side and bottom.

In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate.  Top with second crust.  Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute.  Cut slits or shapes (Pearl likes little half-moons) in several places in top crust. 

Bake 40 - 45 minutes or until apples are tender and crust is a real pretty golden brown.  Cover edge of crust with two-to-three wide strips of foil after the first 15 - 20  minutes of baking to prevent excessive browning.  Cool on cooling rack at least two hours before serving.   And remember, apple pie ain't nothin' without some nice vanilla ice cream on top. 

Now drop all that dirty laundry you been carryin' around into the wash, pull up a chair, have a cup of coffee with Pearl and let's talk things out.