Pearl's Maple-Pumpkin Pie

Since you've already made Pearl's Pretty-Darn-Good-Pumpkin-Pie (you have, haven't you?), here a quick and easy way to snazzy it up a bit.  Just substitute 1/2 cup maple-flavored syrup for 1/2 cup of the evaporated milk.  That's all there is to it.   

What?  You expect me to type out the whole recipe for you again?  Child, if yer too lazy to click on a dang link, yer way too lazy to bake a dang pie and now maybe that's somethin' we oughta talk about.

At the Stop On By Cafe, it's always okay to air your dirty laundry.   So tell Pearl...   What else have you been puttin' off  lately that's come back to bite ya in the be-hind?  

Pearl's Fancy-Pants-Pumpkin-Ginger Pie

I been easy on ya so far, but this is gonna require that you pay some attention 'cause it's got three parts, well, four if you count the crust, but ya'll can buy that part already made, so you really shouldn't count it.

Crust:

1     Refrigerated pie crust from 15-oz box, softened like they tell ya on the box.

Streusel:

1/2   Cup crushed gingersnap cookies (9 cookies)
1/4   Cup chopped pecans
2      Tablespoons packed light brown sugar
2      Tablespoons all-purpose flour
2      Tablespoons butter, softened (not that margarine crap)

Filling:

1      Can (15 oz) pumpkin (not pumpkin pie mix) 
1      Cup evaporated milk
1/2   Cup packed light brown sugar
2      Teaspoons grated fresh ginger root (If you want to use ginger spice give it a try, but yer on yer own.)
1      Teaspoon pumpkin pie spice 
1/4   Salt
2      Eggs, slightly beaten (Buy the brown ones, and cage free if you can get 'em.)

Topping:

2 to 2 1/2 cups miniature marshmallows

How ya go about fixin' it:

-    Heat oven to 425 degrees F.  Place cookie sheet on middle oven rack.  Unroll pie crust in 9-inch glass pie plate like it says on the box for one-crust filled pie.  In small bowl, mix yer streusel ingredients.  Sprinkle streusel in crust-lined pie plate.
-    In large bowl, mix up all yer filling stuff.  Pour into pie crust on top of streusel.  Place pie plate on cookie sheet in oven and bake 15 minutes.  Reduce oven temp to 350.  Bake 35 - 45 minutes longer or 'til you can stick a knife in the center and it comes out clean.  Cool completely on a cooling rack, 'bout 3 hours or so.  
-    Just before serving, set oven control to broil.  Spread marshmallows evenly over top of pie till you've covered all the filling.  Broil pie about 5 inches from heat for about 30 seconds.  Don't be runnin' off to pee or nothin' now, 'cause if you burn the marshmallows yer screwed.  You jest want 'em nice and lightly browned.  

Now yer ready to serve and if ya got any left over, cover it up and put it in the ice box.    

Okay.  Just let me take off my apron and pour some coffee and I'll be ready to take care of that troublesome dirty laundry that's been gettin' ya down all week.  Tell Pearl all about it. 

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.