CRANBERRY-APPLE PILGRIM PIE
Bring a Cranberry-Apple Pilgrim Pie to your next Thanksgiving. You may think this rustic-looking Cranberry-Apple Pilgrim Pie is difficult to make, so we made a how-to video to show you how simple it is to add it to your Thanksgiving menu!
Provided by My Food and Family
Categories Dairy
Time 50m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400ºF.
- Unroll pie crust onto parchment-covered baking sheet; roll to 12-inch round.
- Mix dry pudding mix and cinnamon in large bowl until blended. Add fruit, nuts and 2 Tbsp. water; mix lightly. Spoon onto crust to within 2 inches of edge; fold edge of pastry over fruit mixture. (Fruit in center will remain uncovered.)
- Beat egg and remaining water with fork until blended; brush onto crust. (Discard any remaining egg wash.) Sprinkle crust with sugar.
- Bake 30 to 35 min. or until fruit is tender and crust is golden brown. Cool completely.
Nutrition Facts : Calories 300, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 3 g
PILGRIM WHOOPIE PIE
Provided by Food Network
Categories dessert
Time 3h5m
Yield 24 whoopie pies
Number Of Ingredients 24
Steps:
- Special equipment: a kitchen torch, optional, a stand mixer with paddle and whisk attachments, donut molds, piping bags with number 3 or 4 large round tips and a number 0 round tip, a candy thermometer, Silpat or silicone baking mat
- For the whoopie pie: Preheat the oven to 350 degrees F.
- Paddle the butter in stand mixer fitted with the paddle attachment at medium speed until soft, light and the consistency of mayonnaise. Use a kitchen torch to gently warm the bowl if necessary.
- Add the sugar and paddle at medium speed until light and fluffy, scraping down the sides of the bowl often, about 5 minutes. Add the cocoa powder and continue to paddle at medium speed until completely incorporated. Scrape down the sides of the bowl 3 or 4 times to ensure all the cocoa powder is well mixed in, another 5 minutes.
- Add the eggs one at a time and mix at medium speed until well incorporated. Scrape down the bowl and paddle after each addition.
- Sift together the flour, baking soda, baking powder, salt and espresso powder in a medium bowl. With the mixture on the lowest speed, alternate adding the dry ingredients and water, beginning and ending with the dry ingredients. Scrape well.
- Paddle at top speed until smooth and slightly glossy, 5 to 6 minutes.
- Place the cake batter in a piping bag. Spray the donut molds with cooking spray. Pipe a thin layer of cake batter into each donut mold, enough to just cover the bottom, about 1/2 inch thick.
- Bake until the cake has set and a tester comes out clean, 5 to 7 minutes. Let cool completely on a rack. Repeast to make 48 donut cakes total.
- For the marshmallow: Bloom the sheets of gelatin in some ice water. Combine the 1 1/4 cups sugar, corn syrup and 1/2 cup water in a saucepan and cook on medium-high heat until a candy thermometer reads 238 degrees F.
- Meanwhile, when the sugar reaches 218 degrees F, begin to whip the egg whites, salt and lemon juice with a stand mixer fitted with the whisk attachment at medium speed. When egg whites become frothy, gradually add 2 teaspoons granulated sugar. Continue to whip the egg whites to soft peaks. Time this well so egg whites are at soft peaks when the sugar mixture reaches 238 degrees F.
- Squeeze the excess water from the bloomed gelatin and add to the hot sugar mixture. Swirl the pot to melt the gelatin; do not stir. Remove from the heat.
- With the stand mixer on medium-low speed, slowly pour the hot sugar mixture into the whipping meringue, being careful not to let the sugar hit the whisk and splatter.
- When all the hot sugar mixture has been poured in, increase the mixer speed to high. Add a splash of vanilla extract and whip the marshmallow until the bowl is cool to the touch and the marshmallow holds its shape, but is still loose and glossy, about 8 minutes. Place the marshmallow in a piping bag with number 3 or 4 large round tip. Makes about 3 cups
- For the hippen tuile: Preheat the oven to 350 degrees F.
- Paddle the butter in a stand mixer fitted with the paddle attachment at medium speed until smooth and creamy, about 3 minutes. Add the sugar and paddle at medium speed until light and fluffy, about 5 minutes, scraping down the sides of the bowl often. Slowly add the egg whites and continue to paddle at medium speed until completely combined.
- Reduce the speed of the mixer to the lowest setting, add the flour and vanilla extract and mix until combined. The batter will resemble cake batter.
- Scoop tuile batter into a pastry bag fitted with a number 0 tip. Chill the batter until firm, about 20 minutes.
- Pipe the chilled batter into desired shapes (small rectangles to resemble buckles) on a baking sheet lined with a Silpat or silicone baking mat. The batter will be stiff; loosen it slightly by the kneading pasty bag with your hands. Chill the piped tuile cookies until the batter is firm, about 10 minutes. This is a very important step so that the cookies maintain their shapes.
- Bake the tuiles until golden brown, 3 to 4 minutes. Let cool completely before taking the cookies off the baking sheet. The tuiles will crisp as they cool.
- To assemble: Pipe a ring of marshmallow onto the bottom of a cake ring. Top with another cake ring, pressing down gently to distribute the marshmallow. Attach a buckle cookie to the marshmallow filling on the side. Repeat with the remaining whoopee pie pieces, marshmallows and tuiles. Enjoy!
PILGRIM APPLE MINCEMEAT PIE
Steps:
- Preheat oven to 450 degrees F.
- For the pie crusts:
- In a large bowl, combine the flours, salt, sugar and baking powder. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In small bowl, mix water and vinegar with the beaten egg. Add the liquid mixture 1 tablespoon at a time to the flour mixture, tossing with a fork to form a soft dough. Shape into 3 disks. Wrap in plastic wrap and chill in refrigerator. Use 2 disks when making this pie. Freeze remaining dough for later use. Roll out 1 disk and place into a 9-inch pie dish for bottom crust.
- For the apple filling: Combine the apples, butter and lemon juice in a saucepan over medium heat and cook for about 8 minutes. Cool slightly.
- In a medium bowl combine the sugar, tapioca, cinnamon, nutmeg and salt. Add slightly cooled apples and mix well. Stir in vanilla and cream. Place apple mixture into bottom of pie crust, spreading evenly.
- Spread the mincemeat on top of apple filling. Roll out another dough disk and adjust over the filling. Flute edge and vent top. Brush with egg white and sprinkle with sugar.
- Bake for 15 minutes and then reduce oven temperature to 350 degrees F and bake for 30 to 35 minutes longer, or until golden. Garnish, as desired, with baked pastry cut outs or whipped topping.
PILGRIM'S PIE
Similar to Shepherd's Pie but using turkey and gravy. A wonderful way to use your leftovers from the Thanksgiving feast!
Provided by Candy C
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix turkey, peas, corn, gravy, 2 Tbsp chives, and thyme.
- Place in shallow 2 1/2 to 3 qt casserole.
- In microwave, warm potatoes to smooth consistency and mix in remaining chives.
- Cover turkey mixture with potatoes.
- Bake at 400 degrees about 25 minutes til center is bubbly and potatoes begin to brown.
Nutrition Facts : Calories 367.7, Fat 7.8, SaturatedFat 2.5, Cholesterol 75.7, Sodium 1085.7, Carbohydrate 38.6, Fiber 4.2, Sugar 3.5, Protein 34.7
THE PILGRIM FATHER'S ORIGINAL PUMPKIN PIE - NORFOLK MILLION PIE
This is a very old English pumpkin pie recipe from Norfolk in East Anglia; it would have been known as Norfolk million pie - million being the old English word for a melon, marrow, pumpkin or any kind of gourd or squash. Please note, this is not the same as most of the modern North American pumpkin pie recipes, but is based on the original recipe from the 15th/16th century. As many of the Pilgrim Father's originated from East Anglia, this recipe undoubtedly crossed the Atlantic with them, and was probably served at their Thanksgiving dinner for the first harvest in the New World - pumpkins being in abundance there! You can use marrow or squash in this pie if you wish, it works just as well as it would have done in the 15th/16th Century! Please note, this recipe uses fresh pumpkin.
Provided by French Tart
Categories Pie
Time 1h20m
Yield 1 Pumpkin Pie, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place the pumpkin in a colander over a pan of boiling water and steam for about 20 minutes or until tender. Mash to a pulp and allow to cool.
- Grease and line a 10 - 12" diameter round tin with the shortcrust pastry and reserve the trimmings for decoration.
- Prick the base, line with greaseproof paper and baking beans. Bake at 375F, Gas Mark 5, 190C for about 10 to 15 minutes.
- Remove the beans and paper and bake for a further 5 minutes.
- Whisk the eggs and sugar together with the nutmeg, ginger and ground cinnamon.
- Fold in the mashed pumpkin, currants or raisins and 4 tablespoons of milk and pour into the pastry case.
- Roll out the pastry trimmings and cut into strips with a pastry wheel.
- Brush the strips and the pastry edges with the remaining milk and position strips in a criss-cross lattice pattern over the pie top.
- Bake at 375F, Gas Mark 5, 190C for about 30 to 40 minutes, or until filling has set.
- Cut into wedges and serve warm or cold with whipped cream.
Nutrition Facts : Calories 322.9, Fat 14.9, SaturatedFat 4.1, Cholesterol 107.5, Sodium 230.8, Carbohydrate 42.3, Fiber 2.7, Sugar 18.7, Protein 7.1
PILGRIM PIE
This recipe is from Elizabeth Benaka, from the cookbook "Heritage of Cooking" A Collection of Recipes from East Perry County, Missouri. To find out more about this cookbook read the description from the first recipe I posted from it Recipe #38782.
Provided by Charlotte J
Categories Pie
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Blend all together, adding oats and cocoanut last.
- Pour into unbaked pie shell and bake at 400° for 15 minutes.
- Reduce heat to 350° and bake another 30 to 35 minutes or until done.
- If you use white syrup, then use brown sugar.
Nutrition Facts : Calories 487.9, Fat 13.6, SaturatedFat 8.8, Cholesterol 115.9, Sodium 247.8, Carbohydrate 89.8, Fiber 3.4, Sugar 48.9, Protein 6.8
REDUCED SUGAR APPLE PILGRIM PIE
Enjoy a delicious cranberry apple pilgrim pie that's made with less sugar using this Reduced Sugar Apple Pilgrim Pie recipe. Apples, cranberries and pecans team up to make a yummy filling for this freeform cranberry apple pilgrim pie. Grab some forks and dig in!
Provided by My Food and Family
Categories Dairy
Time 50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Unroll pie crust onto parchment-covered baking sheet; roll to 12-inch circle.
- Mix dry pudding mix and cinnamon in large bowl. Add fruit, nuts and 2 Tbsp. water; toss to evenly coat. Spoon onto center of crust; fold edge of pastry over fruit mixture. (Fruit in center will remain uncovered.) Beat egg and remaining water with fork until blended; brush onto crust. (Discard any remaining egg wash.)
- Bake 30 to 35 min. or until fruit is tender and crust is golden brown. Cool completely.
Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
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