Pies: The Traditional Trio

What would Thanksgiving be without pie? Dreary. Pumpkin pie, of course, is king, but many people insist that mincemeat and pecan pie are equally important. In the interest of making everybody happy, it’s safest to make all three.

HEIRLOOM PUMPKIN PIE

2 eggs

3/4 cup brown sugar, packed

2 tablespoons granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1/2 teaspoon salt

1 (1-pound) can pumpkin

1 (5 1/3-ounce) can evaporated milk

1 unbaked (9-inch) pie shell

Beat eggs in bowl. Stir in brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves, allspice, salt, pumpkin and evaporated milk. Place pie shell on oven rack and pour in filling.

Bake pie at 400 degrees 45 minutes or until knife inserted in center comes out clean. Cool slightly. Makes 6 servings.

Each serving contains about:

397 calories; 468 mg sodium; 39 grams cholesterol; 17 grams fat; 54 grams carbohydrates; 7 grams protein; 1 gram fiber; 39% calories from fat.

TRADITIONAL MINCEMEAT PIE

1 pound lean beef, ground

1/2 pound suet, ground

1 pound sugar

2 1/2 pounds tart apples, peeled, cored and chopped

1 pound dark raisins

1/2 pound golden raisins

1/2 pound currants

1/4 pound citron, chopped

1/4 pound candied orange peel, chopped

1 1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon ground mace

2 cups apple cider

Brandy

Pastry for 2-crust (9-inch) pie

Combine beef, suet, sugar, apples, dark and golden raisins, currants, citron, orange peel, salt, cinnamon, allspice, mace and cider in large kettle. Cover and simmer, stirring frequently, 2 hours.

Stir in brandy to taste, about 1/2 cup. Reserve about 5 cups mincemeat for pie and pack remainder into 2 hot, sterilized 1-quart jars, leaving 1-inch head space. Refrigerate up to 1 week or seal jars and process 1 1/2 hours at 10 pounds pressure.

Spoon reserved mincemeat into pastry-lined pie plate. Roll out remaining pastry and cut vents. Place over filling and trim, leaving 1-inch overhang.

Tuck top under lower crust and press into upright rim even with edge of pie plate. Flute edge as desired. Bake pie at 450 degrees 30 minutes. Makes 6 servings plus 2 (1-quart) jars mincemeat.

Each serving contains about:

614 calories; 347 mg sodium; 41 grams cholesterol; 27 grams fat; 87 grams carbohydrates; 8 grams protein; 1 gram fiber; 39% calories from fat.

SOUTHERN PECAN PIE

3 eggs

1 cup dark corn syrup

1 cup sugar

2 tablespoons butter or margarine, melted

1 teaspoon vanilla

1/8 teaspoon salt

1 cup chopped pecans

1 unbaked (9-inch) pie shell

1/2 cup pecan halves

Beat eggs lightly in bowl. Mix in corn syrup, sugar, butter, vanilla and salt. Stir in chopped pecans. Turn into pie shell and spread pecan halves over filling.

Bake at 400 degrees 15 minutes. Reduce oven temperature to 350 degrees and bake 30 to 35 minutes longer, until wood pick inserted in center comes out clean. Makes 6 servings.

Each serving contains about:

752 calories; 366 mg sodium; 41 grams cholesterol; 37 grams fat; 103 grams carbohydrates; 7 grams protein; .4 grams fiber; 44% calories from fat.