Jane's Pumpkin Pie

Jane made a pumpkin pie using a recipe adapted from Martha Stewart:
Ingredients
1 can (15 ounces) solid-pack pumpkin
1 cup heavy cream
3/4 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Additional cinnamon and ginger to taste
2 large eggs, lightly beaten
Graham cracker crust
Whipped cream, for serving (optional)

Directions

1. Preheat oven to 325 degrees.
2. Whisk together pumpkin, heavy cream, sugar, vanilla, salt, cinnamon,and ginger and eggs in a large bowl. Pour filling into prepared piecrust. Place dish on a rimmed baking sheet.
3. Bake, rotating halfway through, until filling is just set and slightly puffed but still a bit wobbly, 65 to 70 minutes. Transfer to a wire rack, and let cool completely.
4. Refrigerate, uncovered, for at least 6 hours. (Pie can be refrigerated for up to 2 days.)
5. Serve chilled, topped with whipped cream if desired.

Erin's Spinach and Parmesean Pie

Erin made a spinach parmesean pie using a recipe adapted from Emeril Lagasse:

Ingredients

1 frozen pie crust
1 teaspoon unsalted butter
3 tablespoons olive oil
1/4 cup chopped pancetta or bacon
1/2 cup finely chopped yellow onions
1 1/2 teaspoons minced garlic
2 boxes frozen spinach-thawed and squeezed
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch grated cinnamon
1 large egg, beaten
1 1/2 cups grated Parmesan

Directions:

1. Precook the pie crust as directed. Set aside.
2. To make the filling, heat the oil in a large skillet over medium-high heat. Add the pancetta and cook until just crisp, about 2 minutes. Add the onions and cook, stirring, for 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the spinach, salt, pepper, and cinnamon, mix well, and cook, stirring, for 2 minutes. Remove from the heat. Add the egg and cheese, and mix well. Let cool.
3. Fill the crust with the cooled spinach mixture. Bake until the crust is golden and the filling is set, about 40 minutes. Can be made the night before and kept in the refrigerator to be baked the next day.
4. Remove from the oven and let rest for 5 minutes before serving.

Jen's Chicken Pot Pie

Recipe from Allrecipes.com

Ingredients

• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk 
• 2 9 inch pie crusts

Directions

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

November: Pie Month

In honor of Thanksgiving, we are doing pies this month. Get excited for some delicious sweet and savory pie recipes!