My Thanksgiving contributions to my in-laws celebration this year were in the form of two gluten-free pies. If you’d rather have a gluten crust, read a previous post on the perfect pie crust. Both the pumpkin pie and the pecan pie were made using the Williams-Sonoma gluten-free pie crust mix. The maple vanilla real whipped cream added some extra oomph to these pies without extra work. Recipes are at the bottom of this post.
Both of my pies were baked and cooling the day before Thanksgiving. They looked so good it was a miracle they both made it to Thanksgiving untouched.
I made a pecan pie next. I have no issues making this pie for others who appreciate it. However, I am not a fan of it – far too much sugar in it for me. It is always a good looking dessert with its pecan textures and lovely browned top.
With the extra crust dough I made a turkey for the top of the pecan pie. I baked it in a separate baking sheet and simply added it on top of the pie when both were done baking and cooled.
The turkey’s legs did not survive the transfer from baking sheet to pie. It certainly shows how much this gluten-free crust browns in the oven. This pie even had a crust shield on for the entire duration of baking.
My contributions to my mom’s Thanksgiving came in the form of assisting in the making of lefse. This Norwegian flat potato bread is a time-intensive delicacy that we make twice a year – Thanksgiving and at Christmas. Read here for the full scoop on lefse.
1. Prepare and roll out pastry for single crust pie. Line a 9-inch pie plate with pastry. Trim and crimp edges as desired.
2. For filling combine: 3 slightly beaten eggs, 1 cup corn syrup, 2/3 cups sugar, 1/3 cup melted butter or margarine, and 1 teaspoon vanilla. Mix well, stir in 1-1/2 cup pecan halves.
3. Place prepared pie pan on oven rack. To prevent over browning, cover edges in foil. Carefully pour filling into prepared pie pan.
4. Bake in a 350 degree oven for 25 minutes. Remove foil (leave on for gluten-free crust). Bake another 20 to 25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refrigerate within two hours.