Its the beginning of the holidays and a favorite time of year for myself. I love to get into the kitchen during the holidays and bake for my family and friends and today we are kicking it off with cooking our favorite pies for Thanksgiving. I always make a Pecan Pie, and a Pumpkin Pie each year for the holidays. This year, I tried switching up my traditional Pecan Pie by switching out the Karo Syrup for Maple Syrup. While it was still very good, we did not like it as much, so I would suggest using the Karo Syrup. I will be making my own recipe for the pumpkin pie, which I have listed below for you, and we will also be making an Apple Pie at the request of my oldest son. I have listed all the recipes below. ENJOY!!

Equipment Used in Today’s Video:
KitchenAid Mixer: https://amzn.to/49xLwiH
Stainless Steel Deep Dish Pie Plate: https://amzn.to/3MEtz8q
Glass Deep Dish Pie Plate: https://amzn.to/3QyYqEv

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Recipes used in Todays Video:
Liz’s Crust Recipe:
This makes 2 Pie Crust
2.5 Cups Flour
2 teaspoons Brown Sugar
2 teaspoons Cinnamon
1 teaspoon salt
6 T Lard or Crisco, Cold
10 Tablespoons Butter, Cold
1 teaspoon Vinegar
¼ Cup Water
¼ Cup Vodka

1. Mix flour, spices, sugar, and salt together.
2. Cut in lard or Crisco. Once mixed up, add in your butter and cut it in until it looks like coarse sand.
3. Add in your liquids.
4. Mix until a dough is formed. If your dough is too dry, YOU CAN USE AN ADDITIONAL FEW TABLESPOONS OF WATER!
5. Cut into 2 pieces and wrap in saran wrap and chill for at least 30 minutes.
6. Roll out and put into pie plate. Once the dough is in the pie dish, pierce the bottom and all sides with a fork.
7. Put back into the refrigerator and chill for at least an hour or overnight.
8. At this point you can either add your filling and cook from a raw state or for a more delicate pie or a no bake pie, you can bake the crust before adding filling.
9. If you are baking the crust alone, add pie weights or dry beans to the bottom of the crust to help weight the crust down so it does not bubble up. Bake at 350 degrees for 20 minutes
10. Add aluminum foil around the edge of the crust if the crust is getting to dark while cooking.


Liz’s Pumpkin pie
2 Cups Fresh Pumpkin, pureed (or canned pumpkin)
1 ¼ Cup Heavy Cream
1/3 Cup Cane or White Sugar
1/3 Cup Brown Sugar
3 Eggs
1 teaspoon Vanilla
½ teaspoon Salt
2 teaspoon Cinnamon
1 teaspoon Ground Ginger
¼ teaspoon Nutmeg
¼ teaspoon Cloves
1/8 teaspoon Cardamom

1. Mix everything together and add into your crust.
2. Bake at 350 degrees for 45 minutes or until done. DO NOT OVER BAKE!

Deep Dish Pecan Pie
1 Deep Dish Pie Crust
1 Cup Sugar
½ Cup Butter, Melted
1 ½ Cups Light Karo Syrup
¾ teaspoon Salt
5 Eggs
1 ½ Cups Pecan Pieces

1. Mix together and add to your pie crust.
2. Bake at 350 for 50 minutes or until done.
3. Remove from oven when the pie is still slightly jiggly. It will set up once it cools.
4. DO NOT OVER BAKE.


Classic Apple Pie: https://www.americastestkitchen.com/r...
(WHEN I MADE IT, I USED WILD APPLES, I DID NOT BAKE THE APPLES, I USED LEMON JUICE INSTEAD OF ZEST AND I USED MY PIE CRUST LISTED ABOVE AND I ADDED BUTTER AND CINNAMON TO THE TOP BEFORE I ADDED THE TOP PIE CRUST)