November 22, 2018

Happy Thanksgiving! Traditional Pecan Pie and Blueberry Pie!

Happy Thanksgiving to my readers and my family!  Yesterday I made the pies for today and this year, we are just having 2 pies and neither are pumpkin.  We are not hosting a large gathering, so two pies are sufficient and I went with two kinds that everyone loves; pecan and blueberry. 

As a matter of fact, my future son-in-law apparently only likes my pecan pie - which is surprising because there isn't anything special about it.  It's about as traditional 'made like great grandma used to make' as you can get.  But last year there was a store bought pie and my pie both brought to one of their Thanksgiving get-togethers with friends and he and another guy ate the entire pecan pie I had made.  They had one bite of the store bought and pushed it aside.  I would have thought they would taste the same?  Apparently not.

And my youngest daughter's favorite pies are apple or blueberry.  I had a huge bag of frozen blueberries in the freezer so... blueberry it was!

Easy as pie....

Pecan Pie

1 - 9" unbaked pie crust (homemade or store bought)
1 c light corn syrup
1 c brown sugar
4 eggs
1/3 c butter
dash of salt
1 t vanilla
1 1/2 c pecans (more or less)

Preheat the oven to 350. In a bowl combine the corn syrup, sugar, eggs, butter, salt and vanilla. Mix well. Pour filling in the crust and position the pecan halves around the pie in rows until you finish with one pecan half in the center. Bake in a gas oven approximately 50 minutes and in an electric oven about 1 1/4 hours. You can cover with foil if it is getting too brown on the edges for your tastes. 


3 pints blueberries - either fresh, cleaned and stems removed or frozen
2 T fresh squeezed lemon juice
1/4 c all purpose flour
1/2 c sugar (I use a mixture of brown and white)
1/4 t cinnamon
2 T butter, cut up
dash of vanilla
A double pie crust

Mix the blueberries, lemon juice, flour, sugar and cinnamon together in a large bowl and then place in the bottom crust. Top with the cut up butter and then carefully place the top crust over and crimp or use a fork to seal the edges. Slice a pretty star shape on the top with a knife or fork to let steam escape. Optional:  to sprinkle the top with sugar and/or cinnamon.  Bake at 425 for 20 minutes and then lower the temperature to 350 for another 30-40 minutes.  Cool.

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