But everyone knows that dessert is always the highlight – so here are the best Thanksgiving dessert recipes guaranteed to satisfy that sweet tooth.
For the shortcrust pastry:
- 350g plain flour
- 20g caster sugar
- ¼ tsp salt
- 200g cold butter, diced
- 1 large egg, lightly beaten with 2 tbsp cold water
For the filling:
- 2 tbsp freshly squeezed lemon juice
- 35kg baking apples
- 150g caster sugar, plus more for sprinkling on the pie
- 55g unsalted butter
- ¼ tsp ground cinnamon
- Generous pinch of ground nutmeg
- 1 large egg, lightly beaten
For the pastry:
- In a medium bowl, whisk together the flour, sugar and salt.
- Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean sized bits of butter.
- Add the egg and stir the dough together with a fork or by hand in the bowl.
- Form the dough into a disk, wrap in cling film and refrigerate until thoroughly chilled, at least 1 hr.
To make the filling:
- Peel, halve, and core the apples, cut each half into 4 wedges and toss them in a medium bowl with the lemon juice.
- Add the sugar and toss to combine evenly.
- In a large skillet, melt the butter over a medium-high heat.
- Add the apples, and cook, stirring until the sugar dissolves and the mixture begins to simmer.
- Cover, reduce the heat to medium-low, and cook until the apples soften and release most of their juices.
- Strain the apples in a colander over a medium bowl to catch all the juice.
- Return the juices to the skillet, and simmer over a medium heat until thickened and lightly caramelised.
- Toss the apples with the reduced juice and spices and set aside to cool completely.
To make the pie:
- Cut the dough in half on a lightly floured surface and roll each half into a disc about 28 to 30cm wide.
- Layer the dough between pieces of parchment paper on a baking sheet and chill for at least 10 mins.
- Preheat the oven to 190C/Gas 5 and place rack on lower third of oven.
- Line the bottom of a 23cm pie pan with one of the discs of dough and trim so it lays about 1cm beyond the edge of the pan.
- Put the apple filling in the pan and mound it slightly in the centre.
- Brush the top edges of the dough with the egg and place the second disc over the top.
- Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal.
- Flute the edge as desired and brush the surface with egg then sprinkle with sugar.
- Pierce the top of the dough in several places to allow steam to escape while baking.
- Refrigerate for at least 15 mins.
- Bake the pie until the crust is golden – around 50 mins.
- Cool on a rack before serving.
- The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.
- 750g/1lb 10oz pumpkin or butternut squash, peeled, deseeded and cut into chunks
- 350g sweet shortcrust pastry
- plain flour, for dusting
- 140g caster sugar
- ½ tsp salt
- ½ tsp fresh nutmeg, grated
- 1 tsp cinnamon
- 2 eggs, beaten
- 25g butter, melted
- 175ml milk
- 1 tbsp icing sugar
- Place the pumpkin in a large saucepan, cover with water and bring to the boil.
- Cover with a lid and simmer for 15 mins or until tender.
- Drain pumpkin and let it cool.
- Heat oven to 180C/160C fan/gas 4.
- Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin.
- Chill for 15 mins
- Line the pastry with baking parchment and baking beans, then bake for 15 mins.
- Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity.
- Remove from the oven and allow to cool slightly.
- Increase oven to 220C/200C fan/gas 7.
- Push the cooled pumpkin through a sieve into a large bowl.
- In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon.
- Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine.
- Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4 and continue to bake for 35-40 mins until the filling has just set.
- Leave to cool then remove the pie from the tin.
- Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.
SWEET POTATO PIE
- 500g sweet potato
- 125g butter
- 200g caster sugar
- 120ml milk
- 2 eggs
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- Pastry Case (9inch)
- Boil sweet potato whole in skin until soft throughout.
- Allow to cool enough to handle and scoop out the potato.
- Preheat oven Gas Mark 4 or 180C.
- Mix the potato with the butter until it turns into a smooth mash.
- Then add in sugar, milk, eggs, nutmeg and cinnamon – if feeling extra indulgent, substitute some of the milk for cream – and mix well.
- Put into your pastry case and place in oven for about 50-60mins.
- Test with a knife in the middle it should come out clean.
Source: Read Full Article