In Search of the Ultimate Thanksgiving Pie

Written By Cari Pierce

THERE’S JUST SOMETHING ABOUT A PIE. Choosing a favorite Thanksgiving pastry is surely a matter of taste — and for some, of tradition. Pumpkin pie is a likely preference. So, too, are pecan and apple. But, reach beyond the standard offerings to find pies that offer a little twist on conventional and you may discover the ultimate Thanksgiving pie.

No matter what the recipe, all of these pies share some similar ingredients: a little love added by the baker, a dash of fellowship in sharing with family and friends and the traditions that hold them all together. Thus, and rightfully so, pies take their place as the unrivaled centerpieces of Thanksgiving dessert tables. This year, start a new tradition. Try one of these ultimate pies:

Westminster’s Anita Bullock, like Eveline Shipley, has made a business out of baking pies. Anita has sold her pies at the Carroll County Farmers’ Market for 32 years. In fact, she and her daughter, Heather, co-manage the market – the second oldest in the State of Maryland. It is there, at Anita’s booth, that you will have tough decisions to make. Her variety of pies is exceptional. She makes a tempting spicy pumpkin pie; but, perhaps, her smooth and creamy Sweet Potato pie, with its kick of rum extract, would be your ultimate Thanksgiving pie .

Anita Bullock’s Sweet Potato Pie
2 eggs
1/4 teaspoon lemon extract
1 20 oz. can sweet potatoes, drained
1/4 teaspoon rum extract
1 can evaporated milk
3/4 teaspoon vanilla extract???
2 tablespoons margarine, melted
1/4 teaspoon cinnamon
1 cup sugar
1/4 teaspoon nutmeg
Mix eggs, sweet potatoes and evaporated milk in blender. Pour mixture into mixer bowl and add rest of ingredients. Mix until well blended.?Pour into prepared pie crust with fluted edge. Bake at 400 degrees for 50 minutes or until center is set. Makes one 10” pie.

Doris Ann Pierce, of New Windsor [mother-in-law of the writer], and her sister-in-law, Eveyln Pierce Sell, visiting from North Carolina, know their way around a kitchen. Together, they have over 100 years’ worth of baking experience, and their family’s Southern roots has bestowed upon them many unique Thanksgiving pie recipes. Their Lemon Chess pie features a subtly tart, yet still sweet, lemon filling that is reminiscent of a classic lemon bar, and the spicy depth of their Butternut Squash pie makes standard pumpkin pie a bit boring.

Pierce Family Pie crust
3 cups all purpose flour
1 egg
1 1/2 teaspoons salt
6 tablespoons water (more as needed to make bind)
1 1/4 cups butter
1 tablespoon vinegar
Combine flour and salt. Cut butter into flour until it resembles fine crumbs. Mix egg, water and vinegar. Add to the flour mixture and combine until all flour mixture is absorbed. If pastry dough is sticky, add a little more flour to the board. Roll out and fix pans. If using with an unbaked, cold filling, bake the crust at 425 degrees for 10 minutes. If using crust with a baked filling, do not pre-bake. Makes three single crusts.

Butternut Squash Pie
2 cups cooked, mashed squash
3/4 teaspoon ground ginger
4 eggs, beaten
1/2 teaspoon nutmeg
3 tablespoons butter, melted
1/2 teaspoon mace
3/4 cup brown sugar
1/8 teaspoon ground cloves
2 teaspoons cinnamon
1 1/2 cups milk or half-and-half
3/4 teaspoon salt
To the squash, add the beaten eggs and spices. Add the milk or cream and blend well. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake for another 30-35 minutes until center is done.

Lemon Chess Pie
2 cups sugar 1/4 cup melted butter
2 tablespoons all purpose flour
1/4 cup lemon juice
2 tablespoons cornmeal
1/4 cup milk
4 large eggs
1 unbaked pie shell
Combine sugar, flour and cornmeal. Add eggs, one at a time, beating well after each addition. Add butter, lemon juice and milk, gradually. Mix well. Pour into an unbaked pie shell. Bake in a preheated oven at 350 degrees for 35 minutes or until filling is firm. Allow to cool and set before serving.

When Debbie Blanchard of Westminster bakes her unique Layered Sweet Potato pie at Thanksgiving, it’s not just because it is a favorite of family and friends. Debbie took the original recipe from a close neighbor, Bev Wilson, and converted it to be “friendly” to her husband’s diabetic diet. The resulting pie is not only unique, but is also d-i-v-i-n-e – for anyone, diabetic or not. The layered pie is sweet, moist and has a complimentary blend of textures – the crust’s crunch, the cream cheese’s velvety richness and the sweet potato’s hearty pulp.

Debbie Blanchard’s Diabetic-Friendly Layered Sweet Potato Pie
Layer 1:
1 roll Ritz crackers, crushed
1 stick melted butter
Combine the crushed crackers with the melted butter. Press into bottom and sides of pie plate and bake at 350 degrees for 12 minutes and then cool completely.
Layer 2:
8 oz. low fat cream cheese, softened
8 oz. Cool Whip Free (no fat, no sugar)
1/2 cup Equal
Fructose Natural Sweetener* – (use equivalent of 1 cup sugar)
Mix all together well and pour into cooled cracker crust.
Layer 3:
3 cups (2-3 large) baked or boiled peeled sweet potatoes, whipped.
1 egg
2 sticks butter
1 cup Equal
Fructose Natural Sweetener* – (use equivalent of 1 cup sugar)
1 teaspoon vanilla
Add egg and butter to whipped sweet potatoes while they are still hot and then add both sugar substitutes and vanilla.
Layer 4:
Chopped pecans
Add chopped pecans on top, if desired. Chill pie until ready to serve. Serve cold or frozen, like an ice cream cake.

For Eveline Shipley, of Woodbine, a gooey and sweet pecan pie is her Thanksgiving favorite. However, she wows the 20-25 family members and guests at the Thanksgiving dinner that she hosts annually with a tart and tangy Maryland Mixed Berry pie. Eveline freezes summer’s ripe raspberries, blackberries and blueberries to use year-round for the pie. For those who want to enjoy a homemade pie – at Thanksgiving and throughout the year – without the effort, she sells her pies and other desserts through her “sweet treats” business, Evie’s Edibles, and at her booth at the Carroll County Farmers Market.

Eveline’s Pie Crust Recipe
2 1/2 cups flour 1 cup Crisco shortening
1/4 teaspoon baking powder 1/2 cup cold milk
1/2 teaspoon salt
Mix flour, baking powder and salt. Cut in shortening with a pastry knife just until crumbly. Add milk and mix just until a ball forms. Work with hands until the dough holds together. Divide into three dough balls (makes three single crusts). Set aside.

Maryland Mixed Berry Pie
1 1/2 cups each of fresh or frozen black raspberries, blackberries and blueberries
1 1/2 cups white sugar
1/2 teaspoon cinnamon
4 tablespoons Minute tapioca
1/2 teaspoon lemon juice
Mix berries, sugar, tapioca, cinnamon and lemon juice. Allow to sit for 30 minutes. Note: If berries are frozen, they make be extra juicy and you’ll need to drain the excess juice. Roll out pie crust for a 9-inch pie. Pour filling into crust.?Top with another rolled crust and seal edges well. Sprinkle top crust with 1-2 tablespoons white sugar and cut 3-4 slits in top crust. Bake at 350 degrees for 45 minutes-1 hour until nicely browned and the filling is bubbling up through the slits. Allow the pie to cool and set up for 3-4 hours.