Happy Thanksgiving from Chef Alli and everyone in my Farm Fresh Kitchen! I love helping home cooks build confidence and feel great about themselves (and their food) in the kitchen, and Thanksgiving is no doubt the biggest showcase of the year. But today I’m sharing three of my favorite tricks for making your holidays simple and sweet!
1. My first trick? Lean in close… this one is important. Here you go: It’s OK if you do not do it ALL. I know it may seem more traditional or more impressive, but I can assure you… there is nothing impressive about you being frazzled in front of all the family trying to balance all the dishes and the times and the hospitality. Unless you’re an old pro who can stuff a turkey in your sleep, Thanksgiving can be pretty overwhelming. So I’m giving you permission RIGHT NOW to say “no” to doing everything by scratch all by yourself. Some of my favorite From the Land of Kansas businesses are here to help you create a delicious and memorable meal without all of the stress; especially when it comes to dessert.
2. My second trick is homemade pie filling (not made in your home). Grandma Hoerner’s has been helping home cooks make delicious pies for almost thirty years. You can find all of your favorite classic pie fillings- apple, cherry, pumpkin, pecan- both in store and online, and I promise you, they are ALL delicious. Just open the jar and pour it into your favorite pie crust. Done! Your guests will not mind at all!
3. But if it’s not the filling that intimidates you, then trick number three is just for you: If you’re intimidated by the thought of made-from-scratch pie crust, Elsie Grace’s No-Roll Pie Crust will make you the star of the meal- no stress required. Simply follow the directions and press the crust into your pie dish or jelly roll pan with your fingers and you’re done! Ready for a delicious filling and a prominent spot on that dessert table.
Caramel Maple Pumpkin Mini Pies with Rumchata Whipped Cream
1 pumpkin slab pie, recipe below
Rumchata Whipped Cream
2 cups whipping cream
3-4 oz. Rumchata liqueur, depending on how strong you’d like it
½ tsp. cinnamon
pumpkin pie spice, for garnishing
In a chilled glass bowl, beat ingredients using a stand mixer or electric hand mixer on high setting until light and fluffy, about 3-4 minutes.
Pumpkin Slab Pie
1 pkg. Elsie Grace’s No Roll Pie Crust, mixed according to pkg. directions, pressed out evenly across the bottom of a 16″ x 12″ x 1″ deep jelly roll pan. Make sure it’s a 1″ deep one so you have plenty of PIE!
2 jars Grandma Hoerner’s Caramel Maple Pumpkin Pie Filling, 17.5 oz. ea
4 large eggs, beaten
2 cans sweetened condensed milk, 14 oz. each
Preheat oven to 375 degrees F. In a large mixing bowl, combine both jars of pie filling with eggs and both cans of sweetened condensed milk. Pour evenly into jelly roll pan over pie crust. Bake pie on bottom rack of preheated oven for 20 minutes, then move pie to center rack and continue to bake for an additional 20-25 minutes, or until filling is only slightly jiggly at center; remove to a cooling rack and cool completely.
When filling is completely cooled, use a round 3” cookie/cake slicer (like a deep cooking cutter with a handle) to cut mini pies from slab pie.
To serve, place each mini pie onto a serving plate and pipe prepared Rumchata whipped topping on top; dust whipped topping with a bit of pumpkin pie spice.
Cherry Crumble Pie with Almond glaze
1 jar Grandma Hoerner’s Cherry Pie Filling, 32 oz.
1 pkg. Elsie Grace’s No Roll Pie Crust Mix, prepared according to pkg. directions and pressed into a 9” pie plate
1 pkg. Elsie Grace’s No Roll Pie Crust mix, prepared according to pkg. directions, crumbled and combined with ½ cup sliced almonds
Pour cherry pie filling into prepared pastry crust; crumble desired amount of almond/pie crust dough mixture over the pie filling, spreading as evenly as possible over the top. (Freeze remaining crumble for another time.)
Place pie into preheated 350 degree F. oven on bottom rack; bake, uncovered, for 20 minutes, then move pie to center rack and bake an additional 20-25 minutes, or until crumble topping is golden brown and filling is set at center. Let pie cool slightly before drizzling with desired amount of almond glaze (recipe below).
½ cup confectioner’s sugar
½ tsp. almond extract
pinch of kosher salt
1 tsp. melted butter
Few tablespoons of milk
In a small bowl, combine sugar, extract, salt, and melted butter, whisking in enough milk to make glaze a nice, creamy consistency to drizzle over pie.
Now You’re Cookin’,
**These recipes were featured on Chef Alli’s Farm Fresh Kitchen with From the Land of Kansas, as part of WIBW 13 News This Morning, November 2016. To order your favorite From the Land of Kansas products and ingredients, visit the From the Land of Kansas Marketplace!
Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”