Wishing everyone a very Happy Thanksgiving today. I thought I’d share my absolute FAVORITE recipes for Thanksgiving. Today (and every Thanksgiving) I’ll be baking Apple-Raspberry Pie and Pumpkin Cheesecake, (click the links to Martha Stewart or scroll all the way down for the recipes). I can’t just make plain apple pie anymore, it’s so good with the raspberries, and the pumpkin cheesecake is a fun twist on the regular pumpkin pie (which I also love😍). Even people who don’t normally love pumpkin pie or regular cheesecake have told me they really like this version. I’ve been using these same two recipes for years, they’re SO GOOD (thanks Martha Stewart). Not to brag or anything…but I think Thanksgiving would be ruined if I didn’t show up with these pies. Ok…maybe not ruined but people might be sad, and I don’t want anyone to be sad on in this day of being thankful, so the pies are in the oven now.
I’ll officially be ready to kick off the holiday season. I’m one of those that waits until after Thanksgiving to start getting ready for Christmas. Thanksgiving is my favorite holiday, so I just can’t skip ahead until it’s over. I’m happy to start all things Christmas tomorrow (but you won’t find me shopping on Black Friday). I’m going stay home, eat some leftovers, and start decorating to my Charlie Brown Christmas music!
What are you thankful for?
(from Martha Stewart)
FOR THE CRUST
1 1/4 cups graham-cracker crumbs (from 10 whole crackers)
1/4 cup sugar
4 tablespoons unsalted butter, melted
FOR THE FILLING
4 packages (8 ounces each) bar cream cheese, very soft
1 1/4 cups sugar
3 tablespoons all-purpose flour
1 cup canned pumpkin puree
2 tablespoons pumpkin-pie spice
1 tablespoon vanilla extract
1/2 teaspoon salt
4 large eggs, room temperature
Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.
Make the crust: In a medium bowl, mix cracker crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10 to 12 minutes.
Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not overmix). Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.
Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes without opening the oven. Turn off oven; to prevent the top from cracking, let cheesecake stay in oven 2 hours more (without opening).
Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving.
(Adapted from Martha Stewart)
2 3/4 pounds Granny Smith apples, peeled, cored, and cut into 1/2-inch-thick slices
6 ounces fresh or partially thawed frozen raspberries
3/4 cup granulated sugar
1/4 cup all-purpose flour, plus more for work surface
1 tablespoon fresh lemon juice
Pinch of salt
Pie Crust (this is the recipe Martha suggests, so I use it, or use your own favorite recipe, or buy crust from the store)
Preheat oven to 375 degrees. Stir apples, raspberries, granulated sugar, flour, lemon juice, and salt in a large bowl; set aside.
On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick. Cut into a 12-inch round. Fit into a 9-inch pie plate. Fill with apple mixture.
On a lightly floured surface, roll out remaining disk of dough to 1/8 inch thick. Cut into a 12-inch round. Drape over filling. Trim overhang to 1 inch. Press edges to seal. Fold overhang under, and crimp as desired. Make five 3-inch slits in top crust. Refrigerate 20 minutes.
Bake until crust is golden and juices are bubbling, 1 hour 10 minutes to 1 hour 20 minutes. Place foil on rack below to catch juices. Tent pie with foil if browning too quickly. Transfer to a wire rack; let cool 4 hours (up to overnight).