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Pecan Pie
1 premade pie crust
2 ½ cups pecan halves
¼ cup butter, melted
1 cup corn syrup
½ cup brown sugar, packed
3 eggs
1 tsp vanilla extract
Salt to taste

In a large bowl, whisk together eggs, brown sugar, corn syrup and melted butter. Stir in pecans. Transfer mixture to pie shell and bake at 350ºF for 40-45 minutes, or until top is golden. If you find that the crust is browning too quickly, carefully tent a piece of aluminum foil over the top. Make sure the foil isn’t touching the pie filling. Allow pie to cool completely before serving.
Enjoy!

Apple Pie

1 premade pie crust
1 premade pie dough
7-8 granny smith apples, peeled, cored and chopped
½-¾ cup brown sugar, depending on sweetness of apples
2 tsp cinnamon
2 tbsp flour
1 egg, whisked (for egg wash)
1 tbsp sugar, for sprinkling (optional)

In a large bowl, coat apple slices with brown sugar, cinnamon and flour. Mix well. Pour apple mixture into pie shell and egg wash the visible pie dough. Top with rolled out pie dough and egg wash. Sprinkle over sugar and cut 2 holes in the top of the pie to allow steam to escape. Bake at 350ºF for 45-50 minutes, or until crust is golden and apples have softened.
Enjoy!

Spiced Maple Pumpkin Pie
Leaf Cookie Cutters:

1 premade deep dish pie shell
14 oz pumpkin purée, canned
2 eggs
½ cup brown sugar
½ cup whipping cream
2 tbsp sour cream
2 tbsp maple syrup
2 tbsp pumpkin pie spice (
⅛ tsp cayenne (or to taste)
Salt to taste

In a large bowl, whisk all ingredients together. Pour into pie shell and bake at 350ºF for 40-45 minutes. Cool completely before serving.
Enjoy!

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Elizabeth

The author Elizabeth

Blogger, Runner, Electro Producer, Man of Winter, Syndicate Aggregator. Never swallow watermelon seeds, they grow inside you.

30 Comments

  1. Sara Lynn – queen of the "dad joke" (any "punny" joke). Lol. Also, I think I was under the impression that pecan pies were much more complicated to make.

  2. Lovely recipes dear! My favourite is the Apple Pie…I'm a classic girl 😛 Have you ever tried Ambrosia Apples? I think they are originating in Canada and are absolutely delicious in Apple Pie!! They are crunchy as a Granny Smith but more sweet!

  3. I have watched this several times, not because I need to learn to make this, it's because You did a great job, don't mind the thumbs downs :-)!!

  4. Thank you for these wonderful recipes! Would you have any recommendation on what is the best way to store the pies overnight?

  5. I've made the spiced maple pumpkin pie a few times now and I adore it. I go a little harder on the spices than you do, but otherwise it is so good. I like that there isnt a lot of sugar because of the maple syrup, so its a little less sweet than other pumpkin pie recipes. I love the heat that the cayenne adds to it. I'm making one to bring to my family's thanksgiving so thanks so much for the recipe!!!

  6. For the apple pie, if I wanted to "spice things up further" as you suggested, what would be the measurement of EACH of those extra spices you mentioned? I have them all, so I'm going to go for it!! Please let me know, if possible, as early as you can by Wednesday 11/22. Thanks!

  7. The spiced maple pumpkin pie was a HUGE winner at our family's Thanksgiving dinner! Thank you for the supremely easy, crowd-pleasing recipe!

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