DIY





Life with Pie


| 12/6/2017 10:18:00 AM



pies out of the oven

Pie is wonderful any time of the year:  savory spinach and cheese pie in late spring when spinach is bountiful, cinnamony apple pie after crisp autumn days of picking the sweet orbs from the trees.  There’s blueberry pies in August, and blackberry pies in September.  There’s great grandma’s rhubarb custard pie recipe, which you have at the ready, taste buds tingling, when the first rhubarb leaves burst through the soil in April.

But there’s something to be said about the special place pies hold this time of year.  For Thanksgiving there’s pumpkin pie and maple pecan pie—must-haves at the family feast after the turkey and homemade cranberry sauce.

We make our pumpkin pies starting with raw pumpkins grown in our garden.  I remember when Kara and I were still just kids, Mom would involve us in making pumpkin pies from scratch.

We cut the sugar pie pumpkins in half with a big kitchen knife, scooped out the seeds and stringy parts, and baked them whole in the oven.  Once cooled, the skins peel off easily, and the meaty flesh is diced and run through the trusty hand-cranked Foley Food Mill.  The last step is to drain off excess water.  Now the pumpkin is ready for freezing for later or mixing into the batter of a REAL pumpkin pie.



Did you know that most canned pumpkin is actually made from Hubbard squash?  These blue-skinned winter squashes grow to massive proportions, with thick, dry flesh.  If you’re not a fan of pumpkin pie, it’s probably because you haven’t had one that’s actually pumpkin!



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