Oh my, pie!

Oh my, pie!

Homebaked

pie is the Thanksgiving meal's crowning moment

Turkey, dressing and cranberries

are the cornerstones of any traditional Thanksgiving dinner. However,

it's not until after the main meal that the moment everyone is waiting

for arrives: the presentation of the pie. It's the meal's crowning moment.

Homebaked fresh-from-the-oven pie.

How do you like your Thanksgiving

pie? With one crust or two, filled with fruits or nuts, or topped with

streusel or meringue? The choices and combinations are endless. Most families'

traditions dictate they serve apple, cherry, pumpkin or pecan. Some families

prefer the old favorites, but with a new twist.

The phrase "easy as pie"

reminds us of this popular dessert's easy preparation. Although it's simple,

some cooks have shied away from making homemade pie crusts. Belinda Ellis

a home economist for a leading flour company tells how to make a delicious,

easy, crust. "Start with the right ingredients, such as a soft wheat

flour, because it has less gluten and will produce a lighter, more tender

and flaky crust. Lightly spoon the flour into a measuring cup, then level

with the edge of a metal spatula or knife. If you scoop the flour with

a measuring cup rather than spooning it, the flour will pack into the

cup and you'll get too much," Ellis said.

It only takes a few seconds

to cut butter or shortening into the flour, especially when you use a

food processor. Stop when the butter pieces are the size of peas. Gently

stir, or pulse, in cold water until the mixture can be formed into a ball.

"Refrigerating the dough for just 30 minutes at this point makes

it easier to handle when you roll it out," Ellis noted.

Make Cranberry-Apple-Almond

Pie for a show-stopping Thanksgiving dessert. "This is an updated

version of your grandma's apple pie," she said. "But this tender

and flaky crust is even tastier than grandma's. Toasted almonds give it

great flavor and texture.

Fill the pie crust with sliced

Golden Delicious Apples, then spoon on a sweet buttery topping made with

dried cranberries and cinnamon. For an attractive finish, cut leaf shapes

from pastry and place them over the topping. It's an elegant, and easy

touch.

Cranberry Apple Almond Pie

Almond Pastry crust

· 2 cups all-purpose flour

· 1/2 cup sliced almonds,

toasted and cooled

· 2/3 cup cold butter

or margarine cut into small pieces

· 1 large egg yolk

· 1/3 cup cold water

Filling

· 5 large Golden Delicious

apples, peeled cored and cut into pieces

· 3/4 cup packed light

brown sugar

· 1/3 cup sweetened

dried cranberries

· 1 teaspoon cornstarch

· 1/4 teaspoon ground

cinnamon

· 1/3 cup butter or

margarine, melted

In food processor container,

combine flour and almonds; pulse until mixture resembles coarse crumbs.

Add cold butter; pulse until mixture resembles small peas. Add egg yolk

and water; pulse until moist clumps form ( add 1 or 2 tablespoons more

water if needed). Shape dough into ball. Divide dough into two rounds.

Wrap in plastic wrap; chill at least 30 minutes. Preheat oven to 350 degrees

fahrenheit. On floured surface, roll out one round to an 11-inch circle.

Gently place in a 9-inch deep dish or 10-inch pie plate. Trim and crimp

edge. Arrange apple slices over crust. Combine brown sugar, cranberries,

cornstarch, cinnamon and melted butter. Sprinkle over apples. Roll out

second pastry round. Using a leaf-shaped cookie cutter, cut out shapes;

place over topping in a decorative design. Bake on lowest oven rack at

350 degrees fahrenheit for 50 to 60 minutes or until golden brown. Cool

one hour.

Makes six to eight servings.

(To toast almonds, place in a

microwave-safe dish and microwave on high for two to four minutes. Stirring

every minute. The quantity of nuts being toasted and the wattage of the

microwave oven determine the length of time needed.)

(For a more golden crust,

brush pastry leaves with melted butter before baking.)

Cranberry Apple Sweet Potato

Packet

· 1 sheet of heavy-duty aluminum

foil

· 4 medium sweet potatoes,

(1 · 1/2 pounds, peeled and cut into 1/4-inch slices)

· 2 Granny Smith or

Golden Delicious apples, cored, thinly slices into rings

· 1/2 cup dried cranberries

or raisins'

· 1/2 cup packed brown

sugar

· 3 tablespoons butter

or margarine, melted

· 1/2 teaspoon ground

cinnamon

PREHEAT oven to 450 degrees

fahrenheit or grill to medium high

CENTER sweet potatoes, apples,

cranberries on sheet of heavy-duty aluminum foil. Sprinkle with brown

sugar. Combine butter and cinnamon; drizzle over brown sugar.

BRING up foil sides. Double

fold top and ends to seal, making one large foil packet, leaving room

for heat circulation inside.

BAKE 25 to 30 minutes on a

cookie sheet in oven or grill 20 to 25 minutes in covered grill until

sweet potatoes are tender.

Makes 5 to 6 servings.