FOLIO LINE FOLIO LINE M c C l a t c h y - Tr i b u n e

T
he holidays are filled with food, fun and family time, but Kimberly
Stoney wanted to make friends a bigger part of her family’s festivities
— without adding a lot of extra work to an already busy season. So
Kimberly, her husband, Sam and their 8-year-old son, Elliott, started a
day-after-Thanksgiving tradition they call their Leftover Pie Party. Every year,
they invite about a dozen families over for an afternoon of revelry and sur-
plus sweets. “We wanted to keep things simple, so each family is asked to
bring a pie left over from their Thanksgiving meal. We get to spend more
time enjoying friends and all their delicious desserts!” she says.
The day of the party, Kimberly sets a table with a dessert from her own
kitchen and homemade whipped cream (“A must!”). For easy cleanup,
she puts out paper plates, but she provides metal forks because, she
says, “Some pies are just impossible to cut through using plastic.”
Below, you’ll find sweet inspiration for throwing your own Leftover Pie
Party, including an easy recipe for pie crust; Kimberly’s favorite pie from
her last party (a Swedish Apple baked by one of her friends); and three
other FamilyFun food writers’ favorite holiday recipes, which are so deli-
cious it may be hard to count on leftovers. — Disney FamilyFun magazine

Invite
friends to
gather the
day after
Thanksgiving
to share a
fun after-
noon — and
their leftover
pies. We’ve
got four
irresistible
recipes to
get you
PUMPKIN MERINGUE PIE
started. P H OTO S B Y L AU R A J O H A N S E N / D I S N E Y FA M I LY F U N M AG A Z I N E

PUMPKIN
MERINGUE PIE
By Kathy Kingsley
There are some die-hard
pumpkin pie fans in my family,
but there are also quite a few who
love lemon meringue. I created
this recipe to please both factions,
and it was a hit right from the
start. It now makes an appearance
at our holiday table every year.
INGREDIENTS:
For the pie:
● 9-inch deep-dish piecrust (Use
your favorite or make our
Foolproof Piecrust, far right)
● 1 (15-ounce) can solid-pack
pumpkin (about 2 cups)
● 1 cup heavy cream
● 1/2 cup whole milk
● 2 large eggs
● 3/4 cup packed light brown sugar
● 1 teaspoon cinnamon
● 1 teaspoon ginger
● 1/8 teaspoon ground cloves
● 1/4 teaspoon salt
For the meringue:
● 3 large egg whites,
at room temperature
● 1/8 teaspoon cream of tartar
● 1/3 cup sugar
1. Heat the oven to 400 degrees.
Shape the piecrust edge into a high-
standing rim. Line the crust with a
sheet of aluminum foil, gently
pressing it into place. Pour about an
inch of dry rice or dried beans onto
the foil to weigh it down. Place the
crust on the center oven rack and
bake it for 15 minutes.
2. Carefully remove the foil
and rice or beans by lifting the foil
at the edges. Set it aside (the rice
or beans can be reused several
times). With a fork, prick the bot-
tom of the crust 5 or 6 times to
prevent puffing. Lower the heat to
375 degrees and bake the crust 10
minutes more. Transfer it to a wire
rack. Reduce the oven temperature
MANGO PIE
to 350 degrees. Note: Frozen
crusts do not require foil or
weights and should be baked at
400 degrees for 10 minutes total.
3. In a large bowl, whisk
together all the filling ingredients
until well blended. Set the piecrust
on a baking sheet and pour in the
filling. Bake the pie until it’s puffy
around the sides and set in the cen-
ter, about 50 minutes, then transfer
it to a wire rack to cool. Raise the
oven temperature to 375 degrees.
4. While the pie cools, make the
meringue. In a medium-size bowl,
use an electric mixer at medium
speed to beat the egg whites until
frothy, about 2 minutes. Add the
cream of tartar and continue to beat
until soft peaks form, about 2 min-
utes more. Slowly blend in the
sugar, then increase the mixer’s
speed to medium-high and beat the
egg whites until they are stiff and
glossy, about 2 minutes more.
5. Spoon the meringue onto
the pie, then use the back of the
spoon to form small peaks. Return
the pie to the oven and bake it
until the meringue is golden
brown, about 10 minutes. Transfer
the pie to a wire rack to cool com-
pletely, about 3 hours. Serves 10.
MANGO PIE
By Monica Bhide
One of the sweetest discoveries
I made several years ago as a new-
comer to the United States was pie.
This one, a frozen treat that’s easy
to assemble, unites some of my
favorite childhood flavors —
mango, exotic saffron and bold and
flowery cardamom — with an all-
American graham cracker crust.
INGREDIENTS:
● 2 (8-ounce) packages cream
cheese, softened
● 3/4 cup sweetened condensed milk
● 11/2 cups pureed or mashed
canned mango (we used mango
slices in syrup, drained)
● 1/4 teaspoon saffron threads
● 1/4 teaspoon ground cardamom
● (9-inch) graham cracker piecrust
● Whipped cream (optional)
1. In a large bowl, use an elec-
tric mixer set on medium to beat
the cream cheese until fluffy, about
2 minutes. Add the condensed
milk, mango, saffron and car-
damom and continue to beat until
the mixture is smooth and well
blended, about 2 minutes more.
2. Pour the filling into the
piecrust, then cover and freeze
the dessert for at least 6 hours.
Defrost it for 10 minutes before
serving and top with whipped
cream, if you like. Serves 10.
SWEDISH
APPLE PIE
By Dianne Lauffer
The recipe for this lesser-
known version of apple pie was
passed down to me from my moth-
er. Though the pie lacks a tradi-
tional crust, its simple pastry top-
ping creates a delicious, pleasantly
crunchy layer. My family loves the
raisins and nuts, but the dessert is
equally tasty without them.
INGREDIENTS:
For the filling:
● 2/3 cup raisins
● 3 medium apples (about 2/3 cups),
baking variety, peeled and sliced
● 1 tablespoon sugar
● 1 teaspoon cinnamon
● 1/8 teaspoon nutmeg
For the topping:
● 3/4 cup butter or margarine
● 1 cup flour
● 1 cup sugar
● 1/2 teaspoon salt
● 1 egg, beaten
● 1/4 cup chopped walnuts
● Vanilla ice cream or whipped
cream (optional)
1. Heat the oven to 350
degrees. Place raisins in a small
bowl, cover them with hot water,
and microwave them on high
until they are plump, about 20 to
30 seconds. Drain the raisins,
then combine them with the
apple slices. Transfer the fruit to
a 9-inch pie pan (it should be no
more than two-thirds full).
2. In a small bowl, mix the
sugar, cinnamon and nutmeg and
sprinkle the mixture over the fruit.
3. To make the topping, first
melt the butter or margarine and
set it aside. In a separate bowl, stir
together the flour, sugar, salt and
egg until they’re evenly blended.
Whisk in the butter or margarine,
then spread the topping over the
fruit and sprinkle on the nuts.
4. Bake until golden brown,
about 40 minutes. Serve it warm,
with vanilla ice cream or whipped
cream, if you like. Serves 10.
CHOCOLATE
CHESS PIE
By Ken Haedrich
Make a delicious break from
tradition with this chocolaty
Southern staple. When you think
of Thanksgiving desserts, choco-
late pie probably doesn’t come to
mind. But each time I make this
luscious Southern treat, even the
most traditional holiday feasters
can’t resist a slice.
INGREDIENTS:
● 9-inch deep-dish piecrust
● 1/2 cup (1 stick) unsalted butter,
cut into pieces
● 4 ounces bittersweet chocolate,
coarsely chopped
● 11/4 cups sugar
● 1 tablespoon fine yellow cornmeal
● 1/4 teaspoon salt
● 1/4 teaspoon cinnamon
● 3 large eggs, room temperature
● 1 large egg yolk
● 1/4 cup milk
● 11/2 teaspoons vanilla extract
● Vanilla ice cream or whipped
cream (optional)
1. Follow the prebake instruc-
tions in steps 1 and 2 of the
Pumpkin Meringue Pie recipe, but
lower the heat to 325 degrees after.
2. Put the butter in the top of a
double boiler set over, but not in,
slow-simmering water (or place a
heat-safe glass or metal bowl in a
similarly sized pot). Scatter the
chocolate over the butter without
mixing and let it stand until the
chocolate and butter have melted,
about 6 minutes. Whisk the choco-
late mixture until it’s smooth, then
remove it from the heat and set it
aside for 10 minutes to cool.
3. In a large bowl, use your
hands to combine the sugar, corn-
meal, salt and cinnamon. In anoth-
er bowl, lightly beat together the
eggs and yolk. Add them to the
sugar mixture, along with the milk
and vanilla extract, and whisk
together until they’re evenly
blended. Then whisk in the choco-
late mixture until smooth and pour
the filling into the piecrust.
4. Place the pie on the center
oven rack and bake it for 35 min-
utes. Rotate it 180 degrees, then
continue to bake until it puffs up
and forms a thin crusty layer,
about 20 minutes more. Transfer
the pie to a wire rack to cool for at
least 11/2 hours. Serve it slightly
warm or at room temperature,
with vanilla ice cream or whipped
cream, if you like. Serves 10.
FOOLPROOF
PIECRUST
By Ken Haedrich
If I had to choose just one
piecrust to use with all my
recipes, this would be the one. It’s
flavorful, easy, and complements
both sweet and savory fillings.
INGREDIENTS:
● 11/2 cups flour
● 1 tablespoon sugar
● 1/2 teaspoon salt
● 6 tablespoons cold vegetable
shortening, cut into pieces
● 2 tablespoons cold butter,
cut into 1/4-inch pieces
● 1/4 cup cold water
1. In a large bowl, stir togeth-
er the flour, sugar and salt. Add
the shortening and butter and use
your fingers or a pastry blender
to combine the ingredients into a
coarse, damp meal.
2. Slowly add the water, using
a fork to blend the mixture as
you pour. Continue to blend until
it coheres.
3. Turn the dough out onto a
large piece of plastic wrap. Pack
it together, being careful not to
overwork it, then flatten the
dough into a disk about 3/4 inch
thick. Wrap it in the plastic and
refrigerate it for 1 hour.
4. On a sheet of floured waxed
paper, roll the dough into a 13-inch
circle, then place it in a 9-inch
deep-dish pie pan. Crimp the edges,
then place it in the freezer for 20
minutes to firm before baking.

PIE PARTY
MCCLATCHY-TRIBUNE