Oh, the power of gratitude. Sincere appreciation helps make our lives truly meaningful.

I encourage all of us to verbally express our loving and sincere gratitude to everyone and everything that shelters us, aids us, feeds us, encourages us, and loves us. As we soak up others’ generosity, we can stimulate and express our own. In this way we complete the circle of giving and receiving, a circle that spiritually enriches everyone within it. To be grateful for our heart, in its brokenness, its fullness, and its beautiful beat, is the beginning of humble wisdom.

So let’s always be thankful for all of life’s blessings, and most especially a delicious, homemade pie!

Mommy’s Pineapple Pecan Cheesecake Pie

Eat pie, feel blessed.

When I think of my mother, I think of her in the kitchen. She loved to cook and bake and deemed these her hobbies. All I know for sure is something magical happened in that tiny, turquoise kitchen, and our family’s breakfasts, lunches, and dinners were the miraculous proof. I loved her chicken and dumplings and lasagna, but mostly I loved her pies, especially her pineapple cheesecake pie. Mom traditionally made pies for church potlucks, family reunions, and holiday celebrations, and she always, always brought home an empty pie tin. My daddy always told me how blessed I was to have a mother who could make a perfect pie. I am blessed and so are you, because this is her recipe.

Recommended: Sweetie-licious Cream Cheese Crust, frozen (page 2)

Pineapple Layer

½ cup brown sugar

Dash of salt

3 tablespoons cornstarch

1 (8-ounce) can crushed pineapple, undrained

Cheesecake Layer

1 (8-ounce) package cream cheese, softened

½ cup sugar

½ teaspoon salt

½ cup half-and-half

3 eggs

1 teaspoon vanilla extract

¼ teaspoon almond extract

¼ cup Sweetie-licious Praline Pecans (see recipe on page 6)

Garnish—Optional

Sweetie-licious Whipped Cream (see recipe on page 8)

Fresh or dried pineapple

1. Preheat the oven to 375°F.
2. In a medium saucepan, combine the brown sugar, salt, cornstarch, and pineapple. Cook on low to medium heat, stirring constantly, until the mixture becomes clear and thickens.
3. Take the mixture off the heat and let it cool.
4. In a large bowl using a rotary blender or stand mixer, beat the softened cream cheese until creamy. Add the sugar and salt, mixing until well blended. Blend in the half-and-half, eggs (one at a time), and vanilla and almond extracts.
5. Spread the pineapple mixture onto the bottom of a frozen piecrust. Pour the cheesecake mixture over the pineapple. Sprinkle ¼ cup Praline Pecans over the pineapple mixture.
6. Bake for 45 minutes or until the pie is set in the middle and is a light golden color.
7. Refrigerate for at least 3 hours. Garnish with the Whipped Cream and fresh or dried pineapple, if desired.

Always toast or praline your nuts for more depth and richness.

Grandma Ferrell’s Sweetie Pie

Eat pie, enjoy family traditions.

While I was growing up, my maternal grandmother lived nearly five hundred miles away, so we did not spend the Christmas holidays together. But she always sent our family a Christmas box filled with presents and delicious homemade foods. My brothers and sister and I eagerly anticipated the phone call from the bus station saying that the box had arrived, and we all drove down together in the family station wagon to bring it home. On Christmas morning it was the last box opened, and certainly the sentimental favorite. The gifts were always unpredictable, fun, and silly; the food steadfast, revered, and delicious—especially her beloved Sweetie Pie. The flaky crust, toasted pecans, chocolate, and caramel made for a perfect Christmas Day dessert, particularly because my sweet grandmother made it just for us.

Recommended: Sweetie-licious Cream Cheese Crust, frozen (page 2)

Filling

½ cup unsalted butter, melted

1 cup brown sugar

1 cup evaporated milk

2 tablespoons flour

3 tablespoons Baileys Irish Cream or brandy

1 teaspoon vanilla extract

4 eggs, room temperature

1 cup dark chocolate chips

1 cup pecans, toasted and chopped

Garnish—Optional

Homemade Caramel Sauce (see recipe on page 7)

Chocolate shavings

1. Preheat the oven to 375°F.
2. In a medium mixing bowl, combine all of the pie filling ingredients in the order listed.
3. Pour into a frozen pie shell and bake for 40–45 minutes or until the pie is set. Immediately top with Caramel Sauce and chocolate shavings.

To deepen flavors in baking, use dark brown sugar, or add liqueurs, brandy, or wine.

Mom’s Pretty Pumpkin Pie

Eat pie, be grateful.

Several years ago a fire burned the home my parents had shared for over forty years. Fortunately, no one was injured, but being out of their home during renovations through the holiday season was difficult. I assured my parents that Christmas would be as special as always and that I would host the dinner. My mother insisted on preparing the holiday ham and pumpkin pies, and my sister and I agreed to make the rest of the trimmings. Since my mother was not familiar with her temporary kitchen, she burned the ham black while our mashed potatoes were lumpy and the cranberries were frozen. Our only salvation through this disastrous dinner was the anticipation of Mom’s pumpkin pies. We were not disappointed. The pie had never tasted better; the buttery crust and creamy filling were perfect. They made the meal complete as the whole family realized not only how grateful we were to all be together, alive and healthy, but also how much we appreciate good pie.

Recommended: Flaky Classic Piecrust, frozen (page 1)

Filling

1¼ cups canned pumpkin

1 cup sugar

1 tablespoon flour

2 teaspoons pumpkin pie spice

¼ teaspoon cloves

¼ teaspoon orange zest

½ teaspoon cinnamon

¼ teaspoon salt

2 eggs, slightly beaten

1 cup half-and-half

Garnish—Optional

Freshly grated nutmeg

1. Preheat the oven to 375°F.
2. Combine the pumpkin, sugar, flour, pumpkin pie spice, cloves, orange zest, cinnamon, and salt until well mixed.
3. Add the eggs, mixing well.
4. Mix in the half-and-half until well blended.
5. Pour into a frozen piecrust and bake for 45–50 minutes or until almost set in the middle.
6. Cool. Dust with grated nutmeg.

The orange zest gives this creamy pie delicious depth!

Grandma Rosella’s Fresh Blueberry Pie

Eat pie, cherish birthdays.

My grandpa was a quiet, melancholy man, unable to find peace after my grandma’s death, years before I was born. One summer evening Grandpa and I were talking on his front porch when the subject turned to Grandma’s cooking. Suddenly his stoic demeanor changed as he smiled and reminisced about her tender pork roast, bread-and-butter pickles, and delicious blueberry pie. As he shared that my grandma always made a blueberry pie for his birthday, his blue eyes sparkled. He recalled the crust and the sweet berry filling. After hearing his testimony, my mother made sure Grandpa received a birthday blueberry pie for the rest of his years, which made him forever grateful. My grandpa’s reverie made me realize at a young age that pie can create unforgettable memories.

“I awoke this morning with devout thanksgiving for my friends.”

—Ralph Waldo Emerson

Recommended: Flaky Classic Piecrust, frozen (page 1), Sweetie-licious Crumb Topping (page 6)

Filling

5 cups fresh blueberries, partially mashed

¾ cup sugar

¼ cup tapioca (minute variety)

½ teaspoon orange zest

2 teaspoons fresh lemon juice

2½ cups fresh blueberries

1. Preheat the oven to 375°F.
2. In a medium mixing bowl, combine the mashed blueberries, sugar, tapioca, and orange zest. Stir until well mixed.
3. Let stand for 15 minutes or until the tapioca is softened to the touch.
4. Pour fresh blueberries on the bottom of a frozen piecrust. Top with the blueberry filling.
5. Cover generously with Crumb Topping, covering all of the pie filling and around all the edges.
6. Bake for 50–60 minutes or until the pie filling bubbles over.

One of my all-time favorite pies! Best eaten on the first day.

Laura’s Sticky Toffee Pudding Caramel Apple Pie

Eat pie, appreciate old and new traditions.

My twin sister, Laura, spent several years in British Hong Kong. She had a wonderful experience there with the mixed cultures and foods of myriad people from across the world. Like everyone in our family, my sister especially loved being exposed to diverse foods. Fortunately for the rest of us, she had sticky toffee pudding for dessert one night with some new English friends. She was enamored with the moist caramel cake and creamy sauce and secured the recipe that very evening! She is a wonderful baker and has delighted us with this delicious English dessert ever since. I decided a delicious fusion of this British cake with the all-American caramel apple pie would be wonderful and most appropriate—and it is!

Recommended: Flaky Classic Piecrust, frozen (page 1), Sweetie-licious Crumb Topping (page 6)

Sticky Toffee Pudding Filling

½ cup Sweetie-licious Praline Pecans (see recipe on page 6)

½ cup butter, softened

½ cup brown sugar

2 tablespoons heavy cream

1 tablespoon lemon juice

2 tablespoons water

1 egg, beaten

½ cup flour

1. In a medium bowl, combine the Praline Pecans, butter, brown sugar, heavy cream, lemon juice, water, egg, and flour just until blended.
2. Pour onto the bottom of a frozen piecrust.

Apple Filling

6½ cups peeled, thinly sliced Michigan Cortland or Ida Red apples (5 medium–large)

1 cup brown sugar

3 tablespoons flour

3 tablespoons butter, melted

2 teaspoons cinnamon

1 teaspoon lemon juice

¼ teaspoon salt

¾ cup Homemade Caramel Sauce (see recipe on page 7)

Garnish—Optional

2 tablespoons Praline Pecans

¹/₃ cup Homemade Caramel Sauce

1. Preheat the oven to 375°F.
2. In a medium saucepan, combine the apples, brown sugar, flour, butter, cinnamon, lemon juice, and salt. Cook on medium heat until slightly softened, stirring constantly.
3. Stir in ¾ cup Homemade Caramel Sauce. Stir until melted.
4. Pour the apple mixture onto the Sticky Toffee Pudding Filling in the piecrust.
5. Cover with Crumb Topping, lightly covering all of the pie filling.
6. Bake for 50 minutes or more, or until the pie filling bubbles over.
7. Cool on a rack and keep at room temperature.
8. When fully cooled, garnish with more Praline Pecans and Caramel Sauce.

Need a pie to impress the ladies? Women love layered pie, and my twin sister’s is to-die-for delicious—along with Innovation Best in Show at the pie championships!