I have always believed that Thanksgiving dessert is pie, including pumpkin, but it doesn’t have to be. My daughter and grandson (the culinary school student) bake pies for dinner at my house, but sometimes I make something too.
When my mother was with us for Thanksgiving, we had to have jello. Her reasoning was that everyone was too full after dinner to have pie, but there was enough room for jello. She prepared it in some really pretty amber-colored sherbet glasses, and topped them with whipped cream. I still have the amber-colored sherbet glasses, but I’m afraid that the jello has gone by the wayside in my house!
I made some lemon bars yesterday, and I will freeze some of them individually for next week, and I’m looking for another dessert to make myself for the big day. Maybe sour cream apple pie?
This recipe is one I have made for years. I first tasted it at a restaurant where my boss and some of our employees would go for lunch for a special occasion, or when we were entertaining customers. The restaurant was called The Farm House, and they had the BEST homemade food, especially desserts! Sadly, they went out of business some years ago.
Sour Cream Apple Pie
Ingredients
1 cup sour cream
1 egg
3⁄4 cup sugar
2 tablespoons flour
1⁄4 teaspoon salt
1 teaspoon vanilla
2 1⁄2 cups apples, peeled and thinly sliced or finely chopped
1 unbaked 9-inch pie crust
Crumb Topping
1/2 cup brown sugar
1⁄4 cup butter
1⁄3 cup flour
1 teaspoon cinnamon
Preparation
Beat sour cream and egg together.
Add flour, sugar, salt and vanilla.
Mix until smooth.
Stir in apples.
Pour into the pie shell, and bake at 400 degrees for 25 minutes.
Mix the crumb topping ingredients until crumbly.
Remove pie from oven and spread with crumb topping.
Bake 20 more minutes.
In case you missed it, here is a link to this year’s Thanksgiving recipe thread:
What do you plan to serve for Thanksgiving dessert? Do you have something new that you want to try?
Stella's Place 
I’m thinking, along with the normal pumpkin pie and since whipped cream is a must and will be present, a warm pan of gingerbread. I make it often and it’s great with coffee.
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I love gingerbread!
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Me.Too!
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I was reviewing some of the recipes we got on last year’s Thanksgiving thread over at the Tree. Somehow I missed this last year, because I know I’d remember anything about whipped cream. There someone who said they always make their whipped cream by putting in a container of mascarpone cheese along with heavy cream and sugar, and they use it on everything.
I’m intrigued.
I love gingerbread too, and used to love making it with my youngest grandson. It’s one of the danged near nonexistent sweets my husband doesn’t like much.
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I am going to my DIL’s for Thanksgiving. She and her mother make everything from scratch and it is always good. They asked me to bring the sweet potato casserole I took to the pot luck at the church I should be able to make it better this time. I think it was supposed to be a vegetable, but I definitely think it is more of a dessert.
Sweet Potato Soufflé
3 cups sweet potatoes
2 eggs
1/2 cup milk
1 cup sugar
1 1/2 Tbsp vanilla
1/2 lb butter
1/3 cup flour
1 1/2 walnuts
1 1/2 cups brown sugar
1/4 lb butter
Mix sweet potato and next five ingredients with mixer until well beaten. Butter or spray a 8 x 13 pan and put this mixture in pan. Mix the next four ingredients together. It should be crumbly. Sprinkle on top of potato mixture. Bake at 350* for 30 minutes.
I know. There is a lot of butter and sugar in it. 🙄 It actually is almost candy. The recipe was given to me in 1997, back when they still used margarine which I changed to butter because I don’t use margarine.
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Here in the south they would put mini marshmallows on top and brown it in the oven.
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Yes, I like it that way, too.
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