
Rebecca
A favorite tradition in my family is the Thanksgiving Pie Contest. Two divisions, East and West. Up until this year, the Western title has, for the most part, been a given. Wendy or one of her sisters wins Best Overall. The award, written by my father, announces that “this pie was foreordained to reign supreme” or that it was “one of the causes of the war in heaven.”
But the East Coast division is less certain, so for the past little while there has been a lot of talk. Trash talk. Strategy talk.
Last year, since Levi and I weren’t shy or cautious on the trash talk side, we knew we had to be particularly cunning in terms of strategy. “We need to think about our audience,” he said. “It’s got to be something standard, predictable, not too flashy.” I punched him for this. (It was a direct hit at my family. So we were all humanities majors, we vote Republican, we tend to buy Toyota Camrys and Honda Accords. That doesn’t make us standard, predictable…dull.)
We debated with fervor what we would submit, and after seven Martha Stewart Thanksgiving issues, two community brainstorming sessions, a lot of prayer and one priesthood blessing, we finally made our choice: Cranberry-Pear with an apricot glaze. We’d call it “Cranberry-Pear.”
A couple of things happened. I got lazy on the lattice top. We scrapped the apricot glaze. We accidentally doubled the cranberries, forgot a key ingredient, burned the crust.
As everyone milled about, tasting each pie and silently voting, Levi caught my eye, pretended to slit his throat, and swallowed hard. He had tasted our pie. And it was bad. Really, really bad. His eyes seemed to say, “Pretend we’ve been kidding the whole time.” Like I said, too many cranberries.
Had my father been there, he would have no doubt given us the dreaded piety award. “This pious pie won by a pray—many prayers, in fact. . . .this pie is noted for its contribution to the spiritual development of all who eat its contents.” Ouch.
But that’s not the worst part. The worst part is that I was a double loser since Levi got the last laugh when the winner was the most traditional, most standard, most predictable Thanksgiving pie you can think of.

So we like our meat cooked medium and wear our Sunday clothes all day. Big deal.





30 comments
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November 25, 2009 at 8:40 am
living in zion
Rebecca,
You guys know how to suffer! I am so sorry to hear of your pie fiasco of last year. I assume you are competing this year. You don’t strike me as the type of person who would stay out of the game.
I have no personal pie skills, yet I have won my fair share of pie fame. I have a reputation for pie producing at ward Christmas parties. Here is my secret: Marie Calendar’s Dutch Apple Pie. Found in the frozen food section near you, just waiting for you to add a little butter on top (to make it your own) and baked to perfection. Haven’t been outted yet, 15 years and counting.
For full character disclosure: Not only do I pinch pies, on Sunday after church I change out my clothes immediately and put on my favorite pajamas for the rest of the day. I understand if we can’t be friends.
November 25, 2009 at 9:17 am
Laurel
Rebecca,
Why try to reinvent the wheel? You can’t find anything more American than a classic apple pie – just go with that. If you prefer not to take Living In Zion’s advice, I’ll send you my tried-and-true family recipe complete with easy, fool-proof instructions for making pie pastry.
November 25, 2009 at 9:20 am
lisapiorczynski
Rebecca,
I’m with my mom. Also, Mom, nice profile picture. (It’s actually Other Little Brother, who’s on a mission.) And Rebecca, my mom has a KILLER apple pie recipe. No need to cheat. Although, living in zion, I think we need to be friends. You’re hilarious.
November 25, 2009 at 9:23 am
nakiru
How appropriate. I have to go home tonight and bake a pie for our family Thanksgiving (which is sadly anorexic, without my brother who is deployed and my sister who is down south with her husband, so we’re bolstering it with young families from church who don’t have a place nearby to go) and I have been debating. That is that. I’m making pumpkin.
On a side note, I made some delicious pumpkin cranberry bread last week. It was so delicious I wish I could make a pumpkin cranberry pie. Maybe I’ll make a batch of that, too….
Happy Thanksgiving, everyone. God is good, all the time.
November 25, 2009 at 9:50 am
Monica Rich
If you want the recipe for the most divine chocolate cream pie, just say the word.
November 25, 2009 at 9:51 am
Monica Rich
Oh wait — do you eat chocolate?
November 25, 2009 at 10:33 am
lisapiorczynski
Oooh, oooh, I want the recipe, Monica!!!
November 25, 2009 at 10:42 am
Sarah6
Yes, yes! Do reveal a chocolate cream pie recipe Monica.
Hilarious tone! “One of the causes of the war in heaven.”
Hooray for predictability.
November 25, 2009 at 10:56 am
Sharon
I’ve got a recipe for an awesome Dutch apple cream pie with crumble topping. Fairly traditional, but with a twist — good stuff. Let me know if you’re interested. Meanwhile, I’m going to go clean out the leftover pieces in my brother’s fridge. He and his wife stay in Sunday clothes all day too.
November 25, 2009 at 11:07 am
Laura
I’d say mess it all up – go with apple dumplings. My courtyard had a bake-off last week and I went with the simplest recipe I could find (and, incidentally, also one of my favorites) and added homemade whipped cream to the top. The result? I am the reigning champion, thank you very much.
I would love to see the reactions if you brought it. Just wondering, you know.
http://thepioneerwoman.com/cooking/2008/02/apple_dumplings/
And to everyone else, please try it! It is completely worth it.
November 25, 2009 at 11:36 am
lisapiorczynski
Note to all commenters/future commenters:
I want your recipes. Please please post them. Or, better yet, email them to us. Rebecca’s sister reads this blog and I don’t want her nabbing them and beating Rebecca again this year. (AMG, no stealing!!!)
November 25, 2009 at 11:59 am
Michaela
I concur with Sharon — crumble toppings for apple pie are the way to go. Not only do you not have to worry about a second pastry, you don’t have to spend any time convincing the apples to lie just right under that crust. I’ve been officially oohed and aahed over crumb topping apple pies my entire life. Although I’ve never entered a contest.
Second tip, for those out there worried about pastry – just don’t, and it will be so much easier. I always use the bh&g basic pastry recipe, forget what it says about the water amounts, and just add tbsp by tbsp until everything sticks together without too much of my own work. (usually for me that means a good 4-8 tbsps more water than the recipe calls for) That way you don’t have to handle it much beyond the rolling out part, preserving flakiness and making the whole thing much easier.
November 25, 2009 at 1:01 pm
Traci
I haven’t used my mixer in months, a domestic lovely I am not. This post and comments are making me want to get into the Thanksgiving spirit and bake me some pie.
Your father is hilarious, btw. What better thing to wage war over than delicious pastry and fruit?
November 25, 2009 at 1:15 pm
smylies
Laurel, Monica, Sharon. Recipes! Yes, Recipes! Apple Pie. Chocolate Pie. Traditional and delicious.
Monica: “do you eat chocolate”? Touche. I knew I liked you.
Nakiru: pumpkin cranberry pie. Careful with those cranberries… (sounds delicious)
Laura–those look delicious! is there anything prettier than a food blog? Sigh.
Living in Zion: I’m going to try it. It’ll be tricky as we’re all kind of making our pies in the same place, but maybe L and I will say we want to work in the bedroom instead. You’re brilliant (if underdressed).
Sarah6, Traci: he’s funny right? You ought to see the menus he wrote from our prom dinners. A genius amongst us.
November 25, 2009 at 1:49 pm
Elise
I have a worse disaster pie story. My second year of marriage I made my first attempt at prize winning pie. I spent hours making pumpkin pies from scratch, even baking the sugar pumpkins, etc. They looked delicious. My husband insisted on a taste, over my protestations, before we served them. He took a big bite, the grimaced, then spit it out. I had remembered all the ingredients except the sugar. So nasty. Scrapped out the hot filling, added the sugar, mixed it up and refilled the pie crusts. It tasted fine but no one took a single slice. Nothing like a scrambled looking custard to kill one’s appetite.
November 25, 2009 at 2:30 pm
margy
This is your year, Rebecca. I can feel it. When the magazine pie recipes started appearing this season, I immediately thought of you. Then I thought of last year, and decided you don’t need them. Please take a picture or two just so we can see what a winning pie looks like.
One idea: search allrecipes.com for pie and then sort by rating. 4 of the 5 top pies are apple-based. Here is #1: http://allrecipes.com/Recipe/Apple-Crumb-Pie/Detail.aspx
Good luck!!
November 25, 2009 at 2:37 pm
AnnaBeth
I live a Sunday after church paradox. I stay in my church clothes, but let (sometimes make) the rest of my brood change (little boys are furiously messy creatures).
Is cheesecake paradoxical in a pie contest? Because my grandmother received ~in confidence~ a friend’s secret family recipe and immediately started passing it off as her own. When she died I got the recipe in her will. I can be persuaded to share.
November 25, 2009 at 3:31 pm
Traci
Share Annabeth! Share!
November 25, 2009 at 3:40 pm
smylies
AnnaBeth, since we’re talking about it, you should know that the year I entered a cheesecake I was given the “pie that’s not really a pie award” with undertones of “nice try.”
Apparently, having the work cake in it was offensive to the integrity of the contest. Guess what other entry got disqualified: Boston Cream PIE. They also said it was a cake. Can’t win with my crowd.
That is all beside the point. SHARE!!!
November 25, 2009 at 4:29 pm
Shauna
I just need help deciding which pies to make. I LOVE making pies, and always want to make a dozen. My husband insists that we only need four. Here are the ones I am deciding between: apple (lattice top), chocolate cream, lemon merengue, coconut cream, cherry (this is the only one where I use a canned/packaged product), boisenberry (crumble top), chocolate mousse (with an oreo crust), and key lime. Yum yum yum!!!
I use a crust recipe from . . . Family Fun magazine. Yes, I admitted it. They had a great apple pie recipe several years ago, and it is all “dumbed down” for teaching your kids how to bake, and it is so yummy. It even taught me how to correctly weave a lattice top easily. Now that is the crust recipe I use for everything.
Good luck Rebecca!! And good luck to all of you in your pie making endeavors.
November 25, 2009 at 5:18 pm
CSIowa
One year when my sister was visiting with her family, we tried a new recipe from a friend, cranberry-apple streusel pie. It has a layer of cream cheese filling between the crust and the rest of the pie. I used apples I had picked from the local orchard. It looked and smelled fabulous coming out of the oven! Due to limited counter space and a lot of kitchen activity, I set it on an unused stove burner to cool. A few minutes later there was a small explosion, which explained why the water for the mashed potatoes was not boiling. I had turned the wrong burner on. The ceramic pie plate had shattered with the direct heat. We couldn’t risk even tasting the pie for the shards it might contain. Now, whenever that sister and I are together for Thanksgiving, one of us always says, “We never did try that pie.”
November 25, 2009 at 7:38 pm
Erika
I have an easy, oh so delicious solution. My family makes an ice cream pumpkin pie every year. The crust is just ginger snaps placed together to line the pie pan. (I think my sister is completing this step at this very moment.) You mix 2 C pumpkin, 1 C sugar, 1 t salt, 1 t ginger, 1 t cinnamon, 1/2 t nutmeg, 1 C chopped pecans, and 1/2 gallon vanilla ice cream together and then stick it in the freezer to solidify into the perfect pumpkin treat. (The amounts above make 2 pies.) It’s a winner. Seriously.
November 25, 2009 at 7:50 pm
bfwebster
I am famous in our ward for my pies. Quite a few members are familiar with them because of my “two-pie project” (I’m the ward mission leader): give me a day and time, and I’ll show up at your house with two hot-from-the-oven pies. Your family gets to keep one, but the other one has to be given to a neighbor while it’s still warm (reheating is cheating).
How do I make these pies? Pillsbury refrigerated rolled crusts and canned fruit filling. The only thing I add is that I brush the top crust with sugar dissolved in milk (~2 tablespoons in 1/4 cup).
Everyone praises my pies, even though I’m always upfront and honest with how I make them. I think it’s because they’re baked by someone else (me) and delivered hot to their front door. ..bruce..
November 25, 2009 at 8:07 pm
Louise Plummer
That is the saddest story I’ve ever heard. Sad and pathetic. I don’t know anyone else who keeps their Sunday clothes on all day except me, but I think it’s more out of laziness than out of any kind Sabbath worship.
November 25, 2009 at 10:02 pm
nakiru
I have yet to see if it will be good, but all the parts tasted en route were delicious.
Cranberry Walnut Pumpkin Pie
Preheat oven to 425.
1 1/2 c. flour
1 tsp salt
1/4 tsp allspice
3/4 butter/shortening/lard
4-5 TB COLD water
Mix first three, then cut in the butter. Add the water 1 TB at a time, only until you can form a ball with the dough (mine takes all five usually.) This is really just my standard pie crust with a little allspice in it. Split into two balls (I made a second standard pumpkin pie with the second crust, but you could just halve the ingredients) and refrigerate for 15 minutes to firm up.
1 cup cranberries, fresh or frozen and thawed
1/2 cup walnuts
1/4 cup brown sugar
1 tsp vanilla
In food processor, finely chop the cranberries and walnuts together. Mix in the brown sugar and vanilla and set aside.
3 eggs
15 oz. can pumpkin
1/2 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 teaspoon cloves (optional, but I love the flavor it adds)
1 cup evaporated milk (careful! not a whole can!)
Beat eggs, add pumpkin, sugar, salt, and spices. Slowly add in the evaporated milk. Set aside.
Roll half of pie dough and line a 9″ deep pie pan (otherwise there won’t be room for everything. Spread the cranberry mixture on the bottom and pour the pumpkin over it.
Bake at 425 for 15 minutes. Reduce heat to 350 and bake for another 40-50 minutes, until a toothpick inserted in the center comes out clean. Cool and serve with whipped cream.
As I said, I make no promises, but I will let you know tomorrow night. My apartment smells heavenly.
November 25, 2009 at 10:07 pm
nakiru
P.S. Erika, that sounds FANTASTIC!!! I adore pumpkin.
What a great time of year.
November 25, 2009 at 11:58 pm
heather
That is an awesome idea! I’m totally going to lobby for my husband’s family to do this next year.
My favorite pie recipe is a chocolate one my grandmother used to make. I just finished one and wrote about it, and then came here and found this post. More proof that the Apron Stage is practically perfect in every way.
November 26, 2009 at 7:04 pm
bfwebster
A-HA! Here’s the place where I found the evil apple dumpling recipe (in Laura’s comment above). I’ve been going back through LDS blogs with Thanksgiving cooking posts to find where I got it.
Yes, I made it for Thanksgiving dessert. That stuff is crack in a pan. After my wife had two, she told me I had to either freeze the rest or throw them away so that she wouldn’t have several more.
Don’t say y’all haven’t been warned. ..bruce..
P.S. Great recipe, Laura!
November 30, 2009 at 9:51 am
shelley
I regret to inform you that the Smylies did not win a darn thing this year. Their cheddar-encrusted apple pie wonder (which was beautiful Levi–it really was) lost to an ice-cream pie made by A SIX YEAR OLD. And the six year old won legitimately–not pity votes here.
My mango sorbet, pure almond crust with cranberry and kool-aid infused whip cream miracle was a pathetic loser as well. I have yet to win in this family….
December 2, 2009 at 1:12 am
Words we’ve killed and contests we’ve lost « {Beta…}
[...] not homemade: the pie that won the contest this last weekend. Mixing ice cream and orange juice concentrate? Then pouring it all into a ready-made graham [...]