Thanksgiving in the United States is a time to reflect on all of the things we have to be grateful for. Friends and family come together to celebrate the holiday, cooking a feast of turkey, stuffing, mashed and sweet potatoes, greenbean and corn casseroles and so many other delicious dishes. If you have a sweet tooth, the best part of the Thanksgiving meal is the dessert. From our table to yours, here is Master Chef Rudi Sodamin’s famous Apple and Pear Pie. Happy Thanksgiving to all of our friends, fans and loyal guests.
1.5 cups of Granny Smith Apples (sliced)
1.5 cups of pears in a can (sliced)
6 tsp cornstarch
3/4 cup granulated sugar
1 tsp ground cinnamon
1 tsp ground nutmeg
1/4 cup raisins
2 pie crusts (for base and lattice top)
1/2 pound fresh blueberries and strawberries
1/2 cup sugar
1/2 cup water
3/4 tsp. cornstarch
1/2 tsp. lemon juice
1 cup berry compote
8 Thanksgiving garnishes of your choosing
Vanilla ice cream
Combine apples, pears, raisins, sugar, cornstarch and spices in a pan. Bring to a quick boil and let sit for 2 minutes to tenderize the fruit. Fill the pie shell and cover with top lattice crust. Brush on egg wash. Bake at 375F for about 45 minutes, or until golden brown. Cool down at room temperature.
Berry Compote Directions:
Bring water and sugar to boil in a medium sauce pan. Stir in corn starch until fully dissolved. Simmer for 3 minutes. Add blueberries, strawberries and lemon juice, then reduce heat to low. Simmer on low, stirring occasionally. Remove from heat once berries have softened, water has changed color to match berries and sauce has begun to thicken. Sauce will coat the back of a spoon when done. Set aside to cool slightly.
Slice each pie into 8 and serve with berry compote, ice cream and garnishes.