In Matt Register’s family, his mother-in-law Charmayne Talerico—also known as “Grandma Char”—is in charge of dessert. Here are her two beloved pie recipes.
Grandma Char’s Crunchy Apple Pie
Makes 6-8 slices
Ingredients
- Pre-made pie crust
- 7 Granny Smith apples, sliced
- 1 tablespoon sugar
- 1 tablespoon cinnamon
- 1 cup butter, melted
- ½ cup brown sugar
- ½ cup white sugar
- 1 cup flour
- 1 egg, beaten
- 1 ½ cup walnuts, chopped
- Pinch of salt
Directions
- Preheat an oven to 350 degrees.
- Mix apple slices with 1 tablespoon sugar and cinnamon. Pour apple mixture into pie crust.
- Blend melted butter, flour, egg, white and brown sugars, chopped walnuts and salt. Pour the mixture over the apples. Bake for 45 minutes.
Grandma Char’s Double Layer Pumpkin Pie
Serves 6-8
Ingredients
- 4 ounces cream cheese, softened
- 1 tablespoon milk or half and half
- 1 tablespoon sugar
- 1 ½ cups thawed whipped topping
- 1 pre-formed graham cracker crumb pie crust
- 1 cup cold milk or half and half
- 2 packages vanilla flavor instant pudding and pie filling
- 1 can pumpkin
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
Directions
- Mix cream cheese, 1 tablespoon milk and sugar in a large bowl; whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.
- Pour 1 cup milk into another bowl. Add pudding mix. Beat until well blended. Stir in pumpkin and spices; mix well. Spread over cream cheese layers.
- Refrigerate at least 3 hours. Garnish with additional whipped topping and nuts if desired.
Find the rest of Matt Register’s Thanksgiving menu here.
