Recipe Week: Thanksgiving Pies from the Newcome Family

      When you think Thanksgiving you often think pie! We are lucky to have Jennifer Newcome and her family sharing not one, but two, yummy pie recipes that they make for their family who manage a peanut and tree nut allergy.  In addition to being an awesome baking mom, Jennifer also blogs about their life with food allergies at Allergy Mom's World and is the creator of the popular Facebook group Nut Free and Allergy Friendly Recipe Exchange and Support.

What is one of your family’s favorite and safe Thanksgiving recipes?

My family’s favorite Thanksgiving food is pie…of course! So here are two of our favorites…

Homemade Apple Crumble Pie

6 medium apples cut thin (I use 3 Granny Smiths and 3 Golden delicious)

¾ cups of sugar

1 teaspoon of cinnamon (McCormick)

2 tablespoons of all-purpose flour (Pillsbury)

A pinch of salt

1 tablespoon of lemon juice

Mix all the ingredients together.

Crust:

2 cups all-purpose flour

1 teaspoon salt

2/3 cup of butter (room temp)

6-8 table spoons of cold water

Add butter to the flour and then add the water and salt,mix (by hand) until dough is formed. Roll it out and then place in a pie dish. Cut excess dough from the sides. I then fold it over on the edges and press the edges with a fork. Bake at 350 until golden brown.

Crumble: 

1/2 cup of all-purpose flour (Pillsbury)

1 tablespoon of sugar

A pinch of cinnamon (McCormick)

1 teaspoon of water

Combine with your finger until crumbly.

Spoon filling into crust and top with the crumble (sprinkle a pinch or two of cinnamon on top).  Bake for about 45 minutes until topping is brown. Let cool for 1 hour.

Pumpkin Pie

This is an adapted Libby’s recipe

Preheat oven to 425

For this I use a frozen Shoprite 9 inch pie crust

1 can of pumpkin (I use Libby’s)

1 (14 oz.) can of condensed milk (I use Shoprite)

2 eggs

¼ cup granulated sugar

1 teaspoon cinnamon (McCormick)

¼ teaspoon nutmeg (I use McCormick, nutmeg is not actually made from nuts)

A pinch of salt

I use a stand mixer but you can mix by hand. First add the pumpkin, condensed milk and eggs. Next add your dry ingredients. Mix until combined and smooth. Gently pour into pie crust. Bake at 450 for about 15 minutes. Then drop the temp to 350 and bake for 40-45 minutes. Next use a knife check to see if the pie is done. It is done when the knife comes out clean. Let cool for 1 hour. Refrigerate the leftovers.

What is one stay safe strategy that you and your family 

implement during Thanksgiving?

I feel like the most important thing is education our extended family. Everyone in the family knows what my son’s allergies are and how to read labels. They also know what signs to look for in an emergency. My family has also been trained on how to use an Epi-pen.

What is one piece of advice you would offer to other families with 

food allergies during Thanksgiving?

My advice is to talk to your family and go over the menu in advance. If you need to make one or two dishes that you know will be safe then do that. And most importantly enjoy Thanksgiving. There is no reason allergies should stop you.

Thanks Jennifer and family for sharing these great pie recipes!  Who is ready for a slice?


Stay connected all week for great recipes and stay safe tips from other food allergy families!


Learn more about Tami and her company, Thrive On Consulting, which provides food allergy coaching and training.  You can also follow her on Facebook for tips to Thrive On with food allergies.