Oh holiday pie
So delicious even though
Made of pinto beans*

Ahhh, the season I love best! Autumn has to be my favorite time of year. I love the cool, crisp air, the crunch of leaves under foot, the smell of smoke wafting up from fireplaces—just about perfect if you ask me. And of course, there is the food. Turkey and stuffing (or “dressing” as we call it back home in Georgia), sweet potatoes, green beans, the list of delectable dishes goes on.

We all look forward to those holiday meals that are the same year after year—it’s tradition I guess—but I like to mix it up and add a couple of new additions to the menu. Here are a couple of interesting recipes I found years ago. They are both delicious and easy, so go ahead and try them this holiday season. Who knows, they just might become tradition.

Ritz Mock Apple Pie

This recipe has been around for about 70 years and became popular during World War II when fresh apples were a luxury that few could afford. Serves 8-10.

Pastry for 2-crust (9-inch) pie (make your own if you like, or use the ready-made)
36 Ritz Crackers, coarsely broken (about 1 ¾ cups crumbs)
1 ¾ cups water
2 cups sugar
2 teaspoons cream of tartar
2 tablespoons fresh lemon juice
Grated peel of one lemon
2 tablespoons butter
½ teaspoon ground cinnamon

1. Preheat oven to 425ºF.
2. Line a 9-inch pie plate with the pastry. Place the cracker crumbs in the prepared crust; set aside.
3. Bring water, sugar, and cream of tartar to a boil over high heat and simmer for 15 minutes. Remove from heat, add lemon juice and peel, and let cool.
4. Pour the sugar mixture over the cracker crumbs. Dot with the butter and sprinkle on the cinnamon.
5. Top with the second pastry crust. Trim, seal, and flute the edges. Slit the top crust to allow the steam to escape.
6. Bake for 30-35 minutes or until it is golden brown and delicious. Cool completely before serving.

OK, I know this next one sounds really strange, but trust me, it’s really good. If you like pumpkin or sweet potato pie, you’ll enjoy this one.

Pinto Bean Pie

½ cup granulated sugar
1 cup brown sugar, packed
2 eggs, beaten
½ cup butter
1 heaping cup mashed, cooked pinto beans (I use canned)
1 unbaked 9-inch pie shell
Whipped cream or ice cream

1. Preheat oven to 375ºF.
2. Beat the granulated sugar, brown sugar, eggs, and butter until creamy.
3. Add pinto beans, and mix well.
4. Pour into the unbaked pie shell; bake for 20 minutes.
5. Reduce the heat to 350ºF and bake for an additional 25 minutes or until a knife inserted in the center comes out clean.
6. Serve with whipped cream or a scoop of ice cream.

Bobby Bell (a.k.a. the Pieman) has a degree in Culinary Arts.

*This bad poem was added by the editor and should in no way be a reflection on the taste of Bobby Bell.