Years ago, during a Thanksgiving weekend at my parent’s house, I worked out this recipe from a few cookbooks and a few online recipes.
It’s not incredibly sweet and I like it because you pop all of the filing ingredients into a pan and cook them. Not too complicated.
For me, the perpetual hard part is remembering to put the pie crust shield onto the edge of the pie. Pretty much, if you remember to put it on at all, it’s a win!