Christmas pies!

That’s the apple butter pumpkin pie at the bottom, and the pear mincemeat pie on top. The latter was served with homemade hard sauce as well—because really Christmas is just an excuse to put brandy in everything 😀

Pear mincemeat pie, in progress…

Never made a mincemeat pie before. In fact, I don’t think I’ve had mincemeat pie in probably 30 years or more, not since some childhood Christmas vaguely remembered. But as soon as I smelled the mince as it began stewing, a flood of childhood memories came back and I knew that this was precisely what Christmas was […]

Apple butter pumpkin pie, Christmastime, in progress…

Apple butter pumpkin pie, Thanksgiving edition

So the apple butter pumpkin pie was a big hit—love the flavor from the apple butter, and using the heavy whipping cream instead of evaporated milk gave it a fluffiness I never got from the traditional Libby’s recipe. Decided to ditch the walnut streusel topping (I really am allergic to nuts, had it confirmed by […]

Sunny spinach pie

This just looked too good to pass up. Best part was, it tasted amazing too! Win-win. So basically you make a double crust, opening it up to a bit wider than one would for a pie in a pie plate. On the bottom crust you put your spinach-ricotta-spices mixture in a pattern like this: Then lay […]

Apple butter pumpkin pie, test run

I wanted to try something different for the holiday pumpkin pies this year, beyond the tried and true Libby’s recipe. Found this one that uses apple butter, which sounded pretty brilliant. I love apple butter. The original recipe called for a nut crust (which I skipped, opting for Purdy’s basic flaky pastry instead) and a walnut […]

John Dee Snow at High Hrothgar

Killed that dragon dead in The Rift

Blackberry-raspberry lattice-top pie

Made for first day of tech of Cabaret at Williams College. Way better than Dunkin’ Donuts.

Peach, crème fraîche, & honey pie

So this is basically a mashup of my end-of-season peach pie with the apricot & crème fraîche tart. It was a lovely lovely thing except that the peaches weren’t as ripe as I would’ve liked. I had fun with the angled lattice variation (instead of perpendicular) and the scalloped crimping of the crust.