This was the pie about halfway through baking: The juice that was creeping out at the halfway mark was just a hint of what was to come! The strawberries were very fresh and very juicy and very delicious :d Mmmmmm, pie… And let's not forget the pastry scraps, especially not when some are in the […]Read More All-Strawberry Pie
That’s goat cheese mixed with a egg and layered at the bottom of the crust after it’ been placed in the tart pan. Then a layer of fresh basil leaves on top of the chèvre. Then many layers of red pepper rings (about 3 peppers’ worth) with some additional crumbled goat cheese interspersed for variety. […]Read More Red pepper and goat cheese tart
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 😀Read More Christmas pies!
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 […]Read More Pear mincemeat pie, in progress…
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 […]Read More Apple butter pumpkin pie, Thanksgiving edition
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 […]Read More Apple butter pumpkin pie, test run
…a.k.a. pork chops and applesauce in a double coffin. So I totally just made this one up, based on reading and thinking about the medieval predilection for mixing sweet and savory. I thought of how much I love homemade applesauce with my pork chops, and decided that would be a brilliant pie—with the addition of […]Read More David’s medieval-style pork, onion & apple pie
This is a favorite, the sour cream custard with the apples is divine, and the streusel top (just sugar and butter no nuts) complements it perfectly. Have made this several times, for people who normally hate apple pie but adore this recipe.Read More Apple custard pie with streusel top