Red pepper, basil, and goat cheese tart drizzled in honey and sprinkled with salt and pepper. That was for dinner… …and (bien sûr) another apple butter pumpkin pie for dessert, since we polished off the previous, lattice-topped one. I went for some free-form zigzags on this one, like the casual look of it. Also, if […]Read More Pie-for-dinner, two favorites
So I went on a baking binge on Sunday, mostly for work but we kept a pumpkin pie for ourselves :d Also, made a lovely savory mushroom pie, another year-round favorite.Read More Fall 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 😀Read More Christmas pies!
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