My husband ate the last slice of pumpkin pie last night, but with Christmas only three weeks away (!) I know I’ll be enjoying pie again soon. While we usually vary our main course (turkey at Thanksgiving, ham at Christmas), we almost always have the same pies.
This year I tried a new pumpkin pie recipe and a new all-butter crust recipe for our apple pie. Since both turned out really well, I think I will be making them again.
When I was looking for a gingersnap pie crust for my pumpkin pie, I came across this recipe. I could have used the gingersnap crust with my usual pumpkin pie filling, but I could not resist the promise of a custard made with half & half. It was fantastic!
Every time we make this apple pie recipe, we try a different crust, but I think I will stick with this one. I am still intimidated by my food processor, but Dorothy’s detailed directions and step-by-step photos gave me the confidence to give it a try. I was amazed at how quickly and easily the dough came together!
My sister-in-law made this pecan pie, using the classic Karo syrup recipe. I find the filling too sweet for my tastes, but I can’t resist the top layer of crunchy pecans!
Did you try any new recipes for Thanksgiving?
What is your favorite type of pie?