Once again, I’m selfishly using a post to keep track of where I found the successful recipes I make.
This year, I made three different pies for Thanksgiving.
An apple and green tomato crumble pie (filling recipe here)
A chocolate pudding pie that was a HUGE hit (recipe here)
And a cherry-berry pie (recipe here). I used frozen cherries and blueberries and made sure to squeeze ALL the juice out.
All three used Smitten Kitchen’s all-butter pie crust, although I did half-and-half with lard as well as a few tablespoons of cream cheese, just to keep things interesting.
While the chocolate pudding pie was far and away the favorite, the other pies also garnered rave reviews. I don’t think of myself as a desserts person, as far as making or eating, but maybe I need to change this view of myself and my abilities.
There are very few recipes I get from Smitten Kitchen (Deb Perelman) that aren’t a slam dunk. I even made her banana bread this morning (sans Bourbon since it was for the kids).