Bon Appetit Pumpkin Pecan Pie

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Bon Appetit Pumpkin Pecan Pie

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Pumpkin Pie Pecan Bars Recipe With Streusel Topping {easy Recipe}

Wow. Haven’t I posted here since Easter? I know it’s been a while and I keep thinking about posting it, but…life can get in the way. I mean, that’s how it should be. A lot of work has been done! Noelle turned into a little girl, not a baby. He is in demand now. He doesn’t sleep in bed. She is going to Montessori school next month. He did! Well, sort of. I started a new job in June, Emmett started first grade in September, and well, it’s been a lot of change and growth and fun over the past 6 months (even years). Cooking is not enough. Not enough new and interesting food at least, but I think that will change in 2020.

However, Thanksgiving brings something I can always enjoy. PIE. I love pie. LOVE IT. In my opinion, if you can’t be happy with pie – you probably don’t live, you probably aren’t human. Yes. Pie = Man. I am ready to go there.

With that background, you can probably imagine how disappointed I was when, two weeks before Thanksgiving, I tried to make an apple pie using a new dough recipe and failed. Despite calling for more oil, the dough was firm and chewy. I’m glad I had the nerve to try it before the holidays. Sorry colleagues, poor, poor guinea pig. Next year I will fix it.

Hot Tip: For A Pumpkin Pie That Doesn’t Crack, Cool It In The Oven

By the time Thanksgiving rolled around, I was suffering from bad weather and in no mood to make another apple pie. I decided to make two cakes using my tried and true brownie recipe that I have never had before. You can find it here. As I write now, I can see how this could lead to disaster – which is why everyone tells you not to use fresh food for guests. Touché.

Most of the family likes fruit cakes. Paul, Paddy and I all love sweet things like cherries or rhubarb. So when I looked through Sister Pie’s book and found a beautiful recipe for cranberry pies, I knew it would be a hit.

I toyed with the idea of ​​making a pumpkin pie and making chocolate for the kids, but I couldn’t because Thanksgiving is the only time of year we have pumpkin pie. . Goodness knows why. Right? I have now marked March on the calendar for pumpkin pie. As usual, I’m torn between my love for the sweet texture of pumpkin pie and the rich, creamy texture of pecan pie – but the truth is, pumpkin always wins so far this year. This year I found a nice pumpkin-pecan hybrid option in the November issue of Bon Appetit. Smooth and silky pumpkin at the bottom with salty-sweet pecan. Problem solved. You can have it all!

The Irish Boutique Pies: Tart And Sweet

My pie options were solid, I was able to move and pass my handicap. I cheated and used ready-made dough that I had frozen the day before Thanksgiving, all I had to do was roll it out, cover it blindly, and go. I’m making this sound easy right now, but let me just say that trying to roll dough is simultaneously “working from home” and doing both of those things with Noelle around, yeah, I think I’m up. with the next serious sport. He thought it was serious.

But it’s not too sad to not have homemade pie for Thanksgiving. I was thrilled when the cakes came out of the oven and our new nurse said she was amazed at how they looked and smelled. Pie is a labor of love, but it’s always worth it.

Paul, can’t wait to try them. I managed to keep him until Thanksgiving morning, when he didn’t realize it before giving me a curious look and arguing that no one cared if they were lost. I proposed and he happily dug a piece of cranberry crumble cake, a case of la, but it was even 9:00 am.

Pecan Pie — The Verdigris

My review is that the cakes are very good. I liked the cranberry with vanilla ice cream and the pumpkin pecan with a big dollop of fresh cream. I wouldn’t hesitate to make another one or two for Thanksgiving next year.

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