In addition to being a time of thanks and reflection, Thanksgiving is also my (almost) annual baking of the pies. While I was worrying over this year’s crusts, I wondered if my pies were getting better or worse through the years. So, while they were in the oven, I dug up some old pie pictures. Here are the results…
JP’s Thanksgiving Pie Retrospective
This Year’s Pie Notes:
No complaints on the pies this year, and they were eaten pretty quickly. Here are a few details:
- Apple Pie
- Crust: 4 and 20 Blackbirds All Butter Crust Beware: The recipe on the linked page indicates that it is for a double crust, but it’s not. Double the recipe for this pie.
- Filling: NY Times Apple Pie (adapted from Kierin Baldwin’s) Note: Nice flavor, might opt to add another large apple and cook the filling a little longer before adding to the pie.
- Pecan Pie
- Crust: 4 and 20 Blackbirds All Butter Crust This was the first year I didn’t blind bake the crust, it came out fine. Next time, I might try cooking on a preheated baking sheet.
- Filling: Karo Syrup Recipe (using Dark Syrup) Note: What can I say? It’s a classic. I increased the pecans to 2 cups. Even though my family has used Karo Syrup for as long as I can remember, I might switch things up next time around and try Lyle’s Golden Syrup to see how it compares.