Pie!

Mmm... a tasty morsel of my homemade pie made with fresh pumpkin guts. Thankfully, it's not the last tasty morsel I will be devouring because I ended up making two whole pies and two small ramekins of pie since I had extra mix left.

I brought the less attractive pie down to my family's house for thanksgiving. Everyone had some this year and they really enjoyed the graham cracker crust. All part of my master plan to win them over on my first pie. Who could resist cookies baked into pie?

Here's my very own pie in it's full beautiful glory. Well, not exactly beautiful. I did spill the filling over the edge and onto the bottom of the oven. Who wouldn't want a lovely burnt smell permeating their entire apartment? There was also a little bit of panic because the centers were not fully cooked. In the morning I popped them back in the oven and they were fine.

Oh well. Lessons learned. What's thanksgiving without a little anxiety?

Pumpkin & Paris

This year I'm in charge of the pumpkin pie. It's about time! Pumpkin pie is my favorite pie of them all, so if it's my turn to make it then I am going for broke.

 

Step one: real pumpkin.

Last weekend I bought three pumpkins. Thanks to the Pioneer Woman's tutorial, I now have about 14.5 cups of fresh pumpkin at my disposal for the pie and any other delicous treats that might pop up.

Step two: research.

I watched Martha Stewart's thanksgiving special (paying special attention to the pie section), watched Throwdown with Bobby Flay where his pumpkin pie actually beats out the national pie winner, and surveyed twitter friends for tips and recipes. Thanks to my research, I think I'm going with a graham cracker crust - the winning element to Bobby Flay's pie. I know this will be a radical change for my family, but we have to aim for the best here.

Step three: buy the cutest yellow pie plate ever.

Actually, we have 12.5 cups of pumpkin left. We had to eat some of it immediately since it was so good. Etienne made some of his mom's pumpkin fritters with cinnamon sugar. With this much leftover pumpkin, I'm sure it will go into the weekend breakfast rotation.

It's been a bit quiet on the blog these last two weeks. I'm sorry. I've been busy making coffee sleeves, building puzzles, and pureeing pumpin.  And I'm afraid I won't be around for another week because I'm going to Paris on Tuesday with my best friend.

When I'm back, I'll have the outcome of my pie efforts. Wish me luck.

Happy Thanksgiving!