“Mother took the pie out of the oven and it hissed fragrant apple, maple, cinnamon steam through the knife cuts in the top crust. She was making her world beautiful. She was making her world delicious. It could be done, and if anyone could do it, she could.”
― J.J. Brown, Death and the Dream
The day before Thanksgiving, I baked a grain-free pecan pie from Gluten Free and More Magazine and I told you I would share photos if it came out right. Well, I’m happy to report that it came out beautifully and it tasted scrumptious even four days after Thanksgiving when I finally got around to trying it.
The crust came together easily, with few ingredients and pressed into the pie plate without crumbling. It cracked, but was moist and it was easy to repair and crimp the edges.
The filling just mixed up in a bowl and then was poured into the crust and baked.
I am going to use this pie crust recipe for all sweet pies from now on. Apple is next on my list, and raspberry after that.
“America has developed a pie tradition unequivocally and unapologetically at the sweet end of the scale, and at no time is this better demonstrated than at Thanksgiving.”
― Janet Clarkson, Pie: A Global History
What did you bake this Thanksgiving?