Thanksgiving 2017

This was the first year since 2014 that I was home for Thanksgiving.  So, of course, I was in charge of pie.  Made two pumpkin pies and a chestnut pie.  I had wanted to try the chestnut pie after seeing it in a Food Network magazine a few years back, but I had no idea it would be the runaway hit that it was.

The two pumpkin pies were Pumpkin Spice Latte Chiffon Pie and Maple Bourbon Pumpkin Pie Brûlée (this time with the bourbon).  I have definitely gotten better at making these two pies look pretty and they were as delicious as always. 

The Chestnut Meringue Pie was amazing. The chestnut custard was thick and smooth, and having three distinct textures in the pie was nice.  I highly recommend this pie, but you will need to plan ahead.  It isn't the easiest thing to find roasted chestnuts at the grocery store, so you may need to order then online.  I used these that I was lucky enough to find at Target in their grocery section.

Piece out!
Justin

Grapefruit Custard Pie

Yesterday, I made the Grapefruit Custard Pie from The Four & Twenty Blackbirds Pie Book, by Emily Elsen and Melissa Elsen, to share with my family at Easter brunch.  This is the third recipe that I have made from this cookbook.  The first two were the Salted Caramel Apple Pie and Maple Buttermilk Custard Pie that I made as mini-pies for Thanksgiving 2014.  

So far, this cookbook has produced perfect fillings.  The custards are smooth and the fruit fillings aren't too juicy.  If you are looking for a pie cookbook that strays from the standards, but yields consistently amazing and wonderful pies, buy this book.

The flavor of this pie is refreshing and light.  I hate grapefruit, but I loved it.  My husband, who hates sweet pies, ate a whole slice without complaint.  The recipe can probably be switched around with other citrus juices and/or different alcohols.  So, expect to see an amaretto sour pie in the next few weeks... 

Piece out!

Justin