Thanksgiving Roundup: The Desserts
Choose just one favorite pie for Thanksgiving? Impossible!
We all love pumpkin and apple, so every year we make two pies — even on the years when it's just the four of us. Because really, you can't have too much pie. You just eat the leftovers for breakfast for the rest of the week. And dessert. And maybe lunch.
Anyway, the pumpkin pie is made from fresh pumpkins, and you can find full recipe and pumpkin processing details here. The apple pie was adapted from a Martha Stewart recipe. I looked at a few to get a sense of ratios, and decided to season this apple pie (4 Granny Smith and 4 Gala apples) with the zest and juice of one clementine, ground cloves, allspice, and coriander, plus brown sugar and a pinch of cinnamon.
I purposely went with a less traditionally flavored apple pie, to differentiate it from the pumpkin. I liked it, but I think I should have given a bigger warning that this was different from your regular cinnamon-clove-nutmeg classic apple pie. Kirk said it was more like a Christmas pie with the clove and orange flavor, and I think that's probably true.
I don't have a photo of the best part, which was Jonas' whipped cream. His contribution to the meal came at the very last moment, since he whipped it up just before we ate it. He gave this a 1 out of 10 on the difficulty scale, and he's right. No reason to buy it when it's so easy to make!
Or when you can get your kids to do it for you!