Monday, November 26, 2012


We made the trek to Michigan again this year to celebrate Thanksgiving. We got to be there for a week and a half so that Sam could go to a couple of interviews. Sam's parents were there too so it made for an extra-special visit.
I took about five pictures while we were there, which I guess is better than none, right?
I love this picture because it's totally not posed. Just some true family bonding.
Abby loved using the apple peeler/corer/slicer.

Abby was also Grammy's assistant on the rolls.

Aunt Sarah bought the girls these cute turkey headbands. I love Clara with a mouthful of roll. To be honest, I think that's about all she ate.

The delicious spread.

To make up for my lack of pictures, I thought I'd share the pie recipes I used this year. I made four and they all turned out delicious.
I used this recipe for apple pie. I've made apple pie about a million times and I don't think I've ever used the exact same recipe. This one was yummy though--not too sweet. I used Granny Smith apples in place of the Northern Spy because, seriously, what is a Northern Spy apple anyway?
Tar Heel Pie via Woman's Day


  • 1/2 recipe Standard Pie Dough, or 1 store-bought refrigerated rolled pie crust
  • 1/2 cup(s) (1 stick) unsalted butter, melted
  • 1 cup(s) semisweet chocolate chips
  • 1/2 cup(s) granulated sugar
  • 1/2 cup(s) packed light brown sugar
  • 1/3 cup(s) all-purpose flour
  • 2 large eggs
  • 1 teaspoon(s) pure vanilla extract
  • 1 teaspoon(s) instant coffee granules
  • 1/4 teaspoon(s) kosher salt
  • 1 cup(s) pecans, roughly chopped
  • Whipped cream, for serving                         

  1. In a large bowl, whisk together 1 cup flour, 1 tablespoon sugar and 1/2 teaspoon salt. Using your fingers or a pastry cutter, work the chopped butter and shortening into the flour until the mixture resembles coarse crumbs. Sprinkle with 2 tablespoons ice water, 1 tablespoon at a time, until the dough is crumbly but holds together when squeezed (if necessary, add additional ice water, 1 teaspoon at a time).
  2. Transfer the dough to a piece of plastic wrap and shape into a 1-inch-thick disk. Wrap tightly and refrigerate until firm, at least 1 hour and up to 2 days.
  3. Heat oven to 350 degrees F. On a lightly floured surface, roll a disk of dough into a 12-inch circle. Fit it into the bottom and up the sides of a 9-inch pie plate. Trim the dough so that the overhang is even all the way around (about 1/2 inch from the edge of the pie plate). Fold the overhang under itself to create a thicker rim of dough and crimp as desired. Refrigerate until ready to fill.
  4. Melt the 1/2 cup butter. Place the chocolate in a large bowl and pour the warm butter on top; stir until smooth. Add the brown sugar, eggs, vanilla, coffee and remaining 1/3 cup flour, 1/2 cup granulated sugar, and 1/4 teaspoon salt and mix to combine. Stir in the pecans.
  5. Pour the chocolate mixture into the pie crust and bake until the filling is set and the crust is golden brown, 30 to 35 minutes. Let stand for at least 1 hour before serving. Serve with whipped cream, if desired.
This recipe was SO good. It was like a brownie inside a pie crust. Yum!

Blueberry Pie (Make Ahead) via Cook's Country

1 recipe double-crust pie dough (The Pillsbury Just Un-Roll is great)
4 tablespoons unsalted butter, melted
4 whole graham crackers, crushed to fine crumbs
6 cups blueberries (fresh or frozen)
1 ¼ dried cranberries
¾ cup sugar
2 tablespoons minute tapioca
2 teaspoons lemon juice
¼ teaspoon salt

On lightly floured surface, roll 1 dough into 12-inch circle (or just unroll if using store-bought). Transfer to 9-inch pie plate. Brush crust with 2 tablespoons melted butter and sprinkle with half of cracker crumbs. Cover with plastic and refrigerate for 30 minutes. Roll second dough into 12-inch circle and brush with remaining butter, leaving 1-inch border around edge. Refrigerate, covered, on large plate for 30 minutes.

Heat 4 cups blueberries and cranberries in saucepan over medium heat, stirring occasionally and mashing slightly, until blueberries break down and mixture is thickened, 8 to 10 minutes. Let cool slightly, then stir in sugar, tapioca, lemon juice, salt and remaining blueberries. Refrigerate until cool, about 15 minutes.

Transfer filling to dough-lined pie plate. Sprinkle remaining cracker crumbs over filling. Fold lip of bottom crust inward over filling. Brush border of dough with water, then arrange top crust, buttered-side down, over pie. Crimp edges of pie. Cut six 1-inch slits, about 1 inch from crust and four 1-inch slits near center of pie. Allow pie to firm in freezer for 1 hour. Once pie is firm, wrap it tightly with plastic, then aluminum foil. Freeze for up to 2 months.

Adjust oven rack to lowest position and heat oven to 375. Bake until juices are bubbling and crust is golden brown, about 80 minutes. Let cool on wire rack at least 2 hours.
This pie is seriously delicious. There were a few blueberry pie skeptics but this recipe made them all believers.

For some reason, the site with the Vanilla Bean Pear Pie recipe isn't working so I'll just post the Pinterest link in hope that it will work again soon.

1 comment:

  1. You took about five more pictures than I did! Happy late Thanksgiving!


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