JDLatest addition to the rebuild: Pecan Pie using Damon Lee Fowler’s recipe, a go to for 20 years or so. Brown sugar instead of Karo, so it isn’t quite as sweet. And enough pecans to fill the shell. And a healthy dash of bourbon or whiskey.
Oh, yeah, peanut butter pie. And not that light, airy, overly sweet kind. No, dense and rich, like its namesake.
Adapted from Richard Sax’s great “Classic Home Dessert.”
That time I shoved three pounds of local sour cherries (Montmorency and Balaton) into a pastry crust.
It was a good year for cherries, and they came from a local orchard which has specialized in heirloom and classic varieties, especially for cider apples.
Had a week without decent produce, read about The Pie King inventing the Chiffon Pie, and decided to play with the idea of an Orange Dreamsicle Chiffon
