I hope you have all been enjoying your week!
My belly is full – in more ways than one,
my family is near, and we have what we need.
I am indeed very thankful this year.
I also tried a new pie crust recipe this week that has rocked my pie making world.
Now…it’s not low-fat, but when you eat pie, what can you really expect?
It’s the Lion House pie dough recipe, but I found it here.
Instead of using a mixer to blend everything, I used two knives and cut everything together before digging in with my hands. I also used cold milk instead of powdered milk and cold water.
This dough is incredibly forgiving and bakes up deliciously.
I got to eat it with my banana cream pie filling recipe…hmmm mmm!
It made for a mighty fine breakfast the next morning too. 🙂
But sadly, I never got to taste this cherry pie.
I made it for a family dinner with some cousins, but my kids got fevers and nasty coughs. So the pie went over but we did not. I think it was good…I hope. 🙂
I’m still going to be on Thanksgiving “break” probably until next Tuesday, but before I go here are a few things I think you should know about…
– Rach H from Family Ever After is hosting an…
Should be fun. Click on the button to find out more about it.
– If you’re still on a Black Friday high…check out some handmade goodies available through this
Vibrant Designs will have a listing of some etsy sellers participating in Cyber Monday.
And I planned on posting this earlier, but if you want to take advantage of the Paper Coterie free $30 credit code, check out this post. You have about an hour and a half before it expires.
Happy Thanksgiving!
Such a pretty pie! It's a shame you didn't get to taste it.
That looks yummy. I think I have to try to bake a pie sometimes… I have no idea how it tastes and if and how it's different from german cakes…
Looks absolutely delicious. A magic pie tip that I discovered was to use something like Applejack or brandy (something with a really high alcohol content)in the place of the cold liquid. Even though it still works best ice cold, the ethyl alcohol doesn’t create gluten in the same way water-based liquids do when agitated with the flour. It gives you much more leeway when working the dough and still have it turn out tender and flaky. The alcohol is cooked off, but the flavor remains a little bit!
Love your blog and all the pretty things you bring us. Thanks!
love that you said you’re full in more ways that one. haha. when is your due date?
thanks for adding my ugly sweater button to this beautiful post! you totally brightened my day!!!
xoxo, rach
Both of your pies look absolutely delicious. So sorry you had to miss your family dinner. That’s a bummer. I have totally bookmarked your page. My oldest daughter requested banana cream pie, but I didn’t dare make it for Thanksgiving. I wasn’t sure it would survive the 2 hour drive. SO, I’ll be making it on Monday. I’m excited to use the crust recipe you found. Thanks for sharing!
Oh! And Happy Thanksgiving!
Wow…those pies look delish! And the photos do too….
your pies turned out gorgeous. and I'm with you…banana cream anytime please…oh, and coconut cream too 🙂