You may have already seen the bounty that was our Thanksgiving dessert table.  On the night prior to, Kelly & I had ourselves a pie and hot tub night:  we rolled out Kelly’s pre-made crust (spiked with cinnamon, that secret recipe stays with her I think), filled it up, popped the pies in the oven, and rewarded our efforts with a few glasses of champagne and dunk in the hot tub…

The cherry pie was totally impromptu.  Kelly had made extra crust, and when gathering provisions at the grocery store I noticed cherries were $5 a pound.  Cheap berries are few and far between down here outside of the seasonal bounty, but in late November and December there happens to be a bonanza of fresh cherries to be had.  When life hands you cherries….

The pumpkin and apple pies were the clear winners; but just as good by me….  Cherry pie for breakfast!

Kelly’s apple pie

6 or 7 tart apples

2/3 cup sour cream

1/3 cup sugar

1 egg, lightly beaten,

1/4 tsp salt

1 tsp vanilla extract

Slice apples, skin on for flavor.  Combine with all ingredients. Fill pie, and top with lattice pie crust.  Bake 55 to 65 minutes at 350 F (260C).

impromptu cherry pie

1kg (2 pounds) fresh cherries

1 shot brandy

1/4 cup sugar, or to taste

Pit cherries (and be prepared dig cherry juice from under your nails all weekend) but leave roughly intact (halved)  Combine with sugar and brandy in a small saucepan.  Simmer for 20-25 minutes until cherries are well coated and softened.  Fill pie crust, top and bake at 250F (260C) for 40-45 minutes.

nutella, pumpkin pecan pie

1 jar nutella (or other chocolate spread / melted chocolate)

15oz can pumpkin

3/4 cup milk & 3/4 cup cream

1 cup brown sugar

3 egg

1/4 tsp each cinnamon, nutmeg and clove, or to taste

100g pecans

2 egg whites, whisked

Heat pumpkin, sugar and spice over low in saucepan, until lightly browned.  Add milk and cream and continue to risk.  Blend with egg .  Layer 1/4 inch of nutella in the bottom of the pie crust, then pumpkin mixture. Toss pecans with egg whites and scoop on top (try to avoid pouring in, which can lead to too much goopy egg whites settling on the top of the pie).  Bake 55 to 65 minutes at 350 F (260C).

Disclaimer, this version of pumpkin pecan pie was delicious, but not really the right texture for me for a pumpkin pie.  It was very soft, likely from the blending process, but ever so tasty.  It might benefit from a few extra minutes in the oven (covered), or prompt serving (since we baked the night before serving and stored in the oven overnight).

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