So after lots of liquor and laying around, the pies arrived, some fresh from the oven!
Here's Meghan's pumpkin pie. I rolled out the crust on this one, so it was a little funky, but the pie itself was smooth and spicy - a classic.
Here's Meghan's apple pie. Again, I rolled out the crust, so funkiness occurred. Perfectly seasoned (with help from Ben P.B.), the apples were melt-in-your-mouth awesome.
Here's my cherry pie. Not too sweet with a doughy crust, this pie was almost not healthy-tasting! Stacy liked it.
Here's Stacy's pumpkin pie, which had an awesome flavor and gorgeous look but kinda fell flat due to underwhipped chiffon, not that anyone would've known if Stacy hadn't been so pissed about it!
Ah, lounging. It was good to see Adam and some new faces, too. Happy Thanksgiving, everybody!
Alright, back to my cherry pie breakfast. Love, Mandy
PS Meat pies! I totally spaced. 'Hey, Mandy, got any room for meat pie in that story?'
One was a tourtière, made by J.B., which people just adored. This style of meat pie originates in Quebec, is enjoyed by people with (and without) Quebecois ancestry throughout Canada and Vermont and is usually made with ground pork and/or veal and/or beef. I believe J.B.'s pie involved venison, but I'm not sure. With a perfect flaky crust and great mix of meats and vegetables, I have no doubt this meat pie would make many a meateater's 'best of' list.
The second pie was a meaty quiche by Tanner. I am not positive what it involved, though I think it was sausage. I did note how lovely the meat and veggies looked on the top of the quiche. Yum.
