Derby Pie

Continuing the bourbon baked goods theme.  I got this recipe from a friend of a friend; she's from Kentucky, so we'll go with the theory that it's an old Southern family recipe.  For all I know, it could be off the side of a box or something.

Good at any time, but particularly appropriate for the running of the Kentucky Derby.

Apple Pie

The classic... best if it's not too sweet and, ideally, served warm with vanilla ice cream.

Short of that, good at room temperature, too.  (On a technical note, I'm in love with my new camera.  That photo was taken without a flash and in crappy lighting conditions-- just our dining room overhead light and one lamp.)

Double Pie Crust (again)

I've written about how to make a pie crust before, but here's a slightly easier way to do it.  With better pictures.

The crust is rolled out between a folded-over sheet of waxed paper idea (SO much easier, and it means that your rolling pin doesn't get all sticky.)  The wax paper idea is from an episode of Good Eats.  

Vegetable Pot Pie

This is an amazing side dish for Thanksgiving; there's no reason pie has to be restricted to dessert!  Also works as a vegetarian centerpiece dish.

I was extremely pleased with myself for coming up with this; it's very, very loosely based on a chicken pot pie recipe.  Also only goes to prove, once again, that while vegetables are delicious, add about a pound of butter and they're AMAZING.

Double Pie Crust

This is a good, all-purpose double pie crust, adapted from the Better Homes and Gardens New Cook Book.  I believe it's easier with a good food processor, but here's how to do it by hand.

Pumpkin Pie #1

Good, but not great... I think I like Betty Crocker's recipe better.  And no pictures (see last week's memory snafu)... still, Pumpkin Pie is pretty easy.  No slicing fruit, just open a can.  Even if you use a premade pie crust, it's still SO much better than anything you'd buy in a store.