CRenee, Flour Girl and Jenn, thanks so much for the compliments on the Lemon Meringue!
Here are a couple of photos from Thanksgiving pies, the first is Rose’s pecan pie. This year, I added a teaspoon of bourbon to the pie filling, but I think I’m coming to the conclusion that this pie is best as written, guess there’s no surprise there. I had loved it the first time I paired it with bourbon whipped cream, hence my desire to fiddle wiith the filling. Next year, I’ll go back to the original.
The other pie is concord grape, a personal favorite. This year I baked the three components separately and assembled them together, because this pie is very liquid-y/juicy and for me often bakes up a bit messy. I didn’t get a photo of the whole pie, but it had two grape leaves on it, overlapping in the center.
Of the two pies, the pecan was the popular favorite, there wasn’t any left at the end of the meal. The grape was a favorite of about a fourth of the people there, but they were a very vocal group
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