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Thursday, November 15, 2012

Apple Pie Two Ways

If you are like me, you've had Thanksgiving swimming in the back of your head for several weeks now, but haven't done much about it.

My mind churns over what sides to have with the turkey, what can I do differently, and what should stay the same because we just can't have Thanksgiving without (insert your favorite family dish here.)

Some of my friends have the whole event planned and foodstuffs have been prepared and frozen for the past couple weeks. I salute you and want to be you when I grow up! Is the dining table already set with a sheet over it to keep everything pristine? Well, here the dining table has three pairs of binoculars on it along with some books and a couple magazines.

But really, Thanksgiving is moving front and center today and I will take the 50 mile Taos drive to Cid's Food Store for an Embudo turkey and other freshies I don't have hanging out in the pantry or in the freezer.

What's an Embudo turkey? It's a turkey raised in Embudo, New Mexico, pasture raised in probably the best way a turkey grown for food can live. Here's a photo of Embudo turkeys in their pens, moved over to fresh organic pasture daily.


They are pricey, but it's just once a year or so, and the turkey is delish! And I can support a local small farmer at the same time.

Really, though, this post was about apple pie, so let's get to it.

The slice of apple pie at the top of the post was from a recipe I found here and it is unique because it isn't as gooey as most apple pie recipes. You cook the apples and then drain them well before piling the slices into the pie crust. I didn't use the pastry recipe, even though it looks good, because there were refrigerated crusts in the fridge and slothful laziness won out.

There is another apple pie recipe on our blog here, the famous Pietown New Mexico Apple Pie. There is a little kick to this pie because it has a secret ingredient: green chiles and also a little surprise crunch with the addition of pinon nuts. I love this pie and it will probably be served for dessert (among other goodies) after Thanksgiving dinner.



It's been a busy time, with making quilts and teaching quilting classes, but sometimes you just have to focus. (That's me giving myself a pep talk!)

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