pies!

One of the reasons I'm having trouble posting recently is because I want to post recipes for Thanksgiving, but I dont want to make them now. Its too early, and we wont eat them. Instead of wasting all that money and food, Ill post recipes and pictures for great Thanksgiving meals this week.

I absolutely love Thanksgiving. Not in the same way that I go crazy about Halloween and Christmas. I mean really, there isnt a way to decorate for Thanksgiving like we do for the others. But the time spent with Family, and the gorging oneself with amazing food, and watching the Dallas game. Good times. Especially the part where I fall asleep for like 2 hours on the couch with Daniel...And thats only Thanksgiving day!

We repeat all over again on Friday with Daniels Family. Talk about a great weekend! We'll come home happy, and with our clothes feeling slightly tighter!

Lets start with dessert!

"Pie, Pie, me oh my, I love pie!"

We already have Lemon Meringue Pie! That I made quite a while ago. SUPER EASY!! and extremely tasty.

Second is an amazing Pumpkin Pie from my French Lady, Pumpkin Pie with Hazelnuts, that I made I think 3 Thanksgivings ago! Take a peek below!

Pumpkin Pie with Hazelnuts

by Mireille Guiliano

Ingredients

Pie Crust

2/3 cup unsifted flour

salt

1 tbsp sugar

6 tbso chilled butter

1 1/2 tbsp ice cold water

Filling

1/3 cup ground hazelnuts

1/4 cup granulated brown sugar

2 tbsp softened butter

2 eggs, & 1 egg yolk

1 cup unsweetened canned pumpkin puree

1 tbsp flouer

2/3 cup granulated brown sugar

1/4 tsp cinnamon

1/4 tsp ground cloves

1/2 tsp salt

1 cup heavy cream

1. Put the flour salt, and sugar into the food processor and pulse to combine. 
2. Cut the chilled butter into small pieces and add with water to the food processor. Process for 15 sec. If dough is too dry add water in droplets! And do not knead!
3. Wrap the dough in waxed paper and refrigerate overnight or 4 hours. Lets be honest, I do not make my own crust. I normally dont have enough time. I think I did the first time and I burnt it. Lesson learned!
4. Pre-heat oven to 400 degrees and roll out your pastry to fit in your pie pan. Prick the pastry with a fork all over the bottom, line it with aluminum foil, and add pie weights to weigh down the dough. Bake for 10 min, then remove from oven and discard the foil and weights.
5. Increase the oven temp to 450 degrees.Prepared the filling by combining hazelnuts, 1/4 cup brown sugar, and butter. Work into a paste and spread with the back of a fork or a rubber spatula into the partially cooked pastry shell. Bake for 10 min.
6. Mix together the eggs, egg yolk, pumpkin puree, flour, 2/3 cup brown sugar, spices, salt, and heavy cream. Pour into the pastry shell.
7. Turn the oven temp. down to 325 and bake the pie for 45 min.

Serve warm or cold and add some whipped topping!