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I found this recipe online yesterday via Savory Spice Shop. CA had prepared Martha Stewart's Pâté Brisée on Wednesday, anticipating baking when LG came here. KF and NJ decided to help.
I discovered a new trick: sift your previously oven-roasted, chopped nuts through a colander to eliminate the nut dust.
The little girls aren't fond of nuts, so 1/4 of our pie is pecan-free. Now, into the oven.
Voilà...
A couple of weeks later we made the pie again, for our Thanksgiving celebration with the International students.
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