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Swiped this recipe from the cutie-pies at Lottie & Doof...I don't feel too bad as it was featured in the November issue of Food & Wine.  Tried it out on my coworkers and received multiple requests for the recipe.  Here it is folks:

For the crust:

1 cup all-purpose flour

1 tablespoon cornstarch

1 tablespoon sugar

1 teaspoon kosher salt

1 stick unsalted butter, cut into 1/2-inch dice and chilled

3 tablespoons cold milk

1 teaspoon apple cider vinegar (instead of the milk/vinegar I just used buttermilk)

  • MAKE THE CRUST In a food processor, combine the flour, cornstarch, sugar and salt. Add the butter and pulse in 1-second bursts until the mixture resembles coarse meal. Combine the milk and vinegar and drizzle it on top. Pulse in 1-second bursts until the dough just comes together. Turn the dough out onto a work surface, gather up any crumbs and pat into a disk. Wrap in plastic and refrigerate until chilled, about 30 minutes. (I added a little more buttermilk as mine was initially too dry to come together, I refrigerated overnight)
  • On a floured work surface, roll out the dough to an 11-inch round, a scant 1/4 inch thick; ease it into a 9-inch glass or ceramic pie plate. Trim the overhanging dough to 1 inch and fold it under itself. Crimp decoratively and chill the crust until firm, about 15 minutes.
  • I had good pie crust karma this day....at least initially....

  • Preheat the oven to 425°. Line the crust with parchment paper and fill with pie weights or dried beans (or rice). Bake in the lower third of the oven for about 15 minutes, until the crust is barely set. Remove the parchment and pie weights. Cover the edge of the crust with strips of foil and bake for about 15 minutes longer, until the crust is just set but not browned. Press the bottom of the crust lightly to deflate it as it puffs; let cool. Lower the oven temperature to 350°.
  •  Dammit.  Shrinkage.  But salvageable.


  • 2 cups apple cider
  • 3/4 cup sugar
  • 1/2 cup sour cream
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 teaspoon cinnamon (optional in my opinion, I didn't use it)

    MAKE THE FILLING AND TOPPING In a medium saucepan, boil the cider until it's reduced to 1/2 cup, about 10 minutes (this took a lot longer than 10 minutes for me).  Transfer to a bowl and let cool. Whisk in 3/4 cup of the sugar, the sour cream and salt, then whisk in the eggs.

  • Pour the custard into the pie shell without removing the foil strips. Bake the pie in the lower third of the oven for 35 to 40 minutes, until the custard is set around the edge but the center is slightly jiggly. Let the pie cool completely.
  • When ready to serve, whip heavy cream til soft peaks form (add sugar to taste) and mound on top of pie.
    The tribe has spoken.  Welcome to our Thanksgiving table along with the $75 worth of prime rib that I am currently dry aging (fingers crossed).

    Nothing Says Lovin Like Something From the Oven

    Hook 'Em