Thanksgiving Dishes: Still Delicious for Christmas!

In case your family didn't get enough turkey in November, here's our Thanksgiving spread and Pie Bar recipes to carryover into Christmas!

Click these spots to get the recipe and more!

Brussels Sprout Slaw with Apple and Pomegranate

Ingredients

  • ¾ cup walnuts, roughly chopped
  • 1 teaspoon lemon zest, finely grated
  • 3 tablespoons fresh lemon juice
  • 1 ½ tablespoon shallot, finely minced
  • 1 tablespoon Dijon mustard
  • 2 teaspoons granulated sugar
  • ½ cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 pound brussels sprouts, trimmed
  • 2 Granny Smith apples, cored and julienned
  • ½ cup pomegranate seeds
  • ¼ cup Parmigiano-Reggiano cheese, shaved
  • 2 tablespoons chives, minced

Procedure

  1. Preheat the oven to 350°. Spread the walnuts in a pie plate and toast until fragrant and browned, 8 to 10 minutes. Let cool completely.
  2. In a medium bowl, mix the lemon zest and juice with the shallot, mustard and sugar. While whisking constantly, drizzle in the olive oil and whisk until emulsified. Season the dressing with salt and pepper.
  3. In a food processor fitted with the slicing blade, shred the brussels sprouts; transfer to a large bowl. Add the dressing, apple, cheese and chives, season with salt and pepper and toss to coat. Garnish with the toasted walnuts and serve.

Makes 12 Rolls

Garlic Parmesan Pull-Apart Rolls 

Ingredients

  • ¼ cup lukewarm water
  • 1 cup warm milk (100˚F - 110'F)
  • 2 tablespoons butter, softened to room temperature
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 1 tablespoon + 1 teaspoon instant yeast
  • 3 to 3 ½ cups unbleached all-purpose flour
  • 2 tablespoons olive oil
  • 1 large egg, beaten with 1 tablespoon water, as egg wash
  • 1 tablespoon flaky salt, such as Malson

To Finish

  • 3 tablespoons unsalted butter
  • ¼ cup grated Parmesan
  • 3 cloves garlic, grated
  • ½ teaspoon garlic powder
  • 1 tablespoon fresh parsley, minced

Procedure

  1. Combine the water, milk, butter, sugar, salt and yeast in a large bowl, or the bowl of your stand mixer. Stir well and let sit for 5 minutes, or until you see the yeast begin to foam.
  2. Add 2 ½ cups of flour and mix by hand or with the paddle attachment until the dough forms a rough, shaggy mass. The dough will not form a ball at this point but will be just shy of coming together.
  3. Add the remaining flour, ½ cup at a time and blend with the dough hook until a smooth ball begins to form, or you can knead by hand for about 10 minutes, until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch.
  4. Lightly oil your work bowl with 1 tablespoon olive oil and place the dough in the bowl. Oil the top of the dough with the remaining olive oil and cover lightly with plastic wrap. Let rise for 20 minutes at room temperature or until the dough is full and puffy.
  5. Gently deflate the dough and pat out to a rough rectangle about 4 inches by 6 inches. Cut the dough into 2 long strips, then cut each strip into 6 portions for a total of 12 dough balls (each piece of dough should weigh approximately 2.25 ounces). Shape into round balls as you would shape meatballs, using your cupped hands to roll the dough. Rub your hands with a little oil to prevent sticking, if necessary.
  6. Place the rolls onto a half-sheet baking pan, cover again with your plastic wrap and let rise at room temperature for another 20 to 25 minutes, or until well-rounded and full looking. Preheat the oven to 350°F.
  7. Once proofed, use a pastry brush to lightly brush the tops of the rolls with the egg wash and sprinkle with flaky salt.
  8. Bake the rolls for 20 to 25 minutes or until golden brown and an internal thermometer reads 190°F.
  9. While the rolls are baking combine the melted butter with the Parmesan, garlic, garlic powder and parsley. As soon as the rolls come out of the oven brush them with the mixture, making sure to coat the surface well. Serve warm.

Note: Once cooled rolls can be stored in a plastic bag for up to 3 days. If you want to freeze the unbaked buns, place in the pans as described in step 6 and allow to rise for 10 minutes. Wrap airtight and freeze for up to 4 weeks. To bake, thaw overnight in the fridge, then unwrap and bake as directed.

Yields 12 Servings

Homemade Cranberry Sauce 

Ingredients

  • 1 pound fresh or frozen cranberries
  • 1 cup granulated sugar
  • 2 Granny Smith apples, peeled, cored and diced
  • Zest and juice of 1 lemon
  • 2 teaspoons orange zest + more for garnish
  • 2 oranges, juiced
  • 1 cinnamon stick
  • ½ teaspoon Kosher salt

Procedure

  1. Combine all ingredients in a medium saucepan and bring to a simmer over medium-low heat, stirring occasionally.
  2. Let mixture cook partially covered until cranberries are softened and apples are tender, about 20–25 minutes.
  3. Remove from pan to 2 porringers, cover with plastic wrap and refrigerate until fully chilled.

Makes 10 Servings

Horseradish & Rosemary Mashed Potatoes 

Ingredients

  • 5 pounds russet potatoes (about 5 large), peeled, cut into 2-inch pieces
  • 4 cloves garlic, peeled
  • 1 sprig rosemary
  • 1 ½ cups heavy cream
  • ½ cup sour cream
  • 2 teaspoons finely chopped fresh rosemary
  • 2 tablespoons prepared horseradish
  • ½ cup (1 stick) unsalted butter, room temperature

Procedure

  1. Cook potatoes with the garlic and rosemary sprigs in large pot of boiling salted water until tender, about 35–40 minutes. Drain, remove rosemary stems and return potatoes to pot; mash.
  2. Combine cream and rosemary in small saucepan; bring to simmer. Remove from heat; stir into mashed potatoes. Add horseradish and butter; stir to melt. Season to taste with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature. Before serving, stir over low heat until warm.)

Serves 8–10

Root Vegetable Tian

Ingredients

  • 1 head garlic
  • 8 tablespoons olive oil, divided
  • 5 large parsnips, peeled, divided
  • 3 large sprig rosemary
  • ½ cup heavy cream
  • 1 ¼ teaspoons kosher salt, divided
  • 2 small red onions, sliced crosswise into 1/8-inch-thick rounds
  • 2 small sweet potatoes, peeled and sliced crosswise into 1/8-inch-thick rounds
  • 3 medium-size beets, peeled and sliced crosswise into 1/8-inch-thick rounds
  • Pinch red pepper Clakes
  • ½ cup Parmigiano-Reggiano cheese, grated
  • 2 teaspoons chopped fresh thyme
  • ½ teaspoon black pepper
  • 3 garlic cloves, minced

Procedure

  1. Preheat oven to 375°F. Cut the top off the head of garlic, place it in the center of a piece of aluminum foil large enough to cover the entire head when closed. Drizzle the head of garlic with 2 tablespoons of the olive oil and season with salt and pepper. Close the foil around the garlic, closing to seal well. Place packed on a small baking tray and bake in the oven for 35 to 40 minutes, or until the garlic is soft and brown. Remove from oven and allow to cool.
  2. While the garlic is cooking, bring a medium pot of well salted water to a boil, cut 2 of the parsnips into ½-inch dice and 1 sprig of rosemary and cook until tender, drain, discard the rosemary sprig and set aside. Mince the remaining rosemary sprigs and set aside. Slice the remaining parsnip into 1/8-inch thick slices, set aside.
  3. Combine cooked parsnip, roasted garlic, cream and ½ teaspoon salt in a food processor; process until mixture is mostly smooth, about 30 seconds.
  4. Lay the red onions Clat on a baking sheet so as not to disturb the slices. Place the sweet potatoes, beets and parsnips separately into medium bowls and drizzle each vegetable with 2 tablespoons of the olive oil, a pinch of the reserved rosemary, pinch of red pepper flakes and season generously with salt and pepper.
  5. Spread parsnip puree evenly on bottom of a 9-10 - inch round baking dish. Starting at outer edge of dish, arrange groupings of two or three slices of each vegetable, layering and overlapping slightly, in two concentric circles, using chickpea puree to steady slices. Tuck remaining vegetable slices in center to fill up dish.
  6. Stir together cheese and thyme in a small bowl. Brush top of vegetables with the remaining olive oil; sprinkle with pepper and remaining 1 teaspoon salt. Scatter cheese mixture and garlic over tian.
  7. Cover tightly with aluminum foil, place on a baking sheet, and roast in preheated oven 35 minutes. Uncover and roast until top is lightly browned and vegetables are tender when pierced with the tip of a paring knife, 25 to 30 minutes. Serve warm or at room temperature.

Serves 10

Spatchcock Turkey with Gravy and Stuffing

Ingredients

For the Brine

  • 1 - 12–14 pound natural or organic turkey, butterflied as recommended, neck bone, backbone and giblets reserved
  • 6 tablespoons kosher salt
  • For the Herb Butter
  • 10 tablespoons unsalted butter , softened
  • 1 tablespoon finely minced thyme leaves
  • 10 large sage leaves, minced

For Roasting

  • 2 tablespoons olive oil
  • 3 large carrots, washed, trimmed and chopped
  • 4 ribs celery, trimmed and chopped
  • 2 large onions, peeled and chopped
  • 6 sprigs fresh thyme
  • 2 bay leaves
  • 2 teaspoons freshly ground black pepper
  • 3 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour

Procedure

  1. Brining the turkey: Place the turkey on a large cutting board, breast side down and with the tail side facing you. Pat it dry with paper towels.
  2. Using kitchen shears, begin cutting from the tail end on one side of the backbone all the way to the neck. Repeat the same cut on the other side of the backbone. You can cut away any loose overhanging skin by the neck opening. Save the backbone for gravy or stock.
  3. Flip the turkey over and with two hands press the breast bone down until the turkey is splayed or flattened. You should hear a couple of cracks during this process. The goal is to flatten the turkey for even cooking.
  4. Place the turkey on a baking sheet and sprinkle the salt all over the bird on both sides and underneath parts of the skin if possible. Refrigerate overnight uncovered.
  5. Roasting the turkey: Remove the turkey 1 hour before roasting. Preheat the oven to 450˚F. and set the rack to the middle level.
  6. Combine 8 tablespoons of the butter with the thyme and sage to form a paste, reserving the remaining 2 tablespoons for starting the gravy.
  7. Place ½ of the vegetables, ½ the thyme and 1 bay leaf on a baking sheet and then place a wire rack on top of them.
  8. Dry off the turkey with paper towels and season with pepper. Place the turkey on top of the baking sheet/wire rack and tuck the wings underneath to prevent burning. Spread the herb butter on top and underneath the skin.
  9. Place a probe into the thickest part of the breast and set the alarm to go off at 150˚F and they thigh meat registers 165˚F, about 80 minutes.
  10. While turkey roasts, make the gravy. Roughly chop the neck, backbone, and giblets. Heat olive oil in a 3-quart saucepan over high heat until simmering. Add chopped turkey parts and cook, stirring occasionally, until lightly browned, about 5 minutes.
  11. Add the remaining vegetables, thyme and bay leaf and continue to cook, stirring occasionally, until vegetables start to soften and brown in spots, another 5 minutes. Add chicken or turkey stock, remaining thyme, and bay leaves. Bring to a boil and reduce to a bare simmer.
  12. Allow to cook 45 minutes, then strain through a fine-mesh strainer into a 2-quart liquid measuring cup and discard solids. Skim off any fat from the surface of the broth.
  13. Melt remaining butter over medium-high heat in a 2-quart saucepan. Add flour and cook, stirring constantly until flour is golden brown, about 3 minutes. Whisking constantly, add broth in a thin, steady stream until it is all incorporated. Bring to a boil, reduce to a simmer, and cook until reduced to about 1 quart, about 20 minutes longer. Season to taste with salt and pepper, cover, and keep gravy warm.
  14. Once the alarm goes off, remove it from the oven and let rest for 30 minutes before carving. See notes below for more info on optimally cooking dark meat.

Note:

Leftovers can be saved for up to 3 days in the fridge.

For larger turkeys that may overhang a standard baking sheet, line the bottom rack of the oven with foil to catch any butter and drippings and help prevent smoking.

Sausage and Fresh Herb Stuffing

Makes two 9x13-inch casseroles

Ingredients

  • 2 loaves country white bread with crust (about 1 pound each), cut into ½-inch cubes
  • 1½ pounds sweet Italian sausage, casing removed
  • 1 stick unsalted butter, plus more for greasing the dishes
  • 2 medium onions, finely chopped
  • 6 large celery stalks, finely chopped
  • 4 garlic cloves, 8inely chopped
  • ¼ cup fresh sage, 8inely chopped
  • ¼ cup 8inely chopped fresh parsley
  • 2 tablespoons minced fresh rosemary
  • 2 tablespoons minced fresh thyme leaves
  • 2 tablespoons ground sage
  • Pinch red pepper flakes
  • 4 cups chicken stock or low-sodium broth
  • Kosher salt and fresh ground black pepper

Procedure

  1. Preheat the oven to 350°. Spread the bread cubes in an even layer on 2 large, rimmed baking sheets and toast until golden brown, tossing halfway through for even browning, about 15 minutes. Transfer to a very large bowl. Increase the oven temperature to 425°.
  2. In a large, nonstick skillet, cook the sausage over medium heat, breaking it up with a wooden spoon, until fully cooked, about 10 minutes. Using a slotted spoon, transfer the sausage to the bread bowl, leaving the fat in the skillet.
  3. Melt half of the butter in the skillet. Add the onions, celery and garlic and cook over medium heat, stirring occasionally, until the vegetables are softened, about 10 minutes. Stir in the fresh herbs and ground sage for about 1 minute, then add the vegetables to the bread bowl.
  4. Meanwhile, bring the chicken stock to a simmer. Pour the hot stock over the bread mixture, folding gently with a large spatula and being careful not to break up the bread cubes too much. Season with salt and pepper.
  5. Generously butter a two 9-by-13-inch casserole dishes. Transfer the stuffing to the casseroles and dot the top with the remaining 4 tablespoons of butter. Cover the casserole with foil and bake for 25 minutes, then remove the foil and bake for 20 to 25 minutes longer, until golden and crusty. Serve hot.

Note: The unbaked stuffing can be covered and refrigerated in the casserole overnight. The cooked stuffing can be refrigerated for 3 days.

Yield 6 to 8 servings

Winter Greens Gratin

Ingredients

  • 2 tablespoons unsalted butter
  • 2 large leeks, white and light green parts only, thinly sliced
  • 3 large garlic cloves, thinly sliced
  • 1 pound Italian style sausage, casing removed
  • 2 large bunches kale, stems removed, cut into bite-sized pieces
  • 1 large bunch mustard greens or swiss chard
  • 2 teaspoon kosher salt, divided
  • 1 bunch scallion, trimmed, cut into thin slices
  • 2 teaspoons ground coriander
  • ½ teaspoon fennel seed
  • Pinch of red pepper flakes
  • 1/8 teaspoon freshly grated nutmeg
  • Zest of 1 lemon
  • 1 ½ cups heavy cream
  • ¾ cup finely grated Gruyere
  • 3/4 loaf crusty bread, torn into 1/2" pieces (about 3 cups torn bread)
  • 3 tablespoons olive oil

Procedure

  1. Preheat oven to 350°F. Melt butter in an ovenproof 10" skillet over medium-low heat. Add leeks, garlic and sausage and cook, stirring often, until leeks are softened and the sausage is cooked through, about 10 minutes.
  2. Add the kale and mustard greens in big handfuls, cooking and wilting one batch before adding the next. When all greens are wilted add salt, scallion and spices. Cook, stirring, until spices are incorporated, about 1 minute. Add lemon zest, cream, and ½ cup Gruyere Continue to cook, stirring, until cream has slightly reduced, about 2 minutes longer. Remove from heat.
  3. Toss bread with the remaining Gruyere and oil in a large bowl to coat. Scatter the bread mixture on top of vegetables. Transfer to oven and bake gratin until bread is golden brown and crisp, cheese is melted, and cream is bubbling, 35–45 minutes. Let cool slightly before serving.

Musical Floral Canvas Placemats, Set of 6

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Holiday Pro Tip:

A few well-placed candles create a cozy setting + our stoneware vessels can be repurposed once the candle has burned away.

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Holiday Pro Tip:

Our signature porringers supply a hearty portion of soup, make great tea cups, and can even go directly into the oven to create single portions for loved ones with dietary requirements!

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Pie Slice

 Leave Room For Dessert

A self-serve pie bar is ALWAYS a welcome addition to any occasion!

Makes 1 10-inch Pie

Fallen Chocolate Pie 

Ingredients

  • 1 prepared 10-inch pie crust
  • 7 large eggs
  • 10 ounces bittersweet chocolate, coarsely chopped
  • 2 tablespoons neutral oil
  • ½ cup (1 stick) unsalted butter, cut into 1” pieces
  • ¾ cup plus 2 tablespoons granulated sugar, divided
  • 2 tablespoons Dutch-process cocoa powder
  • 1 teaspoon vanilla extract
  • ¾ teaspoon kosher salt
  • 1 cup chilled heavy cream
  • ½ cup mascarpone
  • 3 tablespoons powdered sugar
  • 3 ounces bar bittersweet chocolate, for garnish

Procedure

  1. Preheat oven to 350°F.
  2. Prepare a 9-inch pie plate with pie dough crust, crimping the edge as desired. Beat one egg with 1 tablespoon water and brush the edge with the egg wash. Place the prepared pie plate in the refrigerator while you make the filling.
  3. Combine chocolate, oil, and ½ cup butter in a large heatproof bowl. Set over a saucepan of simmering water and heat, stirring often, until melted. Remove bowl from saucepan.
  4. Separate 4 eggs, placing whites and yolks in separate medium bowls. Add cocoa powder, vanilla, salt, ¼ cup sugar, and remaining 2 eggs to bowl with yolks and whisk until mixture is smooth. Gradually whisk yolk mixture into chocolate mixture, blending well.
  5. Using an electric mixer on high speed, beat egg whites until frothy. With mixer running, gradually beat in ½ cup sugar; beat until firm peaks form.
  6. Gently fold egg whites into chocolate mixture in 2 additions, folding just until incorporated between additions. Scrape batter into prepared pie plate; smooth top and sprinkle with remaining 2 tablespoons sugar.
  7. Bake until top is puffed and starting to crack and filling is pulling away from edge of pan, 35–45 minutes. You can test to see if the center is done by inserting a skewer into the center of the filling, if it comes out clean, the pie is done.
  8. Transfer to a wire rack and let cool completely before topping.
  9. While pie is cooking use an electric mixer on medium-high speed, beat cream, mascarpone, and powdered sugar in a medium bowl until soft peaks form. Spread cream mixture evenly over the top of the pie. Garnish with shaved chocolate.

Note: To make shavings, run the peeler down the side of the chocolate bar in short, sharp strokes. This will create nice, well-defined shavings.

To form a curl, run the peeler firmly and smoothly all the way down the side of the chocolate.

Pie will collapse in the center and crack further as it cools.

Makes one 9-inch pie

Maple Pecan Pie

Ingredients

  • 1 pre-made 9-inch pie crust
  • 1 large egg, combined with 1 tablespoon water, as egg wash
  • 1 tablespoon Turbinado sugar
  • To make the filling
  • ½ cup light brown sugar
  • 3 large eggs
  • ½ cup light corn syrup
  • ½ cup maple syrup
  • 6 tablespoons unsalted butter, melted & cooled
  • ½ teaspoon vanilla extract
  • ¼ teaspoon maple extract
  • Pinch kosher salt
  • 1 ½ cups pecans, toasted well & roughly chopped

Procedure

  1. Fill a 9-inch pie plate with a pie crust. Crimp edges, brush with egg wash and sprinkle with turbinado sugar. Refrigerate crust while you make the filling.
  2. Use a whisk to combine all ingredients except pecans in a large bowl. Spread pecans out on the base of the prepared pie crust, pour maple mixture on top.
  3. Bake for 30–40 minutes or until filling is slightly jiggly and set around the edges.

Mini Apple Galettes

Makes 8 Galettes

Ingredients

  • Crust
  • 2 ½ cups unbleached all-purpose flour
  • 1 tablespoon granulated sugar
  • ½ teaspoon kosher salt
  • 8 ounces butter (2 sticks) cold and cubes
  • ¼ cup grated white cheddar cheese
  • 6 to 8 tablespoons ice water

Filling

  • 5 Granny Smith apples, peeled, cored and thinly sliced
  • 2 tablespoons unsalted butter, grated
  • ½ cup light brown sugar
  • Zest and juice of 1 lemon juice
  • 4 tablespoons cornstarch
  • 1 ½ teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon kosher salt
  • ¼ teaspoon almond extract

Topping

  • 1 large egg, lightly beaten with 1 tablespoon water, for egg wash
  • 2 tablespoons Turbinado sugar , for sprinkling

Procedure

  1. Make the Crust: Combine the flour, sugar and salt in a large bowl and stir with a whisk to combine. Using a pastry cutter, cut the butter into the flour mixture until the mixture resembles course meal. Add the cheddar and mix to combine with your hands. Working quickly, drizzle in 6 tablespoons of the water and stir the dough together with a wooden spoon until it just comes together to form a ball. If dough seems a little dry, add additional water 1 tablespoon at at time.
  2. Divide dough in half and shape into two even discs and wrap each in plastic wrap. Refrigerate for at least 1 hour before rolling.
  3. Assemble the galettes: Preheat the oven to 400 degrees F. Combine all the filling ingredients in a large bowl and toss to combine. Set aside while you roll out the dough.
  4. Pull out one of the discs and divide evenly into 4 pieces. On a lightly floured surface, roll out each piece into a rough circle, about an 1/8 of an inch thick and repeat with the rest of the dough. Place the rounds on a parchment-lined baking sheet, leaving about an inch between galettes. Add about ½ cup of the filling to each round, leaving about a 1-inch border. Brush the border with the prepared egg wash and gently fold the edges of the dough up around the filling, overlapping the folds. Brush the top of the galettes with egg wash and sprinkle lightly with turbinado sugar. Repeat with the remaining disc of dough and bake about 30-35 minutes, until the dough is golden brown and the filling is bubbling and the apples are tender.

Nutmeg-Maple Custard Pie

Makes 1 10-inch Pie

Ingredients

  • ¼ cup maple syrup
  • 2 ¼ cups heavy cream
  • 4 egg yolks
  • 1 large egg
  • ¼ teaspoon kosher salt
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon vanilla extract
  • ½ teaspoon maple extract
  • 1 par-baked 10-inch pie crust
  • 1 egg, beaten with 1 tablespoon of water as egg wash

Procedure

Preheat oven to 325 degrees. Combine the maple syrup and heavy cream in a medium bowl, set aside.

In a medium bowl, whisk together egg yolks and egg. Whisking constantly, slowly add maple mixture to eggs. Strain mixture through a fine-mesh sieve into a cup or bowl with pouring spout. Stir in salt, nutmeg, vanilla and maple extract.

Pour filling into prepared pie crust, filling can be poured nearly to the top, as it does not rise. Brush the edge of the crust with the egg wash.

Bake until pie is firm to touch around the border, but jiggles in the middle slightly when moved, about 50–60 minutes. Let cool to room temperature before garnishing with baked pie crust leaves and serving.

Pumpkin Crumb Pie

Makes 1 10-inch Pie

Ingredients

  • 15 ounces pumpkin puree
  • ½ cup heavy cream
  • ½ cup whole milk
  • 3 large eggs, beaten
  • 1 teaspoon vanilla extract
  • ½ cup light brown sugar
  • ¼ cup granulated sugar
  • ¼ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon cardamom
  • ¼ teaspoon ground cloves
  • 1 teaspoon kosher salt
  • 2 teaspoons lemon zest
  • 1 – 10-inch pie crust

Procedure

  1. Preheat oven to 350 degrees.
  2. Combine all ingredients in a large bowl and stir well with a whisk to combine. (For best flavor, cover and refrigerate the filling overnight before baking.) Pour pumpkin mixture into prepared pan, gently crumble the crumb topping over the pumpkin mixture and bake for 45 to 50 minutes, until the filling is set 2" in from the edge. The center should still be wobbly. Remove the pie from the oven and cool on a rack; the center will finish cooking through as the pie sits.
  3. This pie will slice perfectly if served after it has completely cooled to room temperature.

Butter Crumbs

Makes enough to top 1 - 10-inch pie

Ingredients

  • ¾ cup unbleached all-purpose flour
  • ½ cup light brown sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon kosher salt
  • 5 tablespoons unsalted butter, softened

Procedure

  1. Combine flour, brown sugar, cinnamon and salt in the bowl of a standing mixer. Add butter into dry mixture and mix on slowly until only small chunks of butter remain and crumbs are soft and moist. Set aside.

Velveteen Pumpkins

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From Our Hearts

You show up, you love well, and that’s enough — truly. May your home stay warm, your aprons soft, and your memories just a little messy. Here’s to every laugh, spill, and story shared along the way, because that’s the real feast.

With Love,
Modern Prairie

The Woodland Bloom Dress

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