Saturday, December 26, 2020

Christmas Pies

Clockwise from top:  Marlborough, Apple-Cheddar, Pumpkin Mince (with NH decoration), Chocolate Pecan, and Tourtiere, uncooked.

I am surfeited with eating scraps of crust, something I thought I would never say.

9 comments:

  1. Excellent work. Tourtiere is on my list for later in the 12 days.

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  2. It is possible, but difficult, to surfeit on scraps. I was little at the time.

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  3. I'm somehow reminded of the old Carlsburg beer ad that was reminiscent of illustrations on a printed tea-towel: "Birds of Britian"

    https://www.dandad.org/awards/professional/2007/illustration/16002/sea-fish-country-animals-birds-of-britain/

    (Here's an example of the sort of printed tea towels that one would receive as a Christmas gift from the maiden aunt who was a devotee of the RSPB:
    https://www.etsy.com/listing/672090055/tea-towel-types-of-british-birds)

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  4. I love that “turkey” (no native British bird) is identified by the pseudo-Latin name “Xmas dinnerus.” The Road Runner and Coyote would be proud.

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  5. I am impressed! Those all look and sound delicious.

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  6. Even with eight people, there's a lot left.

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  7. YUMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM!!

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  8. Tea towels... I seem to recall one that had bird splats on it. I could be wrong, I've been wrong before, and undoubtedly will be again, but that does stick in my mind...

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  9. Crust is almost the whole point. The siren call of many kinds of dessert is often lost on me, but pie is nearly irresistible. I approve of pies with both top and bottom crust. Quiche, chicken pot pie, fruit pie, all wonderful, and yours look scrumptious.

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