Thanksgiving calls for a serious pie.
Apple pie is always a favorite, but this seems to have been my most ambitious Thanksgiving ever. The usual favorites simply would not do this year. So I consulted my seasonal produce cards to find some suitable companions for my Granny Smiths.
Pears were a natural choice, with their similar cooking times and complementary flavors. So what goes with apples and pears? Cheese? Oh totally. So let’s throw some Applewood-smoked gruyere (regular will work just fine too, the older the better) in the crust dough. Ginger? Now we’re talking. A sprinkling of diced crystallized ginger inside the crust should spice things up a bit.
But I have also been crushing out on some quince pie recipes from the November 2011 issue of Martha Stewart Living for some time, and I had been dying to give quince a chance.