Are you planning a Thanksgiving menu? This week we'll be suggesting a few of the feast-worthy garden-to-table recipes from the past year:
A world in which people get together over pie is where we want to live. And it will be Beth Kirby's pie. Here's how Kirby, who blogs at Local Milk, makes it: with spiced pears, and gorgonzola cheese, and toasted walnuts under a lattice of flaky dough. We'll be right over, Beth (better bake two):
For a list of ingredients and step-by-step instructions, see Local Milk.
Photographs by Beth Kirby via Local Milk.
Above: Of course there is lard in the crust. Why would you even ask; you see how flaky it is. (If you want to substitute butter or vegetable shortening, that will be delicious too.)
Above: It takes five firm pears to make one of these pies. After you slice them thin (Beth uses a mandoline), toss the slices in orange blossom water.
Above: Walnuts, pears, dark brown sugar...and a pinch of cayenne. For the rest of the ingredients in the pie's filling, see Local Milk.
Above: There is also gorgonzola cheese in there, which is what gives the filling a salty sweet balance.
Above: Don't stint on the ice cream. For the full recipe, see Local Milk.
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N.B. This is an update of a post that originally ran on October 4, 2013.