Apple Pomegranate Pie

and a brown butter crust!

Nov 04, 2023

∙ Paid

happy november =)

It may sound cheesy to have a favorite month but gosh November is definitely mine. The leaves in Virginia are a mix of crimson, amber and burnt orange. The’ve been falling in my backyard like little bits of gold confetti dropping from the sky. November has my favorite holiday of the year: the third thursday of the month and it’s all about fooooood and especially, dessert =)

Which brings me to our topic: we’re doing pies for the next three weeks. I have several new pie (/tart) recipes coming and I think you should audition them over the next few weeks for your grand Thanksgiving dinner. Kind of like a, dessert before dinner (then more dessert, eh?)

And we’re starting this week with apple =)

new on bbs

Brown Butter Pie Crust

Let’s take pie crust, one of the most delicious things ever created, and add brown butter to it. YES it tastes like brown butter and YES it’s still as flaky as ever.

updated on bbs

Apple Cider Cheesecake

The creamiest tangiest cheesecake flavored with fresh apple cider, reduced to intensify its flavor.

smoll pie

Apple Pie Scones

Wrap up your favorite apple pie flavors: fresh apples, cinnamon, cider, in a flaky scone and top it with a cider or brown butter glaze.

soft & sticky

Apple Cider Caramel Rolls

Supersoft milk bread rolls filled with brown sugar & reduced cider and doused in a tart, spiced cider caramel.

reader review =)

Pumpkin Brioche

“I made this and it was amazing! I don’t have a stand mixer so I had to knead it by hand which was exhausting but totally worth it! I topped mine with cinnamon sugar which tasted great. Would recommend and make again!” - Mia

(I am dead impressed she kneaded this by hand!)

notes & reads

A brilliant recipe from Eric at EasyGayOven: Butterscotch Chocolate Corn Flake Treats (kinda like rice krispies but with corn flakes and brown butter!)
“It’s true that if we didn’t consume food that hadn’t been touched by slavery and Indigenous displacement, we wouldn’t be eating a lot of food. But whenever foods enter the pop culture lexicon the way pumpkin spice has in the U.S., it’s important to acknowledge how it reached us.” (WashPo)
How the watermelon became a symbol of Palestinian resistance. (BonAppetit)
I stumbled upon this on World Food Program’s website, I had no idea they grew pumpkins in Bangladesh! “Beyond being an ideal plant for barren sandbanks, pumpkin can be harvested ahead of monsoon rains. It also protects the soil, by binding carbon dioxide from the air and creating biomass with it”. Pumpkin growing to combat climate change - brilliant.
With all the pies I’ve been making I ran out of all purpose flour earlier this week and had a sharp craving for some cookies. I made my chewy pumpkin cookies with oat flour (store-bought), and umm… I think I liked them better?? They spread more, had more cracks and were five times chewier. Days later they still taste great (I’m eating one rn!). If you’re gluten-free try them with a one to one swap of oat flour.

for members