Thanksgiving deliciousness.

I'm so excited for my inaugural entry for Tuesdays with Dorie. It's been on my radar for many months, then I finally started a blog and have been trying to fill it with enough content before venturing into this baking group. I have sung my praises of Dorie's recipes before, and now, every Tuesday, I will be doing it with regularity (given the success of each week's recipe, of course).

Appropriately enough, this week's pick by Vibi of La Casserole Carree was Thanksgiving Twofer Pie. Some people are pumpkin pie devotees, others worship in the church of pecan -- why not kill two birds with one stone? I have to admit, I used to look forward to the seasonal pumpkin-pecan cheesecake at one well-known cheesecake-centric restaurant all year, so something with the same flavors, and made with a little more love was right up my alley.

I had previously committed to baking a pie for my good friend, Tin, and was thinking of Dorie's Sour Cream Pumpkin Pie, but this was another case of killing two birds with one stone. Maybe I shouldn't test recipes out on friends, especially on a dessert that people have very strong feelings about, but it didn't turn out half bad. I decorated the pie with maple leaves, and though it was a lot of work, I think it was worth it. I can't say I would do it every time because of the tediousness of carving in the veins, but it does make for a lovely visual.

I was told that the pie didn't slice so well, and the proof is in the pie, but it was still darn delicious. I even kept it in the oven for at least 10 minutes longer than the recipe stated. I'll have to try it for myself sometime -- Christmas maybe?