We’re days away from Thanksgiving here in Canada, which only means one thing for me – pie! Year after year, I am in charge of the pie for Thanksgiving dinner, which if you’ve followed along for any amount of time, probably won’t come as a surprise. A quick search of the word ‘pie’ on the blog brings up many options – this pumpkin pie with a twist and the prettiest peach pie, are probably two of my favorites. And while I love all things pumpkin at this time of year, inspired by my peach pie, I decided to go with a Maple Bourbon Apple Rose Pie for this years Thanksgiving dinner. Try saying that three times fast!
I must say writing a post about a tablescape in the days after the horrific violence in Las Vegas and Edmonton and what feels like weeks of devastation and destruction, feels frivolous and superficial. And while I’m not sure what would be an appropriate post to write, I wanted to take a moment to acknowledge my deep sadness and send thoughts of love and prayers to those affected in particular, but all of us really. I honestly have no words.
Left overs are always my favorite part of Thanksgiving – turkey sandwiches, the next day – are the best! As our friends south of the border get over their turkey hanger-overs I thought I would share one of my favorite Thanksgiving leftover recipes – Cranberry Turnovers.
Most of us probably find ourselves with leftover cranberry sauce the morning after the big turkey dinner. This year I had some leftover pie dough as well and thought what better to use both up than super easy and festive cranberry turnovers. Light and flaky, I bet you can’t have just one 😉 If unlike me you weren’t left with extra pie dough, not to worry, puff pastry works really well too.