Pumpkin pie, recipe by Fannie Farmer, variations: no additional milk (evaporated milk only), homegrown pumpkins roasted and pureed, not from a can, 4 eggs not 3 (to make up for the lesser amount of milk, and accommodate the fresh pumpkin texture). I’ve been unable to find accurate versions of my 1950’s edition FF recipes online, so I’ll post them later.
Apple pie, recipe by Martha. Variations: Locally grown, fresh picked Cortland apples were very juicy, added 1 Tbs tapioca and let the filling ingredients sit for 15 minutes before added to the pie shell, doubled the amount of spices.
Maple pecan pie, recipe from Martha as well. Variations: twice as many pecans. The original recipe only takes 1 1/4 cups and that’s too high a ratio of pecans to filling for my taste.
Pear and cranberry crisp with gingersnap crumble, recipe from Smitten Kitchen. Variations: added some local dried cranberries for texture and sweetness. This was a new dish for me this year and it got great reviews.
Oh, and there were cream puffs in honor of R’s birthday. Fannie Farmer’s recipe for the pastry, with creme anglais filling and ganach top from The Professional Chef.