Erin McFarland
November 08, 2013

Admittedly, I’m not a cake person. That’s not to say I don’t like cake, because if it’s around I’m definitely eating it. It’s just to say in the great debate of pie vs. cake I fall into the first camp. At this year’s Southern Foodways Alliance Symposium, Kat Kinsman said, “Where cake is for celebration, pie is for affirmation.” While I agree with the sentiment, I believe where there is a place for cake, there is always a place for pie.

Cake stars in birthday and wedding celebrations daily, but pie's crowning moment is at the end of this month. And for me, the term “pie” encompasses the not-quite-pie cobblers, grunts, galettes, tarts, and crisps. Since Thanksgiving is a celebration of family and friends, I’m inviting pie’s cousins to the party this year.

Skillet-Baked Pear-and-Apple CrispIn my family, we double the crumb topping. Always. Achieving the perfect bite of stewed and spiced fruit, crispy oatmeal crumbles, and ice cream means true dessert euphoria.

Apple Pumpkin GaletteGalettes are beauty in imperfection, which is great news for us pastry-phobes. Just bundle your filling in a doughy blanket and pop her in the oven—no fussy adornments necessary.

Brown Sugar-Cranberry TartTart cranberries tempered with custard and encased in a crumbly crust? Pinch me. Today I'm thankful I don't understand the concept of food being too pretty to eat.

Join us every Friday as we explore trending flavors and off-the-wall ingredients you’ve got to try—even if just once.

You May Like