Dan celebrated his birthday this week...so I made birthday pie.
Not much pie left
I usually make pecan pie for Thanksgiving, but why wait? Pie should be eaten year-round. The filling is butter pecan pie, but with maple syrup and California wildflower honey instead of corn syrup. The crust is foolproof pie dough from Cooks Illustrated, via Smitten Kitchen. Also known as vodka pie crust...well, I call it that, anyway...and it is my new favorite pie crust. The dough comes together so easily because of the vodka...which evaporates in the oven...and the resulting crust is flaky and tender. Yum.