It just needed some caramel sauce

To continue my weekly pie challenge until thanksgiving i decided this week to make a maple coconut oat pie that in my opinion was so good it transcended my palette and sent my tastebuds to dimension higher than myself and i for one can't wait for the next pie in this adventure.

Homemade masa harina tortillas, with ground turkey/mushroom chili, rice & beans- served with avocado mash & salsa😘

I had some leftover dough and apples so I made dese golden cookies :>

Lil mini pies with a ginger caramel custard filling

This is the first pie I've ever made. There's definitely room for improvement but I'm so happy with how it turned out!

Made my first apple pie of 2026! Picked the apples (Crispin), and then made the pie crust from scratch. 😊

Apple Filling:
🍎Crispin apples peeled and chopped into chunks

Then in pan heat together over medium heat for 6 mins:
🍏1/3 cup sugar
🍎1 tsp cinnamon
🍏2 tbsp butter
🍎4 apples
Let cool for a bit before setting in pie crust. (Also tasted delicious as an ice cream topper🍨)

Pie Crust:
🥧1/2 cup vegetable shortening
🥧1 1/2 cups All Purpose Flour
🥧1/2 tsp salt
🥧1 cup ice cold water to use as needed for dough consistency
🥧made leaf pattern with cookie cutter
🥧Bake at 400 degrees for 30-45mins

All is edible, Rice Krispie, molding chocolate, edible paper, food coloring markers & gel.

Never eaten either (I'm British) but would love to for Thanksgiving this year.

Holy shit this was way more work than I expected but, now I just wanna make a million different pies. It’s absolutely delicious. I used a 1:1 split of honey:corn syrup instead of just corn syrup, and it was amazing.

thanks for the kind words everyone, i appreciate it!

They were so cute and tasty. Happy Thanksgiving everyone!

I have Art of the Pie by McDermott. I followed the crust instructions to the letter, a few times, with the same problematic results. The melting “pea-sized lumps” of fat in the dough are melting and dripping out of the pie pan, and burning on the oven floor (or 1/2 sheet catch-pan, etc), creating smoke and a gross smokey pie and smoked-out house. Angry smoke detector, angry Husbeast. I’ve had this result with the all-butter and half butter, half shortening (or is it lard?) recipes.(It’s been awhile.) I had one pie where the crust was practically frying on a layer of melted fat in the plate. I had visible sizzle on the rim of the plate.

The finished pies LOOK great. Puffed and flakey.

My oven temp is accurate and preheated. I measure by weight. I use plain colourless Pyrex plates. Unbleached organic flour of good quality. Decent local (Canadian) butter and grocery store lard (shortening? Whichever is listed in the recipe) from the baking aisle.

I’m afraid to waste the time and ingredients again without suggestions. Why won’t the fat stay IN the dough??

Does anyone have a pic of rolled out dough that shows the visible fat pieces?

2nd place at a neighborhood pie contest!

My first time making pumpkin pie, and it turned out better than I could have ever hoped for. The rest were amazing, too!

I never bake, but I decided to randomly give it a shot. I used Natural apples from the forest, and it took about 2 hours in total. Lmk what you guys think.