I also had some leftover macerated apples and blanched sweet potatoes from the galette. The custard base with raw eggs needed to be cooked so everyone in the pot was the idea.
I had some Granny Smith apples bought specifically for pie use and a sweet potato in the drawer so my mind was made up.
It is the Sunday after Thanksgiving and there is pumpkin pie to be made, or at least set up to make in the morning.
Clofoutis is a thick custard made without a crust and when prepared, thin like the recipe below, resembles a custardy pancake.
Someone at work has asked me to teach her to cook and I am forced to consider both what and why I cook what I do.
She had never tasted pumpkin pie in more than half a century in this world. I felt compelled to correct that situation.