Here we are in November, and you know what that means. Thanksgiving is right around the corner. I’d love to share some of our favorite recipes to celebrate Thanksgiving. Let’s start with Rommegrot Pie.
Have you ever heard of Rommegrot Pie? Chances are you have probably heard of Rommegrot, but maybe not Rommegrot Pie. Well, this pie is one of our favorites. I first heard about it from my sister who had gotten it from the local paper in the Fargo area. She would make it at the café that she ran, and people loved it there.
When I got married, I brought the recipe to the farm with me and now it is enjoyed by the whole family. We don’t have it every Thanksgiving but if not on Thanksgiving usually another pie eating holiday. I hope you enjoy it; it’s very good!
Rommegrot Pie
1 (9-inch) baked pie crust
2 ¼ cups light cream or half and half
4 T cornstarch
1 tsp pure vanilla extract
¾ cup sugar
6 T butter, divided
Cinnamon Sugar
1. Mix the cornstarch and sugar together. Add 4 T of the butter and the cream. Cook over medium heat stirring constantly until the mixture boils and gets thick and creamy.
2. Remove from the heat and add vanilla.
3. Fill pie crust and top with an additional 2 T melted butter and a little cinnamon sugar.
4. Place under the broiler just until the butter and sugar topping bubbles.
5. Refrigerate until set and enjoy!
You can find more recipes and life on the farm on thefarmchicken.com . Thanks for reading!
Mariah N. | TheFarmChicken.com
