Last month I wrote about Persimmons. My pudding recipe had an omission, I forgot to list two eggs in the ingredient list. I apologize for the oversight and thanks to those of you who caught it and reached out. One such reader was Rob Pickett. His wife noticed the typo. When Rob emailed, he also shared that Persimmon Pudding had been a Thanksgiving tradition in his family for decades, with a recipe from his Grandmother dating back to the early 1900's. Rob's family serves the pudding cut into squares, warmed in a small dish, with cold sweet cream poured over. Rob sent several old copies of the recipe for me to see, but this beauty is the oldest. I have permission to share it and I thought I'd include it for your enjoyment. Persimmon pudding really is a lovely nod to our Hoosier heritage.

Another fall favorite here in Indiana celebrates the apple harvests that are typically abundant. Like many celebrated dishes, most families have their own favorite recipes that speak to memories and preferences. I thought I'd share mine today.

If you prefer, you can use pie dough from the grocery store that's already rolled out. It's found in the refrigerated section. I enjoy this recipe:

PRO TIPS:

This pie is a perfect candidate for a lattice crust if you are so inclined.

This pie is fantastic with a ¼ cup of sharp cheddar cheese or a Norwegian cheese called Gjetost (pronounced "YAY-toast" and sold at Kroger under the name Ski Queen) sprinkled on the top crust during the last 15 minutes of baking.