THANKSGIVING Beer Bottle Cap Pies

I’m a big fan of Thanksgiving.

I like the whole concept of a day where you bring your family around and cook all day and then you eat when it’s all ready.

When I was a kid, we spent every Thanksgiving in Minneapolis, where a big dinner was followed closely by the pre Christmas trip to Daytons! Minnesota didn’t have sales tax, so a good little bunny could hope for a few presents. In fact, I got my very first gingerbread house kit on one of these excursions.

Obviously, it was a good move to judge by my turn to built gingerbread staburs and igloos. Maybe next Christmas I should do a gingerbread pig sty to house the darling marzipan pigs… Hmmm…

In any case, the highlight of Thanksgiving was always the pies! Mom and I are good pie bakers and there was a Trinity of Autumn flavors: Pumpkin, Pecan, and Apple. I’ve faithfully recreated them in a medium more likely to last past the holidays.

Behold!

Pumpkin pie is the classic staple. I’ll admit we always used canned pumpkin, but the results were creamy and rich. This miniature pie is filled with glossy reddish brown polymer clay custard and topped with a decadent swirl of whipped cream.
Pecan pie was preferable made with pecans straight from my aunt’s family home in Alabama. This bottle cap pie does have a layer of polymer clay caramel topped with individually made and detailed pecan halves. The glossy sweet look comes courtesy of syrupy glaze.

Apple Pie was our branch’s specialty. We made the real ones with Jonathans or Macintoshes we picked each year in Wisconsin. These little beauties are polymer clay segments held in with tinted glaze. The effect is completely that of a warm oozy apple pie.

Like the other ones, these are made in beer bottle caps, so they’re very small and have a little magnet affixed to the back. They’re now up on Etsy

http://www.etsy.com/view_listing.php?listing_id=12476951