And though I love the mashed potatoes and mac and cheese, I don’t wait for Thanksgiving to eat those foods; I gladly make them year-round. Dealing with pies (and their finicky crusts) can be a hassle, so it’s a task I reserve solely for Thanksgiving. That’s why I’m not exactly making a pie this year—I’m making Epi contributor Judy Kim’s beautiful new pear tart with dulce de leche. So everyone can control their own level of sweetness with the dulce de leche drizzle.”This pear tart has all of the glamour that I want in a Thanksgiving pie, without the fuss that’s usually required. Just remove the label from a can of sweetened condensed milk and place it in a large pot of water from the tap.
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