I’m compelled to post about pie several times a year, but especially and most regularly, this time of year. Cakes and quick breads are great, as are cobblers and cookies but pies evoke more superlatives for me than all else. Maybe it’s my family’s Thanksgiving tradition that involves more pies than seem reasonable but after all, it’s really about being able to have pie for breakfast (and lunch and dinner!) the day after Thanksgiving. It’s about crimping that dough and praying that it won’t droop in the hot oven in all its buttery goodness. And it’s about apples and pumpkins, nuts and even leafy greens with eggs and spices that fill those buttery shells, that makes me happy.
I’m dying to try this pie and this crust (even though I’ve always stuck with all-purpose flour for pie crust) and finally trying butternut squash instead of pumpkin in a “pumpkin” pie . . .as I’m getting ready for the annual Pie Class at Cook With What You Have. I’d love for you to come, share your pie stories, roll pie dough and slice fruit and enjoy a meal of pie, both sweet and savory (and a salad or two) on a cozy Saturday! Saturday, November 19th that is–the weekend before Thanksgiving–so you’ll have license to ignore other household tasks or work to come make pie because you’ll improve everyone else’s day the following Thursday with your home-made beauty!