Pie Time.
Friday, November 21, 2008 at 05:19PM Every year without fail I make pies for Thanksgiving. What's the big deal, right? Alot of people, even those who aren't pastry chefs make pies for the most popular pie holiday.
Well, starting tomorrow I'm making 200 pies.
200 hand-rolled crusts, 40# of apple pie filling, 24 gallons of pecan pie custard and 15 pounds of pumpkin pie goo.
As a thanks to the clients who work with BDP throughout the year, we gift them with a varietal of seasonal pies...and I'm the one who does it. The rolling, the mixing, the baking and the boxing. It's always an interesting weekend, pie weekend; before the pies are delivered a day or two before Thanksgiving. I end up at home after the weekend is over, covered in flour and smelling like cinnamon.
Then comes Thanksgiving dinner for me and my family...and I am grateful to have parents who understand that after making that many pies - the last thing I want to do is cook. So nearly every year, we eat out :)
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