With a pretty serious winter storm on the horizon for those of us here in the Northeast, I have to admit that this week is feeling a bit more like Christmas than it feels like Thanksgiving. (Minus the fact that we’re still a few days out from getting our Christmas tree, that is!) We have all kinds of snow and ice in the forecast and I can’t think of a better way to spend the next few days than bundled up inside baking and feasting with family. So I’m heading out later this afternoon to pick up a few last minute things I need and the holiday baking will officially be commencing. Which brings us back to the Thanksgiving countdown with two days to go!
Whether you’re snowed in this evening or not, today is the perfect day to start prepping your pies! A lot of pies, pumpkin in particular, can be made a couple days in advance with no problems. (As long as you can resist nibbling on them in the meantime!) I personally will be prepping an apple pie this evening, making both the crust and the filling and then stashing the full pie in the fridge so it’s ready to bake on Thursday morning. When I do this, I usually let it come to room temperature before baking, and hold off on giving the crust it’s signature egg wash until it’s just about to go into the oven. It makes it so much easier to do all the prep work early, because then you can be baking pies while you’re prepping your turkey and they’ll never have to compete for the same limited oven real estate. So in our land of planning a fuss-free Thanksgiving, today is pie day!
[Graphic by Cyd Converse for The Sweetest Occasion | Gluten free maple custard pie recipe by Cafe Johnsonia.]