Do you know what you're feeding everyone for Thanksgiving
yet? Don't feel bad--you're not alone. I caught a lucky
break this year, personally--my aunt and uncle are having everybody
over to their place in Vermont. That means some fabulous
Chinese food (maybe the pork shoulder with carrots, if we're
lucky), a lot of chatty catching-up among the girl cousins, and not
a single person who actually cares whether there's a turkey or
not. My job? Pies.
Now, if your job is pies, too, you're in
luck. Pie books abound these days-- Nancie McDermott's
new one, Southern Pies, has a dizzy selection (spicy peanut! green
tomato!)--but there's also gluten-free pies, high-altitude pies,
even whoopie pies. All this means that if you check your EYB
Bookshelf, like I did--you've probably got hundreds of pie
recipes. My Bookshelf has 3,325. But I actually only
I'm sorry to say I can take or leave the traditional
Thanksgiving pies--pumpkin pie, sweet potato pie, pecan pie.
I'm sure there's a good time and place for them--after you've been
skiing all day, say, and you're a mite peckish. But after the
gastronomic blowout that is Thanksgiving? Your typical
4000-calorie pecan pie elicits nothing but groans, and for good
So here's where I am right now: Pie 1: Apple pie, with
local heirloom apples and the failproof pie crust from Jeffrey
Steingarten's The Man Who Ate
Pie 2: Very
Cranberry-Pear Pie, which I just found with a search for
"cranberries," in the "Pies, Tarts, & Pastries" category.
It's in Ken Haedrich's Pie.
Pie 3 will be Sherry Yard's Deep dark
chocolate tart, from Secrets of Baking. I know, I know,
not a pie, but some of us just can't do without our
chocolate. I'm hoping everyone will be too stuffed with pork
That leaves me with Pie 4, which is, right now, a riddle wrapped
in a mystery inside an enigma. How about it, EYB
friends? Got a favorite pie--or non-pie--you think everyone
should know about? Talk to me - leave a comment!
I'll be back after Turkey (or Whatever) Day with a full
report. Meantime, enjoy your holidays, everybody--down to the