I am working on my do aheads for Thanksgiving. I am in charge of pies: apple, pumpkin, and pecan, a flourless chocolate truffle torte for the gluten free in the crowd and lefsa. I peeled the apples, mixed with sugar and cinnamon and stuck them in the freezer yesterday. Today I found a variation on the all butter piecrust I make, one that uses cream instead of water and vinegar...yum. I weighed out the flour added the salt and baking powder and stuck it in the freezer in bags. I weighed out the butter, cubed it and put part in the freezer and part in the fridge. Yes, Im a little anal about my piecrust, but it pays off in the end! I already have my pumpkin roasted and in bags in the freezer. No canned stuff for me, thanks. I like my real pumpkin without the can taste. I already have my half gallon of heavy whipping cream for the pumpkin pie and of course the whipped cream. You have to understand that I have a reputation to uphold. I have been working to improve my pies every year for a long time.
Posted on: Sun, 24 Nov 2013 01:34:01 +0000
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