One of the things I've learned, is the importance of starting my Thanksgiving preparations early. My preparation actually begins on the Sunday night before Thanksgiving when I pull the turkey and any other needed items out of the freezer, but the real work starts on the following Monday. We are not having guests this year, so I will be making the scaled down version of my Thanksgiving dinner. That means that some dishes will be absent as we only have so much room in the refrigerator to work with. Because the weather has turned colder, I'm starting with pies. I usually make those on the Tuesday before Thanksgiving, but it's cool enough that I think they will keep okay covered up on the washing machine.
We'll start with apple. I don't always make an apple pie, but my husband asked for apple pie instead of the Maple-Pecan Chiffon cake we had last year for Thanksgiving and Christmas. Here we go:
The small container to the left of the apples contains a pie crust I had in the freezer. I ended up using five apples, but I think four would have been better. I forgot to replace the pie plate I got rid of last year, so this one is going in a 9x9 baking dish. Gotta roll with the punches around here.
Since this recipe calls for fresh lemon juice, I decided to go ahead and zest the lemon too. You'll notice I didn't peel the apples before cutting and coring them. I rarely peel fruits and vegetables if the peel is edible. The peel is a source of fiber, and you lose some of the nutrients if you choose to peel them.
I told you I cut up too many apples for this dish. I still have to add the crumb topping, so I'm going to have to be careful not to spill it.
I'll have a picture of the baked apple pie further down. I was starting to lose my natural light.
Okay, next up is pumpkin:
The powdered milk is there because the recipe calls for sweetened condensed milk. I make a homemade version of sweetened condensed milk with dry milk powder, water, sugar, and butter. The small container in front of the powdered milk is another pie crust I had in the freezer.
I'm not posting a shot of the batter in the bowl because the lighting is so poor. Here's a shot of the pie in the oven:
Making pretty pies is not my strong suit. I promise they taste better than they look. I had to go referee a kitty dispute while the apple one was baking, so the top got more brown than I intended. My official taste tester said the apple one was good, and I had some of the pumpkin and it had a good flavor. Especially when you add a tiny dollop of whipped cream.
Day one is over, and we have pie. Life is good.