The day has finally come when all my research and recipe testing, as a pregnancy task/urge, will be put to use for some good “old fashioned” Thanksgiving pies!
It is an epic journey of sorts, especially at thirty six weeks of pregnancy. I am a perfectionist by nature and pregnancy has only increased my need to do things in the best way possible. Pies have been a long time hobby of mine, although in the past few years I have not had much occasion to bake them. After acquiring a tub of lard (rendered from chemical free pig fat), my zeal for pie baking came alive once more and with it came a good bit of experimenting. With a few “practice” pies and several visits to the local organic apple orchard for good “pie baking” apples and a couple of pie pumpkins, my Thanksgiving pies are well on their way.
My day begins earlier than normal with a quick breakfast of Greek yogurt and my forty-five minute dance cardio workout. Then I head to the grocery store to beat the crowds (grocery shopping on the day before Thanksgiving can be a busy, stressful nightmare). After finding almost all the items on my list, even whole nutmeg, I was able to checkout without waiting!
Once home, I made omelets for my husband, son, and myself, and then got to work on the pies. First step: cut, clean, a cook pie pumpkins. While the pumpkin cooked, I had to run to get a zester (to grate my whole nutmeg) and a few other items that I forgot. At this point my pregnant hips are starting to ache a bit from all the running around but I still have lots of baking to do! Back at home, a make a double pie crust recipe for two pumpkin pies. Once my pie dough disks are chilling in the fridge, I turn to my cooked pie pumpkin and puree the edible pulp (it made nine cups!). After getting the pumpkin pie filling mixed together, made from fresh ingredients, I roll out the pie crust and fill them. Both pies go in the preheated oven. After washing the dishes and cleaning up the pumpkin pureeing mess, I start making pumpkin bread with some of the extra pumpkin puree (the rest goes in the freezer to use later). As soon as the pies come out of the oven, the pumpkin bread goes in the oven to bake.
My pie baking adventures are not over yet, I still have an apple pie to make. I put together another double pie crust recipe and get the pie dough disks in the refrigerator to chill overnight. Next I peel and slice three pounds of apples (from the local organic orchard). The prepared apples go into a large zip lock back with some lemon juice. My day of baking is over. Thanksgiving morning I will be getting up even earlier than today to add spices and sugar to the sliced apples, roll out the pie crusts, and bake the apple pie before heading off to spend Thanksgiving day with family!