Yes, I'm aware I'm a day late. As usual, I worked on Thanksgiving and planned my celebration for today. That doesn't mean we didn't also celebrate yesterday; we went down to Faneuil Hall and had dinner at Durgin Park. Faneuil Hall is all decked out with lights and Christmas trees and was so pretty in the drizzly fog. And it wasn't tremendously cold, either, which was nice.
Over the past few days I've been getting my side dishes and pies ready for today. I used my last three butternut squashes from the farm share, and used two jars of my pickled beets to make the beets and eggs my mother-in-law likes so much. And I've made three pies.
The pumpkin pies were first, because I planned to take one to work yesterday. I made the crust the usual way but it was too dry and crumbly so it gave me some trouble. I also had a little difficulty with the leaf cut outs again, I should have learned my lesson the last time when I burned them, but this time I put them on the pie at the beginning of baking and they didn't brown up the way I wanted, either. But, recognizing some of the crust issues had to do with the moisture content, I made sure for the apple pie I added more water.
Last night after we got back from dinner I sliced the apples and assembled the pie. The apples were laid in the crust by hand, which meant they were all flat against each other and I think that makes for a prettier side view when the pie is sliced.
After playing around with the leaf cut outs again, here's the final product.
Over the past few days I've been getting my side dishes and pies ready for today. I used my last three butternut squashes from the farm share, and used two jars of my pickled beets to make the beets and eggs my mother-in-law likes so much. And I've made three pies.
The pumpkin pies were first, because I planned to take one to work yesterday. I made the crust the usual way but it was too dry and crumbly so it gave me some trouble. I also had a little difficulty with the leaf cut outs again, I should have learned my lesson the last time when I burned them, but this time I put them on the pie at the beginning of baking and they didn't brown up the way I wanted, either. But, recognizing some of the crust issues had to do with the moisture content, I made sure for the apple pie I added more water.Last night after we got back from dinner I sliced the apples and assembled the pie. The apples were laid in the crust by hand, which meant they were all flat against each other and I think that makes for a prettier side view when the pie is sliced.
After playing around with the leaf cut outs again, here's the final product.
Now I'm working on getting the turkey in the oven and all the last minute details. More later!
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