Happy Thanksgiving Week - Wednesday

Today is my favorite day in the week of Thanksgiving prep. because it is pie day.  I truly think National Pie Day should be changed to the Wednesday before Thanksgiving as I think there are are more pies baked that day than on any other!  Everyone has their favorites, but I like to stick to the three traditional Thanksgiving Pies (of course with a little twist) pumpkin, apple, and pecan.

One of the cutest little surprises on Thanksgiving Day are the little individual pumpkin pies baked in a mason jar lid.  They are so easy to make and are the perfect little "snack" before the big meal.  We always snack on pie before dinner...don't you?

To make these pies you take your favorite dough recipe (mine is at the bottom of this post) and form it into the lid of a wide mouth sized mason jar or canning lid.  Place the lids on a cookie sheet for stability.   Fill to the level of the lid edge leaving your dough edge sticking above.  Bake at 350 degrees for about 20 minuets or until the custard is set.  Take out of oven and let cool.  Top with fresh whipped cream and say yummmmmm!

I try to get all the pies baked on Wednesday.  While the pies are baking, I table set and a once over look at the centerpiece and clean the house!
Pumpkin Custard Pie

Apple Cranberry Pear Pie

I set out the punch mixes and make sure I have something great for the overnight guests to eat the next morning.  Usually it's muffins and fruit...a little something healthy before the feasting begins.

I also rough chop the vegetables and herbs for the turkey and get the turkey all prepped.  Some years we have brined it,  but our favorite way to cook a turkey is in a Reynolds Oven Bag with fresh herbs, celery, and onion.  It is the more moist turkey you will ever eat!

Make sure you get a little rest today too!  You will need your reserves for tomorrow!  

Favorite Pie Crust Recipe

2 and 1/2 Cup All-purpose Flour
1 Teaspoon Salt
1 Tablespoon White Sugar
1 Cup Cold Butter (Cut into pieces)
1 Cup Ice Water
1/4 Cup Apple Cider Vinegar

Using a food processor, mix together flour, salt, and sugar.  Pulse in the butter until you get pea-sized crumbles.  Mix the ice water with the apple cider vinegar.  Sprinkle in a little of the ice water while mixing the crumbles in the processor until the water is incorporated and the dough forms a ball.   If you have dry bits left you can add a touch more water until they form together and add them to the larger ball.  Divide the dough in half and shape the dough into a flat disc.  Wrap with plastic and refrigerate for at least an hour.  Roll our with minimal flour or I love to roll out my pastry in parchment paper to avoid adding more flour to the dough.  It also helps with lifting the dough into the pie pan.  Enjoy!

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