Some mornings start out with a sunrise drum-salute
that thankfully goes awry. (thank you rock and roll gods….I’m so glad to put this drum to rest.)
So we ended our concert early and made pie instead.
We made our crust and put it in the fridge to chill for a while. (PS. that class I took last month at A la Mode is really paying off, I think this is the 3rd pie we’ve made!) And while we could have used the million pumpkins we bought at the pumpkin farm a couple days ago,
I thought the guys would miss making sunrise Serengeti’s
and playing “hide the pumpkin” so we used canned instead.
I let them make their own little pumpkin pies so I could work on mine. They are getting good at dumping and mixing, painting crusts with “egg wash” and rolling dough. I’m proud they know the difference between a pastry blender, a whisk and a spatula.
And I’m so thankful that all this baking and cooking together is finally paying off. This was one of those times where we all got to work on our own skills and we were all pretty happy with the results.
(PS. we just used the Libby’s Pie recipe and it was super-easy and this pie-crust recipe is similar to the one we used-I think the secret is to make sure you chill it long enough before you try to roll it.)