I am making two pies today, one apple pie from the Silver Palate cookbook and one pumpkin pie from William Sonoma. I've used both recipes before, but only once a year and I tend to forget small details. Apparently.
So I ended up with two pre-baked pie shells. How I ended up with two is a long and confusing story, even to me, and I was here to witness it. Realistically I should have ended up with only one, but...never mind.
In my defense (have you noticed I ALWAYS have a defense; I should'a been a lawyer), the recipe for the pumpkin pie reads as follows:
So I work on, mixing all of the ingredients while letting the pre-baked pie crust cool.
And then I get to the part about pouring the filling into the piecrust and I read this:
Do NOT pre-bake piecrust.
What the #$%^&*()?
So anyway, I am currently baking a pie in an UN pre-baked pie crust. And I am going to put a note on my copy of the recipe, so that I don't do this again next year.
I wish you a lovely Thanksgiving tomorrow, and I wish you a sober cook!
Unless, like me, the cook SHOULD drink.