A Flurry of Pies

Each year, we bake a lot of pies on our farm for Thanksgiving. They’re all by order and, hopefully, they will all provide an appropriate full-stop to many Thanksgiving meals this Thursday. This week, we’re baking one hundred and ninety-two pies. Prep is ongoing at the moment, and baking will start tomorrow. I’ve been given the nightshift for Tuesday. That means I will be rather grumpy on Wednesday, as I no longer have the old college constitution which thought nothing of staying up all night, studying for a test or writing a paper that should’ve been written weeks before.

For those curious about such things, we’re baking apple, blueberry, apple-raspberry, ollalieberry, strawberry-rhubarb, mixed berry, apple-pear, apple-blueberry, pecan, raspberry cream, and pumpkin cheesecake. We do not conceal blackbirds in our pies, regardless of how literal and literary our customers might be.

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