Jeannie Marie & Company

 It's so easy to order your Thanksgiving pie from your favorite restaurant or bake your own from the freezer at the grocery it's a wonder people still bake from scratch.  The fact is they asked me to bring a ready made pie but I scoffed at that and said, oh...I'll just make some, pie crust is easy. And it was. It's the aftermath!   It's also the shock of discovering that in the attempt to scale down I only brought two pie pans with me to Florida, but volunteered to make three pies. Hence, my pretty baking dish from Shelly, that I have kept almost pristine by NOT baking in it was pressed into service for the apple pie. The pumpkin pie filling was fun to do.   Even though they were baked in weirdest pie pans ever.  I found them in the back of the cupboard in Ohio, brand new with the tags still on them so I left my Pyrex and my good metal pans behind and opted to keep the new ones that had a nonstick coating....

I was going to do a great story on how to make an apple pie.  I had it all in my mind yesterday and I got the camera out and began taking pictures. Of course you must use firm and tart green apples.  Granny Smith is my favorite. I usually make the crust first but this time since I was going to show my granddaughter how to make a pie, I peeled the apples first and added the sugar and cinnamon.  No need to teach that part.   I knew she knew how to peel a few apples. I measured the ingredients carefully for the crust and waited for Lauren to come home from high school.  But when she breezed in around 2pm I discovered she always does homework first.  A good habit I was not going to interrupt. Since we had dinner plans, I went ahead and chopped the shortening into the flour, added the salt and ice water and rolled out some beautiful crusts. I did not, however, remember to photograph this step. So my story is going to be: Take picture #1...