3 hours ago
Saturday, November 22, 2008
For my Thanksgiving dinner, I always make one cake, and one pie. I try to freeze them a week ahead so I can concentrate on all the savory sides and the turkey.
This year I am changing it up a bit.
Instead of the usual chocolate pecan pie, which is like candy, I am making an apple pecan tart from the NY Times last weekend. They offered suggestions for recipes to freeze ahead for turkey day.
Ok, I haven't actually had a taste of this tart yet, but it looks pretty damn good.
I took a photo and am wrapping it tightly in plastic wrap and then in foil.
You are supposed to thaw it the fridge and reheat it in the oven before serving.
I made Debra from Smitten Kitchen and Dorie's "unshrinkable" crust pie shell. It wasn't such a pleasure to work with, as Debra professed, but it did not shrink in the par-baking process, and I didn't need pie weights (in my case, ROCKS from my garden!), so that in itself was a pleasure.
*PS: I took a picture for my secret admirer (who sent me the apple corer, NO I DO NOT NEED PIE WEIGHTS, THANK YOU!), so she can see that I used the corer for the apples! Thank you very much!
Click on this link for the NY Times recipe if you like how this looks, and I will tell you on Friday how it tastes!