Thanksgiving is just around the corner and many are planning their annual menu. Turkey may be the star of the Thanksgiving table with the gravy and stuffing in supporting roles, but this is the one holiday where PIE is always part of the grande finale and will almost always guarantee curtain calls.
The pie you serve may come from a yellowed butter-stained index card written in a great grandmother’s spindly handwriting and lovingly baked from scratch, or it can come from a fancy Paris-type patisserie, or even picked up at the last minute from a chain supermarket. This year consider the Market as the pie source for YOUR holiday table. There will be quite a selection, ranging from the traditional pumpkin and pecan pies to chestnut-pumpkin and a whole range of fruit pies. See the special pie showcase below the Weekly Market for more specifics on what will be available.
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If you buy your pie from the Market, shake the hand that rolled out the crust for your pie and ask who grew and harvested the apples, pumpkins, sweet potatoes or chestnuts that went into your pie. You will not only have a wonderful pie to top off your meal, but you will feel good about where it came from and what went into it — now there a true Thanksgiving treat!
My personal favorite Thanksgiving pie recipe comes from The Pink Teacup, a former hole-in-the-wall restaurant in New York City’s Greenwich Village. The restaurant has since moved to a fancier location with uptown prices, but this pie recipe remains a constant. Find it below in the recipe section.
~Pamela Bodkin
