So this happened:
Yes, I made four pies for Thanksgiving. FOUR.
I can already hear you saying, “Well, Kerry, that seems reasonable. When you have fifteen or twenty people for dinner, you need four pies.”
Maybe. But we only ever have five people. Yes, FIVE. That’s 0.8 pies PER PERSON (#mathteacher ;)).
And the even more ironic part is that I only intended to make three pies. The fourth was an accident.
“Um, Kerry how, exactly, does one accidentally make a pie? Did you drink ALL that mulled wine I see in those crockpots in the photo, all by yourself?”
No. But I do use a FABULOUS website to store/access all my recipes (http://www.plantoeat.com*), and when I planned to make a single pumpkin pie, to round out the Apple and Marionberry pies, I forgot to change the quantity on the digital recipe. I bought the small can of pumpkin, but when I started making the filling, I blithely added four eggs, a whole teaspoon of cinnamon, etc., until I got to the pumpkin and realized it said I needed 3 cups instead of 1.5.
Oops. But I couldn’t throw out the filling and start over. I’m frugal what can I say? Besides, I also happened to already have an extra pie crust dough ball in the fridge.
“Of course you did, Kerry. Who doesn’t keep extra pie crusts lying around in their fridge, for no apparent reason? Sheesh.”
Well, that one I can explain reasonably. I think. See, whenever I make pies, I like to make enough crust to have some extra, in case one tears, or I don’t have enough for the edge fluting, or whatever. So since I was making two double-crust pies and one (or so I thought) single-crust pie, I decided to make three double recipes of dough (enough for six crusts), to have plenty extra. But as it happened, the first five crusts needed no additional dough, so I had one entire dough ball left.
DH and DD wanted a little excursion anyway, so I sent them out to buy another can of pumpkin, and voilá accidental pie was born.
And in case you’re wondering, we do all the other fixings, too, even though we’re a small group: turkey, cornbread stuffing, garlic smashed potatoes, pistachio-buttered green beans, lime jell-o with fruit cocktail, cranberry-pear chutney, jellied cranberries in the can (for ma mère), cream cheese stuffed mushrooms, and gravy. All of it gluten-free, homemade (except the canned berries), and delicious.
We’ll be eating leftovers for a week. Starting with stuffing-topped turkey pot pie, followed by biscuit-topped turkey pot pie. I love turkey pot pie, in case you’re wondering!
Oh yeah we also have a spare turkey in the freezer downstairs, because yanno, if you spend enough at WinCo, they give you a turkey. And even though we already had one, I thought, why not? I can always find something to do with an extra turkey. (Har, har.)
How was your Thanksgiving? Peaceful and pleasant, I hope!
(* I love plantoeat.com! Super easy meal planner, list maker, recipe clipper/storer/accesser. And this weekend is their annual half-price sale, so if you’re looking for something new to try, hop on over. And no, I get NOTHING extra if you do I just really-really love them! :))