pie’s a tie!

Rachael Ray Every Day - - Shop Talk -

Ev­ery fall, I aspire to a glo­ri­ous Thanks­giv­ing pie re­veal: The feast is be­hind us, and ev­ery­one’s bask­ing in a glut­tonous tryp­to­phan daze while I pa­rade my hand­made mas­ter­pieces to a sym­phony of oohs and ahs. That’s the fan­tasy. The re­al­ity is, ei­ther the fam­ily is too glut­ted or my pies don’t live up to my ex­pec­ta­tions. I’d rather fo­cus on the sa­vory stuff, and hav­ing my fam­ily gath­ered in one spot for Mom’s stuff­ing is sweet enough for me. But the ex­pe­ri­ence is much dif­fer­ent for Janet Tay­lor Mc­cracken, our test kitchen di­rec­tor, who spends the week­ends prior to Thanks­giv­ing bliss­fully prep­ping her per­fect pie dough, which then chills out in the freezer un­til the big day. For peo­ple like Janet, pie-mak­ing is med­i­ta­tive, re­lax­ing, and joy­ous—they’d never con­sider store-bought. The truth is, you’re ei­ther a baker or you’re not. And the hol­i­days aren’t the time to change that. —Alexa Weibel, se­nior food edi­tor Find our fa­vorite Thanks­giv­ing pie recipes, in­clud­ing this bour­bon-pe­can beauty, at rachaelraymag.com/thanks­giv­ing­pies.

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