I have two favorite Thanksgiving pies. Apple pie (especially warmed up later with a scoop of vanilla ice cream)
And a chocolate pie my mom used to make with flaky crust and real whipped cream on top.
What does this mean? You bake a pie, let it cool to below room temperature, then reheat it again? That “twice baked” effect makes it taste even better?
I have two favorite Thanksgiving pies. Apple pie (especially warmed up later with a scoop of vanilla ice cream) And a chocolate pie my mom used to make with flaky crust and real whipped cream on top.
What does this mean? You bake a pie, let it cool to below room temperature, then reheat it again? That “twice baked” effect makes it taste even better?
As with most large gatherings, prep time for anything that can be done ahead helps to mitigate things going…