A couple of weeks before Thanksgiving, we plan a few pie marathon nights, when we mix the dough, roll out the crusts and fill as high as possible with fresh apples, Maine blueberries and combinations of mixed berries and fruit including peach, raspberry, blackberries, strawberries and cranberries. In order to have enough time to bake all the pies fresh for Thanksgiving Day, we freeze the unbaked fruit pies and rolled crusts. Then on Tuesday night we start baking non-stop until Thanksgiving morning. The most popular are always pumpkin, pecan and apple; then the cream and meringue pies – banana-cream, coconut-cream, chocolate cream and lemon meringue.

Our little pie marathon is quite the scene. Wish you could all be there to see the trays of pies stacked up to the ceiling on the sheet pan cart. It looks delicious!

And the anticipation just about kills us. We are all ready for company to arrive, but we have to count down two weeks until everyone comes to town for Thanksgiving. It was worth the wait and I look forward to doing it again next year.

Hope you had a Happy Thanksgiving too!