Countdown to Thanksgiving: Rachel Bakes Pie
Last week, I headed to Illinois to celebrate my dad’s birthday. We had a blast looking at different cookbooks to decide what we were going to make. I was positive that my dad would pick the German Chocolate Cake from Rose’s Heavenly Cakes since that’s his favorite dessert of all time, but he kept reaching for Joanne Chang’s Flour and flipping between recipes for Coconut Cream Pie and Butterscotch Pudding. He commented on how much he liked Chang’s instructions and also wondered how Chang’s Old-Fashioned Pineapple Upside-Down Cake compared to his mom’s version. He ended up choosing the pie–and it was a huge hit. Even my Grandma Adel, who taught me everything I know about pie crusts and who makes the best lemon meringue pies and apple pies I’ve ever tasted, was impressed.
So what does this have to do with getting ready for Thanksgiving?
I don’t know about you, but when I’m baking for an important event, like a family member’s birthday or Thanksgiving, I either reach for a tried-and-true recipe or use a cookbook I trust. Ever since I made Chang’s recipe for Bittersweet Chocolate Truffle Tart for a friend’s holiday party, Flour‘s become one of the most trusted books in my kitchen. I can tell you firsthand that this pie comes out delicious every time. It’s a dessert I’ll be making for many Thanksgivings to come!