Baking Pies For Thanksgiving!
On the day before Thanksgiving, I decided that I would bake a pie for each of the farm staff. I love baking pies and if you have an assembly line, things go a lot smoother and faster. Happy Thanksgiving to all of you!
1 I started to gather my ingredients and I'm always so happy to have fresh laid eggs from my chickens. These make such a difference in my kitchen.
2 I like to bake pies in Pyrex dishes because I can see how the bottom crust is baking. I coated these with a thin coat of Pam.
3 I made the pate brisee early in the morning and wrapped each one in plastic wrap. They were placed in the refrigerator to chill thoroughly before rolling out.
4 For rolling out pie crust, I really love this large and heavy maple rolling pin. It saves a lot of arm and back muscle!
5 It's important to roll out the dough quickly, while it's still chilled. I also roll in one direction, turning the dough as I go.
6 When the round of dough is the proper size, I like to use another rolling pin called a baton to roll the dough around.
7 With the baton, I can pick up the round and transfer it to the pie dish. I place it over the dish and gently unroll the pastry.
8 There is usually excess pastry.
9 Here I am cutting off the excess with kitchen shears.
10 My Mom always used it to make jelly tarts. She would re-roll the dough, cut it into rounds, pinch four corners, fill the little shells with homemade jelly, and then bake. Yum!!!!! But I will use these as pie top decorations.
11 Now, to start pinching the edges.
12 I have neatly tucked the excess under the edge.
13 Using the thumb and two finger technique, I crimped the edges.
14 Voila!
15 What a lovely pie shell. It's really not hard to accomplish!
16 To make a beautiful pie, I like to brush the edges with an egg wash, which will cause the edges to brown nicely.
17 I then coat the egg wash with a little sprinkling of sugar.
18 Empress Tang loves this perch and watched my every move.
19 It was a great baking day - low humidity and cool temperatures. The pate brisee was gorgeous!
20 I began mixing up a large bowl of pumpkin pie filling. The cinnamon, nutmeg, ginger, and mace was intoxicating.
21 I filled those shells.
22 Into the preheated oven
23 For some reason, I happened to have a lot of walnuts, so instead of pecan pie, I made walnut.
24 I prefer the texture of hand-chopped walnuts over machine chopped.
25 I mixed the other ingredients. This is a very sweet pie.
26 A little salt to off-set the sweetness
27 Melting butter - When baking, what's ever wrong with butter?
28 Stirring to combine
29 Perfect!
30 I made beautiful walnut pies.
31 And gorgeous pumpkin pies.
Martha Pins
Martha Tweets
Hi Martha, First of all, I want to wish you a very happy Thanksgiving Day and I am thrilled that you will be on the Today Show to make turkeys, sides, and desserts for all of us to enjoy-Fantastic! Next, I'm sure you will have a wonderful time being with Alexis, Jude, and Truman for your Thanksgiving dinner and delightful day together!!!! This latest blog is absolutely outstanding and how thoughtful that you were making those beautiful, delicious pies for each of your great farm staff members! WOW! I'm sure they will be thrilled and really enjoy those terrific pies you made for them! I love pumpkin pies and these were beautiful! I've never had a walnut pie and those you made look gorgeous and delicious, also! I love every one of these photos and the comments are outstanding, especially explaining the processes needed in making the pie crusts and the delicious ingredients in each pie! The last 2 photos made me so hungry that my mouth is watering-yummmmm!! I will have to make some pies real soon! My favorite photos are #15 & 24 where you look so happy and #18 showing Empress Tang!!! Thanks so much for all that you share with us on your blogs and all of your tweets on twitter-fabulous!! Hope you have a wonderful Thanksgiving Day and be sure to hug Alexis, Jude, and Truman for me! Love, you all! Jan
Posted by: Jan Erickson | November 22nd, 2012 at 1:15 am
How Blessed to be employed by you, Martha. (How Blessed to be employed anywhere right this minute.) That was a very nice thing to do for all the men and women who work for you.
How many pies did you wind up making?
And, I like that HUGE mixing bowl you had for the pumpkin pies.
Gloria G!!
Posted by: Gloria | November 22nd, 2012 at 1:50 am
It hardly seems like Thanksgiving without Martha Stewart on television inspiring us to cook a wonderful meal for our families. Just wanted to thank you for all the years of inspiration on your television shows. I have been watching the new cooking class.
I hope you are enjoying your new grandchildren. My daughter had her baby the same time as Alexis, and she lives all the way in Paris, France. I know how valuable those moments are. Once again thank you and Happy Holidays to you and your family!
Posted by: Jackie Corsun | November 22nd, 2012 at 1:54 am
Here, in Luxembourg we don't celebrate Thanksgiving (unfortunately)... Your pies look so yummy. I love very much baking but I must confess it is not often that I prepare the pie crust myself... I never tried the pecan pie, but I might change this around Xmas... Thanks for sharing your tips and have a fabulous time for Thanksgiving.
Posted by: FunkySteph | November 22nd, 2012 at 3:18 am
Martha, I was reading and responding to your tweets last night and could hardly wait for this blog to post. Your pies turned out lovely! You baking MASTER! I also wanted to say thank you for all that you and your staff do for us to enjoy your blog I know it must be a lot of work, yet it is greatly appreciated. Have a blessed Thanksgiving! Are you hosting Thanksgiving dinner this year?
Posted by: KLBrown | November 22nd, 2012 at 3:33 am
Happy Thanksgiving to you and your family Martha!
I'm hoping that you will soon show photos from your trip to London.
Pru
Posted by: Pru | November 22nd, 2012 at 3:57 am
Dearest Martha,
Just want to thank you for all you share with us. Your pies look amazing.
Hope you and your family have a wonderful Thanksgiving and please find
a spot on daytime TV. Miss you so much.
Enjoy the beauty of this Thanksgiving Day!
Kathy
Posted by: kathy peterson | November 22nd, 2012 at 5:04 am
Very nice Martha !! I would like to wish you a very Happy Thanksgiving and may you have a day of relaxation and wonderful company !!!!
Posted by: Gail Hildreth | November 22nd, 2012 at 5:53 am
Thanks Martha and crew for all that you do for us! Happy Thanksgiving!
Posted by: susan | November 22nd, 2012 at 5:57 am
Hope you and your family have a wonderful Thanksgiving!!!
Posted by: Shirley Hawksby | November 22nd, 2012 at 6:14 am
Beautiful pies Martha, just like you, you are beautiful inside and out. So thoughtful! I've never made that many pies at a time, but gave me fond memories of seeing my mom do that, she was famous for her pies. I'm having 29 for Thanksgiving, looking forward to a great day!
Posted by: Sharon Key | November 22nd, 2012 at 6:56 am
Happy Thanksgiving Martha, and a Happy Thanksgiving to everyone that helps her run this fabulous blog! Martha, I know you had an early start this morning since you will be on the Today show, can't wait to see you! Your pies look yummy, how lucky are the recipients!
Posted by: Cindy F | November 22nd, 2012 at 7:01 am
Great looking pies!!! Looks like you did an awesome job! I know that will be greatly appreciated. If you bake anymore, you could send me one!
Posted by: Dustin L. Lewter | November 22nd, 2012 at 7:03 am
Happy Thanksgiving! I could watch you in the kitchen cooking and baking forever! It reminds me of my Grandmother Aniela. She was from Poland, although she passed, she is very much felt on days like this. Thank you for posting the photos, never thought of using both the rolling pin and the baton.
Hoping you have a perfect holiday!
Debra
Posted by: Debra | November 22nd, 2012 at 7:04 am
Happy Thanksgiving Martha. I love your pie making process. That bowl is fabulous! Now that my Thermador is finally fixed, I will start a lot of baking as well. Can't wait to turn my Connecticut field pumpkins into pies. I am thankful for your tips and friendly blog.
Posted by: Nantucket Daffodil | November 22nd, 2012 at 7:17 am
The color of that pumpkin pie is absolutely beautiful! Reminds me of a sunset. Happy Thanksgving!
Posted by: Eat Breathe Live Color | Zoe | November 22nd, 2012 at 7:31 am
Happy Thanksgiving to you Martha and all the furry critters on the farm!
Empress Tang has the best seat in the house!
gail
Posted by: gail pierson | November 22nd, 2012 at 7:51 am
Oh Martha, I love seeing you doing things at your own home. So personal and real. Gorgeous pies... I am inspired to do some baking this weekend. I finally have doors on my kitchen cabinets. Just deciding what material to put on the little furniture island I have... maybe marble... something solid for sure.
Posted by: Rachel | November 22nd, 2012 at 8:15 am
I so enjoy the information, techniques, expertise and memories you share with your audience. I made your classic bread stuffing last night - my family loves it! I taped it on VHS In the 1990's and watch it every year! Of course, last night I just watched it in my iPad! Additionally, you never miss an opportunity to share memories of your lovely mother, which warms my heart.
Happy Thanksgiving to you and yours.
Posted by: Kristine | November 22nd, 2012 at 8:55 am
Happy Thanksgiving Martha and Laura and to all who visit this blog. Loved this demo today! Your pies looked great and so did the apple one you prepared on the Today Show this morning. The holidays aren't the same without you on TV - watching your show has always been a motivator for me with Christmas being the best because of the crafts. I'll catch you later though on PBS - the Steaming show. I made a nice banner with my Circle Edge Punch for our 1 year old's birthday party yesterday and everyone loved it. I forgot to take a picture but I have one with chocolate cake all over her face. So cute. That was a lot of arm exercise punching out 26 doilies to accommodate the 13 letters of Happy Birthday! Who knew! Have a fun day everyone! Trish
Posted by: Trish | November 22nd, 2012 at 9:27 am
Here's a cute video from Martha Stewart's Classic Studio - How to carve a roasted turkey. It made me laugh when she talked about cutting slices thin rather than real thick - "it's not steak or a door stop!" (haha) Enjoy, there are a lot of wonderful Martha videos here. http://www.5min.com/Martha%20Stewart%20Classic Trish
Posted by: Trish | November 22nd, 2012 at 9:52 am
Hi dear Martha. Your narratives from the farm share the sense of purpose you instill in your team. They help make the farm beautiful and bounteous in every season. Their cooperation and industry shows. Baking pies for everyone at Thanksgiving is a gesture of leadership and gratitude! Lots of pyrex is a good thing. Happy Thanksgiving. You inspire so many people including me! CJTaylor
Posted by: CJTaylor, Broad Creek, MD | November 22nd, 2012 at 10:01 am
Hello Martha
Happy Thanksgiving Day to you and all your staff. I so much enjoyed the technique of baking pies. It seems so easy when you do it.
Thanks for sharing the details.
Posted by: Maria Lúcia | November 22nd, 2012 at 10:19 am
A very Happy Thanksgiving to you Martha and to everyone at the farm! You continue to delight and inspire!
Posted by: Andrew Ritchie | November 22nd, 2012 at 10:21 am
Great pies Martha. I'm having my morning coffee thinking how good a piece of pumpkin pie would be so good for breakfast. lol mmmmm good.
Posted by: glen nyhus | November 22nd, 2012 at 11:28 am
Your pies look delicious:)
Posted by: Mima | November 22nd, 2012 at 12:14 pm
Thanks for this post. Have a wonderful Thanksgiving!
Posted by: Andrea Dean | November 22nd, 2012 at 12:41 pm
Happy Thanksgiving to you and your family.
Posted by: Sharon Guile | November 22nd, 2012 at 12:42 pm
Nice post! Turns out we were doing the same thing yesterday, I was working on apple pies for all my neighbors. Did you wrap them up to be delivered? I know I would love to see pictures of that as well!
To package my pies I decorated cardboard cake rounds with some of your fall leaf stencils and Martha Stewart paint. Then wrapped the pie and the cardboard round in cellophane with a pretty bow ( inspired by Alexis). Happy Thanksgiving Martha!
Posted by: Kristina | November 22nd, 2012 at 12:43 pm
Your pies look wonderful, Martha! Walnut pie is such a good swap for traditional pecan. And no Thanksgiving is complete without pumpkin. I bet you roasted your own pumpkins just like I always do. One of the many lessons I learned from you. Hope you have a wonderful day
Posted by: Laura Dembowski | November 22nd, 2012 at 1:22 pm
Martha,
Happy Thanksgiving! Miss you on TV, but still count on MS.com for ALL my recipes for the holiday season. You have inspired us all for years and brought us great products through all your vendor relationships. We look forward to your launch with JC Penny and anxiously awaiting the debut of your new furniture line. Hope to redecorating my living room and guest room as our "winter project." Hope you have a wonderful day and thank you for all your inspirations.
Posted by: Brian | November 22nd, 2012 at 1:35 pm
HELP!!! i made a pie crust with whole wheat pastry flour, refrigerated it and took it out it felt dry. should i add moisture, or just keep kneeding the dough?
Posted by: Helen Fiore | November 22nd, 2012 at 1:35 pm
Happy Thanksgiving Martha from Athens, Greece! I have been reviewing your recipes and watching your videos getting ready to prepare my first Thanksgiving dinner tomorrow. This will be the first year I prepare a whole turkey, I am really excited. Thank you for all of your wonderful techniques, suggestions etc. You are someone I have been completely devoted to when it comes to being the perfect homemaker whatever it may be from recipes, home crafts, organizing etc.
Thank you so much for all your dedication in what you do! It truely is a pleasure keeping up with your latest!
A devoted fan for over 16 years (oh my, how time goes by)!
Posted by: Vasiliki | November 22nd, 2012 at 1:47 pm
Hi Martha,
Your Pies look so yummy,hope you and your Family are having a lovely Thanksgiving day-Fran
Posted by: Fran | November 22nd, 2012 at 4:01 pm
What a wonderful blog entry! Loved all the teasers via twitter yesterday and was very excited to see the full story today. I begin every day with a visit to this blog but this is my first time commenting. (It will not be the last!) Martha, I love seeing you create beautiful and delicious things. The step-by step visual guide is so inspiring. I’m going to pull out my copy of your Pies and Tarts cookbook this weekend and make one. Your pate brisee recipe has been my go-to pie crust for years. Love the nod to your Mum and the inclusion of Empress Tang. BTW that is the biggest mixing bowl I have ever seen! Happy Thanksgiving to you and your family, may you have a wonderful day celebrating all that you have to be grateful for, which is plenty! Whitney (@Coffeebuzzer)
Posted by: Whitney | November 22nd, 2012 at 5:15 pm
Happy Thanksgiving Martha! Your pies are awesome.
Posted by: dianna | November 22nd, 2012 at 5:25 pm
Our kids started coming home the first of the week and Ethan, 4 yr. old grandson came in so late last night that he was sleeping and didn't see the snow. In his excitement this morning, we took time to make some snow ice cream before we headed to his cousins farm for the day. They are still playing but I am enjoying some time winding down. The college girl made our pumpkin pie and it was so good. I sneaked out to the store and got a couple of Marie Callander pecan pies for under five bucks and burned that carmel candle to fool most everyone.When my sister in law was drying the pots and pans, she whispered "this metal pan is almost worth what you paid for the whole pie" and dried it to use for packing up leftovers for Jaxon whose parents flew off to Florida this morning.Happy thanksgving to you and yours..
Posted by: ann | November 22nd, 2012 at 8:17 pm
My Mother made jam tarts with the left over dough as well! She is with us this holiday and made a FABULOUS pecan pie. With the extra dough she made a little tart - but no sign of the jam! A bite revealed the cheese inside. Even octogenarians like to change it up once in awhile, but I still remember the delight of those jam tarts!
Posted by: Jayne | November 22nd, 2012 at 9:14 pm
I enjoyed your tweets and blog about your Thanksgiving pie making fest. I've been cooking since I was 12 but, I have never made a pie from scratch. You have inspired me to give it a try. Thanks!
Posted by: Cindy | November 23rd, 2012 at 3:19 am
Happy Thanksgiving Martha! Although we do not celebrate Thanksgivings Day here in Greece, I was lucky enough to be a part to this celebration several years ago when my family and I were living in Monterey CA for a couple of years. Since then we keep all of the manners and the customs -between ours here in Greece - we enjoy in Monterey, because most of them gives us the feeling of warmth and comfort in our family. I respect and admire you and everything you do because you and my mother are so much alike. So blessed and happy to have her here and you there to give me reasons to be more creative and practical in our crazy life.
With respect
Despoina Karagiannidou 35y.
Posted by: Despoina Karagiannidou | November 23rd, 2012 at 6:27 am
What a great idea ot use walnuts instead of pecans.
Posted by: Kathryn | November 23rd, 2012 at 6:51 am
My mother passed away 14 years ago. She was a great cook and made the best pies ever. Her crusts were always nice and short and so flaky with just a little saltiness. She always used Northern Spies as her baking apple. They are tart and stay nice and firm in the baking process. Northern Spies are hard to come by in this area (NW PA). I have to go directly to the orchard to get them. This year's crop was pretty much wiped out by a late frost. So, for thanksgiving I substituted the for the spies with Granny Smiths. I made a nice big deep dish apple pie. The crust turned out fantastic, but the apples cooked down so that it was like eating applesauce pie. I was so disappointed. Do you have any suggestions for a nice firm baking apple with a little tartness?
Posted by: Becky Radaker | November 23rd, 2012 at 8:34 am
I used sugar pumpkins instead of canned to make my Thanksgiving pumpkin pie from your Baking Handbook recipe. It was not sweet enough. Any suggestions for Christmas. I have used sugar pumpkins with success in the past.
Posted by: Teresa Touey | November 23rd, 2012 at 9:31 am
You made me so hungry on Jimmy Fallon last night for a turkey sandwich on a panini with Swiss cheese, dressing and cranberries. Darn, I didn't bring any leftovers home because I was so full from dinner but I think I'll go back over to my niece's and get some now. I really liked your Christmas ornaments from Home Depot that you showed us on the show. You always make the prettiest things and it's great that they are unbreakable. I'll check them out later when I go over to get a Dremel rotor tool. Trish
Posted by: Trish | November 23rd, 2012 at 10:15 am
I bake your Maple bourbon pecan pie every year and ALWAYS receive a flood of comments! It's one of my favorite recipes, and I enjoy making the pate brisee. I also make ths pie for Christmas dinner. Its served with Vanilla Haagen daz ice cream and maybe a drizzle of caramel sauce. I enjoy your recipes and techniques!!
Posted by: Gabriella | November 23rd, 2012 at 11:13 am
I love that you are so tech savvy AND home savvy! You do it all and I love you Martha!
Posted by: Jen | November 23rd, 2012 at 11:14 am
U look awesome on it ....
Posted by: abubakar sheetu | November 23rd, 2012 at 11:21 am
Martha,
Baking pies for each of your farm staff was such a Benevolent Thanksgiving Gift!
My mom made a pecan & mince meat pie. I made a chocolate cake with chocolate icing for those who prefer cake & it was also my Birthday cake since today is my Birthday.
Hope you had an Enjoyable Thanksgiving with your Family!
Sandy
p.s. Enjoyed your visit when you came to the Collierville, Tn Home Depot this past spring! Your Knowlege is so Insightful!
Posted by: Sandy Lane | November 23rd, 2012 at 11:25 am
Hi Martha - Happy thanksgiving! I want to thank you for teaching me to make pie crust and bake my own pies. This year I made butter tarts rather than pie, but equally delicious. I have a question, I used to exclusively make your pate brisee but found it wasn't always as flakey as I'd like, my aunt recommended adding an egg yolk & tsp of vinegar which has made a huge difference, have you ever tried this? Do you have a trick to making the pate brisee flakier? Thank you!
Posted by: Morgan | November 23rd, 2012 at 11:45 am
What I love everytime watching you cook Martha, is that you make me wanna go to the kitchen and start something myself. The pies were exquisite and gorgeous. Happy Thanksgiving!
Posted by: Chris | November 23rd, 2012 at 12:10 pm
Martha,
You are and always have been my inspiration. Because of you I started getting my home organized many years ago!!! I am now a professional organizer and I owe it all to you. I enjoy watching your show and reading your blog. Happy Holidays!
Susie
Posted by: Susie | November 23rd, 2012 at 12:27 pm
Hi Martha, How wonderful to have been able to see you on the Today Show with a friend making so many delicious foods for Thanksgiving yesterday morning! I loved it all and you did a fabulous job! It was so much fun, also, to see you on Jimmy Fallon's show last night! Once again you made some great foods, especially leftover sandwiches! Oh, I loved it all and bet you, Alexis, Jude, and Truman had so much fun eating at that great restaurant yesterday!!!! Your tweets again today are marvelous and so happy that we will get at least 5 Everyday Food magazines! That is wonderful! Thanks for all you do for us and hope you have another great weekend! Hug F,S,&GK for me and Jude and Truman!!!!! Jan
Posted by: Jan Erickson | November 23rd, 2012 at 4:55 pm
Martha - I've been making your "brown sugar pumpkin pie" (from your "Pies and Tarts" book) since that book was published and it's now our family's "own" pie. It's a perfect recipe in that it uses cinnamon, ginger and allspice which is perfection and better than than standard spices.
I also have been making your "turkey 101" w/gravy, your cornbread (from original "Entertaining" book) every year - it's amazing how your recipes are now our "passed down" recipes after 15-30 years of making them.
This year for my "new dish" (I always try and add a new dish) was "Laura's butternut squash puree" from the original "Entertaining" - which was AMAZING. Even the kids had seconds. WOW - what a dish! We voted to put it on the "permanent" side dishes list going forward on Thanksgiving!
I share this just to tell you how much I love you Martha. I really am grateful for YOU (among many things) - you've taught me so much over the years. I've followed your every move since I saw those 2 PBS shows many years ago (thanksgiving and christmas) and my Thanksgiving's have never been the same! (By the way - we need to get those 2 classics on DVD and sell them - please!!!). You are an inspiration. I just love knowing what you are doing in your own kitchen - like this blog -it makes me happy knowing you and I are both stuck in a kitchen the Wednesday before Thanksgiving making pies.
These are my favorite blogs - you just at home doing your Martha thing.
You were great on Fallon last night too!
Posted by: stephanie | November 23rd, 2012 at 5:14 pm
I made your original apple pie and it was wonderful! I even made little decorative leaves from the scraps of dough.
Posted by: Elise Antrobus | November 23rd, 2012 at 5:58 pm
Martha,
Much thanks for the inspiration and the reason you keep me being the creative professional I strive to be each and everyday.
You will always be a favorite in all things you do! Look forward to the each blog! Happy Holidays to you and your family!
Michele Caron
Posted by: Michele | November 23rd, 2012 at 7:13 pm
Hello from Argentina!! I am so happy to start receiving your Living magazine at home here so so far away!! (and on Ipad of course). I don´t know if you will read this, but I am 36, and you inspired me in so many ways. I read your blog every morning, I love the ones about your home, and your family. I am following you on twitter too!
I think this post is so natural, so relax, and so sweet . Watching you "at home" making pies was great! Please keep posting "everyday" activities!
Happy Holidays from so so far away!
Luciana
Posted by: Luciana | November 23rd, 2012 at 7:53 pm
Martha
How kind of you to give us a downloadable cookbook. What a nice gift and a nice surprise.
Have been a fan for 18 years.
Blessings,
Marjorie
Posted by: Marjorie Stradinger | November 23rd, 2012 at 8:13 pm
It's so criminal to make a girl so hungry, at this time of the night. (apprx 9:40 pm) I'll bet that the pies were just as delicious as they look in the photos. Thanks Martha, for sharing your great talent and skills. Edna
Posted by: Edna | November 23rd, 2012 at 10:44 pm
Dear Martha,
I followed your recipe for pecan pie. Each time it turns out runny. What am I doing wrong? I make all kinds of pies and never have any trouble! Please help.
Sincerely,
Maureen Keithley
Posted by: Maureen Keithley | November 24th, 2012 at 12:04 am
I love the pies and tarts book! I have been making the spider web pie with pâté brise for years. Thanks for the tips from the test kitchen in the Dec issue of MSL the crust was wonderfully tender and flakey.
Posted by: Terry Larsen | November 24th, 2012 at 12:05 am
Martha, I enjoy watching you prepare for the holidays. Your attention to detail is amazing from using fresh eggs in your pies to to the elegant, snow-covered Arctic ornaments that are available at Home Depot. You cover it all to make it so easy for us. Thanks for your efforts Martha!
Posted by: Nancy Reid | November 24th, 2012 at 6:28 am
Dear Martha,
I love your vegetarian recipes available online. Could you please compile them and publish them in a book? That would be great. If you are ever in Switzerland try Hiltl Restaurant recognized as the oldest vegetarian restaurant by the Guinnes book of Records. Absolutely vegetarian dream come true!
Happy stressfree Holidays from
Petra
Posted by: Petra | November 24th, 2012 at 7:11 am
Love love your post, you are an inspiration Martha. Thank you!
Happy Thanksgiving to you and your family
Best wishes xo
Posted by: Rowaidaa Flayhan | November 24th, 2012 at 7:26 am
Martha...
I am looking for your 2012 Holiday magazine and can not find it. Was one published? Were can I buy one???
Posted by: Dee Mcnally | November 24th, 2012 at 11:14 am
Martha,
Your blog is wonderful! The pies look absolutely scrumptious! I think it was a really nice gesture for you to bake the pies for your staff. I enjoy your magazine, TV shows and, now, your blog. Many blessings to you and yours! ~Cynthia
Posted by: Cynthia | November 24th, 2012 at 2:17 pm
Martha, I really enjoyed your step by step presentation of how you make pies. It was awesome! Not to mention a very time consuming and generous gift for those who you employ at your farm. By the way, they do a fabulous job with your farm. Your pictures of the farm showing the seasonal changes are always a delight. I hope you and your family had a wonderful Thanksgiving. I will be baking a pie tomorrow morning. I can't wait to try your techniques! My family will all be in one place tomorrow evening. We're finally going to be able to have our feast! Miss you and your show!
Posted by: Tina Paine | November 24th, 2012 at 4:33 pm
Martha,
Happy Thanksgiving! How nice of you to bake delicious pies for your staff. They are truly beautiful and look dellicious! The crusts are so perfectly done with the crimping at the edges. You make it look so easy. I enjoy looking at your kitchen and observing all the tools and applicances. Everything is so orderly! I hope you and your family had a wonderful holiday!
Posted by: Judy | November 24th, 2012 at 4:44 pm
Loved this Martha, the pics every step of the way was just fabulous and what a lovely thing to do for your staff. I also wanted to say I totally enjoyed seeing you and Giada on Thanksgiving. It was great and what a lovely way to start my holiday. Thanks for giving up part of yours to give us such a lovely start to ours! My two favorites altho you are much much more than just a chef. Is there anything you can't fix or do? I would imagine even tho you have someone to repair a board that a horse has broken or something that needs a little attention, you would do it yourself if you needed to! Again, thank you for all that you do!
Posted by: Gretchen Agusti | November 24th, 2012 at 7:27 pm
Martha! The pies came out great! I made pumpkin pies also with your pie crust 101 and they always come out so delicious! The pie crust always makes a difference! I love reading your blog when you are home, relaxed, and doing the things you love! Thank you for sharing! Happy Thanksgivng to you, your family, staff, and adoreable pets
Posted by: Jeffrey Reed | November 25th, 2012 at 8:14 am
You make it look so easy by being organized and baking the pie crust early. All your pies look beautiful!
Posted by: laline | November 25th, 2012 at 11:02 am
Wonderful pies, thank you for sharing.
I was wondering about the surface you were using to extend the dough. Was that wood?
Posted by: Manuela | November 25th, 2012 at 6:23 pm
.
Great Day to Bake
.
There are colored egg shells and empty pie shells,
And beautiful shells, to be found at the shore.
There are ringing Church bells and bicycle bells,
And melodious bells to be pushed at the door.
Pate brisee prepared just right and chilled,
Turned and gently rolled one way, not killed.
Switch the heavy roller for a baton that equates,
Unroll dough carefully onto see through plates.
Use the kitchen shears to trim off extra dough,
These portions may even be tied in a bow.
A thumb and two fingers is the best crimping tool,
An empty shell? Not for long at Martha's Cooking School.
Splash the edges with an egg wash, this helps to brown,
Add a little sprinkle of sugar to finish off the crown.
Above the work place Empress Tang watches every move,
She sees the picture shaping, this feline is very shrewd.
In a swimming bowl an intoxicating mixture takes place,
Pumpkin pie filling, cinnamon,nutmeg,ginger and mace.
Another filling of hand chopped walnuts and melted butter,
Into the oven perfect yummy pies and not a bit of clutter.
.
Thanks Martha once again.
.
Posted by: celia stock | November 25th, 2012 at 10:48 pm
Hope you had a wonderful Thanksgiving Martha! Your pies look great and the picture of Empress Tang is really cute!
Posted by: David K. | November 26th, 2012 at 12:05 pm
Martha I love All the pies you baked.. I have learned so many different ideas over the years and thanx for all of it! I look foward for many more to come.. Can't wait to see what you are doing for Christmas:-)...You have the Best Kitchen..Ps) The Pecan Is My Fav.
Posted by: Darlene Martinez | November 26th, 2012 at 3:44 pm
I love love your blog Martha! I made many of your pies for Thanksgiving and they were a hit. I love baking from scratch, and there is nothing like a homemade pie. My family could really feel and taste the love I put into the pies along with the entire meal.
Keep posting pictures and posts on your blog, I love reading it! Happy Holidays!
Posted by: Ersilianna Price | November 27th, 2012 at 11:11 am
Walnut pie! Wow! That sound like the perfect pie! Can't wait to try it. You always have the best ideas. Thanks so much.
Posted by: Dawn Sterner | November 27th, 2012 at 7:04 pm
DEAR MARTHA LOVE YOUR POSTS Really having withdrawl from no Martha
tv programs especially during holidays.....would have liked a prime time family hour holiday program....Thanks for the appearances on morning tv. REally spoiled after all the years of super programming and wonderful website. The pies and thanksgivings dinner pictures are just great.
REALLY GOT INSPIRED ESPECIALLY DURING THE HOLIDAYS with all your great ideas. I got to have one of those huge pie bowls.....
Posted by: cathy | November 28th, 2012 at 9:59 pm