Ummm, pie...

[ksmith]

The crust is very brown, but I've always preferred it that way. A strange little blowhole developed in the middle of the filling. Hope it doesn't hurt anything.



I hope I can keep my hands off of it until Thursday. Anything with spices tastes better if it sits a day or so.

Looking forward to the long weekend. Lots to do, but at least it's stuff I want to do.

Comments

[cabri729.livejournal.com]

Did some of your edge break off? Or is it just the perspective.

Either way, it looks delicious! I always preferred a little overdone to a little underdone. Maybe the blowhole will fill in by Thursday.

[kristine-smith.livejournal.com]

Nothing broke off. I didn't fuss with the edging, and the crust retracted a bit as it baked. Plus, I wanted a glass pan, and the only ones I could find had these easy-grip handles. They are easy to grip, but they throw off the crust edge--I stuck crust leaves on them, and the extra dough threw off the look of the pie. Oh well. I just hope it tastes good.

[galeni.livejournal.com]

Gorgeous. Bet it smells wonderful.

[kristine-smith.livejournal.com]

Oddly enough, what I smelled mostly is crust. Which smells nice and buttery. Not much pumpkin aroma.

[naomikritzer]

That looks fantastic.

[kristine-smith.livejournal.com]

Here's hoping. I may have left it in the oven too long--is it possible to overbake custard?

[threeoutside.livejournal.com]

The blowhole is a good sign. It means the flavor whales are thriving. :)

[kristine-smith.livejournal.com]

I must have a whole school in there...