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?
Yeah, when I make it for Thanksgiving, I make it the night before and it’s usually served room temp. Because of time and how busy and hectic everything is
But warm apple pie is the absolute bomb. If microwaved not long at all, like 15 seconds. But warmed in a hot oven (if making something else) or like a minute in the air fryer.
But I also eat it room temp or cold. It doesn’t usually last long enough as leftovers to need to be refrigerated.
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…
Yeah, when I make it for Thanksgiving, I make it the night before and it’s usually served room temp. Because of time and how busy and hectic everything is
But warm apple pie is the absolute bomb. If microwaved not long at all, like 15 seconds. But warmed in a hot oven (if making something else) or like a minute in the air fryer.
But I also eat it room temp or cold. It doesn’t usually last long enough as leftovers to need to be refrigerated.