Friday, November 22, 2013
I made this pie before I started shuttling buckets and buckets of pie filling back and forth to and from the refrigerator at work, and before I walked around the bakery in an overworked hysteria screaming, "I hate pie!"
This year at the bakery, we plan to make about 1200 pies. It's enough pies to give me an aversion to any pie holiday. But this pie is so good (so ridiculously good)--with its creamy maple filling and crunchy pecan praline topping--that it might just be the exception . . . 1201?