Pie

Thanksgiving is my favorite holiday of the year. I’d like to take the high-minded approach and claim that this is because setting aside a day to just give thanks is a good way to accentuate the positive things in our lives and remind ourselves of all that should make life enjoyable. Notwithstanding the day-to-day difficulties we all face, most of us have much to be thankful for.

When I was younger and perhaps more passionate about such a noble cause, that would have been the complete answer as to why it’s such a great holiday.

Over the last twelve years or so, my worldview has changed. Because for that amount of time, Thanksgiving has also been marked by delicious pie. Such as pecan, my favorite, but also pumpkin, apple, peach, chocolate cream, or whatever else my dear wife has decided to treat us with.

As far as turkey goes, I can take it or leave it. Stuffing is nice, as are sweet potatoes, but I could forego either one if it came right down to it. Pilaf is a family tradition and would stand out for its deliciousness at any other meal. But my goal every year when I sit down for Thanksgiving is to just not eat too much. Because it’s all just a savory prelude to the sweetness of the main event: pie.

Rachel’s pie fillings are nearly perfect. The sweetness of the fruit, the richness of pecan, the creaminess of pumpkin. It’s all dialed, and each filling could stand alone. But then she wraps them in the most divine all-butter crust you can imagine. My hand gets slapped from time to time during the preparation because the dough is so good, I’ll eat it raw. There are very few foods I consider worth getting fat over, but any of Rachel’s pies would make that list.

I love Thanksgiving because I’m thankful for pie. But as much as I love the pie, I’m way more thankful for the pie maker.