Turkey whomst?
Heads up: This recipe makes two pie crusts. And while you can halve the quantities and go your merry way, why not make a second disc of dough to keep in your freezer? Your hands are already covered in butter at this point.Photo by Ted + Chelsea Cavanaugh, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
Okay, once your pie crust is fully baked , start your filling. It all happens on the stove, an easy exercise in stirring together sugar, water, cornstarch, eggs and yolks, and lemon juice and zest. You’ll do a fair amount of frequent and constant stirring—but that’s what streaming a Podcast is for. Pour the filling into the crust and chill for two hours, by which point your curd will have set into something silky yet sliceable.
You can do this whole process a couple of days in advance, thereby freeing up your oven and stove for what some might deem “the main event” . But when you set your pie in the middle of the table, pipe the meringue over the top, and brûlée the whole number , no one will be thinking about that turkey or how full they are. They’ll be too busy calculating whether they can beat cousin Eileen to that last remaining slice. Dessert folks, rejoice.
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