Sherwin Williams Bakery

It’s becoming an annual event. I start making pies and think I could easily just stay home and bake.

The pastry turned out especially smooth this year. It’s not like I consciously do anything different, but sometimes things just work better than others. Two pie crusts, made from scratch … flour and shortening alchemied into perfectly formed shells in less than half an hour.

And the pumpkin filling. Every time I make a batch, its clovey cinnamon goodness sends me into overload. It’s all I can do to pour the custard in the shell and not paint a wall with it.