November 28, 2022
I studied the list of ingredients for my second pie ever. The first was apple, made with the crust “from scratch” two weeks ago. I thought I had followed the recipe to the letter. I pressed the crust into the plate. I dumped the filling, the sliced apples slathered with sugar and cinnamon, on top of the crust. Then something went wrong.
The apple pie was for “Pie Night,” a couple of weeks ago, a happy gathering of friends here in Greer who have been holding competitive Pie Nights for several years. The hosts award prizes for the best savory and sweet pies. More than a dozen exotic recipes were laid out on the dinner table. My humble apple pie didn’t win anything. At the end of the evening it was missing exactly two slices, including the one I ate. Actually all I got was filling—the crust was burned, cemented to the plate.
For my Pie Night attempt I found halfway through that I didn’t have enough crust for both the base and the top of the pie which, when out of the oven is supposed to show golden brown and delicious-looking. I took a breath, excavated the apple filling and dumped it in a bowl, then peeled the crust out of the plate. It came off as a sticky mess. I pressed it again between the two sheets of parchment paper, applied the rolling pin, and ground the dough paper-thin.
I relined the pie plate with the dough, barely covering the base. About one-third of the stuff remained. Instead of stretching it across the top I sliced it in thin strips and lay them in a criss-cross pattern over the filling. I shoved it in the oven. It became my first homemade pie, baked with original ingredients, with way less white sugar and other additives than the mass-produced Pillsbury stuff. I looked at the clock: three hours for all this. I was exhausted, with mountains of pans, dishes, and utensils to clean.
Now it was Thanksgiving, the holiday that taunts us with irony. It showed up amidst unspeakable tragedy. Last Thanksgiving Ukraine was at peace, or at least not at war. Today, lacerating violence is epidemic. Inevitably—we have no choice—we confront the essence of the human condition: heartache and pain, then hope and redemption. Families still gather to cook and talk. Courage comes to the troubled, angry ones, they show up and make peace. Memories return. The eternal lesson of the Season offers spiritual sustenance, faith, and love.
Pie-making seemed both trivial and cosmic, preposterous and sublime. Thanksgiving, along with its solemnity, is the holiday of pies. Sandy and our daughter Marie were teaming for dinner that afternoon. The grandsons wouldn’t touch the Thanksgiving meal. Chicken nuggets or mac-and-cheese, maybe. I thought: another go at pie? Why not? Why not something they’d eat?
I took my ambition down a couple of notches to grocery store crust and filling. No original ingredients, no pride of authorship. The recipe called for preprepared crust in a tinfoil plate and chocolate pie filling from a box. Basically heat and serve. I thought I’d get one pie, but I mistakenly mixed in an extra helping of filling. So I could produce a second one.
All this amounted to was baking the crust for 12 or 15 minutes, mixing the chocolate powder with milk, then combining both ingredients. I forgot when I put the crust in the oven and pulled it out too soon. I combined the chocolate filling with the still-raw crust, but corrected the mistake with the second.
I placed the properly cooked pie in the refrigerator and took a do-over on the second. I scooped the filling out and stuck the crust back in the oven. When it looked done or almost done I pulled it out, once again added the filling, and with a deep breath stuck it in the fridge. Finished, but still close to two hours.
We spent Thanksgiving morning with friends and their children. We all jogged or walked a few blocks then led the meal with a prayer. We shared Southern food, eggs, bacon, sausage, grits, biscuits. We talked about the common things that create closeness and hope—careers, children, parents, health challenges, recipes, holiday plans. The coffee was hot, rich, and tangy.

Later, before dinner I etched a funny face with whipped cream on my pie. The kids turned down the baked acorn squash and other good things but gobbled their helpings of pie. Afterward we all walked the nearby streets, waving to neighbors putting up their Christmas lights. Late in the evening the two of us crept away, leaving the dregs of the pie.
Our first Thanksgiving came back to us as a bittersweet memory, now priceless. Three months past our wedding, we could not claim to know what we were doing. Late that drizzly, cold morning we stuck the turkey in the oven before it was fully defrosted. My in-laws waited impatiently. We kept checking, playing for time, but the bird would not cook through. Eventually the guests ate a vegetarian Thanksgiving dinner and drifted away. We thought we heard some muted grumbling.
The turkey was done about 10 PM. The two of us, in pajamas, ate our first Thanksgiving dinner. I don’t recall any pies.
Following years flew by in a blur, Thanksgiving was always at home, just the two of us. We still suspect those first guests who didn’t get turkey found excuses not to join us. Our family grew, girl, boy, girl, girl, but from time to time we dragged neighbors and strangers over. Eventually we got the turkey right, and—I think—even had pie. I recall we talked for hours with people we barely knew or didn’t know at all—young and middle-aged couples, an elderly guy we saw at church, people with no plans, no family to join. Together, we gave thanks.
The weather is turning cold, the paranoia and anticipation of Christmas has exploded on the internet, the malls, everywhere. We’ll do our best in this new city, the second Christmas in this house. We know where to place the tree. I now have a ladder to climb for hanging lights. The simplicity and trauma of the holidays rushes in, two years now since the last surgery, more treatment ahead. I have a hospital appointment in nine days. But we got through Thanksgiving and pie time. Time for Christmas, and other miracles.