Chapter 17: Pies
Edie was miserable. Supposedly her grandmother was doing all the cooking for Thanksgiving dinner, as she usually did—she did the hosting, after all—but her mother had decided that she needed to bake some pies and had recruited Edie to help. It was sweltering in the kitchen, with the oven fully heated even though they hadn’t finished the pumpkin pie filling, and her little brother kept stealing pieces of pie crust.
She shook her pie-filling-covered wooden spoon at him. She was really tempted to give him a smack with it, but that would just get her in trouble. She, Leah, and Jacob had certainly had plenty of experience being grounded for hitting each other over the years. “Leave it alone, Jacob! It’s going to be a hundred times better once it’s baked into a pie anyway!”
He grinned, unrepentant, and grabbed another pinch off the edge of a crust she’d spent ages rolling out and fitting to the pie pan. “But then I’ll have to wait until tomorrow to eat it.”
“That’s the point. It’s Thanksgiving pie. Mom!” She hated to have to call her mom for help, but what else was she supposed to do about an obnoxious little brother?
“Leave your sister alone, Jacob,” her mom replied automatically. She was squinting at a recipe she’d taped up to the kitchen cabinet. Edie had to admit that the chocolate spice pie sounded like it would be amazing, but she wasn’t sure her mom was going to get it right on the first try.
“Fine, I’ll have some of your pie crust, then,” Jacob said, leaning across the kitchen.
Their mother did give him a smack on the shoulder with her spoon—which luckily didn’t have any filling on it yet. “Don’t you dare. What are you going to tell Bubbe when she sees the pies we made her are missing pieces from the edges?”
“It’s scalloped,” said Jacob. “It looks decorative.”
Edie pushed a sweaty curl out of her face and turned back to her pie, tuning out Jacob. She added a shake of nutmeg and stirred until the light brown spice had disappeared into the creamy orange filling, then brought the spoon to her mouth for a tiny taste. The filling had eggs in it, so eating it wasn’t a good idea (and probably the only reason Jacob was sticking to the crust, which was just flour and shortening), but she wanted to make sure it tasted right. If she was going to be forced to make pumpkin pies, she at least wanted them to reflect well on her baking skill.
Thankfully, the filling tasted great, so she picked up the bowl and started pouring. She had made two pie crusts, since the recipe made filling for two pies, so she was careful to pour the same amount in each one, ending with pouring little bits at a time until she was satisfied. Finally, she put on her oven mitts, opened the oven with a whoosh of hot air, and stuck the pies inside to bake.
She closed the oven, then stood up and took a deep breath. “I’m going to go up to my room for a while, Mom.”
“Okay, Edith,” said her mom, still slightly distracted by her new recipe. “Don’t forget to come down before your pies are done.”
“I won’t,” she said, wincing as she left the kitchen. It felt strange to come home and have everyone calling her Edith again, even if it was just her family. She’d gotten so used to Edie. Leila called her Edith, but it didn’t sound the same at all. She wanted to ask her family to start calling her Edie, but wasn’t sure how to say it without sounding like she hated the name her parents had given her.
It was cooler up in the room she shared with her little sister. Thankfully, Leah didn’t want to have a conversation, being already engrossed in one on the phone—a very intense conversation, judging by her expression. She rolled her eyes at Edie when she came in, but Edie ignored her and went to the window, pressing her face against it. The cold glass felt good against her hot skin.
After she’d gotten some relief, she picked up her headphones and put on some music. She’d gotten used to ignoring Leah, but it was easier to do with some nice instrumental music in the background. Then she picked up her knitting needles. She was just working on a plain sock, but it gave her something to do while she waited for her pies to bake and got some all-too-rare time to herself.
She loved Thanksgiving, and it was nice to see her family again after being away at college for so long, but she was already looking forward to going back to school.





Comments
Pies
But has she forgotten the pies?
Hee
Probably not--she's only been upstairs for a few minutes!
Siblings
Oh the joy of siblings :P
*comforts Edie* :)
Well, I believe she will make it through the holidays -- and hopefully will have a nice talk with everybody to call her Edie :)
mjkj
So what exactly...
... is the problem with the eggs in the filling? Is salmonella such a huge problem with store-bought eggs in the US? We certainly have no problem with letting our kids eat cake dough or fillings when there are eggs in them...
It's certainly a danger
Is it not so much a danger in other countries? It's widely accepted here that you're not supposed to eat uncooked eggs (though certainly less widely obeyed). And my mom and sister got salmonella once from raw cookie dough.
Raw eggs
Edwina Currie, who was Health Minister in the late 80s, caused a storm of protest when she revealed that most of the chickens in the UK were infected with salmonella.
More information about the controvosy
It's generally accepted these days that raw eggs, milk (i.e. unpasturised) and meat should be treated as dangerous.
Possibility
Well, here it is widely known that there is a possibility of that -- but not really that much of a caution towards it.
I do not know how much eggs sold Germany are infected but as I have experienced it it is treaded only as a potential risk, a possibility -- nothing more.
(Well, my knowledge might be a bit outdated because I rarely buy eggs...)
mjkj
caution is advised
There is a significant risk, but as far as I know the majority isn't infected. The chances depend partly on the living conditions of the hens.
Theoretically the salmonella are practically always only on the outside eggs, even on contaminated eggs, so so the chances of contamination depend even on the way the shells are opened.
Ohh...
Can you tell us what would be the best way to open them then? I usually break them on the edge of the bowl I'm using, probably not a good idea now that I thinkg about it (especially as part of the egg then walks around the outer side of the bowl).
The story here is that the chickens are salmonella free and so are the eggs. I have a hard time believing that - I've seen lots of people get sick from eating chicken, and do you know how much antibiotics are given to pigs and cows?
(it's very hard here to get antibiotics if you're a person; you have to be very young, very old or almost dead because of MRSA-scares. It's well known that giving antibiotics to animals also creates resistant bacteria!)
So, though I know that the chickens are not salmonella free and so the eggs cannot be safe either, I still eat raw eggs in cookie dough and stuff. Growing up in the country side, we ate lots and lots of raw eggs and now I think I'm resistant to salmonella (even though I know that is not possible).
Can you get raw cookie dough in stores where you people live? I sometimes see it abroad (but not here, except for in Ben & Jerries) - you can eat that, because the egg is pasteurized.
So, now that I think about it - you could buy pasteurized egg (at least, you can here) or you could pasteurize it yourself and eat lots of cookie dough! :P
Cookie dough in stores
Yes, I've seen that. But also, you can make cookie dough without eggs! I've both bought that premade (to eat, not bake, because half the fun of baking is mixing) and made it myself. In fact, the vegan cookies I make have really delicious raw dough!
That's...
... my impression, too. Interestingly, there are, according to Wikipedia, around 50000 reported cases of salmonella infection in Germany each year and 40000 cases in the US. Now, even considering that the reporting in Germany is probably stricter and more reliable, that strikes me as strange, given that there are less than 80 million Germans and some 300 million US citizens.
Still, the general thinking in Germany seems to be that salmonella infections mainly happen when something goes majorly wrong in the food chain (poor hygiene, bad food preparation in a restaurant or catering service, etc.) and are otherwise a relatively low risk.
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