The day in which we thank God for His manifold blessings by eating ourselves into a bloated, half-drunken coma rapidly approaches!
This year, my pie prep will go something very close to the Swedish Chef’s method.
In the One-Seven, however, I will add two healthy tablespoons of Wild Turkey Rye to the filling, and after the pie is cooked and cooled, I am going to “brûlée” the top, which means do two cycles of sprinkling the top surface of the pie with sugar, and then using a blowtorch to caramelize the sugar until it is brown, and cools to a crisp. This works best if you do it in two cycles. And yes, of course I have a blowtorch. Of course I do.
I’m sure it will taste horrible, and I’ll have to throw it out the window for the feral cats to eat. Along with the bourbon-vanilla whipped cream. Youbetcha.
BORQ! BORQ! BORQ!