the pie try

The local Daiso didn't have American-sized pie pans for baking, so I bought the next best thing: those shallow, Korean-style stew pots for cooking jeongol and jjigae. They're made of very thin metal, so there ought to be little difference between them and traditional metal pie pans. I actually already have something like pie pans at home, but they're square, and I was determined to bake round pies.

So I'll be whipping up two full batches of pie dough and trying my hand at baking apple, pumpkin, and pecan pie—the Big Three Pies of Thanksgiving, which Mom used to bake. Expect photos. And a slightly altered pie dough to make it a wee bit sweeter.