PORTLAND, Ore. (KOIN) — The clock is ticking until Thanksgiving dinner and that means the rush is on to get your menu in order.
Pie orders for Thanksgiving have been streaming into the bakery at Lee Farms. Since about 3:30 a.m. Tuesday morning, they have been loading pie crusts with filling, giving the rest of the crust a flying finger pinch around the edges and mopping egg yolk on to make the nice brown crusted finished pie that goes into the box and out the door.
Annie Bartellamia, who operates the bakery, says they are as busy as they have ever been in these final days before the holiday.
“A lot of real estate companies are doing pies for businesses and their clients,” she explained. “We’ve also been getting a lot of orders for little pies that people are giving to people who are spending the holidays alone, that’s a big thing this year too.”
How many pies, you ask? Hundreds of them — literally. After an estimated 450 pies Tuesday, Bartellamia is expecting to make maybe 500 Wednesday — that’s in addition to what’s already gone out the door Sunday and Monday. There are all kinds of pies — the best-selling mixed berry, caramel apple, strawberry rhubarb and many others.
Bartellamia says that while the virus may have deprived many people of some things, skimping on sweets is not one of the things people will be deprived of. With assembly line-like precision and the four or five bakers in constant motion, it’s an orchestra of pie makers getting the job done and getting just the right pie ready for your Thanksgiving table.