We got an up-close look at how a pie is made at The Crust & Crumb

By Tim Goodwin - Nov 24, 2015 | 0 comments

You’ve got to have an even pie crust. “You can’t have a thin spot or a thick spot. It won’t cook evenly,” Ladman said. (TIM GOODWIN / Insider staff)

That’s called crimping in the baking world. (TIM GOODWIN / Insider staff)

Ladman adds some hefty scoops of the Forest Berry Crumb pie filling. (TIM GOODWIN / Insider staff)

Look how delicious that looks and it’s not even cooked. (TIM GOODWIN / Insider staff)

You gotta bake it before you eat it. (TIM GOODWIN / Insider staff)

That pile of stuff is uncooked pie crust edges and sugar that will soon be crumb topping. (TIM GOODWIN / Insider staff)

You can’t really bring up Thanksgiving without your favorite pie combination creeping into the conversation. Pies are as big a part of the holiday tradition as football, turkey and family. So we went down to The Crust & Crumb Baking Co. and watched owner Alison Ladman make some of her tasty creations. In the 24 hours before Crust & Crumb closes for Thanksgiving, the ovens will be cranking out pies in staggering numbers to fill all the orders. And while you can no longer place an order, Ladman makes lots of extras for people who forgot to call one in but need to bring a dessert to the family get together. After all, as Ladman puts it “Pie is a food group.” Crust & Crumb is open 8 a.m. to 6 p.m. on Wednesday and will be pumping out pies like pumpkin, maple bourbon pecan apple streusel and many others throughout the day.