I love how this man looks me dead in the eyes as he just grabs two spoonfuls of pumpkin and calls it Exactly 1 cup. I love this channel and I will be trying this out.
When the measurements are missing, does it really matter? Besides, back then a cook was expected to know how to cook. Thus detailed instructions weren't necessary. So why sweat it on a youtube channel? Just cook the food and enjoy. And i agree, pumpkin pie should not be overly sweet. The pumpkin should be the star.
“How much molasses do we want…? I’m going to go with about a teaspoon and a half.” Pours in a half cup of molasses. “There we go…a teaspoon and a half…”. :)
No matter how stressed I get I can always count on your videos to completely mellow me out. The cheerful calming tone of voice, the amazingly calm background music, and lastly the beautiful setting is always enough to take me away to a different time. Truly from the bottom of my soul thank you for your videos.
Same same! It’s encouraged me as a young 20-something to take life one day at a time, and sometimes just one recipe at a time. I can’t explain how much my confidence has gone up since finding this channel. I used to think my friends would make fun of me for liking history as much as I do, but now, I just geek out on it all and don’t care if they do judge! This community is so amazing. I know John says that probably 5 times in each cooking episode but it’s soooo true! I’ve also really found joy in refining my cooking and baking skills! I used to worry I’d be that mom that would never be able to make more than spaghetti, but because of this channel, I can say I have so much more cooking and life-skills knowledge than I ever thought possible before! From the bottom of my heart, thank you Townsends for all y’all do! 💜
That was ALOT of masses I had to watch that clip several times. Buahaha. Is it just me or is that beautiful stock footage of him pouring molasses? I swear he is using his other hand to pour.
My father in law's parents died when he was young. I had some 'antique' cookbooks with jams and canning, baking ect that were for wood fired ovens and cast iron pans that I gifted him. He was so happy that things tasted like his childhood and weren't 'fancy'.
i think the part where only the cup with molasses is shown was filmed separately, just to show what molasses looks like, and to make it look aesthetically pleasing. bc after that it really shows him put in a very small amount...
I made this for Thanksgiving. I didn’t add nearly enough ginger, allspice, or molasses so it was pretty bland, but it definitely looked, smelled, and cut like a pumpkin pie. I’ll add much more flavorings next time and I’ll definitely make it again. Our house is from 1759 and I find it so cool that someone could’ve baked the same recipe 224 years ago in my house
Cheers to you! I did the same, and also underestimated the amount of spice required. I think Jon really may have put more than 1.5 tsp of molasses in there! We all still enjoyed, and I'm glad I made some whipped cream with maple syrup, which added that touch of sweetness everyone was looking for. Loved living this slice of history.
Molasses at the time was quite different than the baking molasses we get in stores now. I'd mix it half n half with blue label/dark Karo ---unless you have access to "table molasses"
The shine on the top is caused by the sugars in the molasses. This will also let you know when the pie is done. The molasses will start to get shiny around the edge first. When the center is shiny, it's done. You can also use maple syrup and get the same results. Scraps of pie dough can be rolled out and using a cookie cutter, be made into decorations for the top. During the last 12 to 15 minutes, place on cookie sheet, wash with egg and sprinkle with sanding or raw sugar. It's getting a sugar cookie with your pie.
I've been binge-watching another foodtuber lately (Max Miller's Tasting History) and he's mentioned Jon's love of nutmeg in like 3 separate videos. It goes without saying that, being a longtime fan of this channel, that made me laugh every time.
Except that Americans are obsessed with cinnamon and put it in about every other dish there is. Cinnamon was never in pumpkin pie and modernly it is the main spice. So I would say it has changed quite a bit considering cinnamon it's a very strong tasting spice.
It would be worth looking at trying a more refined molasses. Fancy grade molasses is lighter in colour and sweeter without the sulphur taste of boot strap molasses. Treacle would probably have been the molasses of choice in 1797. Love your videos and your courage to cook like a real person. Cheers from Vancouver and Happy American Thanksgiving.
@@bcostin Was sorghum syrup available in the 18th century? I don't think that it was widely available until the 1850s and '60s. Of course it IS available now and if anyone wanted to use it in their pumpkin pie, John is certainly not going to hunt them down and stop them.
man, I have had a rough week between school and other things going on in my life. love being able to sit down, relax and watch some good 18th century cooking. thank you.
Ooooh pie crust is the best part of a pie. So I really enjoy the idea of having 7 different versions! Though my most favourite go to crust is your short crust recipe and it would be very hard to surpass
I adore how sweet and kind this man always is. I've watched this channel for years and something about the genuine and passionate presentation has always reminded me of watching Bob Ross as a kid. Happy Thanksgiving, Townsend team.
I should’ve waited to eat my slice of pumpkin pie so I can enjoy this recipe episode while savoring my slice. Well, that just means that I got to get another slice (or 3)! 😋
As soon as he said, molasses, I knew it was what made that dark color. We always use molasses in our pumpkin pies. My great grandmother made it that way and she was born in 1898. It must have been in her family for years. We use 3 tbs for 1 deep dish pie. We also use cloves, nutmeg and cinnamon. No allspice. We sprinkle cloves on top. It's so rich with a great robust flavor. I've never had any other pumpkin pie like it. I'm anxious to bake a few more this Thanksgiving. 😀
I'm making mine from Seminole squash and Candy Roaster squash this year. Good crop this time. Great video and excellent recipe. Baking the pumpkin sure beats trying to peel one. Thank you and have a joyous Thanksgiving.
I've been looking for a "pumpkin custard" recipe so I could replace my old pumpkin pie recipe. I'm trying to do as little as industrial food products as possible (e.g. sweetened condensed milk in most pie recipes) and cook with only the things available to me through my local farms and CSA. I'm going to try this out and use up some of the maple sugar I have, along with some petimezi I made from my garden grapes to replace the molasses (petimezi=grape molasses). There's a great homestead producing small-batches of handmade maple sugar in the US!
Right before you cooked it it looked like gypsy tart we had when I grew up in Kent and now I have the biggest craving. Interesting video, pumpkin pie is not something we eat in England but I made it once and love the spice combo
Question #1: Does the rest of the family help eat up the food you cook for the show? Question #2: Have you ever considered changing the show's name to Townsend and Nutmeg?
My late Mother’s recipe for PP calls for 2T molasses! It’s from canned Krogers pumpkin from the 1940’s. It’s our Family Standard pie recipe. THE BEST! ❤️❤️❤️
Great episode!! I like the way these old recipes are usually so simple, just simple food for normal everyday people. So cool that this recipe has changed so little over the years.
I know right? What are the odds of a pumpkin pie video appearing just after Halloween and right before thanksgiving, and then for you to be dealing with your Halloween pumpkin right NOW of all times…… it’s inconceivable!!! 😂
Had a good butternut squash harvest this season, - with some of the butternut squashes coming out in the shape of pumpkins!!! Don't ask me - I used seed from the same singular butternut from last year, cut it open, took out the seeds and planted them all directly, and some came out looking like light orange pumpkins - so I'll be making my own "pumpkin" pie with butternut squash that thinks it's a pumpkin tomorrow, using this recipe but very light on the molasses. Thank you, Jon Townsend!!! Always a happy end to the day.. Happy Thanksgiving!!
I just made this recipe yesterday out of one of our old small Halloween pumpkins unopened yet. I made it yesterday for a practice run and found it a little stringy but the flavor was amazing. I have another one in the oven right now much more finely mashed, it's definitely going to be one of the Staples of our yearly traditions. Also I have to say you are definitely right the nutmeg was a for sure win!
I love how this man looks me dead in the eyes as he just grabs two spoonfuls of pumpkin and calls it Exactly 1 cup. I love this channel and I will be trying this out.
deadass my thoughts exactly
When the measurements are missing, does it really matter? Besides, back then a cook was expected to know how to cook. Thus detailed instructions weren't necessary.
So why sweat it on a youtube channel? Just cook the food and enjoy.
And i agree, pumpkin pie should not be overly sweet. The pumpkin should be the star.
@Jerome Thiel I believe you missed my tone.
He also calls it a teaspoon and a half of molasses as he pours a full cup. 🤣 still gonna be good stuff!
@@tableandlegs Quite possibly, dear sir, quite possibly! ^-^
I tip my (non existent hat) to you!
“How much molasses do we want…? I’m going to go with about a teaspoon and a half.”
Pours in a half cup of molasses.
“There we go…a teaspoon and a half…”.
:)
I thought that was so funny. 🥧
Yes that looked more like 1/3 to 1/2 cup!
@@ElizabethBattle so funny, I love how he just dead-panned it ;)
@@susanapplegate9758 I know!😅
Great I put in a half cup ! Guess we will see
No matter how stressed I get I can always count on your videos to completely mellow me out. The cheerful calming tone of voice, the amazingly calm background music, and lastly the beautiful setting is always enough to take me away to a different time. Truly from the bottom of my soul thank you for your videos.
Couldn't have said it better ! I am glad I found this gem on youtube.
It truly is therapeutic. No matter how stressful my day is these videos put me at ease.
Spot on, now if we could only taste it.
we really need to get going on that Smell-O-Vision.
Same same! It’s encouraged me as a young 20-something to take life one day at a time, and sometimes just one recipe at a time. I can’t explain how much my confidence has gone up since finding this channel. I used to think my friends would make fun of me for liking history as much as I do, but now, I just geek out on it all and don’t care if they do judge! This community is so amazing. I know John says that probably 5 times in each cooking episode but it’s soooo true! I’ve also really found joy in refining my cooking and baking skills! I used to worry I’d be that mom that would never be able to make more than spaghetti, but because of this channel, I can say I have so much more cooking and life-skills knowledge than I ever thought possible before! From the bottom of my heart, thank you Townsends for all y’all do! 💜
If I were to characterize John Townsend as "The 18th century version of Mr. Rogers, but for grownups", would you understand what I was trying to mean?
I would say he's more like Bob Ross.
"The recipe doesn't call for nutmeg, but we won't tell anyone."
Jon was really channeling his "one shot of whiskey" girl energy with that teaspoon and a half of molasses.
That's how I measure my whiskey, anyway haha
''Two shots of vodka...'' *glug glug glug glug*
That was ALOT of masses I had to watch that clip several times. Buahaha. Is it just me or is that beautiful stock footage of him pouring molasses? I swear he is using his other hand to pour.
Love these old recipes. I have a 1910 Gold Metal Flour cookbook that belonged to my great grandmother
My father in law's parents died when he was young. I had some 'antique' cookbooks with jams and canning, baking ect that were for wood fired ovens and cast iron pans that I gifted him. He was so happy that things tasted like his childhood and weren't 'fancy'.
Oh heck yes. Thanks, Townsends!
That marbled bowl is something else. Love it.
I also thought that bowl was amazing!
he's also a potter - I'll bet he made it
The amount of molasses Jon put in has the same energy as the Sandra Lee “two shots of vodka” clip where she pours half the bottle in
Or like Julia Child saying a glug or two of wine or brandy and then the alcohol just keeps pouring lol "Okay, that was about two cups there 🥴"
Lmao I was just thinking the same thing 🤣
LOL
i think the part where only the cup with molasses is shown was filmed separately, just to show what molasses looks like, and to make it look aesthetically pleasing. bc after that it really shows him put in a very small amount...
My favorite video on the internet
I made this for Thanksgiving. I didn’t add nearly enough ginger, allspice, or molasses so it was pretty bland, but it definitely looked, smelled, and cut like a pumpkin pie. I’ll add much more flavorings next time and I’ll definitely make it again. Our house is from 1759 and I find it so cool that someone could’ve baked the same recipe 224 years ago in my house
Cheers to you! I did the same, and also underestimated the amount of spice required. I think Jon really may have put more than 1.5 tsp of molasses in there! We all still enjoyed, and I'm glad I made some whipped cream with maple syrup, which added that touch of sweetness everyone was looking for. Loved living this slice of history.
Molasses at the time was quite different than the baking molasses we get in stores now. I'd mix it half n half with blue label/dark Karo ---unless you have access to "table molasses"
Bland isn’t a bad thing, less calories and more pure
@@georgiabigfootspices have next to zero calories lmao
"That is *exactly* a cup."
🤣 Glad to see you measure as precisely as I do! That pie looks delicious!!
The shine on the top is caused by the sugars in the molasses. This will also let you know when the pie is done. The molasses will start to get shiny around the edge first. When the center is shiny, it's done. You can also use maple syrup and get the same results.
Scraps of pie dough can be rolled out and using a cookie cutter, be made into decorations for the top. During the last 12 to 15 minutes, place on cookie sheet, wash with egg and sprinkle with sanding or raw sugar. It's getting a sugar cookie with your pie.
Another episode of John's Nutmeg Addiction, loving it!
The Nutmeg Show, with Jon Townsend
@@vigilantcosmicpenguin8721@volvok epic 😂😂
bonus episode: lines of nutmeg!!
I realized yesterday we have no nutmeg in the RV kitchen spices. Good thing we weren’t planning to visit Townsend’s this trip. 🤣
I've been binge-watching another foodtuber lately (Max Miller's Tasting History) and he's mentioned Jon's love of nutmeg in like 3 separate videos. It goes without saying that, being a longtime fan of this channel, that made me laugh every time.
Love this show. John is so confident without being cocky. It's very relaxing in a crazy world.
Amelia doesn’t eff around, “just mix it in and bake I don’t have all day”
My kind of recipe! No faffing about.
Lol basically
That’s so neat! This pie has literally not changed in hundreds of years and that’s so so amazing!
Except that Americans are obsessed with cinnamon and put it in about every other dish there is. Cinnamon was never in pumpkin pie and modernly it is the main spice. So I would say it has changed quite a bit considering cinnamon it's a very strong tasting spice.
@@dietrevich very true XD
I really enjoyed this episode. Pumpkin pie hasn't changed much.
Other than the spices it looked very close to what my mother made.
This is the definition of comfort content. Can never get enough of it.
YES! Always bake the pumpkin. Pumpkin Pie is my favorite
I’ve been boiling my pumpkin all this time, and now, I’ll never boil another pumpkin again!
It would be worth looking at trying a more refined molasses. Fancy grade molasses is lighter in colour and sweeter without the sulphur taste of boot strap molasses. Treacle would probably have been the molasses of choice in 1797. Love your videos and your courage to cook like a real person. Cheers from Vancouver and Happy American Thanksgiving.
I use Brer Rabbit molasses exclusively. It has a delightful flavor
Maybe in more affluent homes, but likely not in the poorer sections of town.
Or sorghum syrup in some parts.
Boot strap?
@@bcostin Was sorghum syrup available in the 18th century? I don't think that it was widely available until the 1850s and '60s. Of course it IS available now and if anyone wanted to use it in their pumpkin pie, John is certainly not going to hunt them down and stop them.
man, I have had a rough week between school and other things going on in my life. love being able to sit down, relax and watch some good 18th century cooking. thank you.
Happy Thanksgiving to you and all that love this wonderful channel ❤
Thank you Jason, and a blessed and Happy Thanksgiving to you and your family. 😊
Pumpkin is such an underrated ingredient.
Pumpkin soup is fab!
Also pumpkin curry!
its almost the same as butternut squash, im sure you could switch the two and not tell the difference.
Or, if Jon... Pumpkin and such is an ingredient
Pumpkin pasta sauce is delicious
The only thing I don't like about this video is Jon eating alone. 🥧 Need to gather together with homemade pie.
Pfft. Pie is conveniently a single serving dish 😄
Dat's fair
@@EldiumCraftwerks But dat's also fair!
Ooooh pie crust is the best part of a pie. So I really enjoy the idea of having 7 different versions! Though my most favourite go to crust is your short crust recipe and it would be very hard to surpass
I adore how sweet and kind this man always is. I've watched this channel for years and something about the genuine and passionate presentation has always reminded me of watching Bob Ross as a kid. Happy Thanksgiving, Townsend team.
Happy Thanksgiving
I love how you finger crimped the edges! How genius!
It's just a little bit of work that makes it look so nice.
Thanks for the *extremely* timely video.
Happy Thanksgiving to *everybody* at Townsend's!
Just discovered this channel and I can't have enough of these videos. Love it, coming to you from South Africa.
Happy Thanksgiving to all the Townsends crew!
I should’ve waited to eat my slice of pumpkin pie so I can enjoy this recipe episode while savoring my slice. Well, that just means that I got to get another slice (or 3)! 😋
Why stop at 3? Don't be a coward.
@@carltonbauheimer I accept that challenge…I’ll go get a whole pie
As soon as he said, molasses, I knew it was what made that dark color. We always use molasses in our pumpkin pies. My great grandmother made it that way and she was born in 1898. It must have been in her family for years. We use 3 tbs for 1 deep dish pie. We also use cloves, nutmeg and cinnamon. No allspice. We sprinkle cloves on top. It's so rich with a great robust flavor. I've never had any other pumpkin pie like it. I'm anxious to bake a few more this Thanksgiving. 😀
I'm making mine from Seminole squash and Candy Roaster squash this year. Good crop this time.
Great video and excellent recipe. Baking the pumpkin sure beats trying to peel one.
Thank you and have a joyous Thanksgiving.
"We're going to go ahead and put nutmeg in this one...as long as you don't tell anybody, it will be alright." Me, with everything I cook.
No one's gonna know
@@hannahcollins1816 This needs to be a new Townsends shirt "Add Nutmeg: No one's gonna know"
@@alexachipman hey, I'd buy that shirt!
Me: It ended up looking like a chocolate pie lol
John: Yup cause I put in a teaspoon and a half of molasses ;)
Love your videos. What a breath of fresh air.
I use rosewater in the crust when I wet the flour. It gives off an amazing aromatic quality while still holding true to 18th century ingredients.
You're video always make me so happy! Thank you, and Happy Thanksgiving!
Thank you John. This looks and sounds amazing! I'm going to try this recipe for sure!
"we're just going to cheat and add nutmeg anyway"
John, I would expect no less from you 😂😂😂
Just made this pie for turkey day. 🦃
Thank you for your video. Happy thanksgiving everyone 🍁🍽 ❤️
YOU MADE A GREAT PUMPKIN PIE! Just the right amount of crust to be substantial and a light, fluffy filling.😍😋
I've been looking for a "pumpkin custard" recipe so I could replace my old pumpkin pie recipe. I'm trying to do as little as industrial food products as possible (e.g. sweetened condensed milk in most pie recipes) and cook with only the things available to me through my local farms and CSA. I'm going to try this out and use up some of the maple sugar I have, along with some petimezi I made from my garden grapes to replace the molasses (petimezi=grape molasses). There's a great homestead producing small-batches of handmade maple sugar in the US!
My recipe calls for evaporated milk, cream would be an option
I make pumpkin puddings all the time: it's just pumpkin pie filling without the crust. Eat it right out of the pot after baking!
Can’t get enough of this channel
Thanks for sharing with us Jon. We appreciate your cooking and baking parts! Have a blessed Thanksgiving. Fred. 🙏🏻🙏🏻👍🏻👍🏻👏🏻👏🏻✋🏻✋🏻
That looks really delicious! Thanks so much for the tutorial.
I love whn I search something and find a channel I subscribe too, like Townsend, the channel is 1 of my favorite finds on YT, thanks for the content!
Happy Thanksgiving! This recipie looks lovely, I'm going to give it a go. Thankyou Jon, Ryan, Aaron, and Crew! Blessings.
Happy Thanksgiving to you all
Looks delicious 😋! I'm going to try this!
Looks good. Have a merry Christmas
Happy Thanksgiving to the Townsend bunch!! You're great! Best wishes and blessings. 😘😇
Right before you cooked it it looked like gypsy tart we had when I grew up in Kent and now I have the biggest craving. Interesting video, pumpkin pie is not something we eat in England but I made it once and love the spice combo
What's a gypsy tart? Sounds like a lady of ill repute. Lol
@@ElizabethBattle 😄
Question #1: Does the rest of the family help eat up the food you cook for the show? Question #2: Have you ever considered changing the show's name to Townsend and Nutmeg?
The Nutmeg Channel feat. 18th Century Stuff
Your show is good year round, but the Fall and Winter are the BEST times to watch. Thanx
Hurray! A great video for a great day!
OMG the lighting for the tasting at the end, with the candles and the soft light through the window... perfect
My late Mother’s recipe for PP calls for 2T molasses! It’s from canned Krogers pumpkin from the 1940’s. It’s our Family Standard pie recipe. THE BEST! ❤️❤️❤️
Happy Thanksgiving to all of you at Townsend’s. This is the perfect recipe for this season.
Mr. Townsend, it is a pleasure to watch your cooking videos. They are an inspiration to make 18th century recipes.
Thank you and happy Thanksgiving!
Woo hoo! I was hoping for a Thanksgiving video from Townsends!
I've been waiting for it
Great recipe, I will have to get that cookbook. I enjoyed this video, thanks!
Great videos...I've been watching them for several years and I enjoy them very much!
Thank you John and happy Thanksgiving to all at Townsends! I am blessed to be able to watch your interesting videos.
That is the thickest pie crust I have ever seen!
When you have liquid custardy fillings it's better to have a thicker crust to prevent a soggy bottom.
I can't thank you enough for all the amazing quality work y'all do! This is my all time favorite!! Thank you so much!!
I LOVE your videos! Can't wait to try this recipe. Thank you! 🥰
Wonderful recipe! Very tasty and affordable. Happy Thanksgiving! 🍂
Your videos are awesome!
Great episode!! I like the way these old recipes are usually so simple, just simple food for normal everyday people. So cool that this recipe has changed so little over the years.
Looks like good eating with out All the corn syrups. Thanks for sharing. Blessings to you and your family and friends
Thank you , appreciate your posts , especially in this time. You are a bright spot in the media cesspool.
Whoa! That bowl the eggs were beaten in is absolutely gorgeous. I also love the plates. They fit me to a Tee.
Happy Thanksgiving 🦃 dear one to you and yours. Enjoy this time. Thank you for all the encouragement and amazing recipes.
I can't express how much I love your channel and its content.
I think I'm going to have to make this pie tomorrow for Thanksgiving! Thank you so much for this I am loving as program
My favorite kinda pie!
Happy Thanksgiving to you and thank you for all the wonderful videos and your cheerful kind spirit. 🦃
Beautiful presentation. One of the most valuable channels on youtube.
Wonderful wholesome content. Thank you good sir.
Such weird timing. I am cutting up my Halloween pumpkin right now to make pumpkin pie and u guys release a pumpkin pie recipie at the same time. Lol
I know right? What are the odds of a pumpkin pie video appearing just after Halloween and right before thanksgiving, and then for you to be dealing with your Halloween pumpkin right NOW of all times…… it’s inconceivable!!! 😂
@@1978rharris Well they could have decided not to make a pumpkin pie video at all 🤷🏻♀️
I really like the low key lighting in this videos. Adds to the feel of the period for sure.
Had a good butternut squash harvest this season, - with some of the butternut squashes coming out in the shape of pumpkins!!! Don't ask me - I used seed from the same singular butternut from last year, cut it open, took out the seeds and planted them all directly, and some came out looking like light orange pumpkins - so I'll be making my own "pumpkin" pie with butternut squash that thinks it's a pumpkin tomorrow, using this recipe but very light on the molasses. Thank you, Jon Townsend!!! Always a happy end to the day.. Happy Thanksgiving!!
I've seen this happen. Apparently if bee's pollinate the two you get butter-pumpkins
That was a TEASPOON of molasses? Looked more .like a soup ladle to me 😜
I'm thinking black strap not sorghum. And I'm curious of using a lot more than he did of the lightest molasses.
It was a THREESPOON
About 1/4 cup😉
This explains why Americans are not great fans of tea.
That cut away was a different shot, he didnt pour all that in the pie.
Invite Joe Pera into the kitchen to taste some recipes. I feel like he'd really enjoy a slice of pumpkin pie with a cold glass of milk.
I just made this recipe yesterday out of one of our old small Halloween pumpkins unopened yet. I made it yesterday for a practice run and found it a little stringy but the flavor was amazing. I have another one in the oven right now much more finely mashed, it's definitely going to be one of the Staples of our yearly traditions. Also I have to say you are definitely right the nutmeg was a for sure win!
How much molasses did you decide to use?
Happy Thanksgiving to you and your family. We love you guys. Take care.🥰🥧
Great video! Thanks
This is totally the pie recipe my family traditionally uses for pumpkin pie. So fun to see :)
Mmmmm pie! I really enjoy recipe comparison and testing, really hope you have some planned for the future!
I will be making this on Thanksgiving! I love using that cookbook....
Thank you for another excellent video. Happy Thanksgiving to you and your family!
Just discovered your channel, absolutely love it! I subscribed after watching just this one video.
I'm not one for pumpkin pie but it makes me want to try a piece.
i dont know how i stumbled onto this channel, but i have, and ive watched, and i loved and im here to stay
happy thanksgiving be safe out there
Love your channel! I will never miss out on the nutmeg!
that is *exactly* 1 cup he says as hes heaping spoonful's in xD Grew some pumpkins this year going to make a few homemade pies!
Thanks mr Townsends, blessings for you.