I thought I was being smart by pre-baking my pumpkin pie crust as the apple pie cooked tonight. Ten minutes later, I took it out to discover that it had shrunk halfway down the sides of the pie tin. Apparently, you're supposed to weight the crust down with something if you pre-bake it. Now I know. I wish our digital camera was hooked up so you could have a good laugh at my expense, but just envision a pumpkin pie where only the slightest bit of crust is visible in one place and the rest is invisible under the filling. The apple pie looks fabulous, though. Last year I tried to make pumpkin and coconut cream pies (the latter being my favorite). Now that I think about it, I think the same shrinking-crust problem happened with the pumpkin last time. The coconut cream's crust was fine but the filling didn't set so it was like spooning up pudding in a crust. Maybe next year I'll get this right. In the meantime, I've got 12 hours to make a double batch of my uncle's crescent rolls. Leo finally cried himself to sleep on Dan's shoulder at 10pm after I tried repeatedly to nurse him down, so I hope he's not a complete grouch for our double dinners tomorrow.