Live Blogging the making of a Pumpkin Cheesecake and the dough for a Double Crust Apple Pie

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I will spend the next couple hours Live Blogging the making of these two fantastic and delicious pies. I have made the http://answers.yahoo.com/question/index?qid=20090321082144AATtaUF">PUMPKIN-BOURBON CHEESECAKE WITH GRAHAM-PECAN CRUST from Cooks Illustrated annually for the last several years. I will also make a pie dough for a http://www.epicurious.com/recipes/food/views/Classic-Double-Crust-Apple-Pie-105845">Double Crust Apple Pie that my sister is making tomorrow.

First things first. I'm cooling the eggs, and chilling the shortening. Got to break out the blender and set the oven to 325.

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1. Listening to Florence and the Machine on Spotify

http://open.spotify.com/album/5SxudoALxEAVh9l83kSebx

Just set up the Cuisanart Blender.

[MiddleFingerMom]

2. The area of Pennsylvania that I lived in for almost 20 years (about 20 mi WNW of Philly)...

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...had this little shop that specialized in cheesecakes.
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Seasonally, they would sell these orgasmic pumpkin cheesecakes.
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Expensive? Hoo BOY!!!!
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But worth every penny -- while you were eating them (and for a
significant afterglow period) they became the only justification
needed for (alleged) intelligent life on this planet.
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3. Pulsed crackers, nuts, spices in blender for crust

Melted butter.

Oiled up Cheesecake form pan

Getting ready to drop the crust

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4. Crust is in the oven it smells perfect. Time for the cake.