The pie case at Davidsonville Country Market.

The clock is ticking down to turkey day, with its frenetic menu planning and shopping to prepare the annual feast. When it comes to dessert, no other meal screams pie! like Thanksgiving. For something unique and fun, try a pie run. Not to be confused with a turkey trot, this run involves no physical exertion (though you can still wear sweatpants, if that’s your thing).
    South County Café in Deale is hosting its 18th pie run this Thanksgiving. The brainchild of classic car enthusiasts, this pie run attracts over 350 classic hot rods. The hot wheels roll in as early as 7:30am to pick up their pies while fraternizing over coffee and breakfast. Café owner John Whitman and his crew spend four days baking 24/7 to prepare nearly 900 pies. Most are pre-ordered, but the brave can try day-of purchase (about 50 pies are baked without order). Go traditional with pumpkin, apple and mincemeat, or shake things up with rum pecan, cherry cheese and chocolate crème.
    At Davidsonville Country Market, owner Chas Thompson is preparing for his second pie run. Also inspired by local car enthusiasts, last year’s inaugural pie run attracted more than 100 roadsters who gathered for breakfast to pick up over 150 pies. Join the gang this year starting at 8am for pie pickup, free coffee and door prizes. Fifty to 60 extra pies will be sold to last-minute shoppers. Choose from pumpkin, pumpkin with pecan topping, apple, apple crumb, pecan, coconut custard and, beyond pie, pumpkin roll. The market closes at 1pm.
    Add this new tradition to your Thanksgiving morning.

New Mother in Town
    Mother’s of Federal Hill has opened their second location in Arnold. Mother’s Peninsula Grill owner, Dave Rather of Pasadena, was looking to expand the popular watering hole and eatery famous for burgers, wings, live music and Raven’s football enthusiasm. The former Griffin’s Grill location seemed a perfect location for this family-friendly upscale sports pub.
    Rather and his brother, Adam, who is also the chef, strive to serve a “good meal in a casual environment, with 95 percent of the menu made from scratch.” Ice cream, soups and sauces are all made in-house.