Maybe not too brief, but definitely about pie.
Pie transcends my need to eat. I love pie. I specifically enjoy pie between the hours of 1-3AM, usually eaten while standing at the kitchen sink, looking over the back yard. On nights with the moon, I have the reflected light of the sun to illuminate my shameful gorging. And yet, the moon always welcomes me back, or maybe I just ignore any protests because there’s pie. And milk.
I come from a long line of bakers; our family restaurant was actually called “The Pie Stand”, so this fascination is both genetically acquired and learned. It’s here to stay.
Here is a peach pie I made when I visited my buddy Tim. Nothing says, “I’m glad we were pals before puberty” like a baked good.
Question: What Makes A Pie?
I know we’ve all had sweet pies. Can pies be savory and still be considered pie? I’ve eaten meat or potato pie varieties in several countries, and I think I’m comfortable with that nomenclature. True, I have no desire to drink milk while eating a delicious, gravy laden Australian meat pie, but still. There was a crust and filling. I feel the same way about spicy Jamaican meat pies. Chicken pot pie, Shepherd’s pie– still technically pie. Right? Or, no?
Fruit. Chocolate. Dairy. Hybrids.
Fruit makes for an excellent filling (blueberry, apple, cherry, strawberry-rhubarb). I can also see the attraction of cream pies– Boston or Coconut make me crazy. I would fight a circle saw for either of those kinds of dessert. Holidays bring out the baker in all of us. Thanksgiving? Pumpkin. Sweet Potato. Apple. Christmas? Mincemeat. Apple. Pecan.
I heartily approve of holidays that activate our latent baking genes.
These are the pies that really take some culinary willpower. Your Black Forest, Chess, and Chocolate Silk fall into this zone. They’re stunning to look at, but more labor intensive. Not really fussy, just demanding.
The Endless Variety.
Look at this bowl of berries:
There’s a lot of pie-tential in that bowl. I can think of three kinds of pie offhand that can be made from that simple bowl of fruit, and that’s without getting Second Level Awesome and using terms like “coulis” and “measuring”.
I’m open to suggestions. I think– and this is just a guess– that there are as many recipes for pie unknown to us as there are in even the most experienced baker’s repertoire. I submit this in the hope that I’ll be inundated with new pie ideas.
Like I’ve been saying all week, it’s February. What else are we going to do?