I interviewed the ever entertaining and informative Anne Helen Petersen of
the other day. She had started her Second Annual Fall Soup Extravaganza which is an animated thread of soup talk and suggestions. It’s so fabulous that I thought we might do the same here for Pie.I capitalize the word because that’s the space Pie takes up in my life. A LOT OF SPACE. Pie is a year-round constant for me but for most people it seems to take up residence just twice a year, in summertime when soft fruits are at their peak and now when the triad of pumpkin, pecan and apple can often vanquish creativity. Can classics be creative? Should they be? Do you swerve away from these three? What are your favorite pie recipes or pie shops? Do you use the holidays as an excuse to try something new or to make and eat a pie that is like a deep hug. Saying a particular pie is a favorite can be a foolish statement when new eating opportunities linger around every corner but Apple Pie is embedded in my pores. I started making it in my teens when a cater waiter I worked with all the time shared his 1-2-3 ratio crust with me, which I’ve made my own. I’ll admit that I made it with Crisco then (which is sooooooo easy to work with). So if you’re just starting out there is no shame in taking the easy road before diving in to butter/lard/duck fat.
Every year I made myself an Apple Pie for my birthday, which is in July, peach season. There is no idiocy like the idiocy of youth. Nevertheless I continue the tradition. My favorite apple pie is made of a mix of apples: tart/yielding/sweet. I like my apples to be cooked until tender and some to be broken down to provide a kind of flavorful binder and for the pie to be almost not sweet enough, so perfect for breakfast. But that’s just me. You do YOU.
So truly. Share what you’re planning to make or have made in the past and tell us why you love it so. Start out with the title of the recipe and after your comments about why you love it please share the link
if there is one. Sharing is Caring. And remember my motto, Every Pie Has Someone Who Loves It.
As a non- baker, I support pieinthesky.org We get one for us and one for donating to our community fridge where someone will be happily surprised. This organization was started nearby and has been providing meals to those who need help for years now. Thankfulness should be about what we have and what we can share as the year goes dark.
My favorite is a NY Times Craig Claiborne Spiced Rhubarb pie from his old/original Menu Cookbook -- mine is so beat up that the cover's falling off. I love the tartness. I love the colors. I love the fragrance. I love the blend of tastes.