Pie continues to be one of the South's most time-honored and well-loved baked goods. The way I see it, people is divided into two distinctive sides: people who like cake and people who like pie.
The evolving of pie, and this country's undying romance with it, was a slow and messy journey - not unlike creating a pie itself. Homemade pie will take you home even if you're sitting in a fancy table in a noisy and busy bistro that seats and serves hundreds of people and prepares nearly a million meals every single year.
Some fortunate people are destined to make pie and pie crust from scratch; you can see it each time they flick their hand, the easy and intuitive touch in the tips of the fingers, and exacting instincts about how it will taste, look, texture, smell, and even feel within the mouth. Pie is one of the mainstays that has allowed Southern cuisine to expand throughout the country.
Pie can be served whole or in rich, delicious slices like coconut cream, strawberry, rhubarb, or chocolate. In my home, a good pie crust that is buttery, crunchy and thick is a marker of your ability to seriously cook. Regardless of how you slice or bake it, pie is classic, simple, easy and it is forever. Nothing can beat warm, right out of the oven, homemade pie to finish a delicious meal.
A useful and enduring concept of pie doesn't get a lot more bite-sized than this: Any food, from four-and-twenty blackbirds to peaches to espresso mousse, that is cooked in any crust. Still, we are of the mind-set that pie is never more tasty, more full of many advantages and all that that implies, than when it is made with little more than a perfectly ripe berry, a big heavenly dollop of real whipped cream, and a homemade - never store bought or frozen -a crust.
The evolving of pie, and this country's undying romance with it, was a slow and messy journey - not unlike creating a pie itself. Homemade pie will take you home even if you're sitting in a fancy table in a noisy and busy bistro that seats and serves hundreds of people and prepares nearly a million meals every single year.
Some fortunate people are destined to make pie and pie crust from scratch; you can see it each time they flick their hand, the easy and intuitive touch in the tips of the fingers, and exacting instincts about how it will taste, look, texture, smell, and even feel within the mouth. Pie is one of the mainstays that has allowed Southern cuisine to expand throughout the country.
Pie can be served whole or in rich, delicious slices like coconut cream, strawberry, rhubarb, or chocolate. In my home, a good pie crust that is buttery, crunchy and thick is a marker of your ability to seriously cook. Regardless of how you slice or bake it, pie is classic, simple, easy and it is forever. Nothing can beat warm, right out of the oven, homemade pie to finish a delicious meal.
A useful and enduring concept of pie doesn't get a lot more bite-sized than this: Any food, from four-and-twenty blackbirds to peaches to espresso mousse, that is cooked in any crust. Still, we are of the mind-set that pie is never more tasty, more full of many advantages and all that that implies, than when it is made with little more than a perfectly ripe berry, a big heavenly dollop of real whipped cream, and a homemade - never store bought or frozen -a crust.
About the Author:
Want to find out more about soul food recipes, then visit Kathy Smith's site on how to make the best homemade buttermilk biscuits for your needs.