Pie remains one of the South's most time-honored and well-loved desserts. The way I see it is that, society is split directly into two distinctive clubs: those who like cakes and those who like good old fashioned pie.
The development of pie, and This country's undying romance with it, was actually a slow and messy process - not unlike baking a pie itself. Homemade pie transports you home even when you're sitting in a big table in a noisy and busy restaurant that seats and serves hundreds of people and prepares nearly a million meals every single year.
Some skilled people are born to prepare pie and pie crust from scratch; you can see it each time they flick their wrist, the easy and intuitive touch in the tips of their lightly floured fingers, and demanding instincts about how it ought to taste, look, texture, smell, and even feel inside the mouth. Pie is among the mainstays that has enabled Southern cuisine to expand across the country.
Pie can be served whole or in rich, delicious slices like coconut cream, banana, rhubarb, or chocolate. In my home, a good pie crust that is buttery, crunchy and thick is a rite of passage. Regardless how you slice or even bake it, pie is classic, simple, easy and it is enduring. There is no substitute to warm, right out of the oven, homemade pie to complete a great meal.
A useful and enduring definition of pie doesn't get more bite-sized than this: Any kind of food, from four-and-twenty blackbirds all the way to peaches to espresso mousse, that is baked in any crust. Still, we're of the mindset that pie is never more delightful, more full of goodness and all that in which implies, than if it involves little more than a superbly ripe berry, a big heavenly dollop of real whipped cream, and a homemade - never store bought or frozen -any crust.
The development of pie, and This country's undying romance with it, was actually a slow and messy process - not unlike baking a pie itself. Homemade pie transports you home even when you're sitting in a big table in a noisy and busy restaurant that seats and serves hundreds of people and prepares nearly a million meals every single year.
Some skilled people are born to prepare pie and pie crust from scratch; you can see it each time they flick their wrist, the easy and intuitive touch in the tips of their lightly floured fingers, and demanding instincts about how it ought to taste, look, texture, smell, and even feel inside the mouth. Pie is among the mainstays that has enabled Southern cuisine to expand across the country.
Pie can be served whole or in rich, delicious slices like coconut cream, banana, rhubarb, or chocolate. In my home, a good pie crust that is buttery, crunchy and thick is a rite of passage. Regardless how you slice or even bake it, pie is classic, simple, easy and it is enduring. There is no substitute to warm, right out of the oven, homemade pie to complete a great meal.
A useful and enduring definition of pie doesn't get more bite-sized than this: Any kind of food, from four-and-twenty blackbirds all the way to peaches to espresso mousse, that is baked in any crust. Still, we're of the mindset that pie is never more delightful, more full of goodness and all that in which implies, than if it involves little more than a superbly ripe berry, a big heavenly dollop of real whipped cream, and a homemade - never store bought or frozen -any crust.
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Learn more about peas and vegetables such as this black eyed peas recipe and these light and fluffyhomemade buttermilk biscuits for your next meal.