Pie remains one of the most popular desserts in the South's most time-honored and well-loved baked goods. How I see it is that, society is divided into two distinctive sides: those who like cake and frosting and those that like pie.
The progression of pie, and America's undying romance with it, was a slow and messy process - not unlike baking a pie itself. Homemade pie is going to take you home even when you're sitting at a slick table in a noisy and busy cafe that seats and serves hundreds of people and prepares nearly a million meals every year.
Some skilled people are destined to bake pie and pie crust from scratch; you can see it each time they flick their wrist, the natural and effortless feel in the tips of their fingers, and accurate instincts about how it ought to taste, look, texture, smell, and even feel within the mouth. Pie is probably one of the mainstays that has made it easier for Southern cuisine to expand throughout the country.
Pie can be served whole or in rich, delicious slices like coconut cream, banana, rhubarb, or chocolate. In my home, a perfect pie crust that is buttery, crunchy and thick is a marker of your success as a cook. No matter how you slice or perhaps bake it, pie is classic, simple, easy and it is timeless. There is no substitute for warm, right out of the oven, homemade pie to finish a delicious meal.
A good and enduring meaning 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 coffee mousse, that is baked in any crust. Still, we are of the mind-set that pie is never more scrumptious, more full of amazing benefits and all that which implies, than when it involves little more than a superbly ripe berry, a nice heavenly dollop of real whipped cream, and a homemade - never store bought or frozen -the crust.
The progression of pie, and America's undying romance with it, was a slow and messy process - not unlike baking a pie itself. Homemade pie is going to take you home even when you're sitting at a slick table in a noisy and busy cafe that seats and serves hundreds of people and prepares nearly a million meals every year.
Some skilled people are destined to bake pie and pie crust from scratch; you can see it each time they flick their wrist, the natural and effortless feel in the tips of their fingers, and accurate instincts about how it ought to taste, look, texture, smell, and even feel within the mouth. Pie is probably one of the mainstays that has made it easier for Southern cuisine to expand throughout the country.
Pie can be served whole or in rich, delicious slices like coconut cream, banana, rhubarb, or chocolate. In my home, a perfect pie crust that is buttery, crunchy and thick is a marker of your success as a cook. No matter how you slice or perhaps bake it, pie is classic, simple, easy and it is timeless. There is no substitute for warm, right out of the oven, homemade pie to finish a delicious meal.
A good and enduring meaning 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 coffee mousse, that is baked in any crust. Still, we are of the mind-set that pie is never more scrumptious, more full of amazing benefits and all that which implies, than when it involves little more than a superbly ripe berry, a nice heavenly dollop of real whipped cream, and a homemade - never store bought or frozen -the crust.
About the Author:
Looking for the besthomemade buttermilk biscuits and the tastiestcheese grits recipe for your family.