Pie remains one of the South's most time-honored and well-loved sweets. The way I see it, people is split into two distinctive groups: those that like frosting and cake and people who like good old fashioned pie.
The progression of pie, and This country's undying relationship with it, has been a slow and messy journey - not unlike making a pie itself. Warm pie takes you home even though 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 a year.
Some talented people are born to prepare pie and pie crust from scratch; you can see it when they flick their hand, the ease and speed contact in the tips of their lightly floured fingers, and exacting instincts about how it should 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 across 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 This country's undying relationship with it, has been a slow and messy journey - not unlike making a pie itself. Warm pie takes you home even though 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 a year.
Some talented people are born to prepare pie and pie crust from scratch; you can see it when they flick their hand, the ease and speed contact in the tips of their lightly floured fingers, and exacting instincts about how it should 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 across 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:
Learn how to bake homemade buttermilk biscuits and make cheese grits recipe for breakfast.