Got Pie?June 10, 2011
We all know late spring and summer to be baseball season, allergy season and fog season but for me it’s also pie season. I make an endless variety of desserts using fruits but pie has a special place. When I make desserts at home for the next few months it’s almost always pie. It starts with strawberry-rhubarb and quickly expands to cherry as soon as they are at the market. Apricot, raspberry, and blueberry follow as soon as possible.
Nothing beats pie from the making to the eating.
It’s kind of an art to make one but it isn’t difficult. Take your time and focus. Make the same pie recipe several times. Once you get the hang of it you will find it relaxing. I promise.
I use all butter in my crusts, no shortening. While many believe the latter gives a flakier crust you can get a wonderful texture with butter and you get the butter flavor. Shortening crusts taste bland. They also don’t get that beautiful golden brown color you get from butter.
Pulling a pie hot from the oven with its brown crust and bubbling fruit is a sight to behold. You wait until it cools just enough so the fruit settles and you don’t burn your mouth when you take a bite.
Unless a pie has a cream or custard filling never refrigerate it. Like a tomato, its flavor and texture decrease once you do. If you want to warm it don’t put it in the microwave. Eat a piece warm from the oven or reheat in a preheated 350 degree oven for 5 minutes.
Pie doesn’t need fancy garnishes or presentation. The only thing you have to do after putting a slice on a plate is decide if you are going to eat it with whipped cream or ice cream.
Email me at email@example.com if you want a recipe for strawberry-rhubarb or blueberry pie.