“The great American dessert is … pie,” Emily Post wrote in the 1937 edition of “Etiquette.”
Pie is something that brings a sense of tradition with a simple scent. It is the baked good for all seasons and pie comes in a seemingly infinite number of varieties.
When the scent of a freshly baked pumpkin pie is in the air, it’s fall. Catch a whiff of strawberry pie and you know that it’s summer. The spicy aroma of mincemeat is one of the winter holiday’s favorites.
Easy as pie is not so simple. Pie making is not simple to execute and even choosing a pie to buy can be a head-scratcher.
Styling starts with the crust. Double crusted and filled with fruit, and single crusted with a creamy filling are just two options. Some pies take a turn toward the savory with a mashed potato topping or baking powder biscuit bottom.
Crusts – basically flour and a source of fat bound together with a liquid – begin the “best pie” discussion. Every family has its time honored preferences for crusts whether that be a flaky, crunchy presentation or a toothsome style pastry.
The debate heats up when exploring butter versus shortening versus lard or any combination of the three. Then there is the liquid temperature deliberation – simply cool tap water or chilled further with ice cubes. Some people claim that using a mix of water and vodka produces the most flaky pastry.
That discussion comes only after fillings are explored. While apple is the leading filling favorite, other fruits – peach, pear, rhubarb and cherry – lead the top favorites list. Then there are the cream, ice cream and meringue styles that bring enough variety to eat pie daily. And that’s just the sweet side.
The warm and uncomplicated savory favorites such as quiche, shepherds, spinach and chicken pies hold a homey comfort.
Pie apparently is recession-proof, according to the American Institute of Baking and Information Resources. This stability comes as more consumers choose to eat at home and select convenient desserts. Americans eat 137 million purchased pies every year. Add in all the homemade delights and that’s a lot of pie.
No matter the crust or filling pie is a food to celebrate. Be sure to mark the calendar for National Pie Day, Dec. 1.
WHAT OUR READERS LIKE
Marie Callender’s blueberry.
Jill, Seattle
Berry Berry at Simply Desserts in Fremont. My hubby goes for the apple there.
Elisabeth, Kenmore
Apple, peach, pecan pie….from my kitchen
Christine, Edmonds
Apple pie from my sister
David, Shoreline
Apple pie from my mom
Linda, Everett
Apple pie is the best and I make it in my kitchen.
Barbara, Mill Creek
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