Pie

[helwen]

Saw this today: Family Circus

It reminded me of when I was visiting with my Aunt Anna and Uncle Ed up in Maine when I was a kid. I think it was the time I went up alone, so probably I was around 12 years old. We went shopping and she asked if I liked lemon meringue pie, which I did. But never did I see her pick out a pie, as my mother would have. I didn't think anything of it, figuring it had ended up not being in the budget, or that she'd forgotten it, or maybe she was thinking of it for another time. At the house I was busy doing other things like feeding the ducks, so it was a complete surprise when a lemon meringue pie showed up after dinner. It hadn't occurred to me that this was something a person could make -- my Aunt Anna was so pleased with herself, having surprised me so :D

It was shortly after that trip, that I made my first pie. All by myself because my mom didn't bake (and still doesn't, except mixes). Happily, my clay rolling skills from art class can be applied to making crusts, so that came out well. So did the filling of apples, but that took forever, as I had negligible peeling skills, and still am somewhat mediocre at that today. I got into make bread from time to time as well, another familiar art skill although of course one has to be bit more delicate with bread dough than with clay. Not much though -- clay has its own particular needs after all.

I haven't made a pie recently, but I have been thinking about it. Maybe once we have the kitchen all clear again... currently a lot of things are in transition in the apartment, and various things are stowed around the table until we can move everything. And I have potatoes to sort and cook (part of the transition stuff)...

Still, pie. Thanks Aunt Anna, for your inspiration.

Comments

[danabren.livejournal.com]

I am a negligible pastry chef at best, but have had excellent luck with a particular apple pie recipe from a cookbook about comfort food. It requires cooking the apples before placing into the crust, which keeps the crust from being empty and air-filled, while the center cooks down.

I'll hunt down the recipe and post if you like.

[helwen.livejournal.com]

Sounds interesting! Please do and thank you :)

[tashabear.livejournal.com]

That reminds me of making rolls for Christmas dinner at my MIL's last year, and when Wolfie's niece complained that they were cold, I said acerbically, "I'm sorry; they were hot when I baked them FROM SCRATCH yesterday." Her eyes got wide as saucers -- my MIL's "buns" (actually dinner rolls) are out of a take-and-bake package. I don't think it ever occurred to Shawna that you could make rolls from scratch. (I admit to being a bit insulted that she couldn't tell the difference -- that family has no palate and rather poor table manners. Ask for a roll and they'll hand you A ROLL, not the basket so you can select your own.)

[helwen.livejournal.com]

I grew up on Pillsbury's breads myself, my own baking aside. There's definitely a difference though. And yet.... *sigh* I still like the Pillsbury dough as well. Crescent rolls and the flaky ones that you can peel apart into lots of thin pieces. I suppose it's time I found recipes for those.

The handing you a roll instead of the basket is weird though.

One of my fav things to do with bread is braided breads. Happily, most folks see it and tear off a piece of braid for their plate. I don't know why, but I got weirded out when I brought one to a dinner (freshman year of college, Thanksgiving dinner for the off-campus folks), and they sliced it. Still tasted great of course but... had never occurred to me that anyone would slice braided bread.

[tashabear.livejournal.com]

Yes, but I imagine you always knew you *could* bake from scratch. I honestly don't think it ever occurred to Shawna that it was possible to bake bread for yourself.

[calygrey.livejournal.com]

My mother hated making pies. She always had a very hard time of it. I discovered why when I moved out and used a recipe to make pies...she wasn't following the directions on how to make the crust...

I love baking, but there's never enough time.

There will be pies for tomorrow though

[helwen.livejournal.com]

Directions are definitely useful! Although once you're good at making them, apparently you can screw up and still turn out a crust most of the time.... once I was doubling a recipe and forgot to double the butter. The dough was a little harder to work, but miraculously was still flaky and tasty. I don't plan on repeating the error if possible though...

Yay for pies!