Tuesday, November 6, 2007
A Work In Progress
If there's anything I've learned about pie, it's that only time will tell how good a pie maker you'll become.
My love affair with pie began hastily, a whole mess of pies, all with different fillings: Pecans, Peanut Butter, Chocolate, Raspberry Chiffon, Apple, Cherry, Gingered-Lemon Meringue.
And then I cooled off. Who cared about my pie anyway?
I'd learned to make dough and that was the goal.
Mission accomplished, or so I thought.
Then, on one of the first of the cooler days, it beckoned.
And so, I heeded the call.
I filled my bottom crust with sliced pears, flour, sugar, allspice, and a bit of lemon zest.
Then, I rolled out my lovely top crust. (I won't tell a lie, I secretly think that double crusts are FAR superior to open face pies! Open face?! How common!)
And then, serve. With just a dollop of fresh whipped cream.
Simple. Crisp. Pretty and plain. Just like Fall.
Perhaps it was just a series of events after all:
The chill, the crisp air at the farmer's market, the Mexican dude who took each perfect Bosc pear and lay them beautifully in a fruity display.
It was pie makin' time.
Wondering what kinda pie I'll cook up next?
But the most I can tell you at the moment is, well, I'm workin' on it.