Pies

Created 30 Oct 2012 14:17, Updated 05 Nov 2012 17:12

I was never a fan of pie when I was a child. Just about the only kind of pie I remember liking was French Silk, and that's only because of the chocolate. Alas, my mom never made French Silk pie that I ever recall. She made pan after pan after pan of Rhubarb, Mincemeat, Pumpkin, and many others, but fruit pie was far too messy for me as a youngster to enjoy. I've never cared for messy or soggy food, and I am quite picky about the texture of my food.

Enter David, the husband. As far as I know, he hasn't met a pie he doesn't like, though there are some for which he has clear preference. His number one, tip-top, all around forever favorite is Apple. Probably his second favorite is Triple Berry made with cherries, raspberries, and blueberries. After that, I do make a great Peach pie, and if you add some mango in there, that's probably his third favorite.

My first pie was for Thanksgiving in 1997. I was living in Ames, Iowa for college and my parents had moved to Texas, so that was the first year I wasn't going "home" for the holiday. David wasn't going home, either, and so we had our very first holiday together as a couple. I spent a lot of time on the phone with my mom for advice. I also have pictures of my first pathetic pie crusts, and my first pumpkin pie made with real, actual pumpkin that I cooked myself instead of using the canned variety. I think that might have been the year of condensed milk, as well, but honestly, they all blur together. The mistakes, that is.

For those who read about all the delicious things that I cook and bake and display, and feel sad or frustrated that you don't have the same skills… trust me, it's just practice, and plenty of error in those trials. The first time I cooked pumpkin for a pie, I peeled and boiled it, and the pumpkin flesh was full of water and made a watery, weak pie. Then there was the time I accidentally substituted sweetened condensed milk for the evaporated milk, because I really didn't know the difference and it didn't occur to me to look on the back of the Libby's pumpkin can at the recipe while I was at the store. As for pie crusts, the crusts I make now, 15 years later, look very similar to the pathetic, cobbled together creature that I made for my very first Thanksgiving pie. Nowadays, unless I'm feeling really ambitious or have a lot of time (and patience) to kill, I just roll a crust out from the box and get on with my life.

Even though I still have plenty of kitchen adventures, I can say one thing has changed over the years: I like pie. I think I might even love pie, particularly Triple Berry. And I like making pie for David, because he enjoys it so.

Mom says one of the things she regrets is not making more pie for Dad. She tells me that Dad loved pie, too, and looking back, she wishes she would have made the time to make pie just because, and not just for Thanksgiving or Christmas or some other special occasion. Even before she told me that, I made pie just because David loves pie, and I like it now, too. But I've taken her regret to heart, and plan to continue to make pie for my darling husband as often as I can, for as long as I can.

Libby's Pumpkin Pie
Created 28 Nov 2013 03:09
Updated 28 Nov 2013 03:10
0 Subsections
Libby's Pumpkin Pie

Apple Crumble Pie
Created 12 Nov 2012 01:33
Updated 12 Nov 2012 01:34
0 Subsections
Apple Crumble Pie

French Silk Pie
Created 05 Nov 2012 15:55
Updated 05 Nov 2012 16:21
0 Subsections
French Silk Pie

Apple Pie "Dublin-Style"
Created 01 Nov 2012 19:25
Updated 01 Nov 2012 19:40
0 Subsections
Apple Pie "Dublin-Style"

Fix IE bug

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License