Pie is indeed my favorite dessert. What can I say, the savory, tender, flaky crust, the sweet (but not too sweet) filling makes for a flavor sensation second to none. There is nothing better than a well executed pie, and it has to be homemade, of course, right down to the crust.
I can't say that I had a whole lot of pie growing up. Nonna's apple pie is the earliest memory I have of pie. I have tried to replicate it, but I have not been able to get it just right. Going through an old box of recipes from her house, I found another copy of the recipe that called for minute tapioca. I had only used regular small pearl tapioca and the pearls never softened up enough. So now, armed with this bit of information, I have a new challenge ahead. I can only hope to come close to the original.
Another family recipe that I more recently became aware of is buttermilk pie. It is like a sugar cream pie, but it is not as sweet and has a little tangyness from the buttermilk. It is absolutely delicious. Every time I eat it I am reminded of why it is my favorite pie. Where had it been all my life? It is my great-grandmother's recipe, so I guess she must have not made it all that often when I was a kid. Or, I may not have tried it because to a kid buttermilk pie doesn't sound all that appetizing. If I had only known what I was missing.
Whether it's apple, blueberry, strawberry rhubard, pumpkin, lemon merange, buttermilk, chocolate, or peanut putter, I am a fan of pie, and it is welcome on my plate any night of the week.
Oh, Luke! I didn't know they didn't eat pie like we did all over the country. Cobbler, huh?
ReplyDeleteI would love to try some of your Nonna inspired apple pie when I get home, maybe we could even make it together?
I love learning what foods are specialties of the region and not really popular in the rest of the U.S.
ReplyDeleteI would love to bake Nonna's apple pie with you. That would be a real treat. Be sure to bring your rolling pin!