So what’s so all-American about pie anyway? Well, let me count the ways! For one thing pie is so darn practical. Our ancestors used pie-making as an easy, portable way to make use of seasonally abundant fruits, veggies and meats. Their efforts to prevent spoilage, soon became a requested favorite and then a veritable delicacy. Through the generations, crafty American cooks have introduced the flavors and finery of their home countries’ cooking traditions. No-nonsense pies began to be replaced by decadent, special-occasion treats that served as a showcase for a home cook’s pastry skills. Crimping, lacework and venting added fanciful frills to crusts, and filling flavors were limited only to the breadth of the cook’s imagination.
While not uniquely American, that kind of innovation-out-of-necessity attitude is just the type of thing that makes this country so special to me: a fiery, can-do spirit… but with a dusting of sugar on top.
I’ve written before about Maine cook Gail Herbest’s ingenious Blapple Pie, a mash-up of her two pie faves, apple and blueberry. Well, we recently came across another Blue Ribbon pie that borrows from two classic recipes to form something wholly unique.
“This is a delicious blend of two favorite summer fruits, blueberries and rhubarb,” says Terrie Hoelscher of her yummy Rhuberry Pie. The tartness of the rhubarb is perfectly offset by the delicate sweetness of the blueberries, and Terrie goes on to encourage finishing flourishes. “Get creative with the crust,” she says. “Use small cookie cutters to cut squares, circles, or other shapes, to lay across the top of the pie!”
In fact, a lot of you have had great suggestions about perfecting pie art. Karla Everett, a home cook from Greenacres, WA, recently weighed-in on one such discussion. “After crimping the edge of the pie crust, lift the edge of the crust gently all around with your fingers. This keeps the dough from sticking to the dish while baking, and makes it easier to take out the pieces of pie,” she says. Karla also suggests grating a bit of instant tapioca into fruit pies to absorb excess moisture and deliver the perfect finished product. What a great idea!
Looking for something easy and fast? Joelle Johnson’s Hawaiian Pie is just the ticket. “[It] kinda tastes like a pina colada in the form of a pie. Really easy and good!” The Kitchen Crew couldn’t agree more. This simple recipe combines vanilla pudding, coconut and pineapple for a creamy, dreamy end to any summer meal. In fact, Honorary Kitchen Crew Member Leah Stacey reports that her kids gave this pie five stars… High praise, indeed.
And finally, what’s more refreshing on a summer evening than a big, juicy slice of watermelon? Well, Tomah, WI cook Karen Baumgarten has taken it one step further with her Creamy Watermelon Pie! This recipe has garnered a lot of interest with it’s non-traditional ingredient combo of watermelon, whipped topping and gelatin, but the results speak for themselves. Give it a try and let us know what you think!
Thanks to you all for sharing your favorite pie recipes and techniques. It’s a marvel to hear about (and taste!) the many different flavors coming from your kitchens, and I learn something new from you every day. You know, on second thought, THAT’s what I love most about America: the people.
Happy Independence Day to All!