pie book. I've made pies a few times previously, and although they have always been very good, I've never gotten to be quite so enamored with pies (as enamored as others are? as enamored as I could be?). For one, I've been making simpler, less fatty pie crusts (not knowing how the fattier, flakier crusts are quite the pay-off for the effort). And then, as I said, I'd never made that many pies. The book was almost a personal challenge to make more pies, and in the ten (or so) days that I've had it, I've made two pies. The first was a maple-blueberry pie, made with blueberries that my friend Alicia and I picked in the heat of summer last year. Because I used frozen berries, the pie was a little runny, but the flavor made up for the small failure.
On Sunday, I made the maple-pecan pie you see pictured above. I'm certain that I've only had pecan pie one other time in my life, and wasn't thrilled about it then. But now! Now, I am in love with pie. Alicia helped me make this pie, and upon tasting it told me that it is not as sweet as pecan pies usually are. It's sweet in the complex combination of good sugar, molasses, and maple syrup. The pecans are good quality. The crust is also exceptional, if I may say so.
I'm sure that in the next week I'll make another pie--there's no stopping me. I've made enough cookies and cupcakes and cakes to be a little bored with them. But pie, pie is new. In the summer, I will be diligent about saving fruit for pies--it'll be a new addition to the routine. For now, I'll use what's at hand and extend the pie challenge to you; will you consider making a pie this year (or this month, or this week)?