Why Pie?
Because when I started this, I didn’t know how to make it. And I can’t stand not doing something well. And I’m so over having mediocre pie and thinking that I can do better. So I will!
Months ago, a friend posted a question on Facebook asking if there were any pie places in Cleveland. I eagerly awaited the responses. Not one comment. No pie places in Cleveland! Impossible. So I set out to learn the scene. Aside from a gentleman who has a pie shop on the far west side of Cleveland, a sprinkling of farmer’s market stands and Amish country way south, there wasn’t much. What they all had in common though was selling traditional round pies. Sometimes you just don’t need a whole pie. I’m going to make pie that isn’t pie. I felt a pie revolution coming on.
So what would I call this pie revolution? It had to be smart and edgy. Over the summer, my husband’s aunt was visiting and talking with my mother-in-law. She started talking about my father-in-law and proceeded to say “…he was a little pie eyed at the cookout!” Yes!! Yes, he was probably a tad tipsy (there was a golf outing that day) and YES THAT IS WHAT I SHOULD CALL THIS! They looked at me like I was crazy but I knew I had found my name. Pie Eyed. I’m totally drunk on pie – at least that’s how it feels to have all these ideas swimming in my head and all this pie in my belly.
I’ve seen a few articles that say that 2011 is the year of pie. Well, maybe it is. I think cupcakes have seen their glory and will not go buy one more beautifully decorated cupcake from a fancy boutique only to bite it and be totally let down. So let’s see what I can do over the winter with pie and maybe I’ll be rocking a farmer’s market stand this spring. Cheers!
Strawberry rhubarb minis - yum!!
Hi! I was just directed to your site by a friend of mine who works for your dad! I think this is such a great idea. I love baking but I’m only so-so with pies so I’m looking forward to following your adventures and hopefully I’ll learn with you!
Hi, Valerie! You must know Robert – that was so nice of him to pass along the word about my pie obsession.
So glad to connect with you! Love your blog title – I’ll go check it out! If you make some pie, check back and let me know how it went. I love learning along with people! Have a great weekend!
Yep! Robert’s my amigo and co-design overlord. He told me you were “an avid practitioner of the culinary arts” and that I should check out your blog.
Pie is better than cake if the crust is yummy, melty, thinly crusty. There must be a gooey filling of luscious fruit, or a creamy swoosh of chocolate or lemon cream. A tiny little pie would be great–one or two bites of overkill flavor but underkill guilt. Marg
Hey there! You are so nice to indulge my pie blog. Don’t judge my writing.
I’m in complete agreement on the filling to crust ratio and texture. Maybe I’ll send some home for you with my parents this weekend if I make a good batch!