Friday, June 19, 2009

What's your favorite pie?

Just returned from an incredible trip to Orcas Island, where I had some memorable meals and the best piece of blackberry pie at Cafe Olga. Because we're still weeks away from blackberry season, these berries had to be frozen, but they didn't taste like it.

My frustration with making blackberry pie is the filling is always way too runny. I'm determined to get a handle on this come August, though. (And would appreciate any helpful hints in my quest to make the perfect pie filling.)

As my sister, Laurel, and I savored this generous wedge of bliss, we talked about our all-time favorite pies. Peach and apple and coconut cream. I absolutely love lemon meringue. Why is it so hard to find a good piece of lemon meringue? Yesterday, while driving through Magnolia, I spotted a hopeful sign: Coming soon, Seattle Pie Company. I hope it's the sweet kind of pie, not a pizza joint. Stay tuned for tasting notes.

In the meantime, let's go to that sweet spot: When it comes to pie, what's your favorite flavor?

6 comments:

Keren Brown said...

hands down, sugar pie

leslie.dines at gmail.com; 901-289-4020 said...

Keren... Sugar Pie sounds yummy! Can you share a recipe?

Jennifer said...

Chocolate Cream Pie, or as I called it when I was little and I could see one sitting on top of my great-grandmother's refrigerator ready to eat, "Brown Pie!"

Mary Beth said...

Jim 'n Nick's chocolate pie. Seriously, better than any I've ever had -- even pies made by grandparents.

BethM said...

Right now... it's strawberry rhubarb. In a couple of months, blackberry, of course! (And the secret to perfect blackberry pie filling is a peeled & grated granny smith apple. Mix it in with the berries, sugar & cornstarch. The added dose of pectic firms everything right up without adding any discernible taste or texture.)

Alicia Arter said...

To thicken your blackberry pie do two things: when mixing in sugar and cornstarch, add an extra tablespoon of cornstarch. Then mash the berries just slightly until some juice comes out, as the juice activates the thickening properties of the cornstarch while cooking. And cook until you see juices bubbling. Cool and refrigerate for 5 hours and you'll have a properly sturdy filling.