July 14th, 2012
What would you say if someone offered you a fresh peach pie, laced with a bit of cinnamon and ginger (but almost indiscernibly so), and baked with a flaky, buttery crust? You’d say ‘yes please’, and you can’t even pretend you wouldn’t.
I have been making a crapload of pies lately, so it was much to my surprise last week when The Husband asked me this:
“When are you going to make me a real pie?”
I looked at him (lovingly) like he was an idiot, and asked him this:
“Are you an idiot? All I’ve been making are pies.”
(Seriously- I just made Strawboffee Pie, Banoffee Pie, and S’mores Pie in like the last three weeks. I have been a pie making machine.)
And in the way that The Husband picked up from the many Brits he’d been working with, he said this:
“Yeah, but I want a proper pie.”
He’s right. I have been making imposter pies as of late, ripoff pies. If a pie doesn’t have a crust (especially a flaky buttery one), then is it really a pie? Does a graham cracker crust (or a McVitie’s Digestive Biscuit crust for the Brits) count as pie, just because it’s baked in a pie plate? (Technically yes, but The Husband wanted a pie with a crust and fruit.)
After I conceded that I had been depriving him of real pie (having not made one since the Good Old Fashioned Raisin Pie, which I technically made for his Dad anyway), and after apologizing for making his life so miserable because of this, he asked for apple pie. I promptly shot him down, because everyone knows that apple pies are for fall. After suggesting peach pie, he simmered down, like a baby with a pacifier. A pie pacifier.
So this one’s for you, Husband- a proper peach pie.
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