The Win Two Dream Pies Contest is Still On
All right, all right, I admit it. In the age of the internet I shouldn't have given quotes as clues. Too easy. But the grand prize, two pies, is still up for grabs. See below for how you can enter.
That's right. Serious Eats is giving away two phenomenal pies of your choice. If you live in New York you can choose from the dazzling array of pies made by Two Little Red Hens, which includes Apple, Apple Crumb, Apple Cranberry, Sweet Potato-Pecan, Pumpkin, Chocolate-Pecan, Buttermilk Lemon Chess, Fall Medley, Out of towners will get their pies delivered to their doorstep from the Grand Traverse Pie Company.
The pies are on us.
All you have to do is tell me what pies would be included in your all-pie Thanksgiving meal and why. You can include savory pies like chicken and turkey pot pie, even fancy-pants savory pies like the lobster pot pie they serve at Mary's Fish Camp, and of course as many dessert pies as you like. No more than a hundred words, please. I will judge the entries and try to enlist the aid of fellow pie lovers John T. Edge, author of Apple Pie, An American Story, and Anne Dimock, the author of Humble Pie.
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6 Comments:
I grew up having every Sunday lunch and every holiday at my Mexican great-grandmother’s house which when contrasted with my Mom’s English and German parents, created for a unique set of holiday traditions. My all pie Thanksgiving, has nearly existed as a mélange of my family and the various places I have lived over the years, each I do try to recreate at one holiday or another since I am alone and obviously cannot gorge on them by myself.
Savory: Mexican: Corn Tortilla Pie layered with roast vegetables, beans, and tomatillo, and Panela
England: Cornish Pasty (lived in Bristol and worked in Exmoor)
German: Onion Pie
French: Swiss chard, mushroom (picked during season!), fromage frais, pate brisee
Texas: “Tex Mex Quiche†– like a firmer chili con queso ( salsa, three types of cheese, olives, an egg to firm up in a pie shell)
NYC: and of course from my new home of NYC, the pizza pie-from my new favorite Una Pizza Napoletana, simple, rustic, and a plain pie.
Sweet: Mexican –cajeta sweet potato pie
England- mince meat pie (store bought cheap mini versions with six to a pack please),
German: Apfelstrudel
French: Tarte au Fromage frais with Miel
Texas: Chocolate Pecan Pie from Lambs Candy
NYC: Two Little Red Hens Apple Crumb Pie
souldawg at 10:37AM on 11/16/06
Sensuality and eating are indelibly intertwined so I would serve a warm apple pie with a flaky and buttery crust, and with hot and creamy caramel sauce on top. I would serve the pie with cold, rich vanilla ice cream and an ice wine to complete the experience.
Chocolate always takes me places I love to go so I would also serve a chocolate, flourless pie. The smell of the pie would heighten the senses while each bite would enliven them.
Finally, and reluctantly, I would serve pumpkin pie. I, however, would not indulge as I dislike pumpkin pie.
pam@erogers.net
progers at 11:02AM on 11/16/06
no savory pies for me, I loveeee dessert pies though. At my all pie Thanksgiving I would definitely serve sweet potato pie. It's something I discovered just a few weeks ago, and now love it, so I would have to share my love with everyone else. Have also started to love pecan pie. It's so sweet! Finally, because it's my favorite to bake (and I do make a pretty good one), I think I'd want a strawberry rhubarb pie (even though it's totally out of season). The tangy with the sweet is just so yummy!
moonlight2 at 9:22PM on 11/16/06
Banana cream pie
Carl Sagan
priscilla at 11:43PM on 11/16/06
For large family meals we never coordinate who brings dessert, so we always end up with the equivalent of about one pie per person; if only we could each eat a whole one. Since the best part of Thanksgiving for me besides the food is being able to spend time with my family, each pie at my all pie meal would represent a different person at the table.
Grandma Joyce: Banana cream pie. She only whips out this recipe for special occasions since it takes so long to make, but we all love it
Grandpa Allen: Apple pie. Despite our best efforts to convert him to the joys of Strawberry-rhubarb or even peach, apple remains his favorite.
Dad: Deep Dish Pizza Pie, Chicago style. Never much for sweets, seems appropriate.
Mom: Pastel de choclo (Chilean corn and meat pie). Far and away the best cook in our family. She picked this recipe up when we lived in Chile for a year
Peter, my younger brother: Pumpkin Pie, a must. In our back garden he is in charge of the pumpkin plant and grew extremely attached to the harvest. This Thanksgiving we are making pumpkin pie with his pumpkins, no canned pumpkin for us.
Me: Cherry Cobbler. While I love to eat other people’s cooking, I can’t really cook myself. This is the only pie recipe I can make, and it’s not even a proper pie.
ducks5 at 12:48AM on 11/17/06
My thanksgivings have been “all pie thanksgivings†for as long as I can remember, as a kid I would quietly sweep my turkey under the rug of mashed potatoes and wait with an empty stomach for dessert. It was only because my mom’s pies are what memories are made of that I was (and am) willing to sacrifice those gravy-laden plates. I begin with the standards, pumpkin, apple and living in the Hawaii, coconut cream pie with lilikoi sauce. Then, with a new plate, I attack on my favorites. First the hazelnut and pear pie, followed by key lime pie with fresh mango and last (so its’ flavor remains on my tongue) her signature ginger macadamian nut pie. This pie is practically described as a tropical version of a pecan pie, but with one bite it is clear that the flavor of the macadamia moons and the surrounding thick dark swirls of gingery fog is better captured by the night sky.
ave at 4:47PM on 11/17/06