For Your Consideration - A Baker of Pies

I've been telling my friend, Laurel, for months, "I should write a review of your pies. You're the best." This weekend she reminded me of the same. She told me to hurry up and do so.

Laurel is an accomplished cook. She is accomplished at many things. It seems that she puts her mind to something and she achieves that goal. She is bright, pretty, and I count her among my small circle of friends. She has a saucy sense of humor that is a pleasure to witness in action. This isn't about the overall package that is Laurel, though. This is about her pie-baking abilities.

I'd ask you to close your eyes and use your imagination, but you wouldn't be able to read my words. Why should you close your eyes? If your eyes were closed you'd be able to dedicate your senses - your imagination - to the textures, the tastes, the aromas of one of Laurel's creations. If your eyes were closed, I think you might get a better experience out of this little essay.

She starts with her great-grandmother's crust recipe. She tried to share it with me once, but I admit that my pie-making abilities are limited by my patience and my tendency to eyeball measurements. Laurel is a stickler for ingredients and exact quantities. She is a self-described Kitchen Whore (yes, we need capitals) and she even has measuring spoons for dashes and pinches. I know her recipe is similar to that of my own great-grandmother's, I would simply rather let Laurel do the baking.

Laurel always chooses the right filling for the right occasion. I've had her pear tart in the fall and her pumpkin pie at Christmas. She makes a beautiful peach pie in summertime. You want a lattice top? Leaves, or fluted edges? She can handle it with ease.

Now that I've given you the basics, let's get down to the real reason her pies are so good. She has the timing down to a science. She knows - she senses - when they should come out of the oven. Because of this innate knowledge, her guests can count on...

...a perfect slice with filling that yields with just the right amount of tenderness to the fork as the tines make their way to the golden crust that is at the same time, tender and flaky. This is a marriage of science and art in a Pyrex plate. Layers of crust melt in your mouth, with just a hint of saltiness, their crispness playing off of the sweetness of the filling. (This would be a great place to close your eyes.)

She comes complete with her own marble rolling pin, mixing bowls and I've seen her fill out an apron in the most fetching manner. She also insists on whipping her own cream for the pumpkin and if this doesn't convince you, imagine one more thing. Imagine sitting at the kitchen table and seeing her smiling face as she opens the freezer door and asks, "Would you like Blue Bell Vanilla Ice Cream with that peach pie?"