The Art of Pies

Few creations manage to straddle the line between art, science, and entertainment quite like the humble pie. A gastronomic marvel, pies have been enchanting taste buds and sparking debates on the perfect crust-to-filling ratio for centuries. This timeless and meaningful culinary tradition of pie-making is never more prominent than on Thanksgiving Day. Simple crimped crust designs around the pie edge or architecturally intricate lattice work will adorn tables across America on Thanksgiving Day. The question every year is, who’s bringing the pies, what kind of pies, and do we have enough pies. Usually, we end up with too many pies! 

Firstly, let us consider the existential question that plagues pie enthusiasts worldwide: “To lattice or not to lattice?” Is the lattice a metaphor for life’s interconnectedness, or is it just a ploy to maximize the surface area for that golden-brown crispiness? Not all pies have the same presentation or surface. For example, a cobbler is a deep-dish fruit pie with a type of biscuit mixture usually on top. A classic southern treat known as a Chess pie is a southern-styled custard pie made with butter, buttermilk, and cornmeal. These may be more simplistic visually, but one thing in common with all pies, whether elaborately decorated or simple, is the marvelous whipped cream, heavy rich cream, or ice cream served over this dessert! 

Now, about the pie filling. In the 18th century, “Animated Artful Desserts,” particularly cakes and pies, were the pride and joy of French chefs. Huge pies were made which, when cut, released birds, frogs, or butterflies! This was a very common practice at the castle as a form of entertainment mixed in with culinary practices to please the kings and queens, “Sing a song of sixpence, a pocket full of rye. Four and twenty blackbirds, Baked in a Pie”. The secret science behind this display was the chef created a pocket for the birds inside of the pie, until they were freed upon cutting the pie. Carefully, of course! Fortunately today, we have a slightly more laid-back approach to the presentation of our desserts for family and friends.

Pies are not just culinary creations; they are a world where taste, texture, and personal traditions come together in one pan. Flavor and texture will often triumph over presentation and innovation. The Thanksgiving meal is meant to be shared and is a celebration that has the power to transform friends into family. Pies are the last thing we share with our meal before we say our goodbyes to our guests and are also the first thing we think of when writing out our Thanksgiving grocery list. As we bid our guests farewell, pies become the lingering essence of warmth and togetherness, the sweet punctuation to a day of gratitude.