Pie

Southern Living’s photo of its Honey-Balsamic Blueberry Pie. http://www.tangledpasta.net

By Mary Anna Violi |@MaryAnnaVioli

While I extol the virtues of cake anytime, I lust after fruit pie in the summertime. I am an aficionado of blueberry pie, strawberry pie, blackberry pie, rhubarb pie, and peach pie. When these fruits are at their peak during the summer months, I am ready, fork in hand, to slowly relish the taste of each and every one of them, though not all at once [moderation is important]. Cheeseburgers, hot dogs, or bratwursts, along with a French style potato salad, followed by a delicious piece of a berry or of a peach pie, make for a satisfying summer dessert.

I do not eat pie on a daily basis, though I often wish I could [there is that moderation factor again], thus I like actual sugar in my pie, not artificial sweeteners with their metallic aftertaste that alters the essence of the fruit. Until a physician counsels me not to eat a “natural” fruit pie, and may that day never come, I shall savor the sensation of fruit pies sweetened with sugar. This weekend I shall bake a blueberry pie made with balsamic vinegar and honey . It is my all-time favorite blueberry pie recipe. My go-to strawberry pie recipe contains cocktail juice. When it comes to rhubarb pie, I am a purist. No strawberries mixed in with the rhubarb for me. I prefer my rhubarb pies unadulterated without another fruit, with nothing to mask the tartness of the rhubarb.

Next week I am preparing to savor the incomparable fresh peach pie. This pie is a symphony for the palate, where the fragrant peaches meld to intoxicate the senses. Only a philistine of tainted sensibilities could resist such a confection made with sun-ripened peaches. It is apparent that I have adopted a firm stance on the subject of summer fruit pies. This has much to do with the fruit pies my mother used to make. Once I learned at the knee of a master pie baker, my palate was forever elevated to create, taste, and savor nothing but the finest of summer fruit pies.

Ciao for now.

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