What's cooking: Pie Day

  • Updated: January 22, 2014 - 1:27 PM
hide

Baking Central Illustration for Taste cover, lemon meringue pie, and the step-by-step of making filling and whipping and a lofty meringue for a lemon pie by Kim Ode ] TOM WALLACE • twallace@startribune.com _ Assignments #20027967A_ March 6, 2013_ SLUG: 168963 BAKING031413_ EXTRA INFORMATION: Baking Central by Lee Dean and Kim Ode.

Photo: Tom Wallace • Star Tribune file,

CameraStar Tribune photo galleries

Cameraview larger

Today is National Pie Day, as proclaimed by the American Pie Council, an Illinois-based organization “committed to preserving America’s pie heritage and promoting its love affair with pies.” So deciding what to write about this week was as easy as, well, pie.

Easy? Really?

Let’s first tackle that old saying, given the trepidation with which many regard making a pie. According to language dictionaries cited by Wikipedia, the phrase does not refer to the making of a pie, but instead to eating a pie, which should, of course, be a simple thing.

An apple pie a day?

Apple is the top pie filling choice among Americans, according to a survey by the American Pie Council (APC) and Crisco. Next? Pumpkin, chocolate, lemon meringue and cherry. Also: The average American eats six slices of pie annually (mostly around Thanksgiving, we’re guessing). More fun with numbers from the APC: Six million American men between ages 35 and 54 say they have eaten the last slice of pie, yet denied it. One in five Americans claim they have eaten an entire pie by themselves (and why would you lie about something like that?).

Mark your calendars

Minnesota’s biggest pie festival occurs on the first Friday of August in Braham, Minn., about 60 miles north of the Twin Cities. Braham Pie Day, on Aug. 1 this year, attracts dozens of pie-baking contestants, which translates into hundreds of pieces of pie. Lanesboro’s Rhubarb Festival, on June 7, is a sure bet if you want to nab a slice of rhubarb-strawberry pie.

About those blackbirds

In the 16th century, “animated pyes” had their moment, and were a hit at banquets. But how do you get four-and twenty live blackbirds in a pie? A cookbook, “The Italian Banquet,” used this technique: Make a very large (gigantic?), sturdy and deep pie crust, cutting a hole in the bottom crust. Fill the pie with flour, and top with the upper crust. After baking, lift the crust from the pan and remove the flour through the hole. Just before serving, push birds (or turtles, or rabbits; there even are reports of dwarves) through the hole, then bring the pie to the table and cut open, releasing the birds.

Lights! Camera! Action!

Pies long have had a place in the silver screen, from “Mildred Pierce” in 1945, in which Joan Crawford makes a mean crust to the upcoming “Labor Day” starring Josh Brolin and Kate Winslet, in which Brolin’s pie skills show his sensitivity.

The apple of our eye is “Waitress,” a 2007 movie starring Keri Russell who made pies with names such as “Baby Screamin’ Its Head Off In The Middle of the Night & Ruinin’ My Life Pie.” you will gain weight just watching this film. For some of the recipes, visit http://bit.ly/1dtoBA4.

Pie resources

From a variety of sources, here are some recommended books about pie:

  • get related content delivered to your inbox

  • manage my email subscriptions

ADVERTISEMENT

question of the day

Poll: Where would you most like to be cooking in a small space?

Weekly Question
Connect with twitterConnect with facebookConnect with Google+Connect with PinterestConnect with PinterestConnect with RssfeedConnect with email newsletters

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

 
Close