It's like the New York Times wrote this article knowing I have obsessions with both cupcakes and pies. I don't even like dessert very much but I love cupcakes. They're adorable, easy to eat and just the right size for me. People are always excited when I bring cupcakes to a party. And pie is my new baking project, as I've already shared. I'm even planning to make a couple more for Thanksgiving.
In this piece, pie 'experts' from all over the country discuss why they now focus on pies and even pass along some tips to readers (I never even thought about baking the pie crust before putting the filling in!). Some are making savory pies with cheddar cheese and hot peppers, or Frito chips and onions, that are really changing the standard idea of 'pie.' I know that running a bakery is hard work but to someone who sits in an office all day, it sounds like so much fun to spend days in the kitchen creating 'new' pie combinations.
One of the co-owners of Four and Twenty Blackbirds, a pie shop in Brooklyn that I so want to try, said something that I think is really important: "There’s really nothing new in pie...Farm women have tried everything before." I think this is true of pretty much everything. Cupcakes aren't new; they are just the newest thing to resurface and catch on again. Maybe farm women weren't making cupcakes in their kitchens 50 years ago, but everyone has already done everything already. It's up to us to put our own touches on everything to make it special.
Photo courtesy of New York Times
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