Since I was about 7 years old, I have been crazy about pecan pie. My mom made a pie every Christmas, and I am excited to try my hand at it. We have a limited amount of ingredients, so I doubt it will be anything fancy. This is something I worry about tomorrow’s apple pie, because it lacks molasses. However, a pie does not require numerous, fantastic ingredients to be tasty. My biggest worry with the pie is burning it because I never have been a particularly gifted baker, especially because pecan pie is filled with sugar and can easily crisp up and be ruined. I’m also concerned about proportions and making sure the pie isn’t overwhelmingly sweet or nutty. However, if we follow our plans and keep a careful eye on the pie while it is baking, success should not be too hard to grasp.
Making pies is easy, right? Well, making a pie is easy when you just make the filling and drop it into a frozen prepared pie crust. I’m confident that today’s pie fillings will come out nicely, but preparing crust from scratch seems much more difficult. After this, I would like to see if a homemade pie crust seems better than store-bought. Ingredients-wise, it’s probably better for you, but making the crust takes a great deal of time. Since the apple pie we are making today has a crust top, it should be worth the time to make the complete pie, but the pecan pie doesn’t need such a complex crust arrangement.
When making pies, the most “American” pie would be the apple pie. The image that comes to mind is a old grandmother pulling a delicious smelling pie out of the oven and putting it on her windowsill. My expectations for the apple pie is just that. The perfect pie: its smell making your mouth water. For the pecan pie, I’m going to try it for my first time, which is exciting.