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By The Way...

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« August 2003 Archive
Sunday, August 24, 2003
4:46:00 PM EDT
Hearing Only Talking Sense -- Tim & Neil Finn

About Pie


I notice the AOL ad they have promoting this Journal mentions my love for pie. This has caused some of you to ask what my favorite pies are. Well, I'm all about revealing personal preferences to total strangers, so without further ado, I now present to you My Five Favorite Kinds of Pie.

5. Key Lime. This position used to be held by lemon meringue pie, but as time goes by I've come to realize that a really excellent key lime pie has more character than lemon meringue, and is also a lot less sticky to eat. That counts for something.

4. Peach. It's actually really difficult to make a good peach pie, and I think that might be because people aren't paying attention to the peaches they use. Thus you get peaches that aren't quite ripe enough. There's nothing worse than unripe peach pie. But you get a peach pie where the peaches are just ripe enough, and man. That's good pie.

3. Cheesecake. Oh, stop it. Cheesecake is so a pie. Search your heart. You know it to be true. I've noticed recently there's a tendency to make cheesecakes light and fluffy and extending toward the ceiling in height. But that's all wrong. For cheesecake to be successful it needs a certain level of density. You shouldn't be able to slip your fork into it like it's Cool Whip. Also -- cheesecake is meant to be plain or at most a small bit of fruit on top. This stuff about chocolate or "marbled" cheesecake is simply an affront against all that is holy.

2. Strawberry Rhubarb. Strawberry pie is too icky-sweet. Rhubarb on its own is too tart and looks too much like celery pie. Put the two together, and you've got the best duo since Sonny and Cher. And with better taste to boot.

1. Pecan. As with cheesecake, this pie should be dense. Some people like a pecan pie with a custard-like consistency, but there's something seriously wrong with those people and they may wish to have an MRI some time in the near future. Pecan pie should be dark, rich, chewy and dusky and dense as a space shuttle tile. When it is, there is nothing better. Nothing.

This person makes the best pecan pie ever, incidentally. It's so good that when she gave me the recipe and I screwed it up horribly, it was still an excellent pecan pie. So you know it can't be beat.

Your turn. Share your pie preferences. Don't be shy. We're all friends here.



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