It has been quite a while since my last post, life has been busy. The best is that our son & daughter-in-law gave us the gift of a beautiful baby girl. As a new “Grammie” I seem to be doing a bit more shopping for PINK than even I expected. The other BIG life event is that after 30+ years as a business owner … I am now blissfully retired! A littlle disoriented by the change, I spent the first months of my retirement baking PIES. Needless to say, G & I had fabulous dinners & desserts, but are now on a calorie reduction program:-( That said, I certainly won’t stop making piecrustie delights … I’ll just eat smaller pieces (hopefully)!
It’s summer and that means fresh berries & fruit! Next post will be mixed berry pie & a few pics of my little PINK prize. Also coming up are pics from a friend’s daughter’s wedding, the pie baking contest reception, peach pie, deep dish shoofly, and other goodness. Happy baking!
Pie crust or filling, which is most important, that is the question?
It’s like the chicken or the egg … you can’t have one without the other … so, in my opinion, you need both!
Good packaging is great, but if the prize inside is mediocre, boo hoo! A great piece of pie has a wonderful,
tasty, flaky crust with a dreamy, delicious filling — welcome to “piedom.”