After a long day of repetitive, boring schoolwork, the best thing to come home to is a mom in the kitchen, cooking up a surprise. However, it isn’t a surprise for me anymore since my mom makes the same delicious dessert every Wednesday for when my brother and I come home from school. Whiffs of baked sugars and hardened crusts are the signature smell of our kitchen. My mother loves making pies. Mostly apple pie, pumpkin pie, blueberry pie, key lime pie, and especially pecan pie. You always know when pecan pie is being made since baking nuts has a very distinct smell. Not only does my mother make pecan pie the most, it is also very conveniently my favorite kind of pie. The other fruity pies are good too. However, the variety of having crunchy and gooey all in one pie is extraordinary. The crunchy part is the baked pecans that are coated in the inner custard part, (smashed up pecans on the top are better), while the gooey part is the sugary butter and egg mixture that looks and feels a bit like a custard. The crust is like any other crust- a floury bread-like crust.
However, considering fruit pies, apple pie is best. Not the kind you buy at Shaw’s with a thick crust covering the whole top, sides, and bottom. The kind where the crust only covers the sides and bottom and the top has a sprinkled on layer of graham cracker bits. This is best because the graham cracker bits sort of melt into the coated apples, making a wet-ish topping. It sounds gross, but once you try it you can never go back to the standard bread covering crust. Bread-like crusts aren’t distasteful, they are just bland.
With pecan or key lime pies, whip cream is acceptable, but never eat them with whip cream and ice cream. Ice cream and whip cream together is only acceptable for fruit based pies since it won’t make them too sweet. Since pecan and key lime pies already have an absurd amount of sugar in them, both creams would be like a tsunami of sweetness.
Also, there is a special secret about how to eat pie. This secret is what makes any pie contain the best taste it can have. First of all, you have to eat it with a fork. I’ve seen people try to go at it with a spoon and it turns out a mess. Forks make clean cut lines so you have to cut it horizontally to the crust every time. On the other hand, when you get to about a half inch away from the outer crust, hold your fork vertically to the crust. When you go to slice the pie again, it will include the outer crust this time. In doing this, it will allow the crust to be eaten with the exact amount of actual pie so the crust isn’t too overpowering. Now, you have been informed of the special pie eating technique. Enjoy it!
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Hey Liv-
ReplyDeleteOkay, so this was a great post. I have never tried pecan pie but it sounds delicious. You also did a good job with imagery, "like a tsunami of sweetness" was a great simile. Just a couple of things to fix.
When you are describing the "dos" and donts" of eating pie, you sometimes wrote your sentences repetivaly.
" The crust is like any other crust- a floury bread-like crust."
In this sentence you had crust three times.
Also, I think you could rearrange or change the words in this sentence. " With pecan or key lime pies, whip cream is acceptable, but never eat them with whip cream and ice cream"
Try making the "and" a "combined with" or "aswell as".
Other than that, amazing post.
Watch out for fragments! "My mother loves making pies. Mostly apple pie, pumpkin pie, blueberry pie, key lime pie, and especially pecan pie."
ReplyDeleteAgreement here: You always know when pecan pie is being made since baking nuts has a very distinct smell.
It's "whipped cream", not whip cream.
Thanks for sharing your pie-eating technique! You've also found the secret of life when you write: "However, the variety of having crunchy and gooey all in one pie is extraordinary." Life's all about the combo of the crunchy and the gooey!