Pie: I love it. I really do. Nothing makes me as happy as a freshly baked apple crumble pie coming hot out of the oven. The aroma of the apples combined with the sweet smell of the crust just gets me every time. Fruit pies, like apple, peach or blueberry, are my personal favorites, but I have a strict non-discrimination policy when it comes to choosing pies. Lemon meringue, coconut cream, chocolate chess, key lime, pumpkin, pecan, cherry, strawberry rhubarb … the possibilities are endless.
The different types of pie are as varied as you can imagine. I don’t know why I have a moderate obsession with pies. I grew up making them in my kitchen with my parents and then on my own as I got older, and although making a pie is a rather time-consuming endeavor, for some reason, I just really enjoy the process. I vividly remember the many times that I’ve insisted on making a pie for Sunday dinners back at home during the fall and winter. While sitting at home trying to avoid homework, I couldn’t think of a better way to procrastinate. Growing up in the countryside of Long Island will do that to you.
I recognize that pies aren’t for everyone, so if your mouth isn’t watering yet, please go to the back of the line two blocks behind Georgetown Cupcake to find kindred spirits.
Now, I’m not picking a fight with the cupcakers, for they have enough intra-group bickering. For me, however, pies resonate more deeply with my own experiences of home, and they’re quintessentially American. Pies hearken back to a more agricultural time, and today, it is as if our modern society has embraced the pie for its rusticity, baking pies as a way of tapping into our roots. Our own cultural symbolism gives signs of the pie’s prominence: The image of a pie cooling on the windowsill resonates more strongly than any thought of a cupcake sitting in its tray on the kitchen counter. Perhaps the amount of elbow grease that goes into each pie gives it additional appeal. Ask anyone who has ever made one from scratch, and they’ll tell you of the trials and tribulations that go into baking a good pie. Nevertheless, every baker instinctually knows that the two hours invested in crafting a perfect pie will pay off in a most delicious way.
Nevertheless, I don’t have the luxury of the time June Cleaver had to bake to my heart’s content. Walking past those apples at the Farmers Market on Wednesdays makes me want to run home and fire up the oven. But, alas, we must settle for something less intensive than a real pie as we run around campus in six different directions. This week, I’m giving you the “Georgie Porgie Puddin’ Pie,” a chocolate treat that would surely make Minnie from The Help proud.
Georgie Porgie Puddin’ Pie
1 premade graham cracker crust
1 carton of strawberries
1 box of chocolate pudding
1 container of Cool Whip
1 cup of chocolate chips
1. Cut up the strawberries and bananas and line them on the bottom of the graham cracker crust. Add other berries if desired.
2. Make the pudding according to the instructions on the box, then spread pudding on top of the fruit in the crust.
3. Cover pie with Cool Whip. Sprinkle chocolate chips and refrigerate.
Brendan Quinn is a junior in the College. LIFE BEYOND LEO’S appears every other Friday in the guide.