My sister called the day of baking 31 pies for our niece’s graduation the Pie Extravaganza. The party guests pronounced it a delicious success. My mother declared her decision to make pies for her oldest granddaughter’s graduation four years ago since it meant the same thing would be done for her other two granddaughter’s, too.
But four days after our baking day, I call it a learning experience. Here are a few of the lessons pie baking taught us last Friday:
- Sometimes even Grandma Conrad’s Never-Fail Pie Crust fails. When it does, a new batch doesn’t take too long to make.
- If you’re low on cherries, use 4 cups cherries and 1 cup sliced strawberries for a 9 inch cherry pie. The finished product elicits rave reviews.
- Strawberry-rhubarb pie is on par with fresh sweet corn, BLTS, sugar-snap peas and wilted lettuce for best summer foods.
- Minute tapioca is almost foolproof as a thickener.
- Mom has failed greatly in the past four years. Then she kept up with my sister and me, pretty much running things. This time, sitting down to peel apples, slice strawberries and chop rhubarb nearly wore her out.
- Peeling apples, slicing strawberries and chopping rhubarb is a great way to show your granddaughter you love her.
- My daughter, Anne, is becoming an accomplished cook. She filled in where Mom couldn’t.
- I’m really glad both my kids’ high school graduation parties are behind us. They’re a lot of work.
- My daughter has earned my undying gratitude for not requesting homemade pie as her wedding dessert.
I could go on and on, but it’s time to stop. The list of lessons is substantial, and it’s time to attend to everything that didn’t get done last weekend. Who knew pie baking could be such a good teacher?
