Pie Time

Today's New York Times Dining section had an interesting article about that Thanksgiving staple - pie. It seems that it's now becoming the dessert of choice -outranking the current cutie - the cupcake. Young bakers are getting more into making innovative crusts and fillings. There are even bakeries that center around this time honored sweet. Why not? It's time for the pie to come into its' own again.

The article, written by Times, regular Julia Moskin , describes the new generation of pie bakers. These are the ones who get away from traditional pie fillings and add twists to them. Now crusts burst with flavors such as cranberry , or grapefruit and Campari along with strawberry and balsamic vinegar. One pie maker, San Francisco's Esa Yonn-Brown of the Butter Love Bakery, makes a butter pie. This is a variation, it seems, on a shoo fly or chess pie. it has a buttery crust with a filling of butter and caramelized sugar- the perfect pie to have after a hearty feast.

The article also has a sidebar about where to get pies in Manhattan and Brooklyn. This is a perfect guide for those us who don't have time time or the space to bake a proper pie. Some are really innovative with their fillings like Brooklyn's Four and Twenty Blackbirds which features a salted caramel apple and chocolate pecan pies. There is also the French patisserie, Trois Pommes which features a pear cranberry one. Manhattan has the down home Hill Country Chicken which has Southern specialties including something called Texas millionaire pie. (this last has an almost tropical filling of coconut and pineapple mixed with pecans and cream cheese).

Pies are going to rule this holiday season. They're a time honored dessert that's easy to make with recipes passed down through the centuries. They're also the perfect ending to a hearty holiday dinner.