February is National Pie Month, and lucky us–there’s an extra day this year to celebrate! In honor of this near perfect food Field & Feast will feature both savory and sweet pies from family and friends as well as radio show listeners and web visitors all month long. The more the merrier–so send your pie recipe for inclusion.
This pie comes from Benjamin Baker, Executive Chef at Travaasa Austin. It’s something he recently developed, and if he does say so himself, “It is pretty yummy.” Looking at the recipe, we don’t doubt that assessment for a second.
Crust + filling + baking = pie. It seems like easy math, but things–little things–can go awry and there goes all hope of a perfect pie.
February is National Pie Month. It’s not surprising we dedicate an entire month to pie; after all, humans have loved this filled pastry since ancient Egyptian times when it was just an oat or wheat crust filled with honey and cooked on coals.
Tastes can change. The proof of that is my sister Toni. When we were growing up she loathed mushrooms. In fact, we (her older and meaner siblings) could make her cry simply by waving one of the vile fungi in front of her sweet, cherubic, mushroom-hating face.
The Pie Society, is an Austin, Texas based pie bakery that offers complimentary delivery of the freshly baked pastries within a defined delivery area in town. Although, if you outside the designated zip codes, you could always ask nicely, and the bakers just might make an exception.
Lindsay Leslie (Pie Momma) and Emily Kealey (Pie Maid) are the bakers behind The Pie Society, an Austin, Texas based pie bakery that delivers your pie order to your door.
I am often the grateful beneficiary of the culinary experiments of my colleague Ramona Moore. She’s an enthusiastic home cook who loves to work with new and familiar ingredients to create recipes that she generously shares with the rest of us.
