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Old 06-16-06, 02:20 PM   #1
Blackberry
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Off In Search of Pie

Tomorrow at 6:05 a.m., my plane leaves sunny Virginia for Fort Wayne Indiana, where I will begin a week-long trip that will include:

1) A family reunion.
2) The Rural Ride in Indiana www.triri.org a bike ride that wanders the back roads of the northeastern corner of the Hoosier State.
3. A quest for pie

I really have no idea if they make good pie along the back roads Indiana, but it seems to me that they should. My goal is to eat at least one home-made piece of pie every day. No store-bought or mass-produced pies will be allowed. Upon my return, you can expect a report, complete with graphs and pie charts.
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Old 06-16-06, 02:45 PM   #2
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Looks like fun. Good luck!
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Old 06-16-06, 03:09 PM   #3
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Good luck. I just got back from my 7 day, SF to LA ride and had a ball. The best part is getting up in the morning and RIDING. We'll look for pictures later on. Remember: Tailwinds: Good. Downhill: Good Pie: Good.
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Old 06-16-06, 03:31 PM   #4
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I think that's Amish country around there, so there are probably some good opportunities for home-baked goodies!
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Old 06-16-06, 04:07 PM   #5
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A truly good, home baked pie is something that very few people ever experience. I have a great aunt, who is close to 100 now, that made the best pies I've ever tasted - this coming from an Ohio native, now living in the east, who has traveled extensively. Flakey crusts and heavenly meringues take real skill. And berry pies and cobblers! Oh! What I'd give for a good blackberry cobbler. In New Jersey, they have these things called "diners", with the most digusting pies imaginable. Mountains of ersatz meringue and crusts like cardboard. I commend you on your search for pie. I have been on similar searchs for biscuits and barbeque in the south.
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Old 06-16-06, 05:09 PM   #6
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I'm envious. Looking forward to the reports and stories of pie.
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Old 06-16-06, 06:59 PM   #7
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Originally Posted by Terex
In New Jersey, they have these things called "diners", with the most digusting pies imaginable. Mountains of ersatz meringue and crusts like cardboard..
I grew up in N.J. I remember those pies. I think Jimmy Hoffa is buried inside one of them.
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Old 06-16-06, 09:49 PM   #8
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Quote:
Originally Posted by Terex
I have been on similar searchs for biscuits and barbeque in the south.
Hopefully not at the same time!!! Biscuits and bbq sounds like something some Yankee would think up.

Biscuits I can't help you with, at least not in the south--out here on the west coast, yes--but not in the south. But bbq Mecca is Kruetz BBQ, Lockhart, Texas--about 45 minutes south of Austin. Oldest bbq joint in Texas (really!). It's worth the pilgrimage (and the wait in line).

John in yup, Oregon
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Old 06-17-06, 12:40 AM   #9
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Hope your trip is a real slice!
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Old 06-17-06, 08:18 AM   #10
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Mmmmmmmmmmmmmm..... serviceberry pie!
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Old 06-17-06, 08:48 AM   #11
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Next thing you know you'll be a bicycle tourist. Have fun. We'll expect a report.

(In Texas, Mrs. Baird's fried pies count as real pie, at least with me)

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Old 06-17-06, 10:32 AM   #12
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Originally Posted by Monoborracho
(In Texas, Mrs. Baird's fried pies count as real pie, at least with me)
What's a "fried pie"?
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Old 06-17-06, 11:26 AM   #13
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Quote:
Originally Posted by Terex
In New Jersey, they have these things called "diners", with the most digusting pies imaginable. Mountains of ersatz meringue and crusts like cardboard. I commend you on your search for pie. I have been on similar searchs for biscuits and barbeque in the south.
On my last trip there a few months ago. We drove the state top to bottom. Saw lots of diners. I was kind of surprised that most had an excessive, over-the-top American Flag motif. Something about the last refuge of scoundrels is patriotism?

If you come to Arkansas searching for biscuits and barbecue, may I recommend Sims in Little Rock or Mc Clards in Hot Springs.
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Old 06-17-06, 12:37 PM   #14
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Quote:
Originally Posted by megaman
What's a "fried pie"?
A fried pie is a smaller morsel of piedom whose crust is designed to contain as much fat as possible by being made with fat within the crust itself and then being fried after filling, thereby balancing any overly acidic qualities of whatever filling maybe contained within the crust.

It is also a delicacy which is much quicker to make and cook than traditional pie.--And you don't have to turn the oven on and heat up the house; a bonus during hot seasons as you can fry in your electric frying pan outside the back door.
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Old 06-17-06, 01:18 PM   #15
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Mmmm...good home made pie. Although it's not very close to Ft. Wayne, I do recall years ago being in Peru, IN on business and finding a truly fine slice there. Alas, I do not recall the name of the place.

For any who find themelves in or near Traverse City, MI, (hilly!) check out the Grand Traverse Pie Co.
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Old 06-17-06, 02:41 PM   #16
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Have a great trip!
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Old 06-17-06, 02:58 PM   #17
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Yes, I generally think of biscuits & bbq as separate objects of desire. "Biscuits and bbq sounds like something some Yankee would think up.", well maybe, but you probably havn't been to Dillard's Biscuits & BBQ in Suwanee, GA. And who DOESN'T think that biscuits go with EVERYTHING? I know that cornbread is generally the companion (white cornbread is my favorite) with bbq. Cornbread in the hushpuppie form is best. Sorry to go on, but I'm watching USA vs. Italy while playing on the computer. Just found a great resource on southern cooking that references fried pies, biscuits, cornbread, cobblers, etc., on the "Southern Baking Traditions" web site. Cool listing of recollected baking choices at http://www.westga.edu/~history/centerbakingstats.htm My favorite listing is method of measurement - "always estimated". That was my Grandmother, alright.
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Old 06-17-06, 05:24 PM   #18
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Have a great trip and ride. If you find any excelent pies along the way ask them if they deliver to SoCal.
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Old 06-17-06, 05:42 PM   #19
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Quote:
Originally Posted by foehn
A fried pie is a smaller morsel of piedom whose crust is designed to contain as much fat as possible by being made with fat within the crust itself and then being fried after filling, thereby balancing any overly acidic qualities of whatever filling maybe contained within the crust.
I can always tell when I'm eating a pie with lard in the crust, it's soooo good!
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Old 06-17-06, 06:11 PM   #20
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Originally Posted by megaman
I can always tell when I'm eating a pie with lard in the crust, it's soooo good!
The best is when you get/make a piecrust half lard and half butter--taste and texture can't be beat!
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