Pie season approaches, and I’ve been designing an emergency pie clinic. Just as I was sketching out the ambulance bay, the triage wing, and the surgery suite, I crumpled and tossed the plan. By the time a pie is in an urgent condition, it’s too late.
Some pie disasters can be salvaged. Specialists are skilled at casting the cracked crust or de-curdling custard. Even the general practitioner knows that most pie problems can be treated with whipped cream.
But while pie can be rescued, the pie baker may not fully recover.
Which is why we should change our approach to pie. We don’t need high-tech trauma care. We don’t need low-tech primary care. We need preventive care.
Start with a reliable recipe, one that can deliver crisp crust and silky center. By following orders, both bake and baker can arrive at the table in fine form.
