Yes, it’s almost time to start stashing pie shells in the deep freeze. And it’s also a good idea to contemplate your holiday dessert menu. But I’m currently distracted by a large quantity of Seckel pears from @solebury orchards, the ones glaring at me every time I open the fridge. So instead of chipping away at the diminutive autumn fruit with slabs of gruyere and fontina (plus glasses of house rosé), I’m sending the pears on a scone mission. Inspired by a scone from long ago (the 90s) and far away (Manhattan) the happy result is a medley of cornmeal, honey, pears, and ginger. A simple egg wash, no sugary glaze, because I feel very strongly that scones should be scones, not Pop-Tarts. (I’m not judging, just stating my preference.) And while I wait for the scones to cool, I’ll roll a few pie shells because old habits die hard.
There will be more talk of Pie-vember in greater detail, as we inch closer to the end of this month. For all of the pie bakers in the audience, would you be kind enough to weigh in below in the comments, “What’s your favorite pie plate? What’s it made of and why is it your fave?” Just doing a little research… Thanks in advance! Oh, look at the time- it’s scone o’clock.
Professional Pie-isms & Seasonal Sarcasm