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POSTED: 10:16 a.m. EST, Jan 23, 2008
Today is National Pie Day.
No, there was no declaration from the president or even the governor. There was no vote of the people after a widespread public campaign and outcry.
This day has been so declared by the people whose job is to promote pie — the American Pie Council.
Yes, believe it or not, such a group does exist.
Here's what its Web site says: ''The American Pie Council is the only organization committed to preserving America's pie heritage and promoting American's love affair with pies. Designed to raise awareness, enjoyment and consumption of pies, the APC offers both Personal and Commercial Memberships.''
Thank goodness someone has stepped up to the pie plate to take on the responsibility.
So you might ask, why am I even taking the time to mention this made-up holiday?
Well, who needs a reason when there's pie involved?
But, in fact, there's more to this story, as I learned from Linda Hoskins, executive director of the APC.
It turns out that National Pie Day was a grass-roots effort started by a pie-lover by the name of Charlie Papazian.
According to pie council lore, Papazian, a Boulder, Colo., resident, was sitting around one day back in the 1970s with a few friends, rhapsodizing about his love for pie, when he decided there should be a National Pie Day. So committed was he to the movement that Papazian declared the day on his birthday, Jan. 23.
The idea stuck and gathered some momentum. By the 1990s, many commercial bakers were seeking to get involved in the pie association and asked Papazian if he would consider creating a commercial membership in the council.
Hoskins said Papazian didn't mind, because he had other interests brewing. ''He had moved on to beer,'' she said.
Papazian went on to found the Association of Brewers in 1978, and is one of the nation's leading experts on home-brewed beer. He's written several books about the subject and is now president of the Brewers Association.
I caught up with Papazian via e-mail as he was vacationing in Bali, where he assures me he has been able to find pie. ''Much more homemade than you'll find in any restaurant in America,'' he wrote.
Papazian said National Pie Day established '' to celebrate the lost art of and the enjoyment of making and eating pies at home.'' While he recognized that pies are made in factories, he believes there is no comparison to the homemade variety made with ''real love and honesty.''
What Papazian didn't address is how he feels about his day being pretty much under the control of the commercial pie makers whose products he believes are inferior.
Hoskins said over the past 20 years, the commercial members have mostly
taken over the American Pie Council, and the promotion of National Pie Day.
However, she believes commercially made pies have improved greatly since their early grocery store incarnations.
''People that manufacture pie just love pie. I mean these people really love their products,'' she said. ''Our biggest sponsor is Crisco. But all of the great ladies of pies — Sara Lee, Mrs. Smith — are members of the organization.'' (Crisco is owned by J.M. Smucker Co. of Orrville.)
I asked Hoskins whether the American Pie Council's Illinois headquarters has a special tribute to the pop singer Don McLean, who made famous the song American Pie.
''No, we don't really want to because we're not really sure what that song means,'' Hoskins confessed.
But her iPod is full of songs about pie, she said, including I Can't Help Myself (Sugar Pie Honey Bunch) and Shoo Fly Pie and Apple Pan Dowdy.
In addition to National Pie Day, the group sponsors the Great American Pie Festival, which this year will be held in April in Celebration, Fla.
Unfortunately for Hoskins, she doesn't get to eat much pie at the festival. ''I have too much to do.''
I've included some prize-winning pie recipes from the festival at the end of this column.
But if you aren't interested in baking, you may want to head to one of the area Bakers Square restaurants, which are giving away free slices of pie today with a coupon.
Simply visit http://www.CelebratePie.com to print out the coupon.
Until next week, have fun in the kitchen — eat some pie and raise a glass of beer in a birthday toast to Charlie Papazian, the man who started it all.
STRAWBERRY CREAM DELIGHT PIE
For the crust: 1 cup all purpose flour 1/4 cup crushed vanilla wafers 1/2 tsp. salt 1/3 cup Crisco shortening 3 to 4 tbsp. cold water For the strawberry layer: 3/4 cup sugar 1/4 cup cornstarch 1/8 tsp. salt 11/2 cups water 1 (3 oz.) package strawberry Jell-O 2 cups frozen unsweetened strawberries For the cream layer: 1 (3 oz.) package cream cheese, softened 1/3 cup powdered sugar 1 tsp. vanilla 1/8 tsp. salt 1 cup whipping cream, whipped, plus more for garnish Fresh strawberries, for garnish
In a mixing bowl, combine flour, crushed wafers and salt. Cut in Crisco shortening until pieces are size of small peas. Sprinkle 1 tablespoon of water over mix. Gently toss with fork. Repeat with remaining water until all is moistened. Form dough into ball.
On lightly floured surface, flatten dough with hands. Roll into a 12-inch circle. Transfer into a 9-inch pie plate. Trim, flute and prick bottom and sides with a fork.
Bake in 350-degree oven for 10 to 12 minutes, or until golden brown. Cool.
For the strawberry layer, combine sugar, cornstarch and salt in medium saucepan. Gradually stir in water. Cook and stir until mixture comes to a boil and is thick and clear. Add Jell-O and stir until dissolved. Add frozen strawberries and refrigerate until slightly thickened.
For the cream layer, combine cream cheese, powdered sugar, vanilla and salt in medium-size bowl. Beat until smooth. Add whipped cream. Spoon half of mixture into prepared crust. Top with half of strawberry mixture. Repeat layers.
Garnish with more whipped cream and fresh strawberries.
Makes 8 servings.
— Recipe by Carol Socier,
Best in Show (Amateur category),
at the 2007 APC Crisco
National Pie Championships
FUNKY MONKEY PIE
1 (11 oz.) box vanilla wafers 1 cup butter-flavored Crisco 5 squares Bakers semi-sweet chocolate 4 medium bananas 1 cup crunchy peanut butter 2 cups vanilla soy milk 2 (4 oz.) packages Jell-O vanilla flavor instant pudding 2 cups Cool Whip whipped topping 1/2 cup chopped Planters peanuts
Preheat oven to 350 degrees.
Place vanilla wafers in a plastic zipper bag, and using a meat mallet, crush the wafers until they are tiny pieces. Place them in a medium-size bowl.
In a liquid measuring cup, melt the butter-flavored Crisco. Add to the crushed vanilla wafers and mix together.
Firmly press the vanilla wafers into the bottom and sides of a large pie tin, then place in the oven for 5 to 10 minutes, or until golden brown. Cool completely.
Cut the bananas into quarters lengthwise. When crust has cooled, place the bananas on crust. Set aside.
Place 4 chocolate squares and the peanut butter in a medium bowl and microwave for 1 minute. Stir and pour over the bananas in the crust. Set aside.
Pour the 2 cups of milk in a bowl and add the vanilla pudding; mix well. Then add 1 cup of the Cool Whip and fold it in so it stays fluffy. Pour on top of the chocolate layer. Top with the remaining Cool Whip.
Using a peeler, make chocolate shavings with the last square of chocolate. Chop the peanuts and garnish top of pie with chocolate shavings and chopped peanuts.
Refrigerate for 3 hours.
Makes 8 servings.
— Recipe by Jordan Arcuri,
Best in Show (Junior Chef,
Amateur category) in 2007 APC
Crisco National Pie Championships
Lisa A. Abraham can be reached at 330-996-3737 or labraham@thebeaconjournal.com.
Today is National Pie Day.
No, there was no declaration from the president or even the governor. There was no vote of the people after a widespread public campaign and outcry.
This day has been so declared by the people whose job is to promote pie — the American Pie Council.
Yes, believe it or not, such a group does exist.
Here's what its Web site says: ''The American Pie Council is the only organization committed to preserving America's pie heritage and promoting American's love affair with pies. Designed to raise awareness, enjoyment and consumption of pies, the APC offers both Personal and Commercial Memberships.''
Thank goodness someone has stepped up to the pie plate to take on the responsibility.
So you might ask, why am I even taking the time to mention this made-up holiday?
Well, who needs a reason when there's pie involved?
But, in fact, there's more to this story, as I learned from Linda Hoskins, executive director of the APC.
It turns out that National Pie Day was a grass-roots effort started by a pie-lover by the name of Charlie Papazian.
According to pie council lore, Papazian, a Boulder, Colo., resident, was sitting around one day back in the 1970s with a few friends, rhapsodizing about his love for pie, when he decided there should be a National Pie Day. So committed was he to the movement that Papazian declared the day on his birthday, Jan. 23.
The idea stuck and gathered some momentum. By the 1990s, many commercial bakers were seeking to get involved in the pie association and asked Papazian if he would consider creating a commercial membership in the council.
Hoskins said Papazian didn't mind, because he had other interests brewing. ''He had moved on to beer,'' she said.
Papazian went on to found the Association of Brewers in 1978, and is one of the nation's leading experts on home-brewed beer. He's written several books about the subject and is now president of the Brewers Association.
I caught up with Papazian via e-mail as he was vacationing in Bali, where he assures me he has been able to find pie. ''Much more homemade than you'll find in any restaurant in America,'' he wrote.
Papazian said National Pie Day established '' to celebrate the lost art of and the enjoyment of making and eating pies at home.'' While he recognized that pies are made in factories, he believes there is no comparison to the homemade variety made with ''real love and honesty.''
What Papazian didn't address is how he feels about his day being pretty much under the control of the commercial pie makers whose products he believes are inferior.
Hoskins said over the past 20 years, the commercial members have mostly
taken over the American Pie Council, and the promotion of National Pie Day.
However, she believes commercially made pies have improved greatly since their early grocery store incarnations.
''People that manufacture pie just love pie. I mean these people really love their products,'' she said. ''Our biggest sponsor is Crisco. But all of the great ladies of pies — Sara Lee, Mrs. Smith — are members of the organization.'' (Crisco is owned by J.M. Smucker Co. of Orrville.)
I asked Hoskins whether the American Pie Council's Illinois headquarters has a special tribute to the pop singer Don McLean, who made famous the song American Pie.
''No, we don't really want to because we're not really sure what that song means,'' Hoskins confessed.
But her iPod is full of songs about pie, she said, including I Can't Help Myself (Sugar Pie Honey Bunch) and Shoo Fly Pie and Apple Pan Dowdy.
In addition to National Pie Day, the group sponsors the Great American Pie Festival, which this year will be held in April in Celebration, Fla.
Unfortunately for Hoskins, she doesn't get to eat much pie at the festival. ''I have too much to do.''
I've included some prize-winning pie recipes from the festival at the end of this column.
But if you aren't interested in baking, you may want to head to one of the area Bakers Square restaurants, which are giving away free slices of pie today with a coupon.
Simply visit http://www.CelebratePie.com to print out the coupon.
Until next week, have fun in the kitchen — eat some pie and raise a glass of beer in a birthday toast to Charlie Papazian, the man who started it all.
STRAWBERRY CREAM DELIGHT PIE
For the crust: 1 cup all purpose flour 1/4 cup crushed vanilla wafers 1/2 tsp. salt 1/3 cup Crisco shortening 3 to 4 tbsp. cold water For the strawberry layer: 3/4 cup sugar 1/4 cup cornstarch 1/8 tsp. salt 11/2 cups water 1 (3 oz.) package strawberry Jell-O 2 cups frozen unsweetened strawberries For the cream layer: 1 (3 oz.) package cream cheese, softened 1/3 cup powdered sugar 1 tsp. vanilla 1/8 tsp. salt 1 cup whipping cream, whipped, plus more for garnish Fresh strawberries, for garnish
In a mixing bowl, combine flour, crushed wafers and salt. Cut in Crisco shortening until pieces are size of small peas. Sprinkle 1 tablespoon of water over mix. Gently toss with fork. Repeat with remaining water until all is moistened. Form dough into ball.
On lightly floured surface, flatten dough with hands. Roll into a 12-inch circle. Transfer into a 9-inch pie plate. Trim, flute and prick bottom and sides with a fork.
Bake in 350-degree oven for 10 to 12 minutes, or until golden brown. Cool.
For the strawberry layer, combine sugar, cornstarch and salt in medium saucepan. Gradually stir in water. Cook and stir until mixture comes to a boil and is thick and clear. Add Jell-O and stir until dissolved. Add frozen strawberries and refrigerate until slightly thickened.
For the cream layer, combine cream cheese, powdered sugar, vanilla and salt in medium-size bowl. Beat until smooth. Add whipped cream. Spoon half of mixture into prepared crust. Top with half of strawberry mixture. Repeat layers.
Garnish with more whipped cream and fresh strawberries.
Makes 8 servings.
— Recipe by Carol Socier,
Best in Show (Amateur category),
at the 2007 APC Crisco
National Pie Championships
FUNKY MONKEY PIE
1 (11 oz.) box vanilla wafers 1 cup butter-flavored Crisco 5 squares Bakers semi-sweet chocolate 4 medium bananas 1 cup crunchy peanut butter 2 cups vanilla soy milk 2 (4 oz.) packages Jell-O vanilla flavor instant pudding 2 cups Cool Whip whipped topping 1/2 cup chopped Planters peanuts
Preheat oven to 350 degrees.
Place vanilla wafers in a plastic zipper bag, and using a meat mallet, crush the wafers until they are tiny pieces. Place them in a medium-size bowl.
In a liquid measuring cup, melt the butter-flavored Crisco. Add to the crushed vanilla wafers and mix together.
Firmly press the vanilla wafers into the bottom and sides of a large pie tin, then place in the oven for 5 to 10 minutes, or until golden brown. Cool completely.
Cut the bananas into quarters lengthwise. When crust has cooled, place the bananas on crust. Set aside.
Place 4 chocolate squares and the peanut butter in a medium bowl and microwave for 1 minute. Stir and pour over the bananas in the crust. Set aside.
Pour the 2 cups of milk in a bowl and add the vanilla pudding; mix well. Then add 1 cup of the Cool Whip and fold it in so it stays fluffy. Pour on top of the chocolate layer. Top with the remaining Cool Whip.
Using a peeler, make chocolate shavings with the last square of chocolate. Chop the peanuts and garnish top of pie with chocolate shavings and chopped peanuts.
Refrigerate for 3 hours.
Makes 8 servings.
— Recipe by Jordan Arcuri,
Best in Show (Junior Chef,
Amateur category) in 2007 APC
Crisco National Pie Championships
Lisa A. Abraham can be reached at 330-996-3737 or labraham@thebeaconjournal.com.
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