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Pie Quotes

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Pie Quotes

“The sandy beach reminded Harold of picnics. And the thought of picnics made him hungry. So he laid out a nice simple picnic lunch. There was nothing but pie. But there were all nine kinds of pie that Harold liked best. When Harold finished his picnic there was quite a lot left. He hated to see so much delicious pie go to waste. So Harold left a very hungry moose and a deserving porcupine to finish it up.”

ImaginationPie
Book:Harold and the Purple Crayon
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“Some people when they see cheese, chocolate or cake they don't think of calories.”

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Book:Wealth of Words
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“It is hardly surprising that to this day New England is considered to be the pie capital of America, whose inhabitants traditionally eat (sweet) pie for breakfast. Apple pies in particular became deeply embedded in the history of America - associated with the old country, the new country and the pioneering spirit, and indelibly identified with the sense of nationhood and patriotic sentiment.”

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Book:Pie: A Global History
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“There were a number of reasons for decreeing abstention from meat. In ancient times meat was thought to inflame the passions (thereby distracting the mind from higher thoughts) whereas fish (or rather, creatures that lived in the water, which included whales and 'porpuses') were seen as cooling. It was also believed that the characteristics or habits of everything in the natural world would be transmitted to the eater, so the fact that fish did not have an obvious sex life added to its suitability for days of religious observance.”

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Book:Pie: A Global History
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“The traditional ingredients of the 'oggie', as it is called in the old Cornish language, are naturally disputed, but on some things most experts agree: the meat must be chopped, not minced, the vegetables (perhaps potato, onion and turnip) must be sliced and the ingredients are not pre-cooked before they are put in the pastry.”

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Book:Pie: A Global History
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“A discussion of the pie in movies would hardly be complete without mention of the classic comic device of custard-pie throwing, now legitimized and made semi-serious as the subversive political act of 'entarting'. 'Entarting' is delivering (by 'lovingly pushing', not throwing) a cream pie into the face of a deserving celebrity, preferably in full view of the world's media, in order to make a point.”

FoodPieBakingFood WritingFood AnthropologyFood HistoryFruit PieCustard PieEntarting
Book:Pie: A Global History
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“When the pies were taken out of the oven, melted fat was poured in through a hole in the lid to exclude air, thus preserving the contents. Once the pie was cut this airtight seal was broken, leaving the contents prone to rapid spoilage - which perhaps gave rise to the old superstition that it is unlucky to take just one slice from a pie.”

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Book:Pie: A Global History
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“In modern society, where anyone in theory can make money, it is difficult to appreciate that once upon a time wealth was tied absolutely to social class, and therefore social class determined what you ate, even to the extent of determining the type of pastry making up your pie. Farming and household manuals of the seventeenth and eighteenth centuries clearly instructed that the piecrust for the master's family be made from the finest wheat flour, whereas for the servants' piecrust the second milling of wheat or barley was to be used, or maslin (a mix of wheat and rye) or rye.”

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Book:Pie: A Global History
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“In the fishing village of Mousehole in Cornwall it is traditional to eat 'stargazy pie' on the evening of 23 December. It is an intriguing pie, made with pilchards placed so that their heads poke through the crust at the centre of the pie, gazing at the stars, as it were. It is made in honour of a local mythical hero, Tom Bawcock ('bawcock' is an old word meaning 'a fine fellow'), whom legend says sent out on a bad night during a bad season, returning with sufficient fish to save the locals from starvation.”

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Book:Pie: A Global History
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“The city of Gloucester, by ancient custom, presented a lamprey pie to the sovereign at Christmas time, as a token of loyalty. Lampreys are scaleless freshwater sucker-fish resembling eels, desirable in the past for their oily, gamey flesh. The tradition of gifting lamprey pies to the royal family continued until the end of Queen Victoria's reign, but was revived for the coronation of Queen Elizabeth II in 1953 when a 42-pound pie was cooked by the RAF catering crops.”

FoodEnglandPieBakingFood WritingFood AnthropologyFood HistoryCoronationQueen Elizabeth IiLamprey Pie
Book:Pie: A Global History
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“We humans are constantly on the move around the world, and when we migrate we take our eating habits with us. We do so to use our agricultural and culinary knowledge, and because eating familiar food maintains our link with home and eases our homesickness. We may have to substitute ingredients and adapt our cooking methods, but even after several generations, our heritage is still evident in the food we serve at home.”

FoodPieBakingFood WritingFood AnthropologyFood HistoryFruit Pie
Book:Pie: A Global History
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“Wheat from northern Italy is 'soft' - that is, it is already low in gluten so is ideal for pastry-making. Butter was the fat of choice for cooking in northern Italy (and a sign of wealth), compared with the oil of the south of the country, and there is no doubt that butter makes the finest pastry for sweet pies and tarts. (...) The situation in Britain was different. In Britain, butter was food for the poor. The wealthy in Britain preferred lard, maybe because the animal had to be killed to obtain the fat, thus its perceived value was higher. Lard makes superb huge 'raised' or 'standing' pies full of meat, which flourished to become one of the jewels in England's culinary crown.”

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Book:Pie: A Global History
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“If you have half a nothing - sell it for a double something, resell half at double-price, and buy another something and a half - how much nothing will you have two days from then? Like three. Because three is the short version of π, and π is involved in virtually anything, in some form, if you believe what the internet tells you.”

FormTimeThreeHalfInformationInternetSellingBuyingDivisionQuantityPieNothingSalesSomethingMultiplicationSellShapePiThreesomeDivideDoubleInformedVirtualVirtualizationVirtuallyResellingπ
Book:Nothing is here...
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“Then she bit into the pie. It was all those tastes she remembered from before. Fatty, doughy flour crust. Cheese. Spices and flavors that spoke of foreign Dry World places. And, she supposed, the overwhelming taste of onion. Green, and not unlike certain seaweeds. But stronger. The baker just watched her as she chewed and enjoyed. Ariel stopped. Didn't people eat the things they paid for? She looked around and saw that no one else was gulping down their treats immediately. There went the old Ariel again. Impulsive.”

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Book:Part of Your World
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“Es war schon lange dunkel. [...] Ein bleicher Mond spazierte über den Hof, Schweigen legte sich auf die umstehenden Häuser. Ich bat Salim, nur noch die letzte Kasette auszuprobieren. Salim lehnte mit dem Kopf an der Wand, er hatte die Augen geschlossen; auch ich war im Sitzen fast eingeschlafen. Doch diesmal erreichten die Lieder Netanel, denn plötzlich fuhr er hoch und rannte zu seinem Mandarinenbaum, umarmte dessen Stamm und weinte. Wie ein kleines Kind weinte er, nicht wie ein Jugendlicher. Die Klänge ergossen sich in den Hof wie geschmolzene Butter mit Honig. Ein großes Orchester spielte dort, mit Geigen und Cello und allem Drum und Dran. Salim lehnte sich so weit zurück, dass er den Kopf auf die Stuhllehne legen konnte, und konzentrierte sich auf den Himmel. Wie segenspendender Regen tropften die Klänge auf die Erde. [...] Diese Kassette hörten wir dann immer wieder. Salim konnte die Texte schon fast auswendig, aber ihre Bedeutung verstand er nicht. [...] In dem einen Lied kam immer wieder das Wort "pie" vor; das musste eine Art Kuchen sein, etwas Gebackenes. Ich kannte es nicht.”

PieLiedBaumWeinen
Book:Lucy im Himmel
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“I've never known anyone with the capacity for sugar that Adeena has. She'd demolished her waffles, which she'd drowned in syrup, and then ordered a slice of triple chocolate tuxedo pie, another sugar bomb. If I ate the way she'd did, I'd have lost a foot to diabetes by now. Martha slid our desserts in front of us, and Adeena and I hummed in appreciation after taking our first bites. The lemon icebox cake was cold and creamy, with a background sweetness and a whole lot of tang. As I often did when sampling delicious desserts, I tried to deconstruct what was in it. Graham crackers, cream cheese, whipped cream, and a ton of lemon curd seemed to be the basis of the recipe. Similar to the ginger calamansi pie I'd made, but simpler and no-bake, if I decided to buy the graham crackers instead of making my own. Definitely worth experimenting with, as I had a jar of calamansi curd tucked away in the fridge just begging to be used. I made a note on my phone later, maybe as a summer offering. As per usual when eating out, Adeena and I swapped plates so we could taste each other's desserts. "What do you think, girls?" I grinned at Martha. "Delicious. I love how the lemon cake is sweet and tangy, but you don't go too far in either direction." Adeena added, "It's the perfect counterpoint to my chocolate pie, which is divine, by the way. Rich, creamy, and so satisfying.”

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Book:Arsenic and Adobo
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“A pie is only as good as its pastry, and one of the delights of a good pie is the contrast in texture between the crisp pastry and the filling - whatever it might be. In a perfect pie, each component is independently perfect - the mouthfeel of the pastry (buttery, flaky, crumbly) and the mouthfeel of the filling (rich, unctuous, tender, sticky, crunchy, etc.); and the whole is more than the sum of its parts.”

FoodPieBakingFood WritingFood AnthropologyFood HistoryGlobal History
Book:Pie: A Global History
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“Pastry-making, as every amateur baker fears, is as much about technique as ingredients. The rationale behind the well-known advice to keep the hands, implements and kitchen cool while making pastry, to use minimal water and to handle it lightly is obvious, now that we understand the process. Cool handling lengthens the time that the fat in the dough stays solid; using minimum amount of water reduces the gluten content and also allows the dough to be crisper; minimal handling also reduces the gluten, so we do not knead pastry dough as we do bread.”

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Book:Pie: A Global History
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