I have, you see, what I optimistically call my "Pie-A-Month" schedule. It came about when I noticed a few years ago that pie-making in my kitchen was beginning to slack off. It was beginning to, do I dare say it, feel outdated and maybe even silly. It was getting easier and easier to say to myself, "What are you doing? There's a more efficient way."
About that same time, I read an article by a woman who visited several Appalachian grandmothers to watch them make bisuits and learn the secret of this legendary southern staple. But when she began to ask them about their recipes and how they put it all together so perfectly, their reply was, "Oh, we don't do it that way anymore. We get our biscuits out of a can."
Say it isn't so.
Well, I knew I didn't want to see that happen here at Rabbit Hill, not with biscuits and not with pie either. "It's not too late," I said. "I can fix this sorry path I'm on."
Even so, the temptation to update my ways was strong. Like a lost soul, I had to reach the bottom. After trading in first my oh-so-southern buttermilk chess pie and then my Christmas pie in favor of store-bought versions, I sat down one summer afternoon with pie integrity on my mind and wrote "January - Chocolate Mint." I could already feel the adrenaline.
It didn't take long before I had a pie for each month of the year, according to fruits in season and the expected weather, etc. August was peach, October - apple, and pecan pie for December. That would only be 12 pies a year, not so hard.