As the weather has been getting better I have been able to get in a little helmet time. One of the things I like about riding is all the “me” time I get. There is no conversation, no radio, no one in the vehicle with me that requires my attention. I think of it as something kind of spiritual. It’s just me, my bike, and the world around me. Because of my extreme selfishness, I take any chance I get to ride. I have often thought that I have found solutions to some of our world’s problems while riding but once I get home and take my helmet off, the answers seem to go with it.
While what I wrote above is true, oftentimes when I get on a motorcycle, it’s just about the pie. That’s right, pie. For me motorcycles, coffee, cigarettes and pie all go hand-in-hand. While coffee and cigarettes can be obtained at any convenience store, good pie is often a destination. It may be the way I was raised or part of my genetic make-up, but I love a destination. My wife has no trouble just getting on her bike and going, no specific destination just a general direction. Me, I like to have a plan. It can be a general direction but I can pretty much guarantee you that somewhere in that direction, I’m planning a stop and hopefully there will be pie or at least coffee.
I know I’m not the only one who “rides for pie”. According to the Internet, the average American eats 20 lbs. of pie per year. That seems like a lot of pie but as we all know, if it’s on the Internet it has to be true. Here is a portion of The History Of Pie, which I also found online.
English colonists brought their recipes for pie with them to the New World. Other immigrants, such as the French, the Dutch, and the Scandinavians, also brought their pastry-making techniques and traditions with them to America. In the early years of our country, pie was a way in which to make precious ingredients last longer as pie crust used less flour than a loaf of bread, and could be filled with ingredients, such as dried apples, that could be kept over winter. But pie eventually also became a way in which to showcase local ingredients as well as pies. Cream and cheese pies became popular in the northern Midwest, where dairy farms abounded; pecan pie became a staple in the South and Southwest where nut trees proliferated; fresh berry pies were a natural in the upper Midwest made by Scandinavian immigrants, and lime pie was the order of the day in Florida, where the famous key limes once grew plentifully. American pies started out with a suet or lard crust. Crisco, a popular brand of vegetable shortening, was invented in the United States in 1911 and vegetable shortening soon became the fat of choice for creating pie crusts, as lard went out of fashion. Butter, being quite a bit more expensive than vegetable shortening, was preferred for taste, but not for the shortness or tenderness of the crust it creates.
So after what I’ve shared with you, I’m hoping you will now share with me, your favorite places for pie. You can email them to me – email@example.com or post them on our Facebook page. If I get a bunch, I will gather them together and print a list here in the paper. If you want to meet fellow pie lovers, post on the Facebook page when and where you’re going and see who shows up. These are the kind of disorganized, spontaneous rides I like.
I realize that for some, sharing your favorite pie spot is akin to sharing your secret fishing hole. I understand and I mean no disrespect. If you are willing to share, my favorite pies are rhubarb, strawberry rhubarb, sometimes with a little vanilla ice cream, sometimes not.
Thanks for sharing with our readers and me and I’m sure some of our paths will cross in our mutual quests for pie.