So, with a name like “Pie in the Woods”, I should probably talk about pie, right?
I have been sitting on this post for various reasons, to wit:
- Lack of a good anecdote to post with the story: I’m using this list as an anecdote substitute.
- Sub-par photos: I don’t have good luck with cameras, and thus don’t want to spend a lot of money. That, coupled with bad lighting, my lack of photo-editing knowledge, and my lack of tripod (last night I took a picture by setting the 10 second timer and then holding the camera in place under my chin!) leads to less than stellar photos. With the help of my friend, Sir Photoshop, things have gotten a bit better, but I’m not too happy with my pie-crust photos.
- Not only is the recipe involved (not hard, just tedious to explain), but there is also a lot of science behind pie-crust that I wanted to include because I’m a geek. This made this a very long post to write, and since I’m lazy I kept putting it off.
- Fear of judgement: My Fairy-Pie Mother reads this blog, and she’ll know what I get wrong.
So that’s why you haven’t seen this recipe yet. But I now have three completed recipes in the pipeline that I can’t post because they all involve pie-crust (only one is a traditional pie – this crust just lends itself to several of my recipes) and I want to get the ball rolling. So here it is!
Pie in the Woods 