The scene: a recent vacation in a peaceful mountain town. My quest: the perfect piece of fresh fruit pie. The dilemma: Everywhere I turned, food vendors confessed their pies were made with frozen or canned fruits. And where there's smoke, there's fire. After such admissions, one must assume the worst about the crust. (In a recent post, the blog At the Very Yeast confirms this store-bought crust suspicion.)
It's not that a pie with pre-made, frozen, or canned ingredients can never be tasty. But when you're used to living in Los Angeles, with everything at your fingertips, you become a bit fresh-ingredient obsessed. So I'll ask you this, readers: When it comes to frozen fillings and pre-made crusts, what's an urban foodie to do?
Call me the city's most discerning pie-hound, or just call me plain practical: if you're consuming all those calories, why not eat the best of the best? When it comes to a great piece of pie, I prefer to make no compromises.