How to be a Pie Ninja/ by Jessica Moore, Assistant to Tom and Marketing, Prosser Farm
I’ve been curious about what happens over in the adorable farm-style kitchen at The Pantry at Delancey, so I scooted over there on Sunday to learn “How to be a Pie Ninja.” I’m not sure how I was lucky enough to snag a space- the classes sell out on the regular, but there I was, getting an intensive on lemon meringue with almond crust, banana cream pie with oat crust, and peanut butter pie with chocolate wafer crust (and roasted peanuts and sea salt if we’re really hitting the highlights here). (Peanut pie in photo above).
Lemon meringue pie has been the bane of my Thanksgiving existence for 4 years running now. Every year, either the meringue or the curd fails (doesn’t set, sets too hard, weeps, won’t slice, etc), and I keep trying because it is my most favorite pie in the world. (See photo of perfect meringue from the pie class above.) I recently realized my long-held affinity for this pie began at lunches at Chick-Fil-A with my dad when I was young. If you Yankees out there are not familiar with this temple to the chicken nugget, there’s really no use in me telling you about it. Go see for yourself sometime when you are in my hometown, Atlanta, or other Southernly spot, and wash the pie down with a sweet tea if your teeth haven’t fallen out yet.
Anyway, fast food pies aside, my love has endured, and I was determined to master this fluffy pile of happiness…. after all, I need that lemony vitamin C right now.
(Peanut, lemon meringue, and banana cream pie on a plate in the photo above.)
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