Every once in a while I’ll give a talk, or have a conversation with someone, or read an email and I’ll hear a question that goes something like this: Do you ever get tired of making pies?
I like that question. It’s a good question. And it raises an interesting point: If you love what you do, is it normal/okay to grow weary of it from time to time?
I mean, does my dentist ever get tired of sticking sharp implements into gaping mouths? (The fact that I, alone, have put a couple of his kids through college probably alleviates at least some of his weariness.)
Does your pastor ever wish he could wake up on Sunday morning and say heck with my flock; I’m gonna pour me a margarita and listen to some Jimmy Buffett.
Does the President sometimes wish he could drive his own car and get a burger down at the corner greasy spoon without being noticed?
Well, I can’t speak for any of them. But I can tell you that when my pie making spirit starts to wane I resort to an old trick that quickly takes off the pressure to be Super Pie Guy and restores my pie mojo: I make a skillet pie.
A skillet pie is way more than a reference to the vessel the pie is baked in. It’s a method and an attitude that tells the world you’re about to break all the rules and that they – warning: geezer language ahead – can either like it or lump it.
Translation: forget about the bottom crust and peeling your fruit; never mind the thickener, either; ditch the perfectly uniform slices; and don’t worry about making a pretty sculpted edge. In short, thumb your nose at nearly every conceivable pie making convention, and do it with a smile.
Will your my pie making reputation plummet now that you’ve embraced pie anarchy?
On the contrary, it will SOAR once you’ve become the bad boy/bad girl of pie. Your devil-may-care, take it or leave it approach will attract admirers like bees to honey. Your kids, who typically believe you’re about as interesting as a potted plant, will think you’re awesome and start bringing their friends around. Neighbors will whisper, but secretly envy you. You’ll notice a little extra spring in your step.
I’d say it’s worth a shot, wouldn’t you? Here’s one recipe to get you started, you wild thing, you.
PASTRY NOTE: Proving its versatility once more, I recommend my ever-faithful GOOD BASIC PIE DOUGH for the top crust here.