Thank you for letting me know what was going on, Leyvan. I will admit that I am a bit upset that you won't be joining, but I completely understand. I appreciate your interest and effort, and I hope you manage to find inspiration soon, regardless of where it leads to.
Pie is a very serious discussion. Berry pies, fruit pies, meat pies, cream pies, vegetable pies, cheese pies. How does one choose? The answer is in the oft-forgotten vehicle that holds that delicious filling: the crust. Flaky, chewy, doughy, crisp, soft, crumbly- there are so many options. Of course, I am going to say my favourites are the ones I make: Black raspberry-rhubarb with a cinnamon-pecan crust that melts in your mouth and peach-gooseberry with a buttery, flaky whole wheat crust that rounds out the sweet-sour filling. I also make an amazing venison and parsnip pie with a chewy, herbed potato flour crust. My ego comes out when I talk about food. I'm not sorry.