There’s something special about baking a pie — the work, the time, the history — but do you know what’s even better than making a pie? Eating a pie. And do you know what’s better than eating a pie? Eating 15 pies.
That was the task at hand one Friday last month when I had the pleasure of guest judging the Park Centre Pie Baking Contest to conclude their Summer Fest.
I was joined by three fellow guest judges Newton Fire Marshal Mike Knoll, retired NPD lieutenant Leland Groves and physical education teacher Pete Westerkamp, and the four of us were faced one job — to determine the best of 15 homemade pies.
One by one the slices were brought to our table — blueberry, lemon, pumpkin, apple, cheery, peach, etc. Some were traditional, some were new, and it was interesting to see what everyone came up with.
All the pies were exceptional in their own way whether it be in the crust, flavor, texture, presentation, or so on.
The winner was Jane Kunkel with a pecan pie, and second and third place went to Stacy Madole and the health center staff with a peanut butter and another pecan.
These residents are skilled and professional bakers. I have a lot of notes to take, and baking to do, to get near their experience.
It was a delight to participate in this fun event and see some dear friends.
My favorite pie was the real pumpkin made by Robert Dowling. I was happy to meet him afterward because, although his pie didn’t make the top three, the pie texture and taste were outstanding. Robert made the pie for his wife who used to be their family baker but now Robert took on the job, which reminded me that for many, pies are personal.
Life services director Alayna Bailey acted as host and read off pie facts to the large audience that afternoon.
• Apple pie is the most preferred pie in the United States (19 percent) followed by pumpkin (13 percent), pecan (12 percent), banana cream (10 percent) and cherry (9 percent).
• In the 19th century, fruit pies were a common breakfast food eaten before the start of a long day.
• 47 percent of Americans would use the word “comforting” to describe pie.
The art of making pie is a learned one. It comes from experience, memories and mainly love.
To share with someone a piece of pie is to share with them your heart. What goes into a pie is thought, time and likely more than just a recipe but a memory.
My grandma June Kosmach was more of a cake person, her girls say. Carrot cake and pineapple upside down cake rank as her best, but when it came to pies, she was a crafty meringue maker. Homemade lemon meringue, banana cream and coconut cream were most memorable.
My grandma Elaine Malott was more of a chef than a baker, but she too certainly knew her pies. Pumpkin or pecan were polled as my families favorites.
Those pie baking memories came back quickly and vividly, my uncle said.
What I learned from the pie contest is that each pie is an original. Each baker tells their own story, an individual history, through their choice of pie, which together represents our strangely diverse culture.
Contact Kate Malott
at kmalott@newtondailynews.com