Thank you for sharing your correspondence. I so love handwritten letters and sealing wax. It is so nice to see a person's penmanship, how they form their letters, do they write in cursive or print.... And sealing wax is such a delight with the color and whatever seal you choose adding importance, secrecy, and whimsy to whatever you have sent. I remember "practicing" with sealing wax in high school and almost setting my bedroom on fire! I was using a small tube of wax which was almost to it's end and trying to get it to melt in a large enough circle for the seal and not watching that I was almost setting the letter, my hair and my room on fire!----LOL -----the craziness of a teen. Thank you for sharing your recipes and reflections, what a joy to read.
It's those "nameless" politicians who are allowing fillers/stabilizers/artificial everythings in pies and all our foods. Please don't waste a good pie on them.
I, too, use a french pin. I have a couple of others, one that has the rings that allow different heights of dough (for cookies) and a silicon one for sticky dough. But I use my french pin the most.
I grew up with two sour cherry trees in my backyard. My mom and grandmother baked all kinds of yummies with the fruit over the years. My husband doesn't like cherries, so I was thinking maybe I'll make hand pies and keep them in the freezer.
Does your Art of the Pie dough work for hand pies, too?
What a lovely letter. Thank you for letting us read over your shoulder. You mentioned the FDA relaxing the rules so frozen cherry pies can be filled with, well, fillers... 25% cherries only! This is what the current madmen in the other Washington are trying to get away with, because it's cheaper for businesses to produce tasteless foods. Then you say you will get off your soapbox. Please, never do that! I know we can't all be "fighting mad" all the time - it's terrible for our health - but we can't just let these things happen without anyone noticing where, how and why! It's just too horrible!
Thanks for the encouragement, Julie. You are so right. It is important to keep our heads up and not hide them in the sand. So I'll keep speaking up in my own way here.
I just received The Art of the Pie and am motivated to get my hands into the flour, and butter, and leaf lard. I live in a large metro area and have a wonderful neighborhood listserv. I asked about leaf lard and had no reply -- though one neighbor thought regular lard would be fine. You almost always get good replies on this listserv....so that was disappointing. Yes, I looked at the directions for doing it myself and....I’m not going to do that. Which leaves online sources. I searched and saw a number of family farms that offer it. Do you have a particular source, or should I just pick a farm and hope for the best?
Take a look at page 338 in Art of the Pie. You'll find a list of vendors there. Check with them as to what they have, price, and shipping. Also, be aware that your leaf lard may melt during shipping in the hot weather. It will be fine as it will firm back up once cool. But a greasy messy leaky package could also occur so sealing is important.
I love your letter and share your love of all things pie! Cherry pie is dear to me. When I was a child, I picked pie cherries from our own tree. Now, I pick fresh tart cherries at a friend's orchard in Eastern Washington. I finally have enough stored in my freezer for several winter treats!
YES! Handwritten letters send the reality of the writer! Of you, here, Kate, to Anne.
I bet she will hold on to your words and recipe and, who knows, perhaps the sincerity you write ll guide her to a ticket across the country to visit you for the fun of pie-making together?
Thank you for sharing your joy of letter writing and your beautiful letters! I have such fond memories of writing and receiving letters -- long letters! -- and sealing envelopes with Hallmark wax candle sets. 😊
Pretty paper and sealing wax…..I loved using those things years ago. I can’t remember when I received a hand-written letter. Waiting for an order of leaf lard from Fanny and Flo for the cherries I have in the freezer.
I was really surprised when the one pictured shattered too! I called Corning and learned that they strongly suggest placing a hot pyrex vessel on a dry cloth or towel when it comes out of the oven and never to place it directly on a counter, metal surface, sheet pan or wet towel.
I’ve had three or four shatter. Just be careful and follow the manufacturer’s directions. None of my old PYREX has shatter...just the limewear. The formula was changed about 20 years or so ago. By the way, old PYREX will be in all caps on the pan and new pyrex in lower case.
That's terrific! Thanks!
Dear Kate and Anne,
Thank you for sharing your correspondence. I so love handwritten letters and sealing wax. It is so nice to see a person's penmanship, how they form their letters, do they write in cursive or print.... And sealing wax is such a delight with the color and whatever seal you choose adding importance, secrecy, and whimsy to whatever you have sent. I remember "practicing" with sealing wax in high school and almost setting my bedroom on fire! I was using a small tube of wax which was almost to it's end and trying to get it to melt in a large enough circle for the seal and not watching that I was almost setting the letter, my hair and my room on fire!----LOL -----the craziness of a teen. Thank you for sharing your recipes and reflections, what a joy to read.
What an experience that was, Ellen! Receiving a handwritten letter or card is wonderful.
It's those "nameless" politicians who are allowing fillers/stabilizers/artificial everythings in pies and all our foods. Please don't waste a good pie on them.
I, too, use a french pin. I have a couple of others, one that has the rings that allow different heights of dough (for cookies) and a silicon one for sticky dough. But I use my french pin the most.
I grew up with two sour cherry trees in my backyard. My mom and grandmother baked all kinds of yummies with the fruit over the years. My husband doesn't like cherries, so I was thinking maybe I'll make hand pies and keep them in the freezer.
Does your Art of the Pie dough work for hand pies, too?
Yes! The dough works beautifully for hand pies.
What a lovely letter. Thank you for letting us read over your shoulder. You mentioned the FDA relaxing the rules so frozen cherry pies can be filled with, well, fillers... 25% cherries only! This is what the current madmen in the other Washington are trying to get away with, because it's cheaper for businesses to produce tasteless foods. Then you say you will get off your soapbox. Please, never do that! I know we can't all be "fighting mad" all the time - it's terrible for our health - but we can't just let these things happen without anyone noticing where, how and why! It's just too horrible!
Thanks for the encouragement, Julie. You are so right. It is important to keep our heads up and not hide them in the sand. So I'll keep speaking up in my own way here.
“I’m crossing my fingers, and lattice strips, too” what a great line.
Thanks, Kelton! Hope all is well on your mountain.
I just received The Art of the Pie and am motivated to get my hands into the flour, and butter, and leaf lard. I live in a large metro area and have a wonderful neighborhood listserv. I asked about leaf lard and had no reply -- though one neighbor thought regular lard would be fine. You almost always get good replies on this listserv....so that was disappointing. Yes, I looked at the directions for doing it myself and....I’m not going to do that. Which leaves online sources. I searched and saw a number of family farms that offer it. Do you have a particular source, or should I just pick a farm and hope for the best?
Take a look at page 338 in Art of the Pie. You'll find a list of vendors there. Check with them as to what they have, price, and shipping. Also, be aware that your leaf lard may melt during shipping in the hot weather. It will be fine as it will firm back up once cool. But a greasy messy leaky package could also occur so sealing is important.
I love your letter and share your love of all things pie! Cherry pie is dear to me. When I was a child, I picked pie cherries from our own tree. Now, I pick fresh tart cherries at a friend's orchard in Eastern Washington. I finally have enough stored in my freezer for several winter treats!
-Barb D.
That’s wealth!
Just read Anne’s post! This is such a lovely post, Kate! ❤️
Thanks, Jolene.
YES! Handwritten letters send the reality of the writer! Of you, here, Kate, to Anne.
I bet she will hold on to your words and recipe and, who knows, perhaps the sincerity you write ll guide her to a ticket across the country to visit you for the fun of pie-making together?
I certainly hope so! Happy Cherry-Berry season!
Xoxo Toni
I sure hope so...and I LOVED the times when you visited, Toni!
Thank you for sharing your joy of letter writing and your beautiful letters! I have such fond memories of writing and receiving letters -- long letters! -- and sealing envelopes with Hallmark wax candle sets. 😊
And yay for dedicated stationary stores. There’s still one in my town!
Pretty paper and sealing wax…..I loved using those things years ago. I can’t remember when I received a hand-written letter. Waiting for an order of leaf lard from Fanny and Flo for the cherries I have in the freezer.
I received a beautiful 3-page handwritten letter with from Fannie years back. She also included a handwritten recipe card. I cherish them both.
What a wonderful letter writer you are. Receiving a hand written letter is such a rare joy nowadays.
Thank you, Jean. I cherish hand written letters when I receive them. They feel so personal.
It is! And Kate was kind enough to mail it to me, and it arrived! Why do I not trust the US Postal service?
I did pay have to pay a little extra because of the sealing wax on the envelope!
Hi, I was surprised to read about the shattered glass pie plates. It's all I use...all the Pyrex brand. Can you say more? Thx
I was really surprised when the one pictured shattered too! I called Corning and learned that they strongly suggest placing a hot pyrex vessel on a dry cloth or towel when it comes out of the oven and never to place it directly on a counter, metal surface, sheet pan or wet towel.
That's good info. I generally put the pie plate directly on a metal cooling rack.
They told me “No!”
I thought this type of glass was supposed to NEVER break?
I’ve had three or four shatter. Just be careful and follow the manufacturer’s directions. None of my old PYREX has shatter...just the limewear. The formula was changed about 20 years or so ago. By the way, old PYREX will be in all caps on the pan and new pyrex in lower case.
Good to KNOW!