Pie Heaven?

So many pies.

National Pie Championships 2012

The ballroom opened before us under an arch of red, white and blue balloons:  cool and dark, quiet, looming large, with pistachio green walls.  This was the national pie baking championship? 

Ah!  My eyes adjusted to the light and there in front of us was a long, very long table draped in white, crowned with 425 pies.  Different  pies.  My mind started to warp.  Yes, I’d arrived in pie heaven.  These were the commercially produced pies, where duplicate pies were being judged in the ballroom next door, while the amateurs prepared for their contest.

And sure enough, there around the perimeter of the room were gleaming stainless steel ovens, with tables and bowls and rolling pins and bakers!  Bakers with red hats, bakers with blue aprons, bakers with mixers – mixers they’d traveled with from home – and favorite pie pans.  Dan brought his favorite cast iron pie skillet to bake in, all the way from Flint, Michigan.

Then I knew it was going to be good.  These are pie people, baking their hearts out.  Their stories are the best.  I’ll be reporting on them in the next few weeks, complete with pictures. 

For now, let me assure you that these are characters of the first order.  And they are here to compete!  They work on their recipes, tossing out whole pies that “aren’t good enough,” polishing their “product” until it’s ready to enter here.  They all want to win.  And yet, there’s a sense of community and camaraderie that is palpable.

Pie.  It brings us together.

Author; Rebecca Jo Dakota Categories: Deep Dish Archive

About the Author

Rebecca Jo Dakota

Rebecca Jo Dakota

A passionate advocate for delicious, homemade pie.

Albuquerque, New Mexico, USA

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