Good pie belongs on its own pedestal

Recently a link went around that really set me on edge.
It proclaimed that pie is the next cupcake on the culinary dessert trend circuit.
This proclamation offended me.
I take pie quite seriously. Good pie belongs on its own pedestal. I've put it there for years.
Pie is one of my favorite desserts and probably one of my Hall of Fame comfort foods.
During my phormative years in Philadelphia, Tastykake fruit pies were occasionally permitted with a glass of milk as our family's version of the most important meal of the day. Tastykake lemon and blueberry pies were always my favorites. Our breakfast of champions before heading off on a walk to elementary school.
My mom was not a baker of pies. She claimed they were too hard to make. Transferring the crusts from counter to pie plate can be overwhelming for a lot of people.
I shall date myself by pulling up a memory of the Horn & Hardart Automat and coconut custard pie. No one makes coconut custard pie like that memory. It was also my dad's favorite.
I didn't bake my first pie, or appreciate the talent it takes to make a good one, until I moved into my first apartment in Clearwater, Fla. Young, single and sometimes lonely, I would try to master former Philadelphia City Councilwoman/pie entrepreneur Joan Specter's  apple walnut recipe and throw a pie-pity-party for some of my newspaper friends who worked nights and weekends.
I was homesick in Florida for the strawberry tarts I'd shared with friends in Philly at The Commissary. Pie can be and is emotionally soothing (I will get back to this on or around January 23, National Pie Day; not to be confused with March 14, Pi Day).
As you can see, I don't discriminate when it comes to pie. I like fruit pies, cream pies and nut pies. Shoo-Fly pie would not be in my top 10. I do enjoy chicken pot pie and shepherd's pie as dinner entrées. For the purpose of this blog I am concentrating on dessert pies.
Some of the best pies I've eaten were in Florida. Not too far from Clearwater's Jack Russell Stadium in the early 80s you could pick up amazing sweet potato pies on the ride back to the office to write baseball stories. Purchased and brown bagged right out of the oven of a talented woman's BBQ shack/home.
It wasn't until I was living in Orlando, that I realized there were pie people as obsessed as I.
A columnist at The Orlando Sentinel, who called himself Commander Coconut, was always on the lookout for another good slice of life and he would refer to the minions who enjoyed pie as much as he did as "Pie Butts."A badge of honor.
Diners down south were/are great sources for pie. Local dives and posh diners, such as the Peabody Hotel's B-Line in Orlando failed to disappoint. Years ago the B-Line's deep dish apple pie was the best I had ever eaten. I would actually order one or two for Thanksgiving dinner and return the pie tins with rave reviews days later. But pastry chefs move on...
Ever since Oprah announced to the world her love of Costco's pumpkin pie I have joined that bandwagon. Truthfully, I have never had a homemade version as good. And you can't beat the value.
One of the best things about pumpkin pie is it is a vegetable so I don't worry about the calorie issue.
For many years I have entered into many debates over the best Key Lime pie out there. I will share a little expertise with you about Key Lime pie -- if it is green you must stay away from it. If you want a good commercial version Hooters and Trader Joe's can fill a void. A slice at Joe's Stone Crab restaurants in Miami and Chicago still makes my heart skip a beat. My friend Marla -- who lives in Chicagoland -- makes my favorite homemade version.

Chi-town is striving to become a very good pie town -- not counting its formidable deep dish Pizza pies -- with more than a dozen places with good reps. If you have an extra nine hours try to duplicate Gale Gand's recipe for banana cream pie--DO IT. It is just one reason Gand, an Evanston native and one of the world's most celebrated pastry chefs, had a cooking show called "Sweet Dreams."
I have marched crews of friends and family to Emeril Lagasse's restaurants in Vegas and Orlando to indulge in his version of banana cream pie when it is on the menu.
A long-standing family tradition, after walking to raise money for Juvenile Diabetes in the Chicagoland area, is breakfast and pie at Bakers Square -- I kid you not. Their French Silk pie needs no justification.
If you eat pie while doing charity or philanthropy there are no calories in it. If you professionally eat pie you have a dream job. This "pie butt" enjoyed semi-pro status when she stepped up to judge pies at the Lake County (IL) Fair for a number of seasons.
A lot of homemade pies were enjoyed and rewarded ribbons during my tenure and a handful of pie frauds (really, don't try and serve that prepared crust to a real pie judge) were exposed.
Do you know that we used to have to post "pie police"to make sure jealous entrants would not switch awarded ribbons when no one was looking? Who would have thought pie baking could be so competitive.
After several years of judging pies I learned that not every pie baker has high standards and there are a whole lot of people out there who just don't know good pie. There are cheaters who have to be challenged when they enter pre-baked pies. And as you the pie judge are chewing, you never think about where and how these entries are baked. If you did, you could never do this demanding job. Oprah and her friend Gayle King took a stab at judging food at the Texas state fair one season.
Kudos to those who bake and even more kudos to those still judging.
A perfect job for me -- besides blogging -- would be to travel for pie. Finding good pie in the USA is not that difficult. One of the best places I've ever been to internationally and highly recommend is The Queen of Tarts in Dublin, Ireland.
Last year my daughter and I traveled there for breakfast. According to the American Pie Council 35 percent of all Americans have had pie for breakfast.
You guessed it -- lemon meringue pie with tea. I've grown up, I am not a big fan of milk unless I am dunking Oreos in it.