This one takes the cake..I mean pie!
First a confession – I’m not much of a dessert eater, and I probably eat less than a dozen pieces of pie in the average year. Pies to me are SO filling and full of sugar normally, that they make me feel stuffed. Still, having been a wine judge, a chocolate judge and who knows what else, I felt I could do this..I mean, taste is personal, and I’m in tune with my own palate. I may not be able to detect every nuance in wine or for that matter pies, but I do cook and bake, and I know how ingredients taste when they come together well.
But I also have a slight bias – I prefer foods with a balance of ingredients and decent acidity – if you gave me a chocolate covered piece of chocolate cake smothered in chocolate sauce, that would score VERY LOW to me – and I would call that a “heavy” cake..The same with pie – things that are truly delicious on their own – chocolate sauce, fudge, peanut butter, gooey sauces – can overwhelm my palate when combined. When I was a kid, I LOVED Chocolate Reeses Peanut Butter Cup Cookies, but today I could probably only eat 2 bites – that is simply too heavy for my palate..now if you add a citrus or sour flavored sauce to that, different story!
Pie #6 – Triple-Crust Cast-Iron Skillet Apple Pie This was heavy – heavy/doughy crust, heavy filling and the apples were chewy and didn’t seem acidic enough. This was a “heavy” pie – but of course, made in a Cast-Iron – so you might call this a “country pie”.
Pie # 4 – Old-Fashioned Vinegar Pie My favorite pie or a tie with my other favorite pie which was #3 – Raspberry Rhubarb. I’m not sure if this was the first Vinegar Pie I ever had, but it had a wonderful tartness of cider vinegar against the weight of the eggy filling..ohh, and the crust had tons of butter – Gooood!
Pie #3 – Raspberry Rhubarb – This pie was one of my favorites – both tart and sweet and even rich – according to the pie baker, they use tapioca pudding which acts like a gelatin to give the ingredients some weight..Yummm! Excellent pie crust too, lots o butter..
Pie #2 – Peach Cobbler This was very sweet and on the heavy side..needed some acidity – maybe work on presentation too – but all-in-all very authentic and homey..
Pie #1 – Fruits of the Forest Pie VERY tart, but I tasted it right after a really sweet dessert and it just seemed a bit too tart/acidic..which normally just means add some sugar! Beautiful presentation..
Pie #10 – Chocolate Chess Pie These were mini-pies and I was pretty full at this point. They tasted like pecan pies without the pecans..but I couldn’t detect any chocolate. Not bad, enjoyable, the crust was good too.
Pie #12 – German Chocolate Pie This came in 3rd in my tasting (tie for 1st mentioned above) – it had pecans on top, but was not a pecan pie. I would call this one of the “rich” pies – dessert as a meal in my book – but it had a few real positives which included texture, crunch and a very good crust – this was the only of the “heavy” pies that I gave a top vote..
Pie #9 – P-Chocobana Pie Visually, over the top – and the
The Next Food Network Star?presenter was so Bubbly! It was about 6 inches thick and Rich, rich, RICH! A “heavy” pie with a peanut butter custard filling. Great looking, decent crust, this would go over GREAT for a kids party.
Pie #8 – Dottie Sweet Potato Pie Traditional – this was a very steady original version of this – the maker actually said this was a “slavery recipe” from the 19th century..I would have given this a winning vote, but it is a very simple delicious pie with a very good crust – give it 4th place or 5th place – having said this, there was nothing wrong with this pie – solid!
Pie #7 – Cheryl’s Nice and Naughty Sweet Potato Pie This was good, but very modernized version of Sweet Potato Pie – it was almost a cheesecake with cream cheese added..I liked it, but I wanted whipped cream on top of it – shame on me!