So, I have only had my own stove and kitchen for two years, but in that time I've managed to get wrapped up in a baking frenzy. I've baked Greek pastries (not without frantic phone calls to mom and yiayia), pastries from
Craig Clayborne's New York Times Cookbook (again, props to Momma) and from my
Martha Stewart Living cookbook (which I got because my sister, Erica, always gets mondo praise for ANYTHING she does that was inspired by Martha, and I want a piece of that). My proudest moments were when the pies I cooked (two apple, two pumpkin) turned out to RAVE reviews. The feminist side of me sulks in the shadows when this happens, but really, it is just jealous that my domestic side ROCKS. Also a great thing: cooks can derive SO MUCH attention from a fixing up great meal, especially when they're aware of their power.
What really gets people going about my pies is the crust (THANK YOU Martha)... despite the fact that I bake these pies in those cheap little tins you get from Baker's Square pies. I want to enhance the eating experience for my dinner guests (read: starving grad student friends). I also want everyone, even manly lumberjacks like Dylan and Matt, to squeal and exclaim: "Ooo! SO pretty!!!" I believe, without hesitation, that the
Emile Henry Artisan Ruffled Pie Dish will help me accomplish the reaction I want. It's all in the ruffles. Ruffles are in right now, just look at any jcrew catalog from the past eight seasons.
I want that pie dish. So that, when I cook my pie, I can wear Carrie's pretty ruffly apron and win over the masses with my frilly pies.