I've decided that this will be the year of pie. We've had many notable seasons and years in the past: the summer of hot dogs, the year of Japanese hot pots, or that one fateful winter of cheese courses. This year is a little different. I've decided to make pies in tribute to a friend who loved pies of nearly all kinds.
I have been poring over a gorgeous pie recipe book by the ladies at Four and Twenty Blackbirds and making my way through the spring pie recipes. A few weeks ago, I endeavored to make a salty honey pie. It was a thing of beauty, with a buttermilk crust and a honey-custard filling that was perfectly caramelized on the surface. Then I decided to go for broke and make a pistachio coconut cream pie, which was honestly a sloppy mess but tasted pretty spectacular.