AMERICAN PIES

By David Niall Wilson

Those of you who follow my antics will be aware that – among the publishing, fictioneering, and other activities that fill my waking hours and dreams, I’ve been working on a book titled American Pies.  The book is available in eBook formats now from Crossroad Press, and will be at all eBook sites by tomorrow.  The trade paperback is in “production”.  This is – sort of – a book about how to bake fruit-filed pies.  It is also a commentary on the cookie-cutter, dumbed-down versions of our culture we have come to take for granted – like cardboard-boxed pies at the grocery store, or pre-baked desserts from the freezer you just heat up.  What’s up with that?  Where did they come from – and where did the fresh fruit, hot ovens, and integrity go?

I don’t know where it went, but I spent my winter gathering up all of it I could find, and baking it into thirteen pies.  Twelve of them are just fruit-filled standards, though some with oddball filling choices, like persimmon and nectarine.  The thirteenth – the lucky pie?  The American pie.  Red white and blue with stars…I made it, and I ate it, and it rocked.  Now you can make it too.

Along the way you’ll meet my grandmothers, you’ll learn of a tiny town named Flora, Illinois – and hopefully, you’ll catch some of my love of the freshly baked fruit pie.  Included are metric and Imperial measurements and oven settings, provided by “The Pie Bloke,” Darren Pulsford from across the big pond.

I hope some of you will check the book out…and if you do, share your photos and stories with me.  That’s another thing Americans do, you see.  We eat pie, drink coffee (or beer) and tell stories.

-DNW