Page 472 - Pie Squared

from Manoff’s and drank coffees from the Early Bird, as pie after pie
emerged from the oven. I am grateful for Melissa’s clever pie

toppers, her calligraphy letters, and her precise crimping. I admire
Christopher’s pairing of background and subject. The way she
plucked the flower from a sprig of mint and snuggled it onto a plate.
The way she chases the light. This book is infused with those

summer days and the happy times we had putting pies on the long
table.
My official recipe tester, Christine Rudalevige, she of the fish pie,
provided great insight and an eye for streamlining steps. She’s the

only person I know who has made more pies than I have. Her
insights are peppered throughout this book. Jennifer Steinhauer and
Jonathan Weisman and their try-any-pie household tasted dozens of
pies, helped focus and analyze flavors, and buoyed me along the

way with bourbon and conversation.
Ingredients are everything. Sandra Kay Miller at Painted Hand
Farm provided sensational lard, eggs, chicken, and lamb. Fruits and
vegetables came from Bending Bridge Farm and Norman’s Farm

Market. Pork and beef were sourced from Whitmore Farm and
Springfield Farm. Dairy products from South Mountain Creamery.
Pie makers Abbie Argersinger, Sabina Behague, Sue Bogan,
Julia Devine, Alanna Dickson, Gail Dosik, Alex Gehring, Marie

Benbow Genrich, Emily Hanhan, Janice Lavigne, Mary Ann
Livegood, Ashley Lusk, Rick Pearson, Jen Reichenbach, Mary Reilly,
Carol Sacks, Anna Saint John, Misty Sasai, Gigi Schumm, Stephane
Simon, Claire Stotts, Ann Stratte, Amy Stromberg, Alexandra Mudry

Till provided recipe testing and input. And I have to shout out to my
neighbors at the National Park Seminary condominiums who helped
eat all the pies.
And to my darling Dennis, thank you for your patience. I am so

grateful for our happy life together (and your appetite for pie).