![]() There’s no way to get a clean slice and you shouldn’t even try. I especially love that it inserts pie into what is often a woefully deficient pie month, in the lull between summer’s double-crusted cherry and berry pies and Thanksgiving’s heavy pumpkins and pecans. I also like the way it challenges some pie assumptions rather than a sweet filling against a practically unsweetened crust, this has a sweet crust and the fruit is a tart contrast. To make up for getting stiffed by the absence of a bottom crust, he makes the top crust very thick and, look, these aren’t his words but let’s be frank: It’s a cookie. Slater argues that some fruits are too wet for a double-crusted pie and plums are one of them. So I was spending an unhealthy amount of time contemplating my First World Problem - What should I cook next? - when a reader (Hi, Janet!) sent me a link to Nigel Slater’s single-crust plum pie in The Guardian two weeks ago and, obviously, that was it as plum season is almost over. And given that the butternut squash and collards are the last bits of fresh produce we’ll see until asparagus spears pop up in May 2011, seven very long months from now, I’m sure you understand why I put off cooking with them for as long as possible. The summer stuff is waning the last tomatoes I brought home were… rough, to put it nicely. But somehow - when I’m not playing SuperMom or Good Football Wife or gushing over tiny fall outfits - I’ve been at an impasse. ![]() The markets are flooded with great stuff summer tomatoes, eggplant, corn and peppers fight for space on tables with apples, pears, greens and winter squash. Inspiration is everywhere as nearly everything that could possibly be in season currently is. ![]() ![]() Early fall is a ridiculous time to get cooking block. ![]()
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