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I like to twist flavors. I
like to hit the cherries and peach pies with a little almond. Apples tend
to get a little anise. Anise with a bit or lemon rind works quite well
with pears. Plums get some cinnamon or orange peel as the spirit moves
me. Pumpkin pie..fresh ginger, cinnamon, allspice, nutmeg, clove and of
course Bourbon. Naomi "Few people are capable of
expressing with equanimity opinions which differ from the prejudices of their
social environment. Most people are even incapable of forming such
opinions." From:
nafex-bounces@lists.ibiblio.org [mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Jwlehman@aol.com Barbara is a wonderful pie baker. Starts always from our
fresh or our own frozen fruit. Using sour cherry variety Montmorency is best by
our taste buds. She also uses our sweet cherries which we also like, second
best. She has made pies using our duke (sour-sweet hybrid) third in order.
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