Originally Posted by Janet H
Today I read an article by Leah Eskin
(Chicago tribune) lobbying to make fruit bars instead of pie. She proposed that pies could be tough to make and were possibly too goopy; that a more crust : less center ratio might be desirable. The article made some good points and the accompanying recipe for Raspberry Apricot bars looked lovely but I started thinking about her premise. Is less goopy better? Really?
I prefer fruit pies to fruit bars; hands down. The fruit is the star and the crust is a nice compliment - not the other way around. So ...
Are you a filling fan or a crust fan. Which do you prefer: Pie or bar?
The filling in pies, for me need to be firm enough not to run out of the pie slice, and all over my plate. That being said, I love the crust of a properly made pie almost as much as I love the fruit, custard, or savory fillings.
A desert bar is like eating a cookie. It's an alright snack, not a desert.
The closest thing I can get to a fruit bar is a dump cake, or cobbler. They are like a hybrid of the two, not as crust heavy as either a pie, or fruit bar, but enough "crust to satisfy my desire for a soft/crunchy texture to go with the filling.
Another thing I like about pie is that the crust is mildly salty, with an almost nutty flavor, and perfectly compliments the intense fruit flavor.
Pies rule. And the crust is easier than most people want to believe.
Seeeeeeya; Chief Longwind of the North