I really like pies/crisps/cobblers/bettys/crostatas made with just about any fruit and sometimes with pumpkin or squash! Then, there’s Shepherd’s pie, which lead’s me down the path of … dare I say, casseroles.
Back to pies/crisps/cobblers/bettys/crostatas (pccbc for short), these variations on a basic theme of warm, gooey fruit combined with toasty, crunchy bits just make me giddy. I love them all! I like that Martha Stewart refers to the apple variety as “the sweet smell of fall harvest”. (let’s pause to ponder the heady smell when a warm apply delight is taken from the hot oven … everyone inhale … mmmmmmmm.
Then, there is the vessel used to assemble, bake and serve one of these delectable concoctions. Regardless of whether you choose to call them plates, pans, or dishes, they are a tool and an avenue to ensure success when embarking to make a truly soul-warming recipe.
Stoneware is such a great heat conductor – steady, even, and heat radiating, that it was a natural choice for designing a pot delivering all a person could want in a baking dish while looking good, doing it.
These Pie Dishes range in size just a little. All are hand-thrown on the potter’s wheel. Variations occur in size, just a little possible sway, and the glazes I use include many layers of different colors, all hand brushed. Expect variation, love that your pot will have it’s own unique character and charm – just like you, just like the food you’ll make and serve it in.
I use one of these pots as my standard for making all things warm, gooey, with crisp bits. Leonardo Da Vinci said it best, “Simplicity is the ultimate sophistication.”
They are also available in red, red, red, red, red.