Pies Quotes

“Pie makes everybody happy.”
― Laurie Halse Anderson, The Impossible Knife of Memory

“Selling cakes and pies to raise money for research into cancer or any other health related issue, is like selling meat at a campaign to raise awareness about the environment.”
― Mango Wodzak, The Eden Fruitarian Guidebook

“Stojąc między psem i bogiem, ku któremu człowiek obróci twarz?”
― Jacek Dukaj, Perfekcyjna niedoskonałość

“Najlepszym przyjacielem Bronka Geldy był pies. Wabił się Koń. Należał do gatunku psów głupich głupotą, którą chciałoby się przytulić.”
― Jakub Małecki, Dygot

“She savors each bite: the meringue is perfect crispy brown on top, melts in the mouth; the lemon tart, custardy; the crust breaks away.”
― A.M. Homes

“When everything gets muddled up inside my head, there's nothing better than making pies.”
― Jennifer Gennari, My Mixed-Up Berry Blue Summer

“II'm falling in love with the vibrant colors as the leaves transform,
I'm falling in love with the smell of spiced pumpkin cakes, pies and cookies,
I'm falling in love with the cold October rain,
I'm falling in love with October again and again.”
― Charmaine J Forde

“He worked at a feverish pace. He experimented with all manner of pies: tortoises, eel, chicken, frog, mushroom, artichoke, apricot, cherry, and his favorite of all, a luscious strawberry pie. He made omelets, stuffed eggs, and poached eggs with rosemary over toast. There were soups galore: fennel, tortellini, Hungarian milk, millet, kohlrabi, pea, and his famous Venetian turnip soup, which this time he made with apples instead. He molded jelly into the shapes of the cardinali crests, colored with wine, carrot, and saffron. He delighted most in the moments when he worked with his favorite knife, carving and slicing roasted cockerel, peacock, capons, turtledoves, ortolans, blackbirds, partridges, pheasants, and wood grouse. Every slice of the knife gave him greater confidence and belief in his power to make the world his.”
― Crystal King, The Chef's Secret

“I'd give me two eyes for a slice of apple pie." She was brain-cracked, but spoke for them all.
Then Tabby Jones joined in, holding forth on the making of the best apple pie: the particular apples, whether reinettes or pippins, the bettermost flavorings: cinnamon, cloves, or a syrup made from the peelings. Slowly, groans of vexation turned to appreciative mumblings. Someone else favored quince, another lemon. Apples, they all agreed, though the most commonplace of fruit, did produce an uncommon variety of delights: pies and puddings, creams and custards, jellies and junkets, ciders and syllabubs. The time passed a deal quicker and merrier than before.
Janey, the whore who had once been famed in Harris's List of Covent Garden Ladies, told them, in her child's voice, that the best dish she ever tasted was a Desert Island of Flummery, at a mansion in Grosvenor Square. "It was all over jellies and candies and dainty figures, and a hut of real gold-leaf. Like eating money, it were. I fancied meself a proper duchess."
She knew what Janey meant. When she had first met Aunt Charlotte she had gorged herself until her fingers were gummy with syrup and cream. There was one cake she never forgot; a puffed conceit of cream, pastry, and pink sugar comfits.”
― Martine Bailey, A Taste for Nightshade

“Call it magic, call it a deep connection to the earth. It can be labeled many things, but the fact is that every woman in the Stevens line has had some special ability. Your great-grandmother, my grandma Emma, could bake pies that inspired people to tell the truth. One bite of her apple streusel crumb pie and a man would confess to an affair. A forkful of her peach cobbler and feuding siblings would apologize for their mistakes and make up. I'm told her cherry pie was especially popular for making shy beaus finally declare their true love and propose to their sweethearts.”
― Rachel Linden, Recipe for a Charmed Life

“Jak się okazało, brakowało nie tylko czaszki, ale także obu stóp i jednej dłoni. Podobny los często spotyka ciała leżące na otwartej przestrzeni: psy, kojoty, sępy i szopy pracze często żywią się zwłokami, a dłonie oraz stopy to fragmenty, które najłatwiej oderwać i odciągnąć na bok.”
― Bill Bass, Jon Jefferson

“Nicole craved sweets. Her list included peach pie, rhubarb pie, and pumpkin pie, all of which would be on hand the following week for the Fourth of July cookout on the bluff, so she knew Quinnie cooks would have their recipe cards nearby. In addition to pies, she wanted recipes for blueberry cobbler, apple crisp, molasses Indian pudding, Isobel Skane's chocolate almond candy, and, of course, Melissa Parker's marble macadamia brownies.”
― Barbara Delinsky, Sweet Salt Air

“The sweet smell of baking crust rolled under her nose from the Four-and-Twenty Blackbird Pie Shop, though Cedar knew for a fact that the pies were made from pumpkin, apple, or pomegranate meringue and not birds. If you bought a pie, stuck in your thumb, and pulled out a plum, you won a tinsel crown.”
― Shannon Hale, Once Upon a Time: A Story Collection

“Alan had loved her breakfast pastries best; Charlie craved her pies. He liked them true-blue American, folded roundabout in a blanket of pastry so that when you cut through it, out rushed the captive soft flesh of peaches, apricots, rhubarb, berries. His favorite was a pie she made with Anjou pears and blackberries, the bottom lined with frangipane.”
― Julia Glass, The Whole World Over

“I want to have a case of breads over there- whole wheat, rye- and English muffins, and cranberry-nut, blueberry-lemon, and white chocolate raspberry muffins over there. I want a table in the middle filled with nothing but cookies- the dark-chocolate-walnut-toffee ones, coconut macaroons, peanut butter drops with the little Hershey's Kisses in the middle, and sugar cookies. And then on the left, I'm thinking pies: apple, peach, and cherry daily, and maybe chocolate cream espresso for special occasions. Plus, I want to have a wall for all different kinds of specials. Maybe a certain bread- like Irish soda bread for St. Patrick's Day, fruitcake for Christmas, or challah bread for Passover- whatever.”
― Cecilia Galante, The Sweetness of Salt

“Oto on. Bohater tej książki. Raptor – pies z piekła rodem i mój najlepszy przyjaciel. Poznaliśmy się pewnego chłodnego dnia, kiedy on miał siedem tygodni, a ja... No cóż, ja byłam dorosła. I wydawało mi się, że wiem, co robię.”
― Joanna Sędzikowska, Psy z piekła rodem. Zdobywca świata

“I look inside. There is a large roll, a miniature pie about four inches across with a golden crust that is sprinkled with large crystals of sugar, a stack of cookies, a square of what looks like bread pudding, and a small tub.
"Okay, what am I looking at?" I say.
"This is the rustic roll I was telling you about last week, the one based on the classic Poilâne bread." My favorite bread of all time, with its dark, almost burnt chewy crust and the tangy, fermented chestnut-colored crumb.
"Yum, very excited about that."
"Us too. I think we've finally nailed it. This is what we are thinking for pie service, all individual whole pies instead of slices. This one is classic apple."
"Because you still can't stand it when the servers don't get the pie slices out of the pan perfectly."
"True. The cookies are cornflake snickerdoodle, Black Forest, and ginger lemon cream."
"Cornflake snickerdoodle?"
"Sophie's thing. She wanted a cookie that tasted like the top of a good noodle kugel."
"She's fucking brilliant, that woman."
"I know, right? This is a piece of the palmier bread pudding, and that is the vanilla semolina pudding.”
― Stacey Ballis, How to Change a Life

“A shop had opened and folded out one of its horizontally shuttered windows, locking it so it formed a shelf. On top of this, a baker set out pies to cool- caramel black thistle and ginger worm- along with tiny square seedcakes that smelled amazing. Not that Alice had ever smelled a seedcake before or known beforehand what a good-smelling one smelled like; perhaps time in the bird town was changing her. EAT ME was spelled out in pine nuts upon the top of each cake.
"Let me just try one of these. Perhaps I shall shut up like a telescope," she said, taking one and nibbling at it. The baker's wingy hand slapped ineffectually at her, but there were no other ramifications. The cake was nutty and buttery with a distinct taste of grasshopper.”
― Liz Braswell, Unbirthday

“Ella Mae lifted her eyes to the steeple, which rose from the roof like a finger pointing at the cloudless summer sky. Sending forth a second prayer, more urgent than the one asking that her broken heart be healed, she stared skyward until thecar pulled away from the curb and the steeple slid out of view.”
― Ellery Adams, Lemon Pies and Little White Lies

“Last summer they came to visit us in West Virginia, and Julie and I spent a week perfecting the peach pie. We made ordinary peach pie, and deep-dish peach pie, and blueberry and peach pie, but here is the best peach pie we made: Put 1 1/4 cups flour, 1/2 teaspoon salt, 1/2 cup butter and 2 tablespoons sour cream into a Cuisinart and blend until they form a ball. Pat out into a buttered pie tin, and bake 10 minutes at 425*. Beat 3 egg yolks slightly and combine with 1 cup sugar, 2 tablespoons flour and 1/3 cup sour cream. Pour over 3 peeled, sliced peaches arranged in the crust. Cover with foil. Reduce the oven to 350* and bake 35 minutes. Remove the foil and bake 10 minutes more, or until the filling is set.
I keep thinking about that week in West Virginia. It was a perfect week. We swam in the river and barbecued ribs and made Bellinis with crushed peaches and cheap champagne.”
― Nora Ephron, Heartburn

“Pie is this durable thing that you can share with people. It's kind of homey and rustic and nostalgic without being some fancy, decorated confectionary.”
― Amy Thomas, Brooklyn in Love: A Delicious Memoir of Food, Family, and Finding Yourself

“My chocolate strawberry chiffon pie was a hit not to be missed: a chocolate crust filled with a pink strawberry custard studded with bits of fresh strawberry. I will make it again and this time I'll decorate it with sugared basil leaves and strawberry hearts. For my savory pie, I'm making a mixed mushroom filling with fresh herbs and taleggio, encased in a double crust that is studded with fresh rosemary and thyme. To decorate it, I've cut out of rolled an intricate forest scene and affixed it to the top crust with a wash of egg white.”
― Jessa Maxwell, The Golden Spoon

“Alice had been hired as our pastry chef. She baked her pies in the morning, or off site, and brought them in as needed. They were beautiful, and let's be honest, the world needed some of her magic pies. Pecan, peach, strawberry rhubarb, lemon chiffon, chess, chocolate pudding... the list went on. She even made a root beer pie.”
― Victoria Benton Frank, My Magnolia Summer

“Imagine homemade desserts, with pies being the star, made by two older Southern women using time-honored family recipes that elicit a feeling of nostalgia and luxury."
Brock snorted as he shook his head. "Food is a crowded field. There's no way---"
Micah held up a hand. "Let her finish."
Yeah, dumbass. Let me finish.
"This is about more than pies and desserts. It's about the story behind the desserts." I was in it now and didn't have a road map to lead me out again. "The backstory is inspiring. Two women of a certain age were married to completely useless men and ultimately forced to fend for themselves."
I let that last sentence splash around in the room's testosterone for a second.
"They rebuilt their lives by making and selling pies. Creating a business and a community around the pies that later expanded to include other desserts."
"So?" Brock excelled at missing the point and didn't disappoint here.
"Frankly, they're damn good pies. Right now, they're sold on a small scale all over the South via word of mouth and a website. They're special. Curated. Artisanal." I'd moved into the part of the pitch where I threw phrases together that may or may not have applied to pies, cupcakes, and other assorted dessert items because this room loved fancy buzzwords. "Now imagine taking this small grandma-run business nationwide. Making it the go-to dessert option for special occasions. Putting it in high-end grocery and specialty stores as well as on direct delivery. Creating demand like that lady did with cupcakes a decade or so ago."
Big fan. Loved the whole dessert family. And those cupcake vending machines? Genius.
Now I wanted a cupcake, so time to wrap this up. "If we focus on the pies for a second, once you convince people they need the pies, they'll pay for anything for those pies. Plus, you have built-in marketing gold in the form of two very feisty, self-made women who people will see as their grandmas.”
― HelenKay Dimon, The Usual Family Mayhem