International PFR - 1

I decided before I left for Europe that I wanted to do an International Pie Field Research expedition while I was there. A savory pie PFR was discussed in Scotland, but when it came to eating them, we ate them with little discussion. By the time I got to Rotterdam, I was a little desperate. Luckily my hostess did not think I was completely nuts when I explained to her my schtick. We were got lucky when we found Proef, a small bakery that Nan's friend had suggested to her.

IPFR: Proef, caramel pie
Guest judge: Nan, American expat living in Rotterdam

Now, I said I was a little desperate, and as you can see above, a caramel torte is not the normal pie I look for, but for a caramel torte, I'd make exceptions.

Nan's review: The crust was more cakey than normal pie, she described it as "dense, straight-up butter cake" topped with "clearly homemade caramel." While I saw the crust as merely crumbly, she saw it as "a vehicle of delivery." The caramel reminded us of caramel apples, or those expensive, specialty caramels.

Ultimately she gave it a 3.5: very good, but unexpected. She thought it had "the richness and satisfaction of chocolate, but it didn't have perfect execution."

All in all, we had an excellent snack, though a bit on the sweet side. (That could have something to do with the fact we ate dense carrot cake with this torte.) It made me think about the existential question, "what IS the definition of pie?" I'm welcome to any definition that would include caramel torte.

Comments

[Nan]

In our defense, it was called a "caramel pie," which led to our expectations of something more pie-like.

[Jennifer]

Wow... that looks incredibly rich. Did you have a side of insulin to go with it?

[blue girl]

"What is pie?"

Interesting question. I'm in full-blown procrastination mode over here, so let me give it a shot.

"Pie" is the cutest name for a dessert. It's cute and sweet and light. Weightless. Like "sky." Lots of air-pockets in the crust. Light, flaky, silly. The fillings are "pieces parts." Blueberries, strawberries, apples, etc., all cut up, bits and pieces creating a whole through...through...through...what? I'm at a loss for words. The "syrup" that is created when baking. Sauce, syrup, whatever. And that has fluidity and movement. The very edge of the pie-crust is my least favorite. And that makes sense. It's the "weighty" part of the pie. The solid part.

Cake is more solid, heavy, dense. The word is weight-y. Compact. Thick. Cake is dependable -- it marks off every year!

Pie is more of a sweet surprise.

So, here's my conclusion:

Pie = Puppy Love

Cake = Serious commitment

:)

[blue girl]

Does anyone else ever think of this?

Of Joey from Friends saying to Chandler...

"Please pass the pie."

He did it in a funny voice. We say it around this house all the time. :)

[Claire]

BG, in regards to your thoughts on pie, I sent this to you via email, but I thought I'd post it here, to keep the convo going.

I think pie is homier than cake - it's connected to grandmothers' hands and warm kitchens and cake is more out on the town - it's the party-goer, bedazzled with candles and frosting.

[Jennifer]

Yep, pie is definitely more soulful. I have fun when I'm making cake, but when I make pie, I feel like I'm doing something more somber and am connected to generations before. Sounds goofy, but it's true.

[Adorable Girlfriend]

Pie equal puppy love?

What does puppy love equal?

[Kathleen M]

I don't care about the form here at all: if it's caramel, I love it.