North Carolina Pie Eaters c. 1940s

Video via the State Archives of North Carolina

I'm headed down to North Carolina today to give a pie lecture to my wonderful thesis advisor Dr. Marcie Cohen Ferris' foodways class, so I thought I'd share this 16mm film clip of two 1940s-era High Point, NC college students eating pie. They look pretty pleased there, in the Pie Enjoyment Zone, and perhaps a little embarrassed to be stuffing their faces on camera. Personally, I'm pretty pleased to be heading down south for a few days, to spend some time with Marcie and her class, do a little foodways research, plot out a film, play some music, hang with the gals at my favorite Chapel Hill restaurant, meet my friends' new baby(!), and if there's another time between all of that, squeeze in a visit to Scratch.

UPDATE: Apparently my grandfather attended High Point College around this time! Perhaps he knew these pie eaters.

Surry County Peach Sonker with Dip

In old-time music, Surry County, North Carolina is well-known for its distinctive regional variation of playing, often referred to as Round Peak style. With its roots in Scots-Irish, English, and African American traditions of fiddle and banjo music, it's known for its driving rhythm, and intense syncopated melody. I visited Surry County a few months ago, for the Mt. Airy Bluegreass and Old-Time Fiddlers' Convention, or as the festival is referred to among old-time musicians, simply "Mt. Airy". Though I heard many styles of bluegrass and old-time, and even some Cajun music there, the Round Peak style is the most celebrated and what reigns supreme at the festival.

Little did I know when I was there, though, that along with Andy Griffith and Round Peak playing, Surry County also boasts a distinctive regional dessert, called a sonker. A sonker is essentially a cross between a cobbler and a pie, as it uses pie pastry, but is served in the biggest rectangular pan that can fit in the oven--perfect for serving large crowds at church suppers and community events common in the region. Sonkers also serve as  a means for showcasing some of the superb fresh local produce grown in Surry County. A peach filling is classic, but they can also be made with cherries or blueberries or other stone fruits, and in the winter, sweet potato sonkers are quite popular.

A sonker is also traditionally served with a sauce called "dip", a warmed-milk and sugar concoction ladled over individual slices. As Nancie McDermott mentions in Southern Pies, a fancier dip can also include an egg, likening it to the "classic Southern dessert sauce, boiled custard." The whole ensemble is even celebrated at the Surry County Sonker festival, held on the first Saturday of October. 

For my first sonker, I went with a classic peach, and threw in a few apricot slices I had leftover from the gooseberry-apricot pie. Here's the recipe I used, adapted only slightly from Southern dessert maven Nancie McDermott.

Surry County Peach Sonker with Dip
Adapted from Nancie McDermott's Southern Pies

Ingredients
Nothing-in-the-House pie crust, multiplied by two

For filling:
1 1/2 c. sugar
1/3 c. all-purpose flour
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
9 c. fresh peaches, peeled and cut into slices
1/2 c. (1 stick) butter, melted

For dip:
1/2 c. sugar
3 Tblsp. cornstarch
3 c. milk
1/2 tsp. vanilla extract

Directions
For crust & filling:
1. Prepare Nothing-in-the-House pie crust as per the directions. Once dough has chilled, roll out half of it to line a 9x13-inch greased and floured baking pan. Make sure to tuck the dough into the corners. Leave a 1-inch overhang around the sides of the pan and trim off any excess dough.

2. Roll out remaining dough and cut into long strips, approximately 1-inch wide. Refrigerate pastry-lines pan and cut strips while you prepare the filling. If you have extra dough, wrap it in plastic wrap and freeze for your next sonker!

3. Preheat oven to 450 degrees F. In a large bowl, combine sugar, flour, nutmeg, cinnamon, and salt, using a fork or whisk to combine. Add the sliced and peeled peaches and gently toss them with the dry mixture until they are evenly coated. Pour the filling into the pastry-lined pan and spread evenly. Pour the melted butter and 1/2 c. water evenly over the peach filling.

4. Remove pastry strips from the fridge and weave a criss-cross or lattice pattern across the top of the filling. Press the end of each strip against the side of the pastry crust, then fold the bottom overhang of pastry over the strips. Seal and crimp the edges using a fork.

5. Place the sonker in the oven and bake for 10 minutes at 450 degrees. Reduce heat to 350 degrees F and bake for about 45-55 minutes more, or until crust is golden brown and filling is bubbling.

For dip:
1. In a medium saucepan, combine sugar and cornstarch, mixing well with a fork or whisk. Add milk and vanilla and stir to dissolve the dry mixture into the milk. Place the saucepan over medium-high heat and stir constantly as it comes to a boil. As soon as it boils, reduce the heat and let the dip simmer until it thickens and becomes smooth, about 3-5 minutes. Remove from heat and set aside to let cool.

2. Serve sonker warm, covering each slice with a generous ladle-full of dip.

With its FULL STICK of butter added to the filling and warmed milk dip reminiscent of childhood late night snacks, this is an incredibly sumptuous and comforting dessert that would be excellent anywhere from a Surry County fiddlers' convention to a Washington, D.C. kitchen. My housemate Bobbie said it's one of her most favorite things she's ever eaten, which is saying a lot in our house full of baked goods, and is evidenced by her plate-licking photo below. Personally, I'm going to pioneer the movement to combine the Surry County Sonker Festival and the Mt. Airy Bluegrass and Old-Time Fiddlers' Convention into one event, or at least bring a sonker or two to next year's fiddle festival.

Pie & Doughnuts for Woodsmen and You

A few weeks ago, I was scouring the Library of Congress Print & Photograph Online Catalog for work. I was looking for images of western culture and song--mostly cowboys and Texas fiddling and pow-wow drum, but I was having so much fun looking at those old photographs that I decided to put in a few search terms that were of a more personal interest, namely "pie" and "doughnuts" (another baked good favorite). The search yielded exciting results--historical images of a little girl feeding doughnuts to a bear cub, national doughnut queens and pie contests and socials. One group of photos combined these two queries--a collection of images by John Collier from May 1943 of Maine loggers and woodsman on a Spring pulpwood drive on the Brown Company timber holdings.

According to the photos' captions, the woodsmen ate four meals per day, with the two "lunches" at 10am and 2pm served "on location", cafeteria style into individual pie tins. Desserts included "several kinds of cookies, gingerbread, doughnuts, and two kinds of pie." Hmm... that dessert menu sounds familiar... Maybe we should start serving our doughnuts out of barrels too.

 

In the above picture, "Cookie" the cook's assistant is dishing out pie at the mid-morning lunch near where the men are working. Below, a woodsmen enters the Pie Enjoyment Zone during his mid-afternoon "lunch" by Long Pond. On the menu that day: roast pork and dressing, boiled potatoes, turnips, baked beans, hot cakes, hot biscuits, bread, butter, cookies, apple pie, orange pie, milk, tea, coffee, and water. These men must have been working hard. I also wonder what that orange pie was all about?

  

Based on the limited knowledge I have of New England foodways, mainly from folklore and literature (I'm thinking of Sarah Orne Jewett's The Country of the Pointed Firs, which is full of both doughnuts and pies!), pie and doughnuts were traditional rural foods, consumed for both dessert and for breakfast. I wonder when and where doughnuts became more of a standard breakfast item than a dessert?

This whole post wasn't just an excuse for me to use the pie blog plug my friend Amy's donut zine release party tonight, but I'll let these Maine woodsmen's pie-and-doughnut pairing serve as one. If you're in DC tonight and want to learn more about and of course, eat some doughnuts (some even filled with pie filling!), make your way over to the Velvet Lounge at 8pm for "Donut Go There" A Zine Release Party. Tarts by Tarts will be contributing some special edition doughnuts to the doughnut buffet, my friend Pete will deliver a west coast doughnut scene report, Amy will be speaking, bands are playing, I'll be performing this little doughnut ditty, and you can get your hands on one of these zines, free with admission. There wont be pie, but who doesn't love doughnuts?

Nutella Icebox Pie

It's winter. And when you're into (somewhat) seasonal baking and fresh ingredients are your game, this time of year can be a challenge. However, the cold season can also provide a great excuse for using "non-perishable" items for pie fillings such as... nutella. Nutella is already a cheater's ingredient, as it is the auspicious pairing of two delicious things--hazelnut and chocolate--that I daresay are greater than the sum of their parts. The Italian delight is versatile enough to be spread on your morning toast or late-night crepe, stuffed inside a doughnut, or poured in a pie crust.

We had an "It's a Wonderful Life" screening/holiday party at our house, featuring the movie projected on a sheet, blankets on the floor--picnic style, and a treats table already loaded with overflowing popcorn bowls, incredible chocolate-peppermint ice cream "sammiches," and the savory dark horse of homemade macaroni and cheese. I had seen some nutella pie recipes bandying about the internet, so I thought it would be a good addition to the #occupypottersville smorgasboard. Here's the recipe I used, adapted from Hill Country Cook.

Nutella Icebox Pie

Ingredients

For crust:

2 sleeves Oreos (or chocolate sandwich cookie substitute)

3 Tblsp. butter, melted

2 Tblsp. sugar (could probably do without since Oreos are already quite sweet)

For filling:

8 oz. cream cheese, softened

2/3 c. powdered sugar, plus 2 Tblsp.

3/4 c. nutella

2 c. heavy whipping cream

2 tsp. vanilla

Directions

For crust:

1. Preheat oven to 350 degrees F. Pulse cookies in a food processor until they form a fairly fine powder. Mix in melted butter and sugar until well incorporated. 

2. Pat filling into a 9 or 10-in. pie plate, reserving a few crumbs for topping. Bake crust for 7 minutes, let cool, then put in the freezer while you prepare the filling.

For filling:

1. In a bowl, mix the cream cheese and 2/3 c. powdered sugar using a hand mixer, about one minute. Add 3/4 cup nutella and beat until fluffy, about three minutes (continue even once it's combined so filling gets fluffy). 

2. In a separate bowl, beat 1c. of the heavy whipping cream, 1 tsp. vanilla, and 2 tablespoons of powdered sugar until stiff peaks have formed- approximately 3-4 minutes. Starting with 1/3 of the whipped cream mixture, fold the whipped cream into the chocolate mixture. Once it's combined, add the remaining whipped cream to the chocolate mixture, folding gently until thoroughly mixed. 

3. Pour the mixture into the cookie crust. Freeze approximately 4 hours or until firm (I think mine only froze for 1-2 hrs). Twenty minutes before serving, remove pie from freezer and let sit at room temperature. Beat remaining 1 c. of heavy whipping cream with 1 tsp. vanilla and extra powdered sugar, maple syrup, or bourbon to taste. Top pie with whipped cream mixture and sprinkle on cookie crumbs. Enjoy!

I have been making pretty intense pies as of late (see dark chocolate sea salt tart with candied pecans) and this one was no exception, with the triple threat of cream cheese, whipped cream, and nutella. The intense flavor and smooth filling did pair well with the swimmin' Charleston, a charmingly off-key rendition of Buffalo Gals, and parallelled the sweet revenge when George Bailey sticks it to mean ol' Potter. Bedford Falls, welcome to the Pie Enjoyment Zone. 

Related recipes:

Speculoos Icebox Pie

Dad Blogs!: Campfire Pie Warming Shelf

My dad submitted this post about a campfire pie on a recent Wyoming camping trip...

Recently while camping at a remote mountain lake in Wyoming we were faced with a serious pie dilemma.

We had a blueberry pie that we had picked up at a local pie shop in Ten Sleep, Wyoming and were all dying to eat it but everyone in our camp, nicknamed "The J Team" (Josh, Joe, Jim, and John) by our hiking companions at Yellowstone the day before, decided that because of the cool ambient temperatures at 12,000 feet, the pie had to be warm.

Pie warming shelf

Josh, the youngest of our group at 24 and a recent St. Olaf graduate (take note all of you prospective employers looking for an environmentalist) put on his thinking cap, grabbed a big buck saw and started to work.

Jim putting the pie on the shelf

He created a pie warming shelf that we put into the campfire and we were able to warm the pie to the perfect eating temperature.

Jim in the PEZ

It also gave it a bit of a smokey flavor which was just perfect for the campfire setting.

Thanks to my dad for the post and the tip!

The Moon Pie

The moon pie. If you're from or have spent time in the South, you are probably familiar with that pillow of marshmallow, sandwiched between two graham cookies, all coated in chocolate (that's the classic version, anyhow). Story goes that the moon pie came to be when Earl Jones, the dessert's founder, asked a Kentucky coal miner what snack he'd like to eat. The miner replied with something similar to a s'more--graham cracker and marshmallow dipped in chocolate. When Jones asked how big it should be, his interviewee looked up at the night sky, and circled the full moon with his hands.

a "workingman's lunch"-- R.C. Cola and a moon pie (or three)

This weekend I was in Tenneessee, the official home of the moon pie, as Jones started making them at his Chattanooga bakery in 1917. Though I was in Nashville, I had no trouble gathering proclamations of moon pie love and a few anecdotes. I befriended someone whose father was part of the eating of the biggest moon pie EVER, and one of the members of the blues group The Holmes Brothers, a Chattanooga native, told me stories of after school moon pie snacks he ate on the railroad bridge while watching the train go by.

good, but could it be better?

While I was there, I enjoyed my own "workingman's lunch"-- R.C. Cola and a moon pie--of which Big Bill Lister wrote a song in the 1950s. I enjoyed it, but thought that the packaged version left a little something to be desired--the chocolate is a bit waxy, the cookies not as flavorful as the could be (I know this might be blasphemous to some, but I don't have the childhood food nostalgia associated with the treat). I decided to try to make my own.

moon pie making-- a messy pursuit

I scoped a few recipes on the internet, and it seems there are two schools of thought regarding homemade moon pies-- those who make graham crackers, and those who make "graham" cookies. The packaged moon pie is admittedly more cookie than cracker, though the cookie has a slight bite and has that graham flour taste. For my first attempt, I decided to go with cracker over cookie, as it seemed a little more authentic, but the jury is still out. I combined a few different recipes, and here's what I came up with...

tricky, messy, tasty

Homemade Moon Pies (first attempt)


For graham cracker cookie:
Ingredients
3 cups all purpose flour
2 1/2 cups graham flour
1 tsp sea salt
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1 1/2 cups (3 sticks) unsalted butter, softened
1 tsp pure vanilla extract
1/2 cup brown sugar
1/2 cup molasses
1/4 cup milk


Directions
1. Mix dry ingredients in a large bowl until thoroughly combined. Using a mixer (hand or stand), beat butter until fluffy. Add sugar and vanilla to butter mixture and beat until combined. Add dry ingredients and beat until mixture is crumbly. Add molasses, then milk until the dough comes together (it will be stiff). Chill dough for approximately one hour. 

2. Preheat oven to 350 F. Roll out dough on a lightly floured pastry board or counter top. Cut circles out with a cookie cuter to give you the size moon pie you'd like. Bake about 15 minutes--or until soft by done. Let cool completely.

For the marshmallow filling:
Ingredients
2 egg whites
Pinch cream of tartar
Pinch of sea salt
2/3 cup light corn syrup
2 tsp vanilla extract
1 cup powdered sugar


Directions
1. Using a mixer with the whisk attachment, beat the the egg whites with the cream of tartar and salt until firm peaks form. (Meanwhile, in a small saucepan, boil the corn syrup over high heat without stirring until it registers 230-235°F on a candy thermometer)* Slowly drizzle the (hot) corn syrup into the egg whites and beat at high speed until glossy, about 2 minutes. Reduce the speed to medium-low, beat in the vanilla and powdered sugar.
*This step did not work for me, as the corn syrup kept congealing, like candy. We ended up using room temperature corn syrup.


To assemble the cookies:
Directions
On cookie sheets that fit in your freezer, line up half of the cookies. Spoon marshmallow filling on half of the cookies. Top each cookie (my marshmallow filling was a bit runny, so this was a little difficult). Place cookie sheets in freezer.

For chocolate coating:
Ingredients
24 ounces (one large bag) semisweet chocolate
1/2 cup vegetable oil


Directions
1. Meanwhile, using a double boiler or in the microwave on 50% power and in 30 second increments, melt the chocolate and vegetable oil together until completely smooth. Remove cookies from the freezer and spoon melted chocolate over each cookie so that it runs down the sides and covers most of the cookie. 

2. Return cookies to the freezer. Once chocolate has hardened, flip over and spoon melted chocolate over the other side to completely coat cookies. Store in refrigerator or freezer.

pie in the sky

I found this recipe, particularly the marshmallow filling, to be rather tricky. Plus the whole process requires some simultaneous steps, so I was lucky to have a few friends around to help (also to help me taste test!). I liked the cookies, though they were quite molasses-y, and I think they could be a bit softer. Next time I might try a "graham cookie" recipe and try to make the mallow filling with vegetarian gelatin.

All-in-all though, they were still quite tasty, as evidenced by these faces in the MPEZ (Moon Pie Enjoyment Zone).

We enjoyed them with warm beer (trying to finish a leftover keg!) on the porch in the rain. Check back in for my second moon pie making attempt and check out NPR and my Professor Bill Ferris' essay for further related reading.

TEZ/PEZ on Film

I like shooting film (still), but sometimes it means photos are late to the digital party. Here's Ryan in the strawberry-rhubarb and wine-soaked fig rustic tart enjoyment zone (TEZ). Read more about it here.


And here's Artie, Justin, and Jamie in the strawberry-apricot pie enjoyment zone (PEZ). Read more here.

Bruiseberry Pie

The lattice is a little wonky, because I was getting tired and impatient, compromising refrigeration time.

I took a trip to Lewes, Delaware last weekend to meet my dear friends' Mandy and Greg's baby Juniper, and hang out on the beach with the Fischer family. Katy and Lanny picked up some blackberries and blueberries at the farmers' market, and after a full day of SPORTS (kayaking, ocean swimming, bay floating, biking, and tennis), Artie and I made what I call a bruiseberry pie, with black-and-blue- berries (mostly black).

Here's the approximate recipe:

Bruiseberry Pie

Ingredients
Nothing-in-the-house pie crust recipe
5-6 c. fresh blackberries 1 c. (or a handful) fresh blueberries
1/2 c. white sugar  
1/2 c. brown sugar  
2.5 Tblsp. corn starch (or arrowroot)
pinch of salt  
2 tsp. lemon zest
1-2 tsp. ginger zest  
2 tsp. lemon juice  
1 egg (for washing)
Turbinado sugar (for dusting)

Directions
1. Follow instructions for pie crust preparation. Once crust has chilled, preheat oven to 425 F. In a large bowl, mix berries with sugars, corn starch, salt, zests, and lemon juice and set aside.

2. Roll out 1/2 pie crust and place into 10-in greased and floured pie dish. Pour filling into crust. Roll out top crust and cut into lattice strips, using a ruler for uniform width strips (if desired). Weave lattice and flute crust. Brush on an egg wash and dust with Turbinado sugar. 

3. Bake for 10 minutes at 425 F, then reduce heat to 375 F and bake for 35-40 minutes longer or until filling starts to bubble and crust is golden brown.

With this pie, we inducted a new member into the PEZ: plate lickers club, though Lanny said she comes from a long line of plate and bowl lickers.

Lanny carries on the plate licking tradition

Thanks to the Fischers for the lovely weekend!

The Unofficial Roches' Strawberry Apricot Pie

I spent the 4th of July weekend in Maine for some summer days in the ocean air with good pals. Having listened to a lot of my favorite 80s sister trio cheese folk group The Roches before the trip, this song in particular, I had it in my mind to make a strawberry apricot pie. This might sound like a weird desire to have in the land of wild blueberries, but up there, blueberries were still mostly green or purple, but strawberry season was in full force.

I know for a fact, because on our way up to my friend Jamie's cottage, our main haunt for the weekend, we stopped into my friends Nathan & Clara's blueberry farm in Brooklin (the site of Jamie's last plate licking nothing-in-the-house appearance), and there Magpie and I closely inspected the status of the berries. Not ready yet, as much as Magpie wanted them to be.

On our first full day on Mount Desert Island, I walked to the downtown grocer's in the morning to pick up a few items and check out the potential pie fruit. There I found the ripest local Maine strawberries, and some decent fresh apricots (probably not local). Then we went out for an afternoon sail, capped by an evening gin-and-tonics plus nachos happy hour at Dockside.

While the boys foraged for mussels along the causeway and prepared dinner, I set to work on the pie. I initially envisioned making a cold "ice box" variety, but when I asked the dudes whether they preferred warm or cold pie, all three of them gave me a blank look, and were like "WARM, DUHnoquestionHELLO!!"

Using a strawberry-rhubarb pie recipe as a guideline, here's the approximate recipe I improvised:

The Roches' Strawberry Apricot Pie

Ingredients
Nothing in the House pie crust
4 c. (approx.) fresh strawberries, hulled and sliced
4 c. (approx.) fresh apricots, thinly sliced
1/4 c. port
1 c. sugar
3 Tblsp. corn starch (can use arrowroot)
1/2 tsp. lemon zest
1 egg, beaten
1 Tsp. Turbinado sugar

Directions
1. Prepare dough for crust.

2. Soak apricot slices in port for approx. 1 hr in a medium-sized bowl. Add strawberries, sugar, cornstarch, and lemon zest.

3. Roll out half of crust in a 10-inch greased and floured pie plate. Pour fruit filling into crust and top with crust, fluting edges. Brush on an egg wash and sprinkle with Turbinado sugar.

4. Bake at 425 degrees F for 10 minutes, then reduce heat to 375 and bake for 35-40 minutes more. Let cool, but serve while still warm, with vanilla ice cream.

Don't worry Maggie and Suzzy and Terre, I can't vouch for Dublin, but if you're going away to Maine, there's strawberry apricot pie. You might be compelled to lick your plate, but you won't die.

Two Pi(e) Day Straggler Photos

I just got a roll of film back with some Pi(e) Day photos. Only two, actually, because I was so busy preventing the masses from slicing in to the pies before we had SUFFICIENTLY DOCUMENTED THEM (just kidding) and keeping things running smoothly all while trying to chat with old pals, meet new pals, and play music that I didn't have time to take any more. The downside of event planning, I suppose. I did have a lot of really great help though, which made it so much easier, and thank goodness Ashley volunteered to photograph and document.

ANYWAY. Here's the two photos I took. One of most of the half-eaten pie spread...


and another of some pals in the Pie (and beer) Enjoyment Zone...


Kelly, Neale, Cath, and a camera shy James.

I think that should be all of the Pi(e) Day-related posts, until next year...

Piedmont Pi(e) Day Photobooth

Here's Emily O and Alex being silly in the Pi(e) Day photobooth (Pie Enjoyment Zone), set up and run by Ashley Melzer. You can see some photos from it in the Pi(e) Day post below, and the rest here. Also check out the Pi(e) Day write-up in Chapel Hill food blog Victus Populi.

Pi(e) Day in Ontario

A former Nelper and friend Kara sent in these photos of her family's Pi(e) Day celebration in London Ontario. She says,

We had our pie baking day on Friday, during which we cooked five pies--apple, blueberry, cherry, chocolate raspberry torte and a sweet pinto bean pie-- in addition to two dozen butter tarts (a Canadian treasure, our recipe for which is top secret!). Your nothing-in-the-house pie crust recipe has been a real hit with my relatives over the last few months. It made a lovely addition to my spinach and tomato quiche and the last two pies I made Friday.

We took some pictures of the pie enjoyment zone while we ate the chocolate raspberry torte.


The first picture is of my grandma looking skeptical before eating the pie and then her smiling afterwards.


Thanks for the recipes for the tart and the pinto bean pie! DELICIOUS!

Also, March 14th is Albert Einstein's birthday! The picture I've included is one of my favorites of him; I imagine this is what his PEZ would look like!

HAPPY PI(e) DAY!

Thanks to Kara for these sweet words and photos. For another Canadian pie story, check out this radio piece on PRX. Stay tuned for more Pi(e) Day documentation coming soon...

Babies, Banjos, and Blueberry Pie

After my stint in the woods, I went up to Brooklin, ME for what has become an annual visit to Nathan and Clara, Magpie and Eleanor of Stoneset Farm (you may recall the pie potluck we had there last year). We caught up and discussed grad school and religion, Lady Gaga and Swan Lake (Eleanor, age 3, is into it now-- both Russian and American versions), farming and feminism, played a lot of blocks and a lot of music, and worked in the green house.

On my last evening there, we picked garlic scapes and made pesto out of them, which Clara spread on delicious homemade pizza. I whipped up a blueberry pie (using this recipe) with frozen Stoneset blueberries (it was not quite blueberry season yet). Jamie and Anna came down from Southwest Harbor for a lovely dinner out on the picnic table, followed by some banjo playing.

Blueberry Pie, with Stoneset Farm homemade apple cider and blueberry wine

Magpie lives up to her name

Jamie takes a cue from Magpie and maintains his platelikkin' tradition

texas pie pi party!!!

hi y'all! we had a super rad pi party. see more pics here. PEZ!!!!