My mother was a great pie baker. Her apple pie was the best anyone anywhere ever made, followed (not necessarily in this order) by her strawberry, blueberry, lemon, chocolate, pineapple, grape, rhubarb, banana cream, and pecan pies. She must have learned about pie from her mother and her aunts.
Apple, rhubarb, grape and blueberry were “double crust,” the tops being decorated with a design resembling three shafts of grain. The design also vented the pie during baking. I’ve never seen her exact design on anyone else’s pies, so as I roll out my own crust, I am aware that I am probably perpetuating a little bit of artistry handed down many generations. I am a link in a chain of women, each one of us carefully adding some sweetness to the lives of loved ones.
As I cut this design of three curved lines decorated with small leaf-like slits, I wonder if my grandmother ever thought back to her mother and her grandmother as she made her pies and drew their design (a sort of homespun coat of arms) with her knife.
I place my pie in the oven. I think sweet thoughts.