One of the challenges of being an interfaith Jewish family is that at times we find ourselves without a large Jewish family gathering to attend. (Full disclosure: Even with my Irish Catholic upbringing I have long held a fantasy of large, warm, boisterous Jewish family gatherings. I’m not sure where it comes from—movies? books?—but there you go.) A few years ago we were trying to figure out how to celebrate Rosh Hashanah with just the five of us, when our middle child suggested making our favorite pies and inviting a few friends, in keeping with the whole sweet New Year theme. At first she wanted to make it an anti-cake rally, too, complete with a poster of a cake in a red circle with a line through it (she isn’t too fond of cakes, obviously) but we decided in the end to keep it positive and focus on our love of pies. And thus our first annual Rosh Hashanah Pie Fest was born.
After going to morning services and Tashlich on the shores of Lake Michigan, we turned our kitchen into a veritable pie factory. Along with covering our kitchen in flour, smears of butter, and sugar we churned out a fair number of pies, among them apple, lemon meringue, pumpkin, key lime, cherry and blueberry. I have to admit we cheated on the chocolate French silk, buying it from Bakers Square. The hardest part turned out to be the crust, and I ended up buying pre-made crusts from the grocery store after a few failed attempts. I felt a little guilty about doing this, as my mother was an expert baker, who had learned the art of making pastry crust from her mother, whose own mother was a cook in the Duke of Norfolk’s kitchen (more on that in later blogs). We laid out the pies on tables in our backyard and had about ten people over, most of whom brought even more pies. It was lovely. The kids ran around, laughing and playing (and hyped up on sugar!), a wonderful sound. We ended up sitting around our outdoor fire pit, stuffed with all the different pies and feeling that we had done our part to start the New Year off as sweetly as possible. Every year Pie Fest has grown a little larger, and this year—our fourth—we’re expecting about thirty guests. I’m going to try my hand at the crust once again, this time using a recipe that our cantor suggested. We’ll see how it goes. L’Shana Tova!
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