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You are here: Home / Food & Recipes / So What Is It About (the Comfort of) Pie?

So What Is It About (the Comfort of) Pie?

October 4, 2017 by D. A. Wolf 3 Comments

Oh, those sweet pies… pecan pie, pumpkin pie, apple pie… But first, how about the comfort of a savory pie? Maybe a chicken pot pie, a Shepherd’s pie, a spinach pie. So what makes pies — all kinds of pies — the quintessential comfort food?

I suppose we could consider the fact that anything starchy or bready tends to slow us down, and of course, anything sweet will perk up most moods. But pie really ought to be its own food group, don’t you think?

All those in favor… say pie!

Best Pie for an Occasion?

Now, I’m not usually a pie consumer, and nor was I in my younger years. Still, there are times when my usual go-to choices — chocolate or ice cream — hold no interest whatsoever. There are times when very specific pies, something like pumpkin or pecan, feel like a nod to tasty tradition. There are also times when pie — almost any kind but particularly apple (for me) — is just what the doctor ordered for feeling psychologically embraced and, well… safe.

Anywhere. Any time. Any season.

These past few weeks, I’ve found myself on a hunt for pies! These aren’t part of my healthy eating plan (an understatement) as pies tend to be high in calories since they’re high in fat and salt. So all I can conclude is that I’m driven to seek pie by the prevailing atmosphere of deeply disturbing recent events, the sense of powerlessness they engender, and the fact that crusty comestibles offer momentary but significant comfort.

Cataloguing Comfort Foods

Curious about what makes comfort foods comforting, a little exploration on the subject reveals the secret, or at least a few clues. One that comes to mind is the issue of childhood associations — the aroma or taste of something agreeable from “home” is bound to evoke a smile and sense of safety.

How Stuff Works tells us that comfort foods are unique to individuals. This, no doubt, is because of the childhood association aspect, as we are informed that:

… by eating foods that remind us of [happier] times, we symbolically consume that past happiness.

Of course. And we all know that triggering moments yield very specific cravings that differ from person to person. This, however, is a particular type of craving — one that is all about managing an unsettling sort of stress.

Pie in the Sky?

How Stuff Works goes on to tell us that comfort foods actually differ by gender, and of course, for many, they are a response to stress.

So why pie for someone who is not ordinarily a pie eater? What is it about the variations on lovely, flaky baked foods with sweet or savory fillings that does us so much good at certain times?

Psychology Today describes comfort foods as “energy-dense, high fat and sweet” and they list chocolate, ice cream, and fries among the most popular comfort foods. They remind us that when we eat food that’s high in fat, sugar, or salt, our brain registers pleasure.

Okay. But I’m still asking why pie? Especially since my non-sweet go-to comfort food is and always has been a hearty soup. I remain baffled.

As American as… You Know What

Thus far, my research doesn’t explain the appeal of pie, much less my personal craving these past three weeks for apple pie. Homemade apple pie at that.

Is pie somehow so ingrained in American culture that we simply don’t consciously realize? Is it the association with Thanksgiving, which is a time of family and generally, a sense of contentment or belonging? What about the pies and cookies that we make at Christmas time? How about the many scenes of diners in film and television with their slices of pie seducing the eye, and begging for accompaniment with a good cup of coffee?

I still don’t have a clear answer, but I know this.

Savory pies are filling and typically served hot. They do indeed slow us down, which invariably calms us down. Sweet pies? Still no clue, other than to note their power as panacea.

Savory Pies? Just. Say. Yes.

In my childhood? Hmmm. We had chicken pot pies, but the sort that came in a box and were popped in the olive green oven. You know — frozen dinners. Swanson’s, I think. They were fine, but nothing special or anything I would crave today.

In fact, it wasn’t until I traveled to Europe and had more “pie-like” meals with amazing crusts and entirely fresh-cooked ingredients that I was able to appreciate how extraordinary savory pies can be. And it wasn’t until five or six years ago that I was converted to the caloric delghts of the very British Shepherd’s pie.

(I add plenty of spinach to it. Does that make it any healthier?)

As an adult and as a mother, over the years I learned to make pecan pies, a staple around my home at holiday time. Extremely sweet? You bet. Something I know how to do decently? Yes. And yet that isn’t the pie that I currently crave.

Pass That Fruity Fix…

Instead, the pie I’m yearning for is apple. Old-fashioned, cinnamon-heavy, slightly tart apple pie. I confess: Not too long ago, I indulged in exactly that having found a hole-in-the-wall bakery with extraordinary pies. So I forked over big bucks to have my way with what I craved, telling myself: Hey, it’s healthy, it’s apples! (Yes, I ate a hearty slice, but then I froze the rest.)

That awesome (apple of my eye?) pie was definitely good for what ails me. And I daresay for many of us in this country these days, we’re turning to all the coziest comforts we can find, and that surely includes our favorite comfort foods.

Now if only my jeans weren’t getting tight again…

Do you have a favorite comfort food? Do you have a favorite savory or sweet pie? Any good recipes to recommend? How are you dealing with the heartbreaking, agonizing, stressful events so much in the news?

 

You May Also Enjoy

  • How to Comfort Someone Who Is Stressed
  • Just Desserts
  • Why Do We Crave Certain Foods?
  • 7 Ways (and More) to Reduce Your Stress

 

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Filed Under: Food & Recipes Tagged With: comfort foods, Food & Recipes, news, psychology, stress, stress management

Comments

  1. Robert says

    October 10, 2017 at 12:14 am

    Miscellaneous pie thoughts:

    Swanson’s pot pies were a regular part of the dinner rotation in my childhood too. I wasn’t that fond of them at the time but grew to like them as I grew older. Unfortunately, that was about the same time I was learning they weren’t that healthy.

    I like the smell and idea of apple and cherry pies, but I find most of them too tart to be very enjoyable. There is the occasional exception, perhaps with more cinnamon.

    Chocolate ice box is a favorite. Not surprising, since chocolate milk is one of my favorite beverages.

    If I had sources for better pecan pie, that might be the be-all end-all, but I’ve found good ones to be few and far between and I can’t afford the calorie overload to pursue the matter further. I was recently in a small town diner and thought the chances were good that they would know what they were doing, but the result had almost no pecans and was little more than Karo syrup. So much for that line of research…

    The best day-in day-out pecan pie source was my now-deceased father-in-law. He loved pecan pie but his wife objected to the cost of the ingredients. When he started raising and shelling his own pecans she still wouldn’t fix them, so he learned. While we had little else in common, I had to appreciate his pecan pies.

    We also shared a lack of appreciation for pumpkin pies. As he would say – Why would anyone make a pumpkin pie? Pumpkin is a vegetable, why would anyone make a pie out of a vegetable?

    Reply
    • D. A. Wolf says

      October 10, 2017 at 11:28 pm

      “… pumpkin is a vegetable.” I’m chuckling at that.

      Reply
  2. TD says

    October 11, 2017 at 10:36 am

    Does Fritos Chile Pie count? That is what I was craving. As I was whipping it up, I was questioning myself why I was making it when the weather was so hot and humid out. This homemade recipe is something I make during winter! Perhaps I was desiring a little bit of comfort… to soften the pain of events.
    Enjoy ?

    Sauté on stove in pot using Olive Oil to cover bottom
    * 1/2 sweet or yellow small onion, diced,minced
    * 1 teaspoon garlic minced
    Then add
    * ground lean sirloin beef
    After brown beef, add
    * 1 or 2 small cans no salt tomato sauce
    * 1/2 can Black bean or Pinto bean
    * 1-2 tablespoon of Fiesta or your favorite Dry Chile spice as desired
    * 1/2 cup of beef bouillon to desired thickness
    Heat on stove

    Place in bowl
    * Fritos corn chips
    * Layer shredded cheddar cheese
    Pour Chile & Bean from pan onto of cheese
    Top with Sour Cream

    Reply

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