The Pie Social began with the belief that, here in the Pacific Northwest in November, people will gather to drink hot coffee, eat pies, and talk—for hours. It’s been proven true for three years now. The Pie Social happens somewhere around Thanksgiving and is a chance for us to kick off the indoor potluck season with all of our local friends. It’s easy, too. Bake a couple of pies and find the coffee maker, make sure there is nothing major growing in the bathroom. No huge meals or house cleaning. No pretending to be in a decorating magazine. Everyone invited has been here before, usually when we were in the middle of a project.
The afternoon was, as always, blustery. Rain gusts came and went, sounding on the metal roof vents. Clouds were low over the hills. The air was brisk— bracing on a quick walk. The house smelled of pie. Cats napped on the window bench. People converged on the dining room, clutching pies, sweeping in with leaves picked up from the pile in the driveway. Soon, everyone had a hot beverage and the conversation began, echoing off of the high ceiling. Peach pie. Two pecan pies, one traditional, one with chocolate. Pumpkin pie. Rice pudding. Cranberry tart. Everyone had a slice of each—some lager, some smaller. Kayli Kitty came out, looking for a lap.
Outside, the world grew darker and windier. Evening falls quickly in November. Chickens roost at four-thirty some afternoons and this was one of them. The dining room becomes a small stage in the evening, lit from within, the French doors framing the scene. Today, it was a gathering of people, engaged in the ancient art of conversation around a table, littered with the crumbs of pie.
Chocloate Pecan pie filling:
2 oz of unsweetened chocolate, melted
½ cup dark corn syrup
1/3 cup of brown sugar
½ t salt
1 t vanilla
2 ½ cups of pecans
Mix all together. Pour into pie shell and bake at 350 degrees until set and a little puffy on the edges.