Give me a choice between a sugary, fattening, fruit pie or a warm, savory, meat pie... I will always take the latter, especially if it has both top and bottom crusts. Even during my stint in Mexico, I looked forward to finding my basket toting vendor, selling his savory, handheld meat pies, called empanadas, on a busy corner of Manzanillo. He would always see me coming and meat, I'm sorry, meet me halfway. As he removed the covering cloth from basket, the aroma from the several varieties would fill the air as an enticement to purchase several.
To read the rest of this fairly palatable post, please follow this link to "The Path": Pie Crust
