As one Irishman to another, neither of your posts makes a whole lot of sense, but your pie post least of all. EVERYONE knows a good cherry pie tops ANY other!
The second post was a response to.... I don't know, maybe he thinks I was taking sides on the issue. I wasn't. What I was doing was showing that too many people take things at face value. He wasn't clear, and didn't have a point, so I put in a short paragraph on pie.
Now, as for you, EVERYONE DOESN'T know that a good cherry pie tops ANY OTHER. Au Contraire! It is a very rare, indeed almost extinct pie maker that can make a real cherry pie. The best cherry is a fresh cherry. Which, by it's very nature is a difficult pie ingredient. Too many pie makers must glue them together in the pie in almost a syrup mortar dulling the taste of the cherry in favor of the gloop that solidifies the cherry into the pie. Undercooked, overcooked, wrong type of cherry, why there is no greater horror than the average culinary version of a cherry pie.
Now, I caution you that this isn't an indictment of the cooking qualities of cherries. Far from it. But the natural state of the cherry in pastry is either in pocket pie form or in the tart. That is the natural realm of the cherry. While excellent in either delivery format they do not qualify as the standard “pie.”
As far as fruit goes, it is the apple that stands out as the fruit filling. There are many varieties of heirloom apple that lift the apple pie to the very pinnacle of pieness. But, for some odd reason, while they can succeed in the pocket pie version, they fail horribly in the tart.
I can only assume you either know one of the few remaining practitioners of the cult of the cherry pie, or you have never had a decent pecan pie, which is quite in reach of mere mortals.
It's good to hear from another Irishman. What are your views on cheesecake?