Growing up in the Southern Hemisphere, pies that appeared on menus were of the savory kind; steak and cheese or bacon and egg being the number one choice.
Every New Zealander who has been away from home for more than a year, jumps off the plane in Auckland to go to the nearest gas station to get a real meat pie. (Side story to this post is that I am yet to find a good steak and cheese pie in Los Angeles).
My savory pie dilemma to one side - the Southern Hemisphere have been missing the joy of sweet pies. Deep dish apple pie, cherry pie, pumpkin pie, Georgia peach pie, strawberry-rhubarb pie, huckleberry pie and blueberry.
Heading to the Farmer's markets most weekends gives me the chance to romance myself with the idea of spending my Sunday afternoons in the kitchen baking fruit pies. Today's efforts produced a cherry lattice.