Pies Pies Pies

Pies, Pies, Pies

By Theresa Ann Moore

Pies have various flavor fillings
With different ingredients and toppings
Some are opened faced; plain to see
Others have a crust concealing delicacy

The mouth-watering aromas of baking blends
Make your mind delirious as waiting extends
In the history of preparing pies and serving
Taste tests, as a rule, decide the most deserving

A favorite is apple crumb with cinnamon...
Fresh Macintosh slices sweetened is common
Tasty pumpkin is primarily for Thanksgiving
With heaps of fluffy whipped cream adorning

Tart cherries are tastier with lots of sugar grains
Raspberries are terrific, though the seeds remain
Seedless dried grapes make a scrumptious start
Pecan nuts saturated with syrupy nectar top the chart

Beyond the fruits and nuts there are even more...
Beef, chicken, and turkey can be put into your
Pot pies with flavored gravy and vegetables
Even singing blackbirds appear in pie fables

Combinations that evolve continue to be adventurous
As you can see the possibilities are certainly endless
The key ingredients enhance each other as they dwell
In a temporary shelter provided by a delectable shell

A pie could even be a metaphor for a person’s existence
The measured contents mingle with an ounce of chance
A flavorful result is shared with many who evaluate
The finale is matchless; there is no recipe to recreate