Pie Four: Apple
January 19th, 2016 by alexfaye


Pie four is classic apple and it featured a delicious flaky crust (that simple butter crust that I’m starting to trust), with an organic Granny Smith apple filling.  It was tart!  I cooked the apples in lemon juice, sugar, cinnamon and nutmeg until the apples were soft; then I drained off the juice, and cooked the juice over a low heat with butter, until it reduced and caramelized a bit.  Maybe I was too impatient. Also, I think this pie still looks too light in color.  I want a golden brown, so to my eye this pie looks pale.  Maddy disagrees.  She says it looks right.

Another thing about this pie is that I did not adequately meld the top and the bottom together, so the top sort of lifted off.  And again, the edges…I don’t know how to make that beautiful fluted edge that my mom used to make with her fingers. She just did it, and like any magic trick that you live with day-in and day-out, it just seemed ordinary, so I didn’t pay attention.  SMH.  All those magical things that Evelyn did when I wasn’t looking or paying her any mind.  What I wouldn’t give for another year with my mom.

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