Apple Pie

December 16, 2004

I was going through the picture directory and I discovered a bit of food pr0n that I had forgotten to blog about back in October.

J's favorite pie is apple pie. I like pie, even though I should not eat the pie crust. So, at least once a year I make her an apple pie in a butter crust. This year's pie is below the fold (64K image).

It was not a good pie - the bits were fine but the combination did not work. The toddler and I made a wonderfully tender crust - too tender to stand up to the apples. We then pulled it from the oven when it was light golden brown, and when the apples were still a little firm. The resulting pie had a wonderful soft tender crust around slightly firm apples - the textures were exactly reversed from what they should be.

Oh, for the record I make the filling by peeling apples, cutting into slices, tossing them with lemon juice, a little flour, and pie spice, and then lay them into the shell in closely nested circles and layers. No jumble-pie for me. When I get it right it is a thick, intensely apple pie with just a little sweet from the lemon juice. Apple pie should be something you can eat for breakfast, not something that sends you into sugar shock.

Behold, the Pie:
a picture of a pie.

Discerning viewers will note the solid log rolling pin to the left of the pie and the salt pig behind the pie (the blue thing with salt in it.) The mason jar holds dried hot peppers. We like hot peppers.

Posted by Red Ted at December 16, 2004 10:32 PM | TrackBack
Comments

Not only is it a salt pig, it bears a striking resemblance to the one that can be purchased through the King Arthur Flour Company's Bakers Catalogue. Or do my eyes mislead me?

Posted by: abby at December 18, 2004 12:28 AM

It is, in fact, King Arthur's very own salt pig.

I like it a lot, although our salt consumption has gone up since we bought it.

Posted by: Ted K at December 18, 2004 09:27 AM
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