Two weeks ago, we took a large group expedition to the town of Saint-Joseph-du-Lac to pick apples.

at the orchard two, originally uploaded by Bork Bork Bork.

All highways leading out of the city were crammed full of cars heading out to area orchards; as we drew within a mile of our exit, traffic slowed completely to a stop.  Unsurprising, when there are 39 different orchards for the town’s 4,958 people.

Lots of food was eaten, cider was purchased, tandem juggling ensued, a great many apples were picked, and a good time was had by all.  Pete left for California the next day, and the weather turned cold and rainy for the entire time he was gone.

I didn’t actually use any of the apples in the intervening time; paralyzed by indecision, I suppose.  But I went ahead and made this slow-baked apple pie before Pete got back on Saturday.  It forms a thick, almost apple sauce-like filling; it’s not too sweet, either, so it’s a great accompaniment to ice cream.  I decided to try and improve the normally humble aesthetics of my baked goods by some leaf-shaped cutouts in the top.  These are particularly necessary because this pie loses tons of liquid as it bakes, eventually leaving a puffed-up crust over the simmered-down middle.

There’s something about the configuration of the cutouts and the shadows beneath them, though, that makes this pie look almost menacing. Evil, even. Below is an artist’s rendering:

Variously known as Devil’s Pie, the Pie of Original Sin, and Applestopheles, it is nevertheless real tasty.

This entry was posted on Monday, October 12th, 2009 at 1:31 pm and is filed under bits. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.