Thursday, September 3, 2009

Pie is good

mmmmm, blackberry + apple pie

I think of my apple pies as a kind of architecture.
I don't simply dump in the sliced and sugared fruit, I arrange the chunks into a tight, interlocking structure.
This results in a high pie that completely fills the crust.
There is no disappointing shrinkage that leaves the top crust airborne like a bridge over the apples.
I can't wait for it to cool!
*everybody has an apple pie recipe already, right? If not, head over to my fav, smitten kitchen, for a recipe.

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