A tale of two tarts – Pt.2
On the same day I made some fruit mince for tarts, I had some apples left over and decided to make a pie as well. The recipe was a first attempt from Rose Levy Berenbaum’s Pie and Pastry Bible. The apples were peeled, cored, thinly sliced and marinated in brown sugar and spices for about an hour. The resulting liquid was then drained from the slices, reduced in a pan until caramelly, then poured back over the apples. The pie crust was a wonderfully tender cream cheese pastry that held it’s shape really well and was easy to make in the food processor.
My sister and I used to love having butterfish for dinner, chased down with a large piece of apple pie. Always with a big scoop of vanilla ice-cream, of course. My french-canadian friend, Myriam grew up eating hers with a wedge of cheddar on the side. I can’t remember the last time I made an apple pie. It seems to have been sidelined these days for it’s more glamorous cousin, apple tarte tatin. But now it’s back to basics, and time again, I think, to cut myself another slice of this humble pie..
