The Folklore Food Blog: Apple Pie ABC

Apple Pie ABC

Says A, give me a good large slice, Says B, a little bit, but nice,
Says C, cut me a piece of crust, Take it, says D, it’s dry as dust,
Says E, I’ll eat it fast, I will, Says F, I vow I’ll have my fill,
Says G, give it me good and great, Says H, a little bit I hate,
Says I, it’s ice I must request, Says J, the juice I love the best,
Says K, let’s keep it up above, Says L, the border’s what I love,
Says M, it makes your teeth to chatter, N said, it’s nice, there’s nought the matter,
O others’ plates with grief surveyed, P for a large piece begged and prayed,
Q quarrelled for the topmost slice, R rubbed his hands and said “it’s nice,”
S silent sat, and simply looked, T thought, and said, it’s nicely cooked,
U understood the fruit was cherry, V vanished when they all got merry,
W wished there’d been a quince in, X here explained he’d need convincing,
Y said I’ll eat, and yield to none, Z, like a zany, said he’d done,
While ampersand purloined the dish, And for another pie did wish.

It is believed the first apple pie was made in England over six hundred years ago. Early English apple pies had no sugar. Sugar cost too much. Sweet fruits, like figs, were added instead. Meats were also used in pies. Pies were made to utilize foods. Not unlike our leftovers day where we eat the remainders of previous days meal. Pies were wrapped in cloth and carried for lunch.

Kids will learn to use leftovers and make the pie.

Bake: To cook food in an oven with dry heat.

Unbleached Flour: White flour without bleaching or aging agents added to hasten the aging process. This flour whitens naturally as it ages.

Effect Of Aging On Flour: It is commonly accepted that aging, particularly during the first 4 or 5 weeks, improves the quality of flour for making bread.

Apple Meat Pie

3 cups unbleached all-purpose flour, plus extra for rolling dough
½ cup shortening or lard
½ cup unsalted butter
Kosher salt
1 cup ice cold water

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
2. Add the flour, shortening and a pinch of salt to a food processor and run the motor until the dough starts to clump together. With the motor running, drizzle in the water. Stop the motor when a ball begins to form. Wrap the dough in plastic and refrigerate for about 1 hour to allow for easy rolling.
3. Cut the dough into 6 even pieces, about 5 ounces each, and form into balls. Make sure the dough is cold for easier handling. Flour a work surface and roll out each ball of dough into an 8-inch circle. Evenly divide the filling (about 3/4 cup per pastie) on one-half of each dough circle. Fold the dough over to cover the mixture and crimp the edges using a fork. Slice 3 small slits on top of each pocket.

1 lbs. ground beef
2 apples, cut into 1/4-inch dice
1 medium carrot, cut into 1/4-inch dice
1 small yellow onion, finely chopped
1 small russet potato, peeled and cut into 1/4-inch dice
1/4 cup picked fresh parsley leaves, chopped
Freshly ground black pepper
1 egg, whisked

1. Mix together the beef (cooked), apple, carrots, onions, potatoes, and parsley. Sprinkle with salt and pepper. Set aside until ready to form the pies. This prevents steam from building up and splitting the dough. Brush the pasties with the egg and bake on the prepared baking sheet until the crust is golden brown and flaky.

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