I now know why I was never inspired to give away a pie yesterday. God knew all along, which is why he kept silent.
I'm a terrible pie maker, turns out.
Yesterday morning I was all domestic and made two pies.
Well, I didn't bake them right away. I don't know about pies. There are lots of food creations that you can prepare, refrigerate, and finish cooking later.
Um, Rustic Apple Pie should be cooked pretty much when you make it.
When I pulled it out of the fridge to bake last night (to share the oven with pizza rolls - saving the earth and our electric bill), the pie pan was filled with liquid, all around the outside of the pie.
Bummer.
I poured it off, but then the good cinnamony juices started pouring out. I thought I wanted those.
So I baked the pie anyway, figuring it wouldn't come out so well.
Let's add another baking fumble - I had the oven at 450 instead of 400. So the top apples blackened, yes. And the juices around the outside of the crust also blackened, cementing the pie nicely to the pan.
So the new name of this pie is Blackened Apple Pie. That's a very legitimate name. There are blackened all kinds of things.
Blackened Salmon Sandwich
Blackened Chicken
and now
Blackened Apple Pie
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