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 October 2008
By Carrie B. Hirsch
I recently participated in a 20,000-strong cycling event where the availability of pie was the driving force. Each day involved a mission: to seek out particular types of pies and to avoid a flat tire — in that order.
The pie cycle
How can such a little dessert hold such power over me and practically everybody else, too? Knowing pie hawkers awaited us in each small town where the route would take us each day, over the course of seven days, was what gave us all momentum on the challenging hills because on the other side of the hills were the pies — apple crumb pie, caramel apple, cherry, rhubarb, blueberry, raspberry, mixed berry, lemon cream, chocolate cream, and peach to name only a few.
Mostly volunteers from civic and charitable groups baked the pies, and proceeds benefited those organizations. Yes, I would average at least three slices of pie per day, often enjoying them in the morning, early afternoon and always before dinner. It would have been impossible to wait, as pies cannot sit out all day! Fellow cyclists who were just as serious about pie knew that the early bird catches the worm.
As long as I started out at sunrise and did not dally too much, there would be ample pies to be found in firehouses, churches, vendor tents and next to the deep-fried hot dogs before the later waves of cyclists arrived. It would be misleading to suggest that pie sustained me the entire week — I supplemented the pies with rib-eye sandwiches, pork chops, pulled pork, and “green food” made an appearance a few times (salad, green beans, and a granny smith apple). My pie cycle came to abrupt halt when the ride ended, but my collection of photos of slices of pie (works of art, really) will carry me until next year’s ride!
Carrie B. Hirsch of Hilton Head has broad experience in the culinary arts.
 Balsamic apple tart
Balsamic vinegar impar ts sweetness that enhances the classic sugar mixture. This vinegar is made from white grape juice, reduced to a dark syrup, fermented and aged. It is used as an ice cream topping and for dipping raspberries, strawberries and peaches. You’ll need these ingredients:
4 Roma apples (or other firm apples), peeled
2 9-inch frozen pie crusts (or homemade
crust)
4 tablespoons lemon juice, freshly squeezed
½ cup granulated sugar
½ cup dark brown sugar
1 teaspoon ground cinnamon
1 teaspoon balsamic vinegar
1 tablespoon corn starch
2 teaspoons butter
4 8-ounce ramekins
Preheat oven to 375 degrees. While the pie crusts partially thaw, mix lemon juice, granulated sugar, dark brown sugar, cinnamon, balsamic vinegar, and corn starch in a medium bowl with a whisk. Remove cores from apples. Run your finger around the inside to make sure there are no remaining seeds or sharp remnants. Divide the dough amongst the four ramekins, pressing the dough into each, pinching and pressing down to fill any cracks or gaps — crimp the dough around the edge of the ramekin so that it extends about ½" up over the lip. Turn each apple sideways and slice into 1⁄8" rounds, keeping the slices stacked together. Place the sliced apple into each ramekin. If it is a little too big to fit inside the ramekin, trim the edges with a knife. Pour equal amounts of the sugar mixture over each apple, allowing it to drizzle down into the empty center, where the core once was. Dot with butter. Bake on a lipped baking sheet for 40 minutes or until bubbling and crust is well browned. Serve with whipped cream or ice cream and garnish with mint leaves (optional). Serves 4.
Each serving provides 617.5 calories, 3.2 grams protein, 103.2 grams carbohydrate, 67.6 grams sugar, 22.8 grams fat, 5.1 mg cholesterol, and 434.1 mg sodium. |
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