Ginger Apple 3.14159

Since I need the motivation to get off my computer and actually start baking, I’m going to work on this post while working on the pie.

Yes, pie.

You know what’s worse than finding a worm in your apple? Discovering that all the apples you’ve been buying at the farmers market with dreams of baking delicious apple baked things… are going bad. Any of y’all who have been following this blog know how much I love my apple baked goods. You may also know how much I hate waste. This situation is seriously heartbreaking.

But the thought of peeling all those apples, and cutting off all the rotten bits and what not isn’t really motivating me. Instead I’m chatting with a friend about how I want to go to the farmer’s market on Saturday to buy more apples. I have a problem, and its time to fix it. So here goes.

Step 1: Turn on music. Then post a screenshot of the music to my blog, because obviously y’all need to see what I’m listening to.

I’m going to take a moment to wonder whether I started saying y’all before or after I started listening to too much country music.

 

Step 2: Sort all the apples. Discover that most of my eating apples, and the
newest apples are fine enough to save for later. Sigh with relief, since this means I have the
right number of (slightly too old) apples for a pie – 9. Throw out one
apple that’s too far gone and cry a little bit. Wash all the fine apples
so they don’t have anything nasty on them.

See? These apples all look good and aren’t mushy! They’ve since been joined by a lot more apples from the banged and bruised rack at the grocery store.

Step 3: Realize this might be a good time to find a pie pan. Unsure if I’ve ever
seen a pie pan in my kitchen, I go digging in the drawer under my oven.
I find 3. None are labeled with a size, so I pick one at random.

The pie crusts need to warm up so, after checking the size, I leave them
on the counter. It’ll probably take me 3 hours to peel the darn apples
anyways. I guess I’ll go do that now. Hopefully my knife is sharp.

Testing the knife on the pie crust box reveals that it’s still very
sharp. It’s seriously a joy to work with. For the first time ever, I
peeled an apple in once piece.

Unfortunately, one spot was a little thin
and broke while I was trying to take a picture.

My hands are sore from spending almost 11 hours typing today, so I’m
not quite as successful at peeling the others in one piece. I decide to
throw out another apple because it smells like mold. More sadness
ensues.

Step 4: Finish peeling the apples. It only took 20 minutes. So far so good.

Step 5: Begin slicing the apples. The one thing my mom taught me about pie is
that the apple slices need to all be around the same size, so they cook
evenly. Given the varying sizes of apples, however, this proves to be
impossible.

(Apparently I didn’t take enough pictures for all the writing I did.)

My dad would probably have some things to say about my knife form,
but for now I figure, as long as the apples are being cut and I’m not,
it’s fine.

I take that back. Slightly ashamed, I fix my
knife form per my dad’s voice in my head – leave the tip of the knife
on the cutting board and rock it instead of picking it up and pushing it
back down. (If I had a second pair of hands I’d take a picture to
demonstrate, but you’ll have to trust my description for now.)
Unsurprisingly, this is much easier. It also leads to even less uniform
slices. I still need practice. Even so, the last three apples take about
half the time to slice that the first two thirds do.

In
the process of mixing up the other ingredients for the filling, I
remember that I needed to feed my sourdough starter 2 weeks ago. I’m
really failing at this kitchen thing. I also find a hole in my bag of
flour, after flour gets dumped all over me from the side of the bag.
Never a recipe without a mess…

Step 6: The recipe I’m following suggests adding cloves. I
have an unopened container of cloves in my spice pile, somehow. They’re whole cloves, which doesn’t sound very nice to bite
into, so I go about slicing them. This is harder in some ways than
slicing apples. The cloves don’t take favorably to remaining on the
cutting board.

I also find some dried ginger in my
spice pile. Screw that, I have fresh ginger. I decide to add some fresh ginger to the
pie. Chopping the ginger (see right) is much easier than chopping cloves.

Step 7: Realize that I should turn on the oven. Discover that my recipe doesn’t have baking directions. I guess
they’re on the box of pie crusts. Using premade pie
crusts reminds me of the time I  bought
premade Korean bbq marinade, and some Korean grandmother tsk tsk’d me
for not doing it myself.

Korean bbq marinade is easier than pie crust. It just needs a blender, it isn’t picky.

As it turns out, both the pie crusts and the pie filling recipe say “bake
as directed”. I have been given no directions. Thankfully there’s a
recipe on the box, I’m not sure how I didn’t notice that before when I was looking for an apple pie recipe to follow. I’ve
found my baking directions.

Step 8: Mix apples with seasoning.

Step 9: Dump apples into pie pan.

I’m a touch concerned by the volume of apples, but almost all of them
get nicely piled into/onto the pie pan. One slice ends up on the floor.
I’m distracted, because someone is asking me for help with things and
I’m bad at saying no to friends.

I somehow manage to cover the entire pile of apples with the top pie
crust. I know from experience that the apples will shrink when baking so
the sheer size of my pie doesn’t concern me just yet. Unfortunately, I
forget to add butter or lemon juice, so hopefully the apples are nice
and juicy and tasty on their own. I slice a pretty pattern of slits on
the top and open the oven only to discover that I forgot to remove my
cast iron pan from the oven. As usual.

Once the pie has been in the oven 15 minutes, I try to put foil around
the edges, per directions, but the pan is hot and the foil isn’t
sticking, so we’ll see what happens. Maybe I’ll have some slightly burnt
edges.

I check the directions one more time to make sure I have the cooking
time correct. It appears the pie has to sit for 2 hours before being
eaten. I decide to stay up past my bedtime to eat
pie, rather than deprive myself of pie until morning (which inevitably meant until I got home from work the next day, because there’s no way I was spending
that first delicious bite of pie on my half-asleep morning brain.

The pie was, in fact delicious. I ate it all week. The variety of apple breeds and the failure to homogenize the ginger/apple mixture meant that every bite tasted slightly different.

The roommate and the one friend I shared with also approved.

Roar. I’m a pie.

Ginger Apple Pie

Ingredients
8ish apples (sliced evenly)
2/3 cups sugar
1/3 cup flour
1 pinch salt
4ish cloves (chopped)
1 tablespoon fresh ginger (chopped)
Pie crust (store bought or homemade)

  1. Preheat oven to 425 degrees
  2. Arrange bottom pie crust in pie pan
  3. Mix apple slices, sugar, flour, salt, cloves and ginger
  4. Arrange apples in pie pan on top of crust
  5. Cover apples with upper pie crust
  6. Seal the edges between the two crusts and cut slits in the upper pie crust
  7. Bake for 15-20 minutes
  8. Cover edges of pie with foil to prevent browning
  9. Bake for another 20-30 minutes
  10. Cool for a few hours before serving

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