The following refers to this apple pie recipe and this crust recipe.
For those of you also faced with the not-a-cook’s dilemma come a ‘cooking’s the key’ holiday, an empathetic tale.
Ingredients: Apples, sugar, water, flour, salt, and a petroleum product (more on that later)
Product: Apple Pie
Magical Thinking: “How hard can this be?”
Sidebar #1: Pandora Enya Radio strongly recommended for non-cooks in the throes of kitchen woes. Why? Because at your most challenging food-fail moment you will find yourself mentally leaping effortlessly through a primordial forest, fashionably unclad to reveal washboard abs. Quick check: theme from Last of the Mohicans. Later, tearing up over your rock-hard brown sugar situation, you’ll be audio-buoyed onto flaming Orodruin, crying heroically: “I can’t carry it for you….but I can carry you!” YES! You CAN VANQUISH MT APPLE PIE DOOM!!
Early morning revelation #1: Heck. Went shopping, but ingredients list did not include ‘rolling pin.’ Perhaps because author assumed….NEVER ASSUME. Anyway….if household contains rolling pin, it is in portion of household occupied by household’s actual cook, currently blissfully asleep because in doling out assignments I gave him ‘salad.’ Why? Because I thought I would prove ….? Right.
‘Pivoting,’ as we say in business, quickly, I seize upon last night’s recycling and wash labels off empty white wine bottle. Voila: glass rolling pin! Awesome! I then put it in fridge. I do this because it appears that all ingredients, at one point or another, are supposed to start out ‘ice cold.’ Possibly this has to do with the chemistry of cooking, but more probably it’s about us all feeling very haute about combining six things and turning out Quintessential America in cross-cross crust.
Sidebar #2: When I slightingly referred, in delineating a shopping list, to Crisco as ‘a petroleum product,’ was there any truth in this? Label revels soy and palm oils (fully and partially hydrogenated), and a variety of antioxidants, only one of which (citric acid) sounds vaguely edible. And what is this TBHQ, commonly known of course as tertiary butylhydroquinone? Wikipedia doesn’t reveal its origin but BINGO on eHow: a petroleum product! Which, FYI, the FDA considers edible if it comprises up to .02% of a products’ oil. For those wondering how much tertiary butylhydroquinone is in the cup of an all-oil product in your Quintessential American pie: this would be a good moment at which to state that I Am An English Major And Do Not Do Math.
(Also FYI, although toxicity studies do indicate a tendency for cancerous precursors in TBHQ-overdosed lab animals, UNLIKE other antioxidant additives, TBHQ does not induce lung lesions in said sad rats. As you will indubitably be pleased to hear.)
Moving on.
Revelation #2: Even if the water you are sparingly adding to your carefully combined Flour-and-petrolum-product base (aiming for the Quintessential Flaky Crust to which we all aspire at some point in our short lives), IS ice cold, and you’re quite careful about doling it out by the teaspoons as directed, it is possible to discover that the white-wine-bottle-flattened crust (rolled between waxed paper, because in the vague distant past you do remember Mom teaching you that trick, and after all what’s one more petroleum product in the mix): won’t actually LEAVE the wax paper for the pie pan. Two things: first, this is why we do two-crust pie. You have one more chance. Second: having succeeded (sort of) on Try Two, cut your crust-encrusted wax paper into thin strips and start building that cross-cut. Fear not. Physics enters into this somewhere, but basically it’s easier to extract a single strip of sticky failed crust from its wax base than from the whole danged thing. But what happened to flaky, you are asking? Come now: flaky went out the window a LONG time ago. We’re just working on our Minimally (very) Viable Product at this point.
I did think, possibly, that Mom’s apple pie smelled a little better while baking, but clearly I’ve just been reading too much about petroleum products. ANYway, as we all know: Looks Count. When this is laid on the buffet table we can only hope everyone dutifully admires it before turning to consume a non-oilfield option from an actual known cook.
HAPPY THANKSGIVING, with laughter and love.


Lovingmy50s to
‘It was one of those things,’ I explained to friends, ‘that either becomes a tragedy or an intense hassle.’ Only you never know which, en route through the moment, so you try your damnedest to let the hassle part wash over you. Just in case.
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