Wednesday, June 3, 2009

More on wedding pie.


Wedding pie to be specific. Not cake. They decided to serve pie. Fruit pies, apple, strawberry/rhubarb, cherry, peach/blackberry, apricot. With gold dust and pastry cutouts on the top. Egg wash made them golden. Nine pies on a table, glorious in their
goldeness and sparkles.

Inside. No corn starch and not much sugar. Mostly fruit, so they were not the cloying, pasty things one finds in stores. The fruit was in big chunks so when it baked and shrank a bit, it remained recognizably fruit and IN NO WAY resembled the typical apple pie filling, for example, that is always waaaay too close to the Ritz Cracker fake apple version. Mush in the mouth.

For my taste the apricot and the strawberry/rhubarb were the best. Maybe a teaspoon short of sugar but a nice change in their tartness from the baked beans and mac and cheese of the wedding food. Salade Shirazi and the bean salad were sharp and crisp and offered palate cleansing. The pies, after a suitable procession from the house, offered rich flavor, sweetness and tartness at the end of the wedding feast.

No comments:

Post a Comment