Evening star., 1944-03-04
This and That
By Charles E. TruceueU

FOREST GLEN, Md.
Dear Sir:
Il have heard it said many times that
apple pie is the favorite desert of
America
I. too. like apple pie, but have had a
terrible time in finding apples suitable
for making really good pie. It is
probably my fault in that do not know
where good tart cooking apples may be
found
L have been to market only to find
Jonathan, or Winesap (the sweet kind,
or one of several other practically
tasteless varieties. That is, they are
taSteless when made into pies. 1t is
true that my apple pies are not like
mother used to make for my mother
was born and raised in PENNSYLVANIA,
ana my youth was spent in Northern
MARYLAND, up in the mountains.
Last year made trips to three farms
In the near vicinity and nowhere had
any one heard of a winter apple tree
OF variety that would make good pies.
l imposed on an acquaintance to the
extent that he brought me back a small
bag OF apples from the northern part
OF Maryland, which, while not being
good for pies, as they did not cook up
enough, made the only decent apple
sauce have had for years.
All this applies also to baked apples.
and apples for use in baking Of any kind
such as apple pan dowdy, apple dunn
pings, etc. Maybe it is just my taste.
and every one else is satisfied with the
local apples, but to my mind good cook
ing apples should be tart, and also cook
soft In the usual cooking time.
Have you any ideas on this subject?
Sincerely yours, N E. D."
Yes, we have some very definite ideas
on the use of apples in pies
Our idea is that they should not be
used at all.
This admittedly dyspeptic attitude fol-
lows upon fit of indigestion caused by
oVereating a very fine pie made with
apples in it.
The fault probably lay in the over
eating, rather than the dish, as it so
often does.
Still, some of the ingredients of that
very fine pie were apples and raisins so
we think they should share some of the
blame
This was strictly modern pie.
Its crust was made of "Crusto," and
its main filling was "Fillo."
The crust was swell fairly melting in
ones mouth. Everything the label said
about it came true.
The filling of "Fillo" worked up into
fine mass.
The label said to add chopped apples
When thic al
oven, 1t was dish fit to place before
a king.
We fairly smacked our lips over it,
IL was SO good, so tasty, so tender,
with such fine crust, that we ate two
slices for dinner Qunch to most people,
and two more slices at supper. DINNER
to you. You see, we come from farm
ing community
That pie really had everything, but it
wasn't until about midnight that they
all were manifested
We awoke with start and fine case
Of indigestion.
Raisins and apples are good bird food,
we hurriedly decided, but not so good
for one who has always prided himself
on having delicate stomach"
Maybe there is some chemical combi-
nation set up by raisins and apples in a
mixture.
Probably it is too severe on that great
American dish, apple pie, to place the
blame on just one Ingredient. Perhaps
our correspondent is right and there are
no apples around here fit to be put into
honest pies. We wouldn't know. All we
are sure of is that somehow, between
the "Crusto" and the "Fillo," something
went wrong, terribly wrong.