Raw Apple Pie
* apples, five - skinned and cut in chunks
* pie shell, graham cracker
* special caramel-apple sauce (see recipe in episode 2)
* pie crust dough (for top)
Preheat oven to 400 degrees. Place raw
apple slices artfully
in the waiting shell,
drizzling liberally as you go
with special caramel-apple sauce
so that all pieces are unevenly coated,
Put the pie dough on top - strip
method if you wish, but I prefer
plunk it on, and a few slits in the top.
Place in oven - only just long
enough to cook the top to a golden brown. Remove
and serve immediately. Sticky,
goodness! When I say "smelly"
I mean the fresh, crisp scent and snap
of a raw, autumn ripe caramel apple!
They totally smell. It's subtler
than the hot, softened baked apple
full aroma, but it's a distinct
and delicious smell.
Serving suggestion: with a tall cold glass
of milk. After each pie bite, take a big cold swig, look
at the other person and say "APPLE MILK!! EW!!!!!"
take turns, repeat, until dissolve
End of recipe.
A Pocketful of Poesy was and is again a Poem-a-Day(-on-Average) Blog! For 2009, 2010, 2011, 2012, and now for 2017 and going forward, you may expect to see 365 poems every year, 366 for leap years. Try the RANDOM button to sample the sometimes surprising breadth of quality (and in several Novembers, breathtaking quantity as well), or click the "ANY GOOD" label* for those poems labeled with it. On any poem, old or new, feel free to offer your remarkable insight or critical acumen.
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