
This morning I was at the farmer's market to buy some brown eggs. At this time of year there's only a few farmers out with their trucks because there's not a whole lot of growing going on in Buffalo . The farmers that do show up are selling last fall's leftovers, as well as homemade jelly & jams and jars of honey too. I consider it a small miracle to be able to buy fresh locally grown apples that are still quite juicy and crunchy when you bite into them. I really had no notion to bake a pie today because all I wanted to do was buy a couple dozen of brown eggs. For some reason I like brown eggs. I heard that only certain hens lay brown eggs so the way I look at it, by me going to the market every week, I'm doing my small part to keep a certain species of hen from going extinct. Besides, I'm keeping a local farmer alive too. Anyway, after I purchased the eggs I stopped to look at all the varieties of apples in the baskets. It was then, that the farm lady asked...do you need some apples. And my response was...nah, if I buy apples, I'll just feel obligated to bake a pie. And she said...baking a pie ain't such a bad thing to do. And then, me and this other customer chatted about pie baking. We talked about the type of apples we like to use for pie, the shortening we use and other little tricks
that were handed down to us by other pie masters of our existence. I would imagine though, no matter what we learn from other people or what recipe books we use, each one of us make a slightly different pie from the next. I remember a long time ago looking up a recipe for pie crust in my mother's old cooking book. And I remember reading something like this...in order to make a good crust, you have to be swift and deft. Those two words...swift and deft have stuck with me throughout my life. They have a zen-like quality to me. Once I got beyond the notion of pie all that was left was me, the apples, the flour, the salt, the sugar, the cinnamon, the lard, the oven,the clock on the wall, the aroma and the communion. I like my piece with a scoop of vanilla ice cream too.