Sunday, December 2, 2012

Last weekend we went up to our friends' house near Mount Mitchell and, among other pleasures, had the treat of sitting in front of their wood-fired cookstove while Loy baked an apple pie and the house filled with the lovely aroma.  I sketched the pie after it came out of the oven.  It looked as beautiful as it smelled and tasted, and one of the amazing things about it was that it was made without sugar or any sweetener at all-- just the apples-- and no shortening in the crust-- just olive oil and a little butter for flavor.  How could something so good be so healthy??

Loy told me how she made it, and then I researched this business of an olive-oil crust a bit and made a few notes of some changes I need to make when I make it today-- I was unable to get the exact combination of apples so I substituted Pink Lady for Jonagold, and we're out of butter today, so I'll be leaving that out and just adding a little salt as per a recipe that calls for only olive oil, unbleached flour, water, and salt.  I wrote my changes on the page stub between the two sides of the page spread.

I promise to draw my results and post again after I make it, no matter how mine comes out!


  1. I love this! Going to try it.

  2. Me too! Looks scrum my!...and good to get some news of you at last!

  3. This is so cool. Love your journals and food sketches. I'm writing my second cookbook write now and I can relate to all the many, many notes!

    I've never tried olive oil in a crust, just veg oil a couple of times and it didn't turn out very well, too soggy, not flaky. Can't really beat butter, imo. :<)

  4. make that "right" now. LOL I've been on the computer waaaay too long today.