Most of the pies included McIntosh, a perennial contender for the gold standard since its discovery on an Ontario farm more than two centuries ago. The apple pies at the Big E featured a mix of varieties. The apples were supplied by five Massachusetts orchards: Cold Spring Orchard in Belchertown, Clarkdale Fruit Farms in Deerfield, Nestrovich Fruit Farm in Granville, Pine Hill Orchards in Colrain, and Red Apple Farm in Phillipston. Many people topped off their pie with vanilla ice cream, a few with thin slices of cheddar.
The Big E pies have a flaky top crust covering a filling of several varieties lightly spiced. We spoke with dozens of customers about the merits of one variety over another. We talked pies with Kim Harrison, one of a team of volunteers that made the pies to raise funds for The Preservation Society in Granby, Massachusetts. We began by baking, inhaling, and serving more than 2,000 five-inch, single-serving apple pies at the Eastern States Exposition (“The Big E”) for 17 days in September, and tasted not a few of them. Our failure was not due to a lack of effort, and we had the help of prodigious pie-makers from across the region. (Bar Lois Weeks photo)ĪFTER TWO MONTHS of intensive research, we are forced to admit failure - once again - in our perennial quest to definitively answer a question that has plagued civilization since the discovery of the cooking fire: what is the best pie apple? The apple pie evaluators took their job seriously at White Memorial Conservation Center, Litchfield, Connecticut.
0 kommentar(er)
