Pie Bird

In the past I’ve always vented my pies by slashing them, but I like this pie bird, which my sister gave me for Christmas.

Our Liberty apples, stored in an unheated bedroom, are a little shriveled but still delightfully toothsome in a pie, especially when you throw in a handful of Canadice raisins and shorten the pastry with lard rendered from the fat of a grass-fed pig.

About Linda Ziedrich

I grow, cook, preserve, and write about food in Oregon's Willamette Valley.
This entry was posted in Fruits and tagged , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s