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.

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