Wednesday, February 10, 2010
Wiccan traditions hold the apple in special reverence since it can be used in various spells. Think Snow White and her poisoned apple. However, I have known some grimoirs that consistently use apples for love spells. The simplest one goes thus:
Enchanted Apple Spell
Pick a half green/half-red apple when the Moon has waned three days. Breath upon its green cheek, rub it with a scarlet cloth, saying:Fire sweet
And fire red,
warm the heart
And turn the head.
Kiss the red half, put it later in another's hand. Who holds it shall weaken, who eats it shall be yours as long as you can keep them.
The Philippines imports all its apples, primarily from China, thus making the saying, "As American as apple pie" a dinosaur in a globalized economy, But, since apples easily deteriorate in a tropical country -- they require refrigeration -- many Filipinos enjoy apple in pastries and pies. This one is my favorite.
2 C flour
2/3 C butter or butter compoound (cold)
5 large apples sliced (not too thinly)
1/4C white sugar
1/4C brown sugar
Sift flour and salt together. Cut butter into flour until it forms pea sized balls. Spray with cold water and form into a ball. Knead very lightly only until the mix sticks together in one ball. Divide ball into two. Roll each ball flat and line pie pan, Reserve the other half for the top portion of the pie. Puncture with small holes or cuts, Keep cold.
It is important not to knead the pastry. This is not a bread. For the pie crust to be light and flaky, you will need an equally light touch. Remember to work quickly since butter melting into the flour will cause the pastry shell to be tough or hard. While doing your filling, keep the pastry in the ref.
Mix all dry ingredients together. Put a single layer of apples in pastry lined pie plate, sprinkle dry mixture over it. Alternate layers of apples with the mixture making sure all apples are covered. The top layer should be covered with dry mixture.
Cover with top pastry and seal the sides with your fingers or a fork. Make generous cuts in the top pastry so that the excess water will evaporate gently and preserve the flavors in the pie.
Bake in preheated oven at 400deg for about 40 minutes or until pastry is evenly light brown in color.