Love Pie

We do know that Adam was tempted by Eve with an apple. Though archeologists would tell us that isn't likely to be so. Since the tale originated with the desert peoples/civilizations, Genesis' fruit of the Tree of Knowledge was probable a fig. Apples would not find their way to the region until much, much later.

Still, given that its heart month, the apple does look like it could be an ideal aphrodisiac. Its red, sweet, juicy and thus by salacious association, fulfills the main premise of Valentine's that love=sex. Hah. Women know better, though, they let men suffer the illusion until after marriage. Now, where was I? O yes, apples.

Nutritionally, apples aren't bursting with vitamins as most fruits are. But they do contain antioxidant phytochemicals. Dr. Barry Sears in his book, "The Top 100 Zone Foods" says "Apples are a good source of soluble fiber especially pectin which helps control insulin levels by lowering insulin secretion."

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.
 
Apple Pie
Pastry
2 C flour
1/4t salt
2/3 C butter or butter compoound (cold)
water
 
Filling
5 large apples sliced (not too thinly)
1t cinnamon
1t nutmeg
1/4C white sugar
1/4C brown sugar
1T flour
 
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.