Pie

About a month ago, I started speculating about the possibility of a savory apple pie. This weekend, I finally got around to making one. My arbitrarily determined requirements held that the predominant ingredient in the filling needed to be apple and that the pie needed to include some traditional apple-pie flavorings.

• Still no apples. I went to the store yesterday, but forgot them. I do, however, have a bag of frozen blueberries. According to Foodpairing, blueberries have chemical components of flavor which should cause them to match well with a variety of savory foods (cooked chicken, carrots, camembert, green tea)... how brave am I feeling today?

I've been thinking about pie lately. Actually, I've been thinking about baking lately (and how I should do more of it). Pies seem like one of the easiest sorts of baking to me in that they seem likely to be more amenable to improvisation.

So. Pie.

Since I'm contrary, I immediately want to subvert the pie-paradigm and make a savory pie.

"Aha," you say, thinking you have caught me in a contradiction. "Savory pies are completely ordinary. In fact, I love a good chicken pot pie."

Apple Pi image by Foxtongue

Image by Kai HendryI know several people who consider dulce de leche to be the most sinfully delicious substance on earth.

I may or may not be one of them.