Apple pie with plump golden raisins and apple jus
Pies
The truth is, this is a losing pie. Let me explain. I created this recipe for my first ever, real life food contest. I was so excited! I ignored my boyfriend for the better part of a Sunday while I meticulously froze slivers of butter for optimal crust flakiness and coaxed dried golden raisins into cinnamon-y corpulence. I insisted that we couldn't possibly ride our bikes across Brooklyn (what if we hit a bump? the horror!), and that we must instead take the subway, which on a Sunday required changing lines and plenty of waiting in between. (I am lucky he is a patient man). In the end, though, all of my care was for naught--I didn't even place. What shame! But after I slumped my losing pie off the judge's table and back to ours', I tasted it. And you know what? I really liked it! Which is why I have decided to share it with you anyway. And just in case you think I am only tooting my own (defeated) horn, I should mention that a friend (who has asked to be described as a "dashing pilot-type," which I have no problem with) showed up just after the contest finished, and proceeded to polish off half the pie in one sitting. Me? A loser? I don't think so. <br /> <br />(Besides my addition of apple cider vinegar, the crust recipe comes from Smittenkitchen.com)
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