In the pie, or the core of the matter

RECENTLY WHEN WALKING in an an orchard in Hampshire, we found that the trees were literally groaning beneath the weight of apples growing upon them. Seeing all of these ripe fruits brought back memories of visiting family friends, who lived in Kent, during my early childhood.

Whenever we went to their home, we were given a lavish lunch. The dessert was always apple pie. The apples were covered with a topping of pastry. What fascinated me was that the centre of this topping was always raised above the rest of it. Beneath this centrally located curved mound, – and this is what used to fascinate me – there would be a ceramic cup buried amongst the cooked apples. Discovering a cup buried in an apple pie tickled my imagination, and always puzzled me. I believe that it is normal practice to insert something to support the pastry topping, but when I was less than 10 years old, I did not know this. Our friend who used to cook this apple pie for us is, sadly, no more,

Incidentally, in recent years, some of the best apple pie I have tasted is that served at The Only Place in Museum Road, Bangalore (south India). Its recipe was introduced to the restaurant by the American wife of Haroon, who founded the restaurant many years ago.