If you're new, you might want to start at the beginning of these letters.
The Seventh of Covaris, 468th Year of the Empire
Greetings Culinary Explorers,
I must say, while the celebration and debauchery of the previous night was enjoyable, this morning's after effects were not. Ishael was the least bothered by the inebriation of the night, as evidenced by her waking me with every ounce of buoyant jubilation the little bard could muster at sunrise.
Her morning songs, usually pleasant and uplifting, fell harsh upon the ears of our company as we ate a simple oat gruel made by Mrs. Toadfil. This meal was not something I would normally partake in, especially on our culinary expedition across the empire, but I feared this morning that there would be nothing else I could have set on my turbulent stomach.
With our constitutions settled, the five of us bid The Pony and Berkline farewell as we set ourselves South. The first stop on our way to the Southern Spire is the bustling town of Dawnmaw. There is an emporium there unlike any other, and if we want to be prepared for our venture south, then we must be well stocked. Now I know some might say we should try and procure wares from the metropolis of Steepharbor, only a day's ride past the Maw, but the vendors in Steepharbor gouge their prices, especially when they see adventuring parties. So, with that in mind, we will settle for more reasonable prices at a quaint town.
Our journey out of Berkline would have been uneventful had we not stumbled upon a pack of large wolves attacking a fair maiden. As we came upon her, we found her surrounded by four large wolves.
Dathor and Aliasbe did most of the fighting as I barely was able to draw my rapier before that had scared off the beasts. Once the wolves were gone, I wanted to continue our trek, but Ishael charmed the woman, Caprea, into inviting us back to her house.
Caprea's cabin was not far off the road. She provided us with a hearty meal as thanks, but it was nothing to write about. On the other hand, the apple pie she made for us was to die for. As the evening progressed, I managed to pry the recipe from her, with a little help from Ishael's charm.
As the night is progressing, I find it hard to keep my pen on the page, so I will leave you with Caprea's Apple Pie Recipe
Ingredients-
-2 cups finely ground and sifted flour
-1/2 teaspoon salt
-3/4 cup unsalted butter (chilled with a spell or freshly drawn cool water)
-4-5 tablespoons cool water
-8 large apples of your variety of choice
-¼ – 1 cup sugar
-1 teaspoon rose flower water (optional)
-2 teaspoon whole cloves
Instructions-
Heat your oven with a large fire.
In a large mixing bowl, combine the flour, sugar, and salt.
Add the chilled butter to the bowl and use your fingertips to blend it into the flour mixture until it resembles coarse crumbs.
Gradually add the water, one tablespoon at a time, mixing gently with a wooden spoon until the dough starts to come together.
Transfer the dough onto a lightly floured surface and knead it gently until it forms a smooth ball.
Divide the dough into two portions, one slightly larger than the other. Wrap each portion in linen and cool for at least 30 minutes to allow it to chill and rest.
Remove one piece of dough and let stand until soft.
Lightly flour your work surface and roll out dough into a 12-inch circle. Then, wrap the dough around the rolling pin to transfer into a 9-inch pie pan. Unwrap the dough from the rolling pin into the pie pan, making sure the dough is form-fitted to the pan. Allow the dough to overhang the lip of the pan. Set the pie pan with dough to the side until it is needed.
Peel, core and quarter the apples. Cut the quarters into slices that are ¼ inch thick.
Retrieve the pie pan. Fill the pie by alternating layers of apples, sugar, rose water and whole cloves until pie is filled.
Roll the second piece of pastry dough into a 12-inch circle. Then, wet the bottom lip of the dough and place the top piece over the filling. Trim the dough so it is flush with the edge of the pie pan. Flute the edge or press with a fork to seal. With a knife, cut 4 slits on the top of the pie.
Place the pie in the middle of your oven rack. Bake until the crust is golden brown and the filling is bubbling.
Allow pie to rest 5-10 minutes before slicing.
As an optional usage of spare dough, you can make designs on your pie. Our host left us an intricate series of symbols atop our pie. Caprea stated they are too enhance the flavor. Maybe before we leave I'll wrangle the details of that spell from her.
Until next time, enjoy this delectable, magical treat that will surely leave your taste buds spellbound!
As always, thank you readers for making this worth it.
With Enduring Gratitude,
Hathorn Rophine
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