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Apple Pie (3)

by Angela Thomas

I spend hours peeling, coring,
slicing bitter green apples,
lime keeping them from spoiling,

from going brown and limp.
Sugar, cinnamon, and cornstarch,
to thicken, in a large iron pot.

I stir them until they boil
up just right, tender to
the tooth and caramel coated,

you have to scorch them a little to make
them give off their sweet juices.
I will use my tough hands to crush

a warm delicate crumb-meal like crust into
a pie plate, and then place the apples so they look
like a flower opening in bloom.

More crumb topping gets pressed on,
going into the oven to bake, and I can wait.
I will, more than likely, burn

my hand as I pull it out.
I cut the smallest sliver just to make
sure it is palatable. The rest I serve.

At the end, all I have is empty mixing
bowls, needing to be washed,
apple peels gone brown, scattered

in a mess of flour and sugar, while
an ever so slight taste of burnt
apples and caramel still hints
on my lips.

02/12/2004

Author's Note: Revision of Apple Pie (2)

Posted on 02/12/2004
Copyright © 2024 Angela Thomas

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