Italian-American as Apple Pie

When winter’s deep-freeze gets us blue, we turn to sugar and complex carbohydrates to get our frowns upside-down. This month, we’re crushing the apple pie made fresh by the Termini bakers and served at Mr. Joe’s Café right across the street. Leave it to Italians to do quite possibly the best rendition of this wholesome American dessert. Everything about the pie is big: the wide cut, the thick, flaky crust, the generous shower of powdered sugar, the wedges of soft, sweet apples inside, and the warm hospitality with which it’s served. How awesome it is to live in South Philly.
Photo: blogalicious

1 comment:

Dr Zibbs said...

Now that's what I call tasty!