The Bardic Chef: Recipe – Blazing Sun Apple Pie

It’s a shame, really. I love festivals. I think I would enjoy a village that had a festival every week or so, always focusing on something new to celebrate. If only that man had gone about it a different way, and used the festivals to bring actual joy to his people rather than to feed his obviously failing ego. The Festival of the Blazing Sun sounds pretty great too, there could be great music, dancing, amazing feasts to be had. Instead he marches himself in a parade to light a wicker ball in the middle of the day? How foolish. I hope it isn’t hereditary.


  • 2 cups Flour
  • ½ cup Oil
  • 3 tbsp White Wine
  • 1 tsp Salt
  • 1 Egg
  • 2 cups Apples
  • 2 tsp Cinnamon
  • 4 tbsp Sugar
  • ¼ cup Butter


Mix the flour, oil, salt, and wine together into a dough and knead until smooth. In a skillet, cook the finely chopped apples, adding the cinnamon, sugar, and butter halfway through.

Divide dough into two parts and roll out two circles. Place first piece on a baking slab, placing a heap of filling into the center. Place a ring of filling around the outer edge. Cover with second dough circle, lightly moisten the edges with whisked egg, and connect the two circles by pressing down with a fork. Put a small bowl upside down in the center to outline the circle of the sun, and make puncture marks with a fork.

With a blade, make incisions around the outside every 3 cm. Twist each piece to a 90 degree angle to display filling as if they are sun beams. Bake in a 350 degree oven for thirty minutes.