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My late uncle used to tell a story about some of his Racalmutese friends on a construction site in Dundas, Ontario. Discussing food, and specifically desserts that they had learned to enjoy in their adoptive country, one in the group said, “That squasha they calla punkin, she makes a pretty good applepie.”
As a speaker of English as a second language, the Sicilian gentleman didn’t have it quite right using the elided neologism “applepie” as the generic term for any cooked fruit and sugar loaded between two sheets of short-crust pastry and then baked – but he got the sentiment quite correct.
Fruit pies are at their best when they capture the season’s freshest produce, but, truthfully, any time of the year is a great time for any pie, pumpkin or otherwise.
For more on pies, visit Explore Waterloo Region.