I proceeded with what any s̶a̶n̶e̶ critical person would do and resorted to the Fall Colour Report by Ontario Parks. Most of the province was a steady yellow, indicating pending colour change. Alas, there was one spot with a decidedly red indicator: Bronte Creek Provincial Park.
Admission fees would be required for all visitors, whether day use or camping. Seasonal and annual passes were also available, though only the Day Use numbers were applicable to us. This permit would enable parking on site and access to all trails and attractions beyond the campgrounds. Adults would be subject to a rate of $18, while Seniors (aged 65 and above) a rate of $14.50. There were no discounts for children under 12 years of age. Fees are taken per vehicle, rather than individual visitors, thus it is advised to carpool for maximum utilization.
Past the plethora of picnic tables and Spruce Lane Farm we tread. The Spruce Lane Farmhouse was closed at this time, but presumably served similar heritage value to The Bradley House closer to home. The area featured farm activities and animals, haystacks, a tractor, and even playground facilities, rendering it exceptionally family-friendly. It also led into the Trillium Trail, a short 1.1 km loop featuring Harvest Story graphics and rhyming sequences.
As such, I then took it upon myself to complete the adjacent Trillium Trail, which recommended an allowance of 30-45 minutes.
With purposeful - and slightly perspiration-inducing - steps, the trek was completed in just 17 mins by yours truly, inclusive of photos.
Despite being hesitant towards its coordinates, I recognized the white panelled exterior of Cove shortly after seeing Bronte Harbour come into view. The waterfront route was a familiar one after all.
Swiftly reversing into one of the many spots along boardwalk, we hopped onto the concrete-and-interlock-lined pathway towards our post-hike destination. Unsurprisingly, it was one of the few establishments open at the hour of 5 PM (beyond restaurants with patios). Also unsurprising was the persistent queue length of patrons within. Clearly, we had come to the right place.
When our turn finally came, we hesitated not in clarifying the scoop and cup sizes. The staff member behind the counter was more than willing to explain the format, noting that scoop size was merely a metric of volume and not flavour choice. As such, the first Small cup would comprise of Coffee and Hazelnut.
The contents of my own cup emerged rather rigid, as far as gelato goes. It mattered minimally though, for rapid dissolution was the aspect I feared most. The full-sized scoop of Apple Pie was sublime, not only embracing the opulent apple-y goodness of the coveted autumn dessert, but also its signature crumble. As stated earlier, the Passion Fruit Cheesecake was neither too rich nor milky, and even contained crunchy bits of passionfruit seeds!
Moreover, the portions were perfect for a pre-supper pick-me-up.
Unfortunately, a distracted mind and poor timing can interfere with outcomes once thought to be unchangeable.
Instead of the non-stick, loose bottom tart part from years past, the same glass dish used to contain last week's highly successful apple pie was retrieved. As SK had advised, the dough resided in the freezer for some duration of time while the custard was prepared. Although a non-stick tart pan makes for visually appealing edges, this choice of baking vessel risks edges sliding down the side of the pan. (That said, it is uncertain whether freezing the crust, as SK suggests, will prevent such degree of shrinkage.)
SK had noted a par-baking time of 20 mins at 400 F and baking time of 40-45 minutes at 350 F. Perhaps it was a consequence of my oven's constantly fluctuating temperature, but I found the centre of the pie to be slightly underdone. The crust was on the paler side, while the custard a tad runny for my liking. Despite having removed the pie from the oven when the centre was still jiggly and the surface had attained a uniform, golden hue, I personally would have allowed the pie to remain within for at least 5-10 minutes longer for improved depth and consistency.
The blunder likely wouldn't be apparent to inexperienced pie samplers, however it was obvious enough that a sense of defeat washed over me. This crippling sensation would be amplified as I cut into the pie before it was completely cooled, exposing a somewhat pale crust and causing the centremost section to ooze. "Did I underbake it?" I wondered initially. "No. The centre was jiggly and the surface shimmering and golden - what could possibly have gone wrong?"
Results were far tastier once patience had been exercised. Furthermore, the crust was, as anticipated, flaky as ever - and not too thin this time!
- Freshly made pie crust is best (always!), as chilling causes the edges to become dry, even after 20 mins of gentle thawing at room temperature.
- A glass dish works well to prevent shrinkage (and spillage of custard), though a tart pan yields perfectly uniform crimped edges (ie. effortless visuals).
- Aim to align the preparation of the filling with the baking time of the pie, such that the filling does not sit idle for too long before baking.
- It is mandatory to allow the pie to cool completely before cutting. This ensures that the pecans do not tear away from the rest of the custard, and further prevents delving into a warm, clumpy centre instead of a nutty, caramel-y gooeyness.