An apple pie |
When it looks nice |
Would make one long |
To have a slice |.
When I was growing up, and pie was for dessert, which was usually just on Thanksgiving, my dad would recite this poem. It popped into my head the other day when I got a wild hair and decided to make an apple pie.
I know a lot of recipes promise “easy apple pie,” but this recipe really is the basic of the basics. It just doesn’t get any easier, aside from letting someone else made it for you! It’s absolutely delish, and always gets rave reviews. But I have to warn you, it involves some cheating…
Here’s my cheating secret – I use store-bought pie pastry. Gasp! And it’s good! There’s this great brand carried by the fancy supermarket near my apartment. It’s called French Pastry and is stupidly expensive, especially as compared to the mass-produced pie shells like Pillsbury, but it is so worth it. Those inferior pie shells are really salty, which is fine if you’re making something savory like a quiche, but not for pie. In my opinion anyway.
This is what’s simple about this recipe: all you need is pie pastry, apples, sugar, flour, cinnamon, and nutmeg. That’s it. You can add more ingredients and make the recipe as complicated as you want, but if you’re trying to keep it simple, this will do is very well.
- There are countless variations on this basic recipe — alter it to make it yours! My sister spreads strawberry jam on the bottom pie crust before she adds the apples. So good.
- Add an “egg wash” to the top crust by beating one egg and brushing the mixture on it before placing it in the oven. This will give the pie a nicely finished, glossy look.
- Or add a large-textured sugar like Turbinado on the top of the pie for some added texture and sweetness.
If you’d like to try another Fall recipe, I highly encourage you to make my Fall Bean Salad. Enjoy! And please tell me about your apple pie recipe!