There comes a certain turning point in the transition from late Summer to official Autumn - for me at least - when the first Apple Pie must be made. Well, given that this last chunk of posting has been the long haul to catch up to November meals, I have now come to the point in my back-log where I made the first season's Apple Pie, and here it is.
But first, a passionate note on pies.
I love pies. I am a fan of the meat and veggie pies, the savory gravy pies, the myriad lovely fruit pies, and often the creamier, alternative-filling pies. In concept, that is. When it comes to the idea of a pie, I am all for it. When it comes to actual common pies though, I tend to cringe!
The word is "goop". Goopy pies must be the most shameful thing in the dessert world. Having been living in Lancaster, Pennsylvania for over four years now, I am come to know the tendency for goopy pies of all kinds too well. Not to say goopy pies aren't made elsewhere - there have been cheep, overly processed pies to be found in western New York, for example - but Pennsylvania Dutch style cooking seems to uphold the white-sugary sweet, thickly goopy, lardy pie method.
I am sorry, but I am not a fan.
I prefer fruit pies to have fruit in them. Just fruit, and the juices they produce while cooking. No mounds of white sugar, no additives and soppy canned-filling, please.
And now the first Apple Pie of the season:
(Full recipe available upon request)
I mix it up every time, selecting fresh cortland, pink lady, braeburn, fuji, gala, golden delicious, etc in the combinations I am in the mood for at the time.
I also use a load of apples, seemingly more than is needed, slicing them into medium thickness and mixing in a large bowl with plenty of cinnamon, some nutmeg and a pinch of cloves (I like spicy apple pie), a pinch of sea salt, (real) maple syrup or raw sugar, some lemon juice, and arrow root.
Sometimes I add walnuts or pecans, but this time I didn't.
I whip up the two crusts from scratch - it is easy, fun, and tastes far better than boxed mixes! - and then pile high the apple filling. Quite high. It is mounded, as pie should be, before I cover it with the top crust and brush on some egg. Adding the final slices to the top of the crust and a light sprinkling of raw sugar, I place it in the oven and wait for the results.
*Note: I am still experimenting and trying to get the mounded pies right as a direct result of the inspirational pies my dad made. He too is against the goop. Cheers, dad.
After cooling, this is what it looks like.
But first, a passionate note on pies.
I love pies. I am a fan of the meat and veggie pies, the savory gravy pies, the myriad lovely fruit pies, and often the creamier, alternative-filling pies. In concept, that is. When it comes to the idea of a pie, I am all for it. When it comes to actual common pies though, I tend to cringe!
The word is "goop". Goopy pies must be the most shameful thing in the dessert world. Having been living in Lancaster, Pennsylvania for over four years now, I am come to know the tendency for goopy pies of all kinds too well. Not to say goopy pies aren't made elsewhere - there have been cheep, overly processed pies to be found in western New York, for example - but Pennsylvania Dutch style cooking seems to uphold the white-sugary sweet, thickly goopy, lardy pie method.
I am sorry, but I am not a fan.
I prefer fruit pies to have fruit in them. Just fruit, and the juices they produce while cooking. No mounds of white sugar, no additives and soppy canned-filling, please.
And now the first Apple Pie of the season:
(Full recipe available upon request)
I mix it up every time, selecting fresh cortland, pink lady, braeburn, fuji, gala, golden delicious, etc in the combinations I am in the mood for at the time.
I also use a load of apples, seemingly more than is needed, slicing them into medium thickness and mixing in a large bowl with plenty of cinnamon, some nutmeg and a pinch of cloves (I like spicy apple pie), a pinch of sea salt, (real) maple syrup or raw sugar, some lemon juice, and arrow root.
Sometimes I add walnuts or pecans, but this time I didn't.
I whip up the two crusts from scratch - it is easy, fun, and tastes far better than boxed mixes! - and then pile high the apple filling. Quite high. It is mounded, as pie should be, before I cover it with the top crust and brush on some egg. Adding the final slices to the top of the crust and a light sprinkling of raw sugar, I place it in the oven and wait for the results.
*Note: I am still experimenting and trying to get the mounded pies right as a direct result of the inspirational pies my dad made. He too is against the goop. Cheers, dad.
After cooling, this is what it looks like.
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| Caya 2011 |
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| Caya 2011 |
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