American Apple Pie (minus the cinnamon)

Hello everyone!

Yesterday’s cooking experience was an apple pie. As always, this was for a birthday, my grandfather’s 84th to be exact. Being French, cakes with lots of icing just aren’t his cup of tea, so I asked my dad what he though Pépé would like. Dad suggested an American-style apple pie, but without the cinnamon, as neither he nor Pépé like it.

So I looked in The Joy of Cooking for an apple pie recipe and was given three different options. Reading through them, and considering the fact that I would need to transport the pie either by train or car to my Dad’s house in late morning, I went with the option that would allow me to re-heat the pie with no loss to taste or texture.

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My first job was to core, peel, and slice 8 apples. By the end, I had about 1kg of sliced apples, ready to sizzle in the pan. Looking back, I could have chopped one or two more and had a fuller pie, but it was also fine just the way it was.

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Cooking the apples (and sweetening them) before baking the pie was the key difference between this recipe and the two others, in terms of reheating it later. Apple pie is best served warm with vanilla ice cream, so this was perfect. I actually baked this the day before, and it was just as delicious reheated the next day as if it had come out fresh of the oven the first time.

After cooking the apples, they needed to cool to room temperature. This is when I realized I could have cut a couple more for a fuller filling.

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So while the apples cooled down, I prepared the crust. I lined the baking pan with one crust, and looked up how to do lattice-work for the top. I found a helpful, step-by-step photo tutorial online.

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After baking for 45 minutes, this apple pie came out looking and smelling delicious! It was a good thing I left it cooling on the counter and went to run some errands, because I’m not sure it would have made it to the birthday lunch otherwise ^_^

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And as always, reheated and served with a scoop of ice cream:

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A final side note: before buying the apples for this pie, I searched the internet for what the best kind of apple was. I found this website, which actually followed a sort of scientific procedure for the best apples. Golden apples scored an 8/10, so those are the ones I went with, and they were indeed delicious! Although, since the pie crust is sweet, I might reduce the amount of sugar in the cooking process, to bring out the tartness of the apples more. Either way, it was delicious and I’m excited to bake this pie again, but with cinnamon this time!

Thanks for reading ^_^

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2 thoughts on “American Apple Pie (minus the cinnamon)

  1. Yum Yum…I know that your grandfather must have loved it…

    And I can tell in your cooking that you are also interested in the art of presentation…that the pie or cake is a visual and aesthetic experience…The crust design is beautiful..

    You are an artist!

    Complimenti!

    Félicitations!!

    Congrats Ms Vanot!!!

    PS…yes the cinnamon …also a touch of nutmeg and clove…go well with apples…also some people put a little Liqueur…like brandy or rum…for depth of flavor…

    The addition of raisins also can add to the flavor, textures, and visual experience..

    1. Thanks! Yes, I think the presentation of the cakes/desserts (or any food in fact) is very important. I am considering investing in some material to make a better backdrop and take better photos of the final creations themselves, too.

      Nutmeg and cloves are great spices too, I just might add some to the next one! Thanks for the suggestion!

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