It is officially Fall and that means apple pie for me. Not pumpkin spice anything. Don’t get me wrong I love a pumpkin donut from Dunkin’ or better yet my sister’s amazing pumpkin roll with cream cheese frosting. But I can’t get into the cult of pumpkin spice. I’m a fan of anything apple. I love apple cider donuts, tarts, apple sauce, and pie.
American as Apple Pie
Every country in the western world has their apple dessert. Apples are hardy and store well. They are portable and don’t require anything. Grab, go, and eat. The picture that stays with me from the Netherlands is girls on bikes eating apples as they cycle to school, work, or home. The Netherlands and Germany are known for their apple desserts in forms of cakes.
Apples as we know them today are not native to the Americas. The seeds were brought by colonists after they found the native crab apples not eatable. In the late 18th Century, Dutch immigrants brought apple preserving techniques and the Germans shared their flaky buttery crust creating a new truly American dessert, the apple pie. Reference to apple pie in the US goes as far back as 1796 in the cook book, American Cookery.
During the First and Second World Wars, soldiers were heard saying the reason why they were fighting was for “Mom and Apple Pie.” The humble pie became associated with patriotism.
My Pie
I buy small organic Gala apples in bags at Aldi with very intention of eating them. Sometimes I do, but others times they just sit there like they are posing for a still life. I hate to waste food so when they get to the point of not very appealing to grab and eat, I make either apple sauce or pie with them.
Since I always have apples, frozen rolled pie crust, and the other ingredients on hand, it is a quick and simple dessert that I could make a lot more. That said, if I make it all the time it won’t be good for my waist line nor will it be a special treat. I use whatever apples I have on hand which are usually Galas or any of the apples picked at my favorite local orchard, Rocky Brook, during the picking season.
Tucking into a fresh baked pie with ice cream or whipped cream is such fall comfort food.
Ingredients
- 8 cups thinly sliced apples (about 8 medium)
- 1 tablespoon fresh lemon juice
- 2/3 cup sugar
- 3 tablespoons flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon salt
Preparation
- 1. Preheat oven to 450F.
- 2. Roll out pre-made pie crust. Place one crust in a deep dish pie plate.
- 2. Put sliced apples and lemon juice in a bowl and tossing.
- 3. Combine sugar through salt.
- 4. Sprinkle spices over the apples and toss until well combined.
- 5. Dump the apples into the pie plate and place the top crust on crimping the edges and making slits in the top.
- 6. Brush with milk or egg wash.
- 7. Bake at 450F for 15 minutes then reduce temperature to 350F baking for 40 minutes.
Hello! I'm Ann Marie and I wear the well-worn apron. Join me as explore plant-based eating while I live on an island off the U.S. state of Rhode Island.