Classic Apple Pie

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I don't know who Genevieve Riordan was, but apparently she was a good enough cook to be featured in a Craig Claiborne New York Times cookbook back in the 1960s, and from what I've been able to find on the internet, it seems she was just a woman who owned a pie stand somewhere between New York City and wherever Claiborne's beach house was located. Honestly, it's a simple recipe with a classic apple pie flavour, but the classics are classics for a reason, right?*

Because this recipe is pretty simple (I mean, as simple as any apple pie recipe can be- you still have to peel and slice a load of apples, but there's no parcooking, no prebaking the crust, and no watery filling to contend with at the end), I opted to go fancy with my crust, making a plaited decoration that took me ages to finish but was really fun to do.

If you're looking for a more traditional alternative for your pi(e) day celebration this week than the sugary wonder I presented to you last week, this is your pie. Make it and enjoy by itself, warm with ice cream, or, as Eleanor's family always did, with a slice of cheddar cheese. Happy pi day!

*On an episode of The Great British Bake Off focused on American bakes, a food historian was interviewed who posited that when British soldiers in World War II were asked why they fought, they claimed 'King and country' as their motivation, but when American soldiers were asked the same question, their response was 'mom and apple pie.' I feel like maybe Americans need to broaden our mindsets a little?

The verdict:

5 spoons out of five. Slice those apples as thin as you can and your finished pie will be dense with apple flavour and toasty cinnamon.

one year ago: Mocha Cake with Caramel Frosting
two years ago: Honey Chocolate Cake
three years ago: Dressed-Up Tomato Soup

the recipe:

Classic Apple Pie

the directions:

Make your pastry according to directions, then divide in half.
Roll out one half of dough and line a 9-inch pie plate.
Refrigerate the remaining dough until needed.
Fill a large mixing bowl halfway with very cold water and set aside.
Peel and core the apples, then chop them into quarters and slice lengthwise as thinly as possible.
As you work, put sliced apples into cold water to keep them from browning.
Once all apples are sliced, drain the water, add ½ c sugar, cinnamon and nutmeg.
Stir well, then set aside.
Preheat oven to 200C/400F.
Blend the flour with remaining sugar, then sprinkle over the bottom crust of the pie, rotating pie pan to coat dough evenly.
Pour apples into prepared pan, then dot with butter and sprinkle lemon over.
Roll out the second half of the crust, wet the rim of the bottom crust and lay top crust over the whole thing.
Press any air bubbles out, then seal the edges to avoid leaks.
Use a sharp knife to slice vents into the top crust, then bake 25-30 minutes until golden brown and fragrant.