Gold panning with Grandma and Grandpa, Klamath River, 70s.
At the time I’m writing this I’ve made at least three apple pies in the last 3-4 weeks. No special occasions. All for us.
Bob still saves me the NYT food section even though I haven’t loved an issue in ages. I used to cut out recipe(s) or talk about an article every week. Now I can barely get through it without rolling my eyes back into my head in a way that is dangerous to health.
This week there was an article about apple pie that I should have written had I know that I had knowledge that needed to be in the NYT.
In the author’s experience, the pie is gone too quickly.
Hm… how to remedy? Oh, how about make a bigger pie? Those nine inch pies are for people with tiny bellies. You should be making 10 inch pies. And you can cram more filling in. And thin crust is for timid home bakers, it’s okay to make a thicker crust. She also recommends mixing sweet and tart apples.
None of this is new information. Last time I made a 9 inch pie I did it on purpose because it was for one person who wanted less pie. But I do all these things and our normal pie distribution is after sharing, we usually end up with three pieces each. It is my favorite food.
I use this crust recipe and more or less the Betty Crocker classic pie recipe. I use a mix of Granny Smith and other sweeter apples. I like to slice as thin as I can and add 3/4 c sugar, 1 tsp cinnamon and 1/4 cup flour and I let it sit on the counter a couple of hours. I like a lot of apples and will flatten them with my hands to get them in there. I also sometimes nuke them a minute or two but if you like firmer apples don’t worry about it.
If I remember I’ll make a pie in my extra big giant pie plate and take photos.
