Apple pie ought to have its own thread. How do you like your apple pie? Favourite recipes?
This caught my eye.
All butter crust…sliced apples…sugar…tapioca flour…BUTTER.
No spice, just apple/sugar/butter trinity.
All butter crust, streusel topping, mixture of sweet and tart apples, cinnamon. Serve with a thick slab of cheddar cheese. That’s about it for me! I use flour to thicken but I don’t mind tapioca flour. I have made cheddar crusts before and they are good, but the cheese flavor is muted enough that I no longer bother - I just add cheese to my slice!
This year for my Thanksgiving pie I was too lazy to make a second grocery run for Granny Smith apples, so I just used what I had in the house (golden delicious, Macintosh and Empire or Gala). Very bland. Some firm, tart apples in the blend are a must. However, a couple of Macs are also a must because they melt down into luscious apple goo.
Last time I used a combo of granny smith, honey crisp and Macintosh apples. I sweetened the filling with one ripe, mashed Bartlett pear instead of sugar, a bit of vanilla bean and a few tsp. of butter tossed into a dbl. butter pie crust. I enjoy this crust recipe and the shortcut methods.
I think the use of cheese in the pastry must be Delia’s take on the traditional way we have in Northern England in serving a slice of cheese, alongside apple pie (we also do that alongside a rich fruit cake).
She uses an interesting pairing of apples in the recipe. Bramleys which cook down to a fluff and are very sharp (and would be the go-to apple for cooked dishes) and the sweeter Cox which holds its shape
French apple tart, simple and good, thinly sliced tart apple on puff pastry, sprinkled with butter and sugar.
Here’s similar but using apricot jam.
I’ve some fond memories of McDonald’s apple pie, ate a lot as a kid, though haven’t had it for a long time. Are they still good or they change their recipe? I remember the distinctive cinnamon taste.
Very common in Ontario and other parts of Canada to add a slice of Ontario cheddar on top of apple pie, and sometimes fruitcake, thanks to the British and Irish influence here.
Now baked instead of fried.
I haven’t had one in years either.
We are making many different variations on apple pies but recently liked a version of Dorie Greenspan’s Alsatian Apple Tarte with doesn’t involves many spices to let the apples shine but works with a nice light vanilla custard. Found this recipe on a blog - the only difference is that we also use a bit of almond flour (0.25-0.5 cups) in the pie dough to give some extra nutty background flavor
One of our better colonial exports.
My Xmas dinner includes a roasted duck or goose (so that is British, as well as German and Czech), and plum pudding with hard sauce. And Xmas crackers.