Baking Bonanza: American as Apple Pie

20 November

Funny that the forbidden fruit is so closely assimilated with the US of A, although I suppose our great nation is the 2^nd largest producer. Apples, seen first in the Book of Genesis, have since come to be symbols of knowledge and immortality, but also temptation and sin; lest we forget the infamous scene in American Pie. Alas, it is apple picking season! While I have not been so fortunate as to have had the pleasure of frequenting an orchard to pick the forbidden fruits, I was lucky enough to have 3 pounds of “the best baking apples”, Arkansas Black, brought home to me from North Carolina. Lucky me!

I don’t know if it was the “best baking apples ever” that made the pie or the “Best Apple Pie Ever” recipe that made the apples, but the result definitely lived up to both reputations. This recipe introduced sour cream to the more standard butter & sugar generally used for the filling and what a difference it makes! Both the flavor and texture are, in my opinion, a much welcomed twist that produces a pie you can only dream is immortal…

So in honor of Thanksgiving week, our wonderful country, and Eve’s healthy appetite I bring you the ever classic apple pie. Don’t worry, a bite of this one won’t bring the fall of man. I’m sure this wouldn’t be your original offense anyway.

Filling

1 1/4 C Sour Cream

3/4 C granulated sugar

1/4 C all purpose flour

1/4 tsp salt

2 tsp vanilla

6 C Arkansas Black apples, peeled, cored and sliced

1/2 C all purpose flour

Topping

1/2 C chopped walnuts

1/4 C granulated sugar

1/4 C packed brown sugar

1/2 tsp ground cinnamon

dash salt

3 Tbsp cold butter

Crust

1 Pillsbury refrigerated pie crust

Preheat the oven to 400 F.

Place room temperature pie crust in a 9” pie plate and form pretty edges!

To make the filling, whisk together all ingredients except the apples until smooth. Fold in apples and transfer to prepared crust.

Cover the edges of the pie crust with tinfoil and bake for 15 minutes. Reduce the temperature to 350 F and bake another 30 minutes.

To make the topping, cut butter into the remaining ingredients and refrigerate until the pie is ready. Remove pie from the oven, sprinkle with topping, and bake another 20-25 minutes until the topping is golden brown.

Let cool, slice into huge pieces (it’s just apple!), and serve with ice cream, milk, or whipped cream!