Sunday, November 20, 2016

Apple Pie For Breakfast

To foreigners, a Yankee is an American.
To Americans, a Yankee is a Northerner.
To Northerners, a Yankee is an Easterner.
To Easterners, a Yankee is a New Englander.
To New Englanders, a Yankee is a Vermonter.
And in Vermont, a Yankee is somebody who eats pie for breakfast. 
- Attributed to E.B. White
This time of year many diligently carry on the family tradition of eating apple pie for breakfast.

A favorite apple variety for pies is the Greening (Rhode Island Greening, circa 1650,  Green's End, Newport, Rhode Island), but that variety has become difficult to find.  So in its absence,  one can use a blend of other local apples like Cortland (mild/tender), Baldwin (somewhat tart/hard), Stayman ((hard/tart) and McIntosh (somewhat tart/tender), combining them for flavor and texture.

Apple Pie Recipe

8 cups of peeled and cut up apples
1 tsp nutmeg
¾ to 1 cup sugar
1 ½ Tablespoon butter

Nutmeg, Not Cinnamon
Mix together the apples, nutmeg and sugar.

Ingredients for Crust 

This is an incredibly simple and reliable crust, for the top and bottom of one pie.

1 cup white flour
¾ cup whole wheat flour (If whole wheat flour is anathema, use all white instead. Whole wheat gives it better flavor.)
1 teaspoon salt (don't leave out)
½ cup canola oil
¼ cup whole milk

Mix together, divide in half.
Roll each half flat between two pieces of waxed paper, the thinner the better.

Put into 9 inch pie pan (with crust).
Cut up butter into small chunks and distribute evenly on top of apple mixture.

Place top crust over apples and make 6 or so slits in crust.

Bake for about 1 hour at 425, or until crust is golden.

Repeat Often

This excellent presentation, which begins with the origins of the apple pie, by Libby O’Connell <> was kindly sent in.