Monday, September 18, 2017

Apple Pie For Breakfast

Reposted Entry
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

17 comments:

  1. And to a Vermonter who eats apple pie for breakfast, a Yankee is someone who eats it with a knife.

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  2. With cheddar cheese.

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  3. Ahh yes. Another Yankee Vermonter here and can eat apple pie any time of the day. A glass of warm apple cider doesn't hurt either.

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  4. This morning. With cheddar. Best breakfast.

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  5. Glad to see Stayman listed. Favorite. I can not find this apple anywhere and I have looked. Will keep looking! PA

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  6. And those of us New Hampshire Yankees eat Whoopie Pie for breakfast.

    Aiken

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  7. Nothing wrong with pie for breakfast....Apple or otherwise. I'm a Southerner and had pecan pie for breakfast last week.

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  8. Apple pie with gruyere baked in the crust.

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  9. I heartily endorse apple pie for breakfast (or its first cousin---warm apple dumplings). My son loves cold pumpkin pie for breakfast more than anything, but we are Texans, and pumpkin pie is more popular than apple pie. But we don't get the sustained cold needed for truly great apples (and pumpkins don't care).

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  10. P.S. I like that your apple pie recipe eschews cinnamon---a spice which I think is highly over-rated, and it gives me indigestion. Two thumbs up for nutmeg.

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  11. Try adding a single pear to the apples. It complements the whole dish.

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    Replies
    1. You are right, pear does pare well with apples. I make an apple pear crisp but never thought about putting a pear in pie. Anon@12:30 mentioned quince and I'll bet that is delicious too. (Quince is my favorite jelly outside of marmalade!) When I'm in a hurry and don't have time to make a crust, I do what my mother did - I peel and slice about 6 apples into the bottom of a pie plate and then make a batter for over top consisting of 1 cup flour, 1/4 tsp. salt, 1 tsp. Baking powder, 1 beaten egg, 1 cup sugar, and 1/2 cup butter. Bake at 350 for 30 minutes until golden and crusty, and you have a wonderful dessert to serve with ice cream.

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    2. Oops, so many pears...that should read pair well!

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    3. Pears grow in our part of the world unlike apples, and there is nothing like a summertime pear cobbler.

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  12. Adding a quince is even better.

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  13. I didn't know the quote of E.B. White on the top of the post, I just love it and take me a smile!

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  14. Muffy, I made your apple pie today and served it with a little scoop of Talenti vanilla bean ice cream. It was delicious, and the pie looked just like yours! The nutty taste of the crust combined with the nutmeg made this pie superb. I used three varieties of apples.

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