Tuesday, December 17, 2013

Apple Pie, and when it's not allowed


We got married! And then moved across the country to Montoursville, Pennsylvania.

Friday night in Dallas, meet Friday night in Pennsylvania. Nearly 10 inches of snow fell over the weekend, making for a beautiful winter wonderland that kept this Texan indoors. While people may be much more accustomed to everyday life with several inches of snow on the ground, they are just as inclined to stay inside and hibernate on said snow days.

So, in small-town fashion, I baked an apple pie over the weekend. There was no initial planning, other than we had three apples on the verge of spoiling and an extra piecrust from my most recent quiche adventure. An apple pie was the most efficient problem solver. What problems we face in Pennsylvania!

This recipe comes from Helen Corbitt’s Cookbook (courtesy of my grandmother). It’s out of print, but definitely worth the purchase if you stumble upon it. Every recipe I make is a crowd-pleaser, and this apple pie recipe nearly made my husband renounce his beloved peach pie.

A few notes regarding the recipe: While I paid no attention to the apple disclaimer, I find it hilarious that apple pie in the spring is such an abominable thought and left the explanation as it appears for entertainment purposes. Seeking more direction with the baking time, I referenced other apple pie recipes and recommend 45-60 minutes.

Dutch Apple Pie (pg. 273)
1 cup sugar
1 tablespoon flour
½ teaspoon salt
1 cup light cream
Unbaked pie shell
2 quarts apples, quartered. The apples are important: Greenings, August and the fall; Winesaps or Rome Beauties during the winter months; Green Transparents in June and July. You have no business making this pie in the spring.

Mix the sugar, flour, and salt thoroughly. Add the cream and beat until thick. Fill the pie shell high with peeled and quartered apples. Pour the mixture over and sprinkle with a pinch of cinnamon. Bake at 425 until apples are soft. 
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