While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
How 'bout them apples? December 3 is National Apple Pie Day.
It seems like everyone has room for pie after a big holiday meal, and most tables across America will feature one of the apple variety. Pies actually got their start as a savory course because pie crust was good at preserving the food within. And, while the Pilgrims might not have had an apple (or pumpkin) pie on their Thanksgiving table, the quintessential American classic has been around since at least the mid-1580s.
Eating a slice of still-warm-from-the-oven apple pie with a scoop of vanilla ice cream is as easy as unbuttoning your pants; making it, unfortunately, isn’t as easy.
The concept is simple – two pieces of pie crust sandwich an apple filling that’s spiced with cinnamon and nutmeg. Problems begin to start when trying to make pie dough from scratch, and making sure you don’t overfill the pie. Sure, you can buy the pie crust and use dried or pre-sliced apples for the filling, but here’s an even easier cheat:
Dice up some Granny Smith apples and sauté them with some butter, nutmeg, cinnamon and orange zest. You don’t want to cook them the whole way through, just so all the spices are distributed evenly and the apples soften a bit. Unfold a sheet of puff pastry onto a parchment lined baking sheet and brush the edges with egg wash. Spoon the apple mixture onto the pastry and spread it out until it touches the egg wash border. The layer of apples needs to be quite thin or the pastry will get soggy underneath. Top it with oats, butter, brown sugar and salt that’s been pulverized in a food processor. Bake in a 375 degrees F oven until the pastry puffs up and browns. These can also be made individually – just cut smaller squares out of the pastry.
Whew! Good thing I had a piece last nite. Dutch-crumb-topped-apple-pie-day is the best day ever!
Time to watch American Pie
Who can't get behind National Apple Pie day! Dont' forget the whip cream! My son is kind of a texture person. When I'd make an apple pie, I'd have to puree the apple filling. Hence, it turned into applesauce pie. He'd eat it that way, but not when it was chunky. Yeah, he's a strange eater, but it did the trick.
LOL! Growing up, I was the exact same way. These days, though, I'll hammer the he ll out of some apple pie. Don't forget the vanilla ice cream and whipped cream.
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