NATIONAL APPLE PIE DAY | May 13

National Day Calendar ^ | May 13, 2024 | Staff

[telescope115]

My favorite fruit pie! Warm, fresh out of the oven!😀

[Red Badger]

With a big blob of ICE CREAM!....................

[lee martell]

I LOVE Applestrudel! After several attempts over the years, I still haven’t made a batch to my own satisfaction
When I can afford it, my experiments continue.

**A “thousand” years ago, there was a very popular song called “God didn’t make little green apples”.
That seems like a cozy, fictional time in a country that doesn’t exist anymore

[FamiliarFace]

My dad loved two desserts more than anything, strawberry shortcake and apple pie. He also wanted them when he was in the mood, which was pretty frequently. Consequently, mom, and then my sisters and I, all learned to make those fairly quickly.

Apple pie takes about an hour to bake, so all he had to do was tell us in the late afternoon that he wanted apple pie for dessert, and it was ready and served after dinner.

I have never entered a state fair contest, but sometimes I think I should. I have been told I make some of the best apple pie. The crust is near perfection. If you have the option, use three different kinds of apples: one tart kind, one sweet kind, and any other kind.

I know some people use only Granny Smith apples in their pies, but that’s not my cup of tea. I think my best pie had Johnagolds, Cameos, and I think a Cortland, but I don’t quite remember. Just use a few different kinds depending on what’s available. It’ll make the tastiest pie!

[Liz]

French Cinnamon Apple Tart / for the francophiles among us
So simple but so delicious...sweet pastry crust with a wonderfully crisp texture and sweet buttery flavor. Add thick layer of apple slices drenched in buttery-sugary-cinnamony sauce. Awesome at the end of a good dinner, or with a warm cup of tea.

INGREDIENTS---The crust 1-1/2 cups flour, spooned and leveled 1/2 teaspoon salt 3/4 cup conf/sugar 1-1/2 sticks unsalted butter, cold and cut into 1/2-inch cubes 1/4 cup cold water
The apples 3 – 4 baking apples 2 tablespoons brown sugar, or to taste 1 teaspoon vanilla 1 teaspoon cinnamon, or to taste 2 tablespoons unsalted butter, melted 1/8 teaspoon salt 1 tablespoon apricot jelly, to glaze

DIRECTIONS Make crust: Line a baking sheet or tray with parchment paper. Processor/combine flour, salt, and sugar. Add the cold butter and pulse quickly until the butter gets a coarse-grainy texture, about 5 seconds. Sprinkle the ice water over the mixture and pulse until just moistened and very crumbly, about 5 seconds. You might pulse by increment until you get the proper texture. Remove to a lightly floured work surface and knead a few times with your hands until the dough comes together into a ball. Flatten the dough into a thick disk. Flour your work surface again and dust the disc of dough with flour. Using a rolling pin, roll the dough into a circle 8 to 10 inches in diameter. You can sprinkle more flour as you go to prevent the dough from sticking. Transfer the dough to the parchment-lined baking sheet and refrigerate while you prepare the apples.

Prepare the apples: Peel, core, and cut the apples in half. With a sharp knife, cut thin slices across, maintaining the slices together to keep the halved apple’s shape. You can brush the apples with lemon juice to keep them from browning. Add to bowl of sugar, vanilla, cinnamon, melted butter, and the pinch of salt; toss to combine and set aside.

Assemble: Finish rolling dough directly on the parchment paper, into 11 or 12" circle about 1/8 inch thick. Place the parchment and dough back on the baking sheet (the pastry may cover the baking sheet). Put a round 10-inch tart pan over the pasty and, holding firmly, return the whole thing to transfer the pastry to the tart pan, discarding the parchment paper. Cut the excess dough from the edge if necessary. Fork/Prick the pastry and arrange the apple slices on top, keeping their halved apple shape. Brush the apple slices with the mixture of cinnamon, butter, vanilla, and sugar, making sure to brush in between the slices as much as you can. Sprinkle more cinnamon and sugar on top of apples if you like, and chill the assembled tart in your refrigerator 15-20 min.

Meanwhile, preheat your oven to 350°F and set the rack in the middle position. Bake 55-65 minutes, apples are tender, crust is golden and cooked through. Transfer the pan to a cooling rack and let cool down. Glaze: In a small bowl, mix the apricot jam with 1-1/2 teaspoons water. Using a pastry brush, brush the apples with the mixture.

Serve at room temp with a scoop of vanilla ice cream.

TIPS Do not overwork dough: the secret to a perfect crispy-fluffy crust is to mix and gather the dough just until it holds on its own. Do not knead excessively. You can soak the apples in a mix of water and lemon juice to prevent them from oxidizing while cutting the slices and arranging the filling. TO DO AHEAD dough can be made up to 3 days in advance and kept in the refrigerator. Serve after sitting at room temperature for about 15 min----best enjoyed the same day----leftovers will keep 2 or 3 days, loosely covered on countertop. Avoid storing in the refridge---bottom crust might get soggy after a while.

[FamiliarFace]

Looks yummy! I made an apple tartine for Thanksgiving dessert this year. My first time, and it came out great! (There was already a pumpkin pie and a pecan dessert, and there were just 4 of us.)

[Liz]

For four people you need four pies......everybody knows that.......snx.

[FamiliarFace]

You made me LOL. Thanks for making me smile! ;)

[Red Badger]

Some people put cheese, usually Cheddar, on Apple Pie.

I’ve never understood that..............

[MayflowerMadam]

My favorite pie! A little warm (not hot). Vanilla ice cream. Heavenly.

Not big on other apple things, though.

[gloryblaze]

Yes, always cheddar cheese or no pie at all. And the apple pies from Walmart are very good.

[Bon of Babble]

Always my husband’s favorite and he requested it for holidays like Thanksgiving and Christmas - when my family would have pumpkin, mince or pecan pies.

Me? I like banana cream - and one year got a chocolate cream pie for Thanksgiving - guess what everyone at the table wanted? Husband still took the apple, as always...

[Red Badger]

Mincemeat.........YUCK!.............

[Magnum44]

Warm Apple Pie!

[Bon of Babble]

The mincemeat we get now (filling from a jar or local pie place) is made with apples and raisins - and contains no meat - the mincemeat my grandmother made was made with real meat.

“Real meat” mincemeat pie is now difficult to find - or you have to make your own.

[Red Badger]

Interesting:

https://en.wikipedia.org/wiki/Mincemeat

[FamiliarFace]

My Dad did that!! Not every time, but often! I never like it like that.

I don’t understand that either, and I wonder if it was a cultural thing.

[FamiliarFace]

I’ve never had a Thanksgiving meal without apple pie (or apple tartine, as this last time). It wouldn’t be Thanksgiving for me without one.

[Red Badger]

I think it’s a European thing, where cheese is considered a ‘desert’................