Don’t Sigh, Eat Pie
Calvin Trillin, one of my favorite writers, credited his father with this excellent four word poem. And I agree with the sentiment, especially as it is applied to apple pie.
Apple pie has been, since childhood, my favorite desert. So much so that I have always wanted a birthday apple pie, rather than a birthday cake. (My birthday is in October, after all, so it seems appropriately seasonal.)
This year my birthday fell during a week of great busyness and distraction, so we just went out to eat with our son Danny and his girlfriend. However, this past Sunday, while I was busy widening the path on the side of the garage, Judy was making a surprise apple pie.
And it was an excellent pie. The apples were tender but not mushy, not too sweet and with just a bit of zing. The crust was flaky and crisp – even the bottom crust, which often gets soggy from excess liquid.
How did she do it? She took a classic apple pie recipe from a very conventional source, and then put her own spin on it:
- She used Granny Smith apples instead of Jonathans.
- She put in a full teaspoon of cinnamon (instead of 3/4), and added 1/4 teaspoon of salt, 1/4 teaspoon of ginger, and a generous pinch of freshly grated nutmeg.
- Finally, she mixed in 2 tablespoons of flour to absorb excess liquid.
What desert do you always want for your birthday?