The pie I think least about is apple pie. Not apple sour cherry or apple plum – just regular apple pie. It seems boring to me, yet it’s the most coveted emblem of American dessert eating. To be honest, any of the apple mash-ups on this blog can be changed into a regular apple pie. However, when a friend texted me this weekend for apple pie recipes, I realized that I had never added a good old fashioned Dutch Apple Pie. It just feels wrong to have a pie blog and not have this recipe on there.
Anyone can make a good apple pie. I’m certain of it. Like most things in life, it’s personal – the spices, the texture, the sweetness is completely up to you. I’m going to outline the basic tips for a good apple pie and then you can experiment from there.
When it comes to pie-making, I could not be more of a proponent for keeping things simple. But. The juices left over from the pie were so aromatic and delicious, I just couldn’t waste them, so I built in an optional step of making a caramel apple drizzle if you are feeling ambitious. Basically, it’s a caramel sauce made from the juices left behind. I am using it as a topping here, but you could also add a little to the apple mixture if you want.
Go forth and bake up a storm – it’s apple season!