As American as Apple Pie which isn’t Actually all that American

Happy Labor Day, friends! Today is the day that we celebrate something about America, like Memorial Day and the Fourth of July but with apples. We picnic with red, white, and blue paper napkins and day drink until we cease to be haunted by the hypocrisy of it all. Below, I am sharing my grandmother’s super-detailed yet super-vague apple pie recipe.

2010

Cut and peel approximately 5 cups apples. (Actually, use as many as you can fit in the pie shell. They cook down.) I like Granny Smiths in pies. Mix in 3/4 c. sugar, approximately 1 t. cinnamon, 2 T. flour, little nutmeg, little salt, little lemon juice (optional). Put a few pats of butter on top. Put top crust on. Prick top crust with a fork. Sprinkle sugar on top crust. Lay aluminum foil around edges of crust so won’t burn and cook at 425 degrees for 20 min. Cut temperature down to 325 degrees and cook 45 min. more.

2009

I used to use the frozen crusts – regular or deep dish depending how big a pie you want (thaw). I’ve switched to the Pillsbury refrigerated crusts (two in a package). Frozen crusts are easier if you need to take some place and don’t want to have a piepan you need to bring home, but I don’t think they’re quite as good.

2011

If you follow this to the letter you’ll find yourself with an exemplarily apple pie. Be sure to top it with a chunk of sharp cheddar cheese. Don’t take my word for it–Wikipedia agrees.