I salute this classic All-American favorite dessert. For the Christmas holidays, I like to toss in some cranberries or dried cranberries for color and zest… and a few raisins for sweetness. A lattice crust lets the fruity colors shine through. However, today I share my Grandmother Marjorie Rowe Gulumian’s recipe, which she simply dubbed Papa’s Apple Pie, as it was my Grampa Hrant’s favorite from the 1950s… and they always called him Papa. (It’s on page 177 of my 3-volume cookbook “Fifty Years of Fabulous Family Favorites: Starters, Sippers, & Sweets.”)
I merely suggest that during the busy holiday season, you can Super Simplify it by using rolled, refrigerated pastry, rather than making your own from scratch. However, if you love baking pies, whipping up pie crust is likely second nature to you. Try serving it warm with French vanilla ice cream on the side, along with some slices of sharp Cheddar cheese. Any way you make it, have a Happy Apple Pie Day!
Papa’s Apple Pie
½ c sugar
1/3 c light brown sugar
2 T flour
½ tsp each: ground nutmeg & ground cinnamon
¼ tsp salt
3 T butter
6-8 apples, peeled, cored & sliced (McIntosh, Granny Smith, or combination)
Pastry prepared for 2-crust pie
1 T light cream (or milk) & sugar for finishing
Combine sugars, flour, spices, & salt in small bowl. Cut in butter till pieces are the size of large peas. Place apple slices in large bowl; add sugar mixture, tossing to coat apples. Place apple mixture in prepared pastry in pie plate; top with second crust. Flute edges. Cut slits in top for steam to escape. Glaze top of pie with cream; sprinkle lightly with sugar. Cover edges of crust with foil to prevent over browning. Bake at 425°F for 20 minutes in lower third of oven. Reduce oven heat to 350°F and let bake 25 more minutes. Remove foil and bake 10 more minutes or until lightly browned.
