As American as apple pie...maybe more so
While we've been going door-to-door talking to voters over the last few weeks, I think I've smelled apple pie baking at least once a day. So over time the craving for this All-American treat has increased.
By the way, did you ever wonder where the term "As American as Apple Pie" came from? According to various sources the full form of the saying is really "As American as motherhood and apple pie". And it just means that something is wholesome.
I didn't even think that that many people baked any more so I was very pleased to be greeted by that cinnamon-y sweet scent so often. (And, after walking for hours it smells so good.)
When I set out to make the pie, I decided I wanted something easier so I settled for Apple Crisp, however. With a crisp you get the taste without all the work of rolling out the dough.
Apple crisp is a much more modern version of apple pie (which has been around for centuries). And in reality, it's even more American than apple pie. While apple pie has its origins in Germany, crisp recipies were first seen in American publications. The earliest reference to apple crisp was in a 1924 cookbook called "Everybody's Cook Book".
I made up a big pan of the crisp and brought it to a meeting where it was gobbled up in no time, so I think this recipe comes with some high recommendations.
Apple Crisp
3 pounds of tart apples
2 tablespoons of lemon juice
1 cup of light brown sugar, packed
1/2 teaspoon of cinnamon
1/2 teaspoon of ground nutmeg
1/3 cup of flour
1/3 cup of sugar
4 tablespoons of butter
Peel, core and chop the apples and toss in a bowl with lemon juice.
In a separate bowl, combine the brown sugar, the cinnamon, and the nutmeg; add the mixture to the apples and toss to combine.
In another bowl mix the flour and the sugar. Cut the butter into the flour until the mixture is crumbly. Butter a baking dish and spread the apple mixture in the pan and then sprinkle it with flour mixture. Bake at 375 degrees for 30 to 45 minutes.
Vegetarian.
