Fall Series, Part III: The Making of Warm , Delicious Apple Pie

The apple.  By far one of the most meaningful symbols in our civilizations.  At first glance, merely a fruit.  In biblical terms, temptation.  In philosophy, wisdom.  Academics, appreciation.  Medicine, health.  Fatherhood, adoration.

For me, an apple represents tradition.  An especially important one in my family because it's a tradition that I began.  Apple-picking isn't a Latin-Caribbean custom, but like with many traditions, in my family it evolved as a result of where we live and what surrounds us.

My family and I are making the most of living in Upstate, NY . As drastically different from The Bronx as this may be, it's a wonderful place to raise children.

Once September rolls around I'm reminded of some of the many reasons why; small wonderful schools for the kids to go back to, and a vast array of apple orchards everywhere, eager to yield their most prized possessions.  The apple.

It wasn't until I chaperoned my daughter's kindergarten class on a local apple-picking field trip, that we walked with a tour guide and I got to see the many products that are made from apples.  That inspired me every year thereafter to not just take my kids apple picking, but to also celebrate the apple for it's many meanings and uses...  Stay with me on this series as we explore some of my favorite tributes to the apple!

Cinnamon-Spice Apple Pie

To fully appreciate the making of Apple Pie, I love to pick the apples....  From the trees to my dish, the apples truly feel like such a gift.

Once you're home, it will take about 6-8 apples depending on the size. The apples need to be peeled,cored & sliced.

Place the apple slices in a mixing bowl.  Juice half of a fresh lemon and mix in with the apples.  It's not a bad idea to also sprinkle a pinch of lemon rind (finely grated lemon peel)  in there too for a secret boost of fresh flavor.

 

 Now you're ready to mix in your spices:  

3/4 cup of sugar

one tablespoon of Vanilla Extract

a pinch of salt

1Tablespoon of Cinnamon, or more to taste

 1/2 teaspoon of Allspice

 a 1/4 teaspoon of Nutmeg

1/4 teaspoon of Ginger

1/4 teaspoon of Ground Cloves

2 Tablespoons of Flour  

(this will help soak up the water released by the apples, and provide the pie filling with a rich texture).

 

By the way, most of these spices can be purchased at local Dollar Stores, and can be used for many recipes, in particular, our Caribbean recipes.  Watch and see...

 

 Be sure to mix spices thoroughly and well. This is the part that my daughter loves to do!

 Although making a fresh pie crust is not difficult, I don't enjoy the process of rolling out the dough.  I prefer to buy the Pillsbury Pie Crusts, that come ready made.  It must be thawed out and room temperature.

Be wary of store brands.  I have found that not all of them stand up through the unrolling process when you're taking it out of the package.  I have never had a problem with Pillsbury and so I choose not to risk it.  Line the bottom of your pie dish with one crust.

 

Time to fill your dish with your seasoned apples.

 

 Unroll the second pie crust (2 come in a package; top & bottom).  Lay out flat on a non-stick cutting surface.  With a knife, trace designs on your pie.  This not only looks pretty, but also helps aerate your pie.

Lay your top crust to cover your apple filling now.   

Seal the edges around the dish with your thumb.  Now, trim off the excess dough from all around the edges.

Take that excess dough, and roll into a ball, then roll out flat with a rolling pin, on a non-stick surface.  You should now have a flat sheet of rolled dough. With a small knife, trace and then  cut out shapes to decorate your pie with.  I love to make leaves, and I even trace the detail on them.  You may ask why am I manually cutting them out as opposed to using a leaf-shaped cookie cutter?  Because, leaves all come in unique shapes and sizes.  If I cut them and shape them myself, I can also make them all unique...

 Lastly, melt 2 tablespoons of butter and coat the top of your pie, to provide added flavor and flakiness.

Time to put that delicious pie in the oven...

Although, I started the tradition of apple-picking in my family, I have to thank my Dad Pat for teaching me to make apple-pie as a kid.  It was one of the first things that we ever did together in the kitchen.  

As an Irish man, having married into a Puerto Rican family it must have been hard for him to introduce his cooking style.  We're traditionally set in our ways.  Dad just has a way about him though!  

I was 7 years old when he married my mom, and spoke no English really.  He must have sensed my curiosity in the kitchen because I remember him building a bridge with me that way.  

He also knew that I had a sweet tooth.  First came Apple Pie, Pineapple-Upside Down Cake (which my diabetic grandma, Mamita would sneak, or send me to go get her a slice), and then we graduated to chocolate cake.  

Once we connected with baking, my Dad taught me about how the rest of the world eats.  He had lived in Germany, Turkey and Vietnam as a soldier and learned to appreciate the very best food of so many different cultures.  

My mom and Mamita are the reasons why I feel connected to the kitchen.  My Dad is the reason why I opened my arms to world cuisine and cultures.  

All three of them are the reason why I learned to share happiness in my kitchen.

Was that our kitchen timer going off?  I think our pie is ready...  Come on, let's sit together and have some warm apple pie.  Do you smell the spiciness of the Fall in the air?  I'll grab us some hot apple-cider too.  We'll have some pie while I cook up some other Fall recipes for you.  

...Muy Buen Provecho!

...So tell me...what does the Apple symbolize for you?

She looks sweet, but she'll bite you back!

We've all been warned at some point in our youth not to judge a book by it's cover.  Some learn this lesson from their grandmothers, some in literature and if you're like my daughter, you learn it from the Disney Channel via some teen sensation sitcom show...

Like with most lessons that I've learned in my life, the same applies in my kitchen.  One of my favorite things to do as a cook is to yield a magnificent presentation with my dishes.  The fun part for me is to watch my guests taste the food.  I especially enjoy when they think they know what to expect and then, suddenly taking their taste buds on vacation someplace exotic. 

When cooking, versatile ingredients allow me to challenge their flavors with my own desires of what the final outcome of my dish will be.  It is not uncommon that without previously planning my dish, I look at one ingredient, and it will inspire not only the main entree, but also the entire meal.

Come to think of it, this is how I dress in the morning.  Sometimes when going through my jewelry I see a pair of earrings that I haven't worn in some time.  Then, I grab a blouse that complements those, and a pair of slacks with a flattering cut.  These slacks are wide at the bottom, so I choose  a pair of pointed slingback shoes that just peak out under the seam of the pants.  A couple of bangles and a handbag, all in some way complementing the pair of earrings that inspired the outfit.  Now I feel dynamite, and ready for a magnificent day. 

This is often how I cook.  I allow one ingredient to inspire me and take me to far away places; the Caribbean, India, Italy, China's Hunan Province,  Morocco...  Sometimes a mere ingredient can thread a theme through each course of a meal. 

I go into the kitchen inspired to make an enticing meal for guests.  My eyes fall on a bright yellow lemon, and I start to think... 

A mere lemon brings me to...

Warm salad with a citrus vinegarette, roasted garlic-lemon infused pork loin with a side of garlic-lemon Mojito for Tostones, and lastly lemon-glazed cake served with green tea with honey and lemon.      

Last Saturday when I had guests over for a glorious seafood feast, inspired around our Paella, I wanted an appetizer for welcoming my guests.  I was looking for something very light, but that would entice their appetites as well.  I looked over at the Mojitos I had made and thought to myself, "What goes well with that mint-citrus flavor, and that I already have in my fridge?"  

She wasn't in my fridge, she was actually out by the fruit bowl.  A pretty little cantaloupe, perfect and ripe waiting to be included with the symphony that was to be this magnificent meal.  It was so easy!

Slice the cantaloupe in half, and scoop out the seeds

 Slice each half into servings

Sprinkle generously with a fresh-squeezed lemon 

Sprinkle the cantaloupe slices all over with salt

 Sprinkle across with Tajin fruit seasoning     

I came across Tajin at the produce section of my local supermarket.  Never having used it before, it made it's way into my cart with one simple word, "Chile".  It's labeled as a fruit seasoning.  The concept seemed foreign to me...  Fruit?  Chile-lime seasoning?  It's made in Mexico so I asked my friend about it and she said it's very common over there, on almost any fruit.  How had I not heard of this before?

Actually, years ago while having dinner at my friend Sharoon's house, her father made a delicious Pakistani meal.  I remember him serving cantaloupe with salt and I loved it.  I tried Tajin, and have been hooked on it since. 

My guests expected the sweetness of fresh fruit but what they got instead was a sweet and tangy surprise that tickled their lips with just a hint of spiciness. It went so well accompanied by the Mint Mojitos and as a precursor to the layered flavors that were awaiting them in the Paella! 

Next time you're about to make dinner, I encourage you to look around and let one ingredient inspire your outcome from start to finish.  You'll be pleasantly surprised, and glad that you did!  And if you happen to have some Tajin around, allow yourself to be bold & playful!

Muy buen provecho!