I've never understood apple pie and cheddar cheese.
For me it's apple pie and books.
One day, after a long walk, John sat under a tree to rest—an apple tree, of course. What better way to begin pie making than reading about John Chapman, the nurseryman who seeded much of our landscape with apples. From there, my recipe calls for Apple Picking Time by Michele Benoit Slawson about a girl named Anna who cares deeply about the tradition of gathering apples from those trees that Johnnie Appleseed so carefully cultivated. But it's still not time to go to the pantry. Not yet…
My recipe calls for How to Make an Apple Pie and See the World by Marjorie Pirceman. An apple is easy to gather from the market, but where did that apple come from? And the butter? The sugar? The spices? The answers call for a journey. And this little story guides the way.
N o w it's time to go to the pantry. Peel some apples, remove the cores, and slice. Add a sprinkle fresh lemon juice to enhance the apple tang. Toss with sugar, cinnamon for spice, cardamom for warmth, and a happy pinch of nutmeg. Set aside. Cut the butter into the flour until the butter makes the flour sandy. Add water to the flour mixture, form a ball, then roll the top and bottom crusts. Fill the bottom crust with prepared apples, cover it with the top crust and crimp. Bake. Enjoy.
Nothing like apple pie and books.