, , ,

“Make Mine Apple” is the title of the Apple Section of Ken Haedrich’s cookbook Pie, the compendium I’ve been slowly inching my way through over the past ten years. As you can imagine, this is an important part of the book (Apple has got to be the most common answer for “Type of Pie” if you’re playing Family Feud, right?!) While I’m only roughly halfway through making every single pie in the cookbook (152/300), I’ve now made 18/25 of the pies under the heading “Make Mine Apple”. And P.S. there are some scary ones in this section that are yet to come. (Hint: Ketchup.)

To really hammer this point home, here’s a throwback link to a post from 2012 where I talk about how I’m running out of apple pie recipes (!)

All that being said, I’m not sure why it took me so long to get around to baking this very NOT scary Cooked-Fruit Apple Pie. Relatively simple, classic flavors, easy to acquire ingredients. This is a lovely pie that could truly only have few enemies.


Some people don’t like raisins, I suppose. That could be where a person could take issue with this pie. Pippa, on the other hand (my number one pie taste tester): big fan of the raisin. Big, big fan.


So here’s the pie-nerdy part of this post. This recipe is instructive in a specific technique. Picture a slice of double-crust apple pie in your mind’s eye. If you’ve eaten a respectable number of apple pie slices in your day, you’ll probably agree that the slice of pie you’ve pictured has somewhat of a gap between the top crust and the pile of cooked apples in the filling. That’s because apples shrink as they cook down, leaving an empty space behind. Nothing mind-blowing here. Now, the Cooked-Fruit Apple Pie is different. The apples are cooked until they begin to shrink before the pie is assembled and baked, resulting in a snug top crust.



Among other titles, my friend Sara is a potter. Isn’t this a beautiful pie plate?


In the photo below, you can witness the aforementioned “snug top crust” effect. And some peekin’ raisins.


Ohhhh, here we go! I get to show you all my new favorite thing!!!

A couple posts back I told you that I finally got proper pie-slice-dispersing packages and here they are in their glory. I am absolutely loving owning these. I feel a little sheepish it took me this long to stock something like this at my house, but also, not really surprised. I’m a huge under-buyer (a term from one of my favorite podcasters, Gretchen Rubin, click here to take a quiz that will classify you as an under-buyer or an over-buyer). Also, I avoid (not entirely successfully, but with good effort) purchasing one-time use kitchen items. Thirdly, (and what a blessing this is!) I’ve pretty much always been able to fill my house with pie-eating people at a moment’s notice. Since dinner parties have been put on pause for now, I was forced into rethinking how to safely share the pies I bake with as many other folks as possible. Anyway, aren’t they fun? I think what I like the most about them is how they make each slice truly look like a shiny little gift.


As we move into this summer, I’m wishing each of you peace, resolve, openheartedness, and perhaps even a few moments of glee such as the one pictured below.

(caption: Pippa loves Peppa)CC1A46E3-48D3-48BC-9A6C-165691BDE4F9_1_105_c