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Often called the “king of fruits,” the apple is probably the oldest fruit known to man. Charred remains of apples found in some Stone Age lake houses in central Europe show that prehistoric man ate apples and dried them, too. With that I’d say they’ve been around for awhile.

I have a bit of apple fun for you today. It’s called “find your bite style.”

1. Munching around the core reveals a middle-of-the-roader. You’re easy going, easy to please.

2. You eat in rows from top to bottom, indicating your logical, methodical approach to life.

3. If you peel your apple, you have a probing, analytical mind, no small talk for you.

4. If you slice an apple across, rather than from top to bottom, which reveals a five-point star, you’re a non-conformist. My thought on this is––the star that appears when you cut the apple in this fashion indicates to me that this indeed is a “heavenly fruit” and perhaps that’s why it’s referred to as the “king of fruits.”

5. If you always cut an apple into wedges, you’re neat, orderly and super organized.

Which applies to you? I think I was #5 when the kids were little and I had to be organized, but now I think I’m a #1.

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It’s going to be about a variety of apple pies today as requested by one of my “Red Hat Society” friends. These are for you ladies. Let me know when the pie is cool enough to eat.

We’re going to start with a basic 9-inch pie and then change that pie into all sorts of yummy fillings, using apples as the base, of course. Also, you choose the pie crust to use for these pies.

Key recipe for apple pie

6 c. sliced apples

3/4 to 1 c. sugar

2 T. flour

Flavoring:

3/4 t. cinnamon or apple pie spice

1 T. lemon juice (optional)

2 T. butter or margarine

time/temp: 425 degrees for 45-50 minutes

Combine apples, sugar, flour and flavoring; toss lightly to mix.

Pour into pastry lined 9-inch pie pan (I sprinkle about 1 T. very fine dry bread crumbs onto the crust before adding apple mixture.). Dot with butter or margarine. Top with pastry for a double crust, sealing and fluting the edges. If recipe calls for a single crust, flute edge as well.

Bake as directed until fruit bubbles in center. (If pie browns too fast, cover edges with foil. Actually, I cover the edges right away with a 2-inch wide strip of foil (takes three 12-inch long strips to cover edge) and remove it about 15 minutes before the pie is done.)

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Now try one or more of these and do a little experimenting on your own, too.

FRENCH APPLE PIE

Follow the key recipe for 9-inch pie except make pastry for a one crust pie; omit butter and top crust, topping apples with crumb topping.

Crumb Topping:

Combine 1 c. flour, 1/2 c. firm butter or margarine and 1/2 c. firmly packed brown sugar in bowl.

With fork, or pastry blender, blend until crumbly. Sprinkle to edges of pie; covering whole pie loosely with foil for the last 15 minutes of baking if top browns too quickly.

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APPLE NUT PIE

Follow key recipe for 9-inch pie except stir in 1/2 c. chopped walnuts or pecans with the sugar; increase baking time to 50-55 minutes.

When pie is done, spread with crunchy nut glaze.

Crunchy Nut Glaze:

In small saucepan, combine 1/4 c. firmly packed brown sugar, 1/3 c. chopped walnuts or pecans and 2 T. half and half or evaporated milk. Cook over low heat, stirring constantly, until mixture thickens a bit. Spread over hot pie.

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DUTCH APPLE PIE

Follow key recipe for 9-inch pie except make extra large slits in top crust; 5 minutes before pie is done, pour 1/2 c. whipping cream through slits in top crust and continue baking for 5 minutes.

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APPLE RAISIN PIE

Follow key recipe for 9-inch pie except stir in 1/2 c. raisins with the sugar. Continue as for regular pie.

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APPLE CHEESE PIE

Follow key recipe for 9-inch pie except lay 4 thin slices sharp process American Cheese over apples, leaving space for steam to escape, before placing on top crust. Brush cream or milk on top before baking. Bake as directed.

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I should mention a few of the apples that are especially good for pies. They include: Honeycrisp, McIntosh, Cortland, Jonathan, Redwell, Golden Delicious, Honeygold, Haralson, Wealthy, Paula Red, Regent, Deepsake, State Fair, Fireside, Granny Smith, Braeburn, Fuji––to name a few.

Clip this part out for sure and put it in the pie section of your cookbook or recipe file.

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Now, a special pie for the Norwegians in our area and the rest of us, too. This recipe makes two pies and is lower in fat and cholesterol compared to a pastry crust pie.

NORWEGIAN APPLE PIE

(Crustless)

1-1/2 c. sugar

1 c. flour

2 eggs

2 t. baking powder

1/2 t. vanilla

1/2 t. salt

2 c. finely chopped pie apples

1 c. chopped walnuts

whipped cream or ice cream (optional)

Grease two 9-inch pie plates with shortening or pan spray.

In large bowl, combine sugar and flour. Add next four ingredients; beat until smooth. Stir in apples and walnuts.

Divide mixture between the two plates. Bake at 350 degrees 30-35 minutes or until apples are tender. Serve warm with whipped cream or ice cream. Makes two 9-inch pies.

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A tip that I learned from one of the pie bakers in the Karl Oskar Pie Baking Contest: Make your favorite apple pie, using a lattice top crust. When it comes out of the oven, drizzle it with caramel ice cream topping. It’s awesome. Thanks for sharing Dorothy L.

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Thought for the day: Do get an apple, cut it crossways in half and see the star. What a delightful gift we are given in the middle of this marvelous fruit. It makes me smile!

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