Apple pie is probably one of the easiest, cheapest, most standard pies ever made. But it's also one of the most delicious. As I've come to embrace my Americanism in the last years being abroad, I must say there's something to 'American as apple pie'. Let's hear it for this cutural icon.
When asked why they were going to WWII, soldiers often said 'for mom and for apple pie'. When I think of these kind of cultural icons I think of Simon and Garfunkle's America or Bela Fleck's version of 'America the Beautiful.' Or I can laugh along with Ruudolf's videos in Finland in which he's wearing huge Hulk-Hogan-style American flag pants. I'm on the lookout for a pair of my own.
This apple pie recipe isn't for exactly your traditional pie with a bottom and top crust and lots of this gelled substance on the inside. It's more of a tart. Also I've switched from cinnamon to apricot and almond for flavoring. But of course, this recipe is as simple as it is versatile.
basic pie crust, lightly pre-baked
5 granny-smith apples, peeled, cored and sliced
1/2 cup sugar
1/4 cup apricot jam
2 tbs Disarrono almond flavored liquor
Preheat the oven to 175C. When the oven is ready, prebake the pie crust in the tart shell with aluminum foil pressed into it to avoid the shell sinking into the pan and losing its shape.
While the crust is baking (about 10 minutes), toss the apple slices in sugar and whisk the apricot jelly and liquor.
Take the crust out of the oven, remove the foil, allow to cool for a few minutes.
Layer the apple slices in the crust evenly. Spread the jelly mixture on top of the slices.
Bake pie in the oven for about 35 minutes, until the top is becoming golden.