I used to hate apple pie.
When I say hate, I mean, HATE.
The texture of the apples made me gag. The flavors were never as good as the smell. But most importantly, apple pie was my brother’s dessert of choice–so much so that he requested it each year in lieu of birthday cake.
How could I like something that robbed me, each year, of eating birthday cake? No, it wasn’t my birthday, but he got to eat my cake! And he had no dessert aversions at all so there was nothing I could do to keep my cake to myself out of spite.
All right–it’s not just about my brother. I still don’t like a mediocre apple pie. Unfortunately, it seems that most apple pies are mediocre–to me, at least. If I’m going to eat apple pie it has to be perfect. And preferably contain almonds and caramel.
Yes, apple pie purists of the world–I hear your screams. And I respect your opinion. Which is why in this post, I’m sharing my gateway apple pie recipe–the one that got me to give apple pie a chance and opened my mind to cooked apples of all kinds. The following link will take you to a simple, sweet pie that I have not yet been able to ruin:
The Sensitive, Bookish Type 