Apples « The Bama Steel Magnolia’s Bistro

As American as…Well, Apple Pie

By Beverly Hicks Burch

What is your favorite pie? Mine? Well, maybe Pecan Pie…or Pumpkin…or maybe Key Lime…maybe coconut…well, darn…maybe I don’t have a favorite. I know what I don’t like…Mincemeat Pie. Even the name sounds disgusting to me.

As Americans we’ve heard the expression “As American as Apple Pie”. Why? Well, the history of pies is rather colorful. Some feel the ancient Greeks were the first to develop pie for the reason of holding in the juices of cooked meat. Centuries later, during the Middle Ages the English called pies “coffins”. A term later adapted by morticians and the funeral industry. Are we mortified yet about the history of this treat? Sorry I could resist the pun

During those days there was no refrigeration and very little sanitary considerations taken with the preparation and storage of food. Pies resembled what we think of as turnovers or in the South what we call “fried pies”. This wasn’t done for a lofty artistic purpose…it was solely a for functional purposes… These little pies were designed for storage and ease. To keep all of the ingredients in one place and be able to hold with one hand. Fast food Middle Ages style…

The phrase “As American as Apple Pie” actually is a truncated version of another saying “As American as motherhood and apple pie…” Hmmm…I don’t believe babies are found in the cabbage patch every where but the good ol’ USA. Probably the true American “apple pie” is the Mock Apple Pie made using Ritz Crackers. I’ve seen the recipe on the box, but never tried it and don’t know anyone who has.

We know that apples are not indigenous to America, so they were brought to America…along with recipes for apple pie…or as the English called them…tarts. As a matter of fact there still is in existence a copy of a recipe for apple pie (tart) that dates back to 1381 AD. (It’s written in Old English…very old English!) We know that recipes for apple pie can be found in cookbooks that date to colonial America. There is even a copy of Martha Washington’s apple pie. So, what appears to have happened is we took a pie and developed in into something decidedly American over time. (Ever heard of cheddar cheese with apple pie?)

I would have to say apple pie is not a favorite with me…spare one. It is the Sour Cream Apple Pie Momma began making when I was in junior (middle) high school or in high school. That would have been the late 1960’s or 1970’s. She passed the recipe along to me when I married the ex years ago. (Wish I could have gotten the recipe and passed on the ex…but, that’s a different story.) Unfortunately, I don’t know the origin of the recipe…but, they must have been a pie genius.

I’ve made this pie off and on over the years…and it’s never failed me yet. With fall here I’ve been thinking of some of my old recipes and while browsing through them I reacquainted myself with this recipe. I’ve yet to make it for Tall and Handsome, but after reading the recipe to him, he’s placed it on his “Want” list. Guess I’ll be cooking up some pie in the near future…

Sour Cream Apple Pie

From the kitchen of Beverly Hicks Burch

Of course, I’ve added my touches to the recipe:

1 9 in. deep dish pie crust

For the filling sift together:

2 tablespoon all purpose flour

1/8 teaspoon kosher salt

¾ cup of sugar

Add and beat until batter is thin:

1 unbeaten egg

1 cup sour cream

1 teaspoon vanilla

¼ teaspoon freshly grated nutmeg

Blend in 2 cups sliced apples (not apple pie filling!) and pour into the crust. (I used canned sliced apples…the kind your momma used to make “fried apples”. Remember DO NOT use apple pie filling.)

Bake 15 minutes at 400° then,

Bake 30 minutes at 350°

Remove from the oven and added prepared topping:

1/3 cup sugar

1/3 cup all purpose flour

¼ cup butter

1 teaspoon vanilla

Brown 10 minutes at 400°.

Enjoy!

Crock Pot Apple Butter

By Beverly Hicks Burch

Now that fall is here we tend to think of heartier foods and foods that highlight the seasonal produce and products available on the market. I think of soups and stews and other filling dishes.

I also often think of apples during the fall…it must go back to apple bobbing during fall festivals.

Several years ago I found this recipe in the Food and Lifestyle section of The Birmingham News. By several, I mean it’s been probably over ten years ago. Every fall I get a “hankering” to whip up a batch of Crock Pot Apple Butter.

It’s so easy to make…and so satisfying to taste! You can’t beat it on a hot buttered biscuit or fresh hot yeast roll. Mmmm…maybe I need to head to the store…

Crock Pot Apple Butter

Apples – enough to fill a 5 quart crock pot (I use a combination of different apples to gives it personality. For instance, I may add a touch of Delicious apples to give it a touch more natural sweetness. My Aunt LaRue, who loved a batch I made enough to request the recipe, uses Macintosh apples.)

2 cups apple cider or apple juice

2 cups sugar or to taste (if you use a tarter apple, you may need a bit more sugar)

½ cup brown sugar

2 teaspoons cinnamon

¾ teaspoons cloves (I find cloves a little overbearing, so I use all cinnamon or substitute apple pie spice for the cloves)

Fill crock to the rim of the crock pot with apples that have been peeled, cored and sliced or chopped. Pour the apple juice or apple cider over the apples and place the lid tightly on the crock pot.
Cook on low temperature for 12 hours.
Next, stir in remaining ingredients.
Replace and tilt the lid to allow moisture to escape. Cook on low for an additional 12 – 24 hours.
Pour into jars and seal or place in freezer safe containers and freeze. Keep in the refrigerator after opening.

Enjoy!