It’s our favorite fruit and American as, well, its most popular baked good.
A new apple season is here, offering a crisp, sweet edge to fall meals plus the promise of lots of pie — and pie-inspired dishes.
What makes apples and apple pie so all-American?
“It brings people together,” said Ken Haedrich, author of “Apple Pie: 100 Delicious and Decidedly Different Recipes for America’s Favorite Pie.” “It’s the closest thing we have, food-wise, to a universal symbol of goodness and contentment.
“It manages to do this with unabashed honesty and not an ounce of pretense. It’s an edible reflection of America’s best character traits.”
Love of apples — and apple pie — seems eternal. The sweet scent of baking apples, mixed with cinnamon and a dash of nutmeg, automatically brings back memories.
“It reminds me of my mom and dad, who are gone now,” Haedrich said. “I grew up watching them make apple pies together, and it’s probably my fondest childhood memory.”
Haedrich loves all sorts of apple pies, particularly those with a brown sugar crumb topping.
For pies, he prefers Winesap apples.
“It’s hard to find but worth looking for in an area where they’re grown. It’s the perfect blend of sweet, tart and juicy, with wonderfully complex flavor. Among the more common varieties, I like Golden Delicious, Granny Smith, Fuji and Jonathan.
“My best advice: If you find an apple that makes a great pie, stick with it,” he said, “but don’t be afraid to experiment.”
The flavor of apple pie inspires variations such as apple-pie cookies, apple-pie salad and apple-pie soup.
