We have so many National Days for this or that, it’s gotten a little ridiculous, but today is officially National Apple Pie Day. Doesn’t it seems a little curious to have National Apple Pie Day in the spring? Wouldn’t it be a whole lot better during fall apple season? Oh well… any excuse to make an apple pie for a friend for Mother’s Day.
Most apple pies use similar ingredients in the recipe with slight variations. The first printed apple pie recipe was from a 14th century English cookbook by the cooks serving King Richard II. Can you decipher the Old English? The recipe actually looks pretty tasty.
FOR TO MAKE TARTYS IN APPLIS: Tak gode Applys and gode Spycis and Figys and reysons and Perys and wan they are wel ybrayed colourd wyth Safroun wel and do yt in a cofyn and do yt forth to bake wel.
(TO MAKE APPLE TARTS: Take good apples and good spices and figs and raisins and pears and when they are well ground up with saffron, put it in a pie crust and bake well.)
Although I don’t use figs, raisins, pears, or saffron, my standby recipe probably tastes fairly similar because of the ‘good’ spices. No hand peeling anymore! Apples are peeled, cored, and sliced in seconds with hand cranked apple peelers.
Just like King Richard’s cooks, my apples are seasoned and arranged in a pie crust but what follows makes a difference. I mix flour and sugar and cut in pats of cold butter (Hint: Using a grater for the butter works well) to form a crumb mixture, then sprinkle it pretty evenly all over the pie…. and I don’t skimp!
When baked, the crumb mixture forms a golden, crunchy topping on a pie that’s hard to resist. But I must resist for this is a gift for Mother’s Day.
Here’s hoping mothers everywhere… especially my two daughters who are wonderful mothers… have a Happy Mother’s Day!