I made an apple pie last night after dinner….crust and all. It was late, around 7pm; that’s not really a good time to start a pie of any kind, especially since the crust usually needs to rest in the fridge for an hour or so. But I had apples to spare and didn’t feel like putting them up.
The only “recipe” I used was from LaRousse. “Pate sucree” on page 1087.
The apples, poor dears, got no such attention. I dumped sugar, cinnamon, ground cloves, allspice, and grated nutmeg over the top. …and yes, Mr. Brown, I used freshly grated nutmeg…
The crust wasn’t overly “flaky” but it was sweet which is all I cared about. I cut out “fall-ish” decorative designs and whah-lah. Apple pie. By 830, this is all that was left…
“That’ll do, donkey…that’ll do.”
(Thank you, John and Laura Winstead, for the “LaRousse”!)
Montagné, Prosper. Larousse gastronomique: The World’s Greatest Culinary Encyclopedia. Edited by Jennifer Harvey Lang. New York: Clarkson Potter, 2001. Third English edition, page 1087.