“Bye, bye Miss American Pie, drove my Chevy to the levee but the levee was dry.” Now you’re singing the song aren’t you? I do love this song and the significance of the lyrics is an interesting story you should research some time. But today, it came to mind when I was thinking of a name for this recipe. I think apple pie could be called “Miss American Pie” since it serves as a symbol of American culture, especially surrounding Independence Day (July 4th). Apple pie has been served at nearly every picnic, church dinner and holiday meal across the U.S. for years. I would say it is most commonly served with a crust topping but my favorite topping for pies is always the oatmeal crumb topping usually seen on fruit cobblers.
It is always recommended to use a sturdy apple such as the granny smith to ensure the apples do not turn to mush inside the pie while baking. I sometimes use a sturdier variety of red apples too. You may be asking yourself why would a person who’s been through culinary school and loves to cook be using refrigerated pie crust. The answer is two-fold: (1) easy and quick and (2) making pie crust is not one of my culinary gifts. In fact, I’m really bad at it and avoid doing it as much as possible.
In my opinion, apple pie is best when mixed with a strong dose of cinnamon and nutmeg. I just adore those flavors and appreciate the warmth and spice it brings to every bite. Of course, if you prefer less of those ingredients, you can adjust the recipe accordingly. I have a hard time not eating the apples after I’ve coated them with cinnamon sugar goodness!
Because my kitchen is being remodeled and I have most of my stuff packed away, I baked this pie in a round foil pan which worked out okay but isn’t as pretty of a presentation as a ceramic pie plate. Of course, my family didn’t care about the presentation as they gobbled down this All-American slice of goodness.
All-American Apple Pie