An Apple Pie Fourth of July
What's a more American dessert than apple pie? And what's more American than a college cook-off between guys and girls? I can't think of a thing.
My daughters came home from school with this recipe, which was the big winner at a cooking contest among their friends at East Carolina University. Torre Grills, a junior from Charlotte, N.C., won top honors for her amazing apple pie. And when I sampled a slice, I had to have the recipe.
I can't seem to help myself, making even a winning recipe as ‘desperate-cook friendly' as possible, so I substituted apple-pie spice, which is one of my favorite dessert spice blends. But Torre uses ½ teaspoon nutmeg and ½ teaspoon cinnamon. You can, too, and even throw in a dash of allspice, if you want. I also like my apples thinly sliced, instead of chunks, but either will work just fine.
Really the only slightly difficult thing about this pie is the lattice top, but even that can be ‘desper-ized.' Simply roll out the second crust. Slice it into ¾-inch strips. Take every other strip and lay them over the apples, about a ½ inch apart. Alternate weaving the remaining strips, one at a time, until the latticework is finished. Think of those woven potholders we made as kids. Crimp the edges, and then it's ready to bake. You can check out a picture of the latticework in progress at our website, kitchenscoop.com.
An All-American Apple Pie, just in time for our nation's birthday.
• Beverly Mills and Alicia Ross are co-authors of “Desperation Dinners!” (Workman, 1997). Write them at Desperation Dinners, c/o Universal Uclick, 1130 Walnut St., Kansas City, MO, 64106, or send email to tellus@kitchenscoop.com. More at the Desperation Dinners website, kitchenscoop.com.