Perfecting the Pie
Every autumn, McIntosh, Cortland, Bramley, and Granny Smith apples
brim from bushel baskets at farm stands and supermarkets. The sweet
red, green, and yellow cornucopia heralds the start of pie season and
unabashedly coaxes our inner-bakers to emerge. In the realm of comfort foods, a freshly baked apple pie reigns supreme.
Childhood memories stir as we recall kitchens fragrant withwarm apple-cinnamon scents—cozy places where finger-printed recipe cards benevolently instruct a new generation on how to transform sliced apples, flour, water, butter, and spices into old-fashioned baked goodness.
Whether served warm a la mode after dinner or savored cold the next morning at the breakfast table, a slice of pie represents one of life’s
simplest yet most satisfying pleasures.
In the Fall issue of La Vie Claire Magazine