When they said that an apple a day keeps the doctor away, they did not specify in what form you had to consume the apple. I choose to consume my apple in the form of pie, pie and more pie.
Growing up, apple pie was “the” dessert in our house. My mom baked a lot and at holidays we always had the usual cast of characters that make up the spectacle that is the Italian holiday baking tradition.
In between, however, we had apple pie.
If you think about it, apple pie is easy to make, affordable and most importantly allows you to use a crop that grows in abundance (at least where we live).
My mom’s apple is still my favourite. Her crust is made with lard and her filling is not-too-sweet with just the right touch of cinnamon.
Still, though, every now and then I like to experiment with apple pie recipes because you just never know … that really special one that knocks your socks off might be just around the magazine/cookbook corner.
This would explain how I arrived at the subject of my post. Last week I was happily indulging in a nighttime recipe jaunt around the Internet when I came across Mark Bittman’s Free-Form Apple Tart.
I would use the terms “free-form” and “tart” loosely here because when I looked at the picture in the recipe I thought, “That looks like a pizza.”
Wait. Pizza with apples on it … genius.
And while it’s true the “dough” is nothing like a pizza dough (no yeast) and while it’s true it’s a tart dough that’s just rolled out flat, I’m stickin’ with my pizza story!
This dessert could not be easier in fact I challenge all of you who fear making pie because of a fear of the dough to try this one.
Simple and delicious, I have now found yet another way to up my daily apple intake.
This is my entry for this week’s edition of Magazine Mondays, the non-event. For those of you new to MM, it’s an opportunity for people to send along a link to a magazine recipe that they’ve posted on their blogs. Consider this a great way to attack that pile of food magazines that you’ve had lying around for far too long!
Here’s who’s joining me this week:
Recipe Sleuth from Eye for a Recipe made Lamb Tagine with Chickpeas and Apricots from the October 2011 issue of Bon AppÃ©tit; Cashew Chicken Curry from the Autumn 2011 issue of Food & Drink; Cranberry Pecan Quinoa Pilaf from the October 2011 issue of Style at Home; Sweet Chili Chicken from the October 2011 issue of Canadian Living and Pork Chops with Roasted Beets and Oranges from the October 2011 issue of Real Simple.
Ranjani of Four Seasons of Food made Pasta with Cauliflower and Brussel Sprouts and Roasted Brussel Sprouts with Capers, Walnuts, and Anchovies, both from the November 2011 issue of Food & Wine and Macaroni and Cheese with Butternut Squash from Cooking Light.