Monday, October 11, 2010

Happy Thanksgiving to all Canadians!

Long weekends are like eating something sinfully delicious, then finding out that it's low-fat, low-cal and actually good for you, and so you get to grab another serving to indulge in. Right, it doesn't happen very often, but when it does, it's SO good! Happy Thanksgiving to all Canadians!!! I hope you all spent great times with your families and had all kind of delicious comfort food.

Now, this apple pie is definitely not like a long weekend, but you WILL have more than one slice, because it is THAT good. I doubled the recipe and tweaked it a bit by adding more spices and using things that I had on hand. The whole process takes a bit longer than your typical slice, toss and bake, but the result is an apple pie that doesn't sink.

The Unsinkable apple pie, originally by Bill Brady
  • 2 pie shells
  • 3 Golden Delicious apples
  • 3 McIntosh apples
  • 3 Granny Smith apples
  • ¾ cup sugar
  • juice and zest of 1 lemon
  • 4 pieces candied ginger, cut into a small dice
  • 3 tsp cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 2 Tbsp instant tapioca
  • 2 Tbsp butter
  • egg wash of 1 beaten egg yolk
  • 1 Tbsp brown sugar
While pie shells are thawing (I know, I know... I keep putting off making pie dough, but the pie shells were on sale!!!!) peel and core apples. Quarter them, and then slice each quarter into 4 slices. While doing so, gradually add sugar and lemon juice and toss the apples. Once done all the apples, add candied ginger, cinnamon and nutmeg. Mix well to coat.

Heat oven to 450F

Put apple mix in a pot over medium low heat, stirring once in a while until everything has reduced but not cooked. Mix in tapioca. Remove from heat and let cool.
Strain apples and do it thoroughly (Save the syrup, it will be so good on ice cream!) Spoon filling into bottom pie shell, mounding in the middle. Dot with butter and cover top with the other pie shell. Make a few slits for steam to escape. Then lightly brush top with egg-wash and sprinkle brown sugar on top.

Bake in oven for 10 minutes, then reduce heat to 350F and continue baking for another 45 minutes or until crust is golden.

Being thankful shouldn't take just a dinner or two over a long weekend in the fall. Many of us are more lucky than we know it, and it's so easy to take everything for granted. We forget about the humble things that really matter. We postpone telling our loved ones how we feel about them until it's too late. We are quick to complain and don't realize that there are places in the world, where people have nothing, yet are still thankful just to be alive and well.

So share a slice, tell your loved ones how much you appreciate them. Tell them that every chance you get, not just this weekend.

Enjoy! :)