Ok, so I'm guilty. I'm having way too much fun with the apples and apple pie analogies. I promise this is it.
I thought it apropos to share my apple pie recipe, in light of my last post, and the fact that I did make it once for Dad and Carol on their first visit to us after we got married. Mike and I had been married about seven years, and our oldest was a toddler. Dad and I drove six blocks to a friends house to borrow cinnamon. I think that's why I distinctly remember having made an apple pie. The cream part is the video at the end, because if my family gets together, inevitably, there's singing.... Enjoy!
Apple Pie from Dawn's Kitchen (with a little help from the Dough Boy)
2 lbs. Granny Smith apples
1/2 cup brown sugar
1/4 cup white sugar
1 teaspoon cinnamon
1/2 to 3/4 teaspoon nutmeg
2 Tablespoons all-purpose flour
Refrigerated, ready-made pie shell
Peel apples and slice thin. Mix both sugars, cinnamon, nutmeg, and flour together and sift over apples. Mix thoroughly and taste for seasoning and sweetness. Place pie shell in glass pie plate. Add apple mixture. Cover with the remaining pie shell following box directions to seal the edges. Bake at 400° for one hour, reducing heat to 350° after first thirty minutes.
If you prefer a crumb topping: Mix 3/4 cup flour with 1/2 cup plus 1 teaspoon brown sugar and 1/3 cup softened butter. Blend with fingertips until crumbs are formed. Sprinkle the top with crumb mixture before baking. No need for top crust if using crumb topping.
And now, the à la mode part or the ad nauseam part, whichever description you deem appropriate....