Monday, December 15, 2008

When life hands you Pinot Noir, pie?

I spent Thanksgiving at my mom's new home in St. Augustine, Florida this year. She just moved in two months ago, and so she's in the box phase - you open one, you see what you see, and what you see is probably not what you need.

Case in point? The rolling pin was nowhere to be found, so I rolled out the pastry dough for my apple pie with a bottle of Pinot Noir, something I do not recommend to anyone but which certainly made for an interesting image (and a slightly lumpy crust). Of course, we didn't really care so much, since the pie in question turned out to be so darned ambrosial.

Typically, our family goes in for a very traditional apple pie: not too deep of dish, apples sliced fairly thin, filling flavored with cinnamon, sugar, nutmeg, and perhaps a bit of lemon juice. This time around, I decided to splash out and make Ina Garten's deep dish apple pie. She keeps her apple slices thick and hearty - they're more chunks, really - and uses a whopping four pounds of them. She adds orange and lemon juice and zest, and rounds out the spices with a bit of allspice.

I am not exaggerating when I tell you that this is the best apple pie I've ever tasted. It is complex, but not overwhelming, and not even a little boring. Plus, that final egg wash makes things awful pretty, no?


Louisa Edwards said...

Ina Garten is some kind of recipe genius. Her stuff always turns out great!

Anonymous said...

I am not sure that I agree. Not sure at all. Bring back classic apple pie!

Meg Blocker said...

You're just afraid of change.

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