The Bomb Apple Pie
7 apples, peeled and sliced
1/4 cup sugar
1/4 cup flour
3 teaspoons cinnamon
1 tablespoon cider vinegar
1/2 teaspoon salt
1/4 cup honey
There’s a little gadget you can get anywhere they sell kitchen utensils: looks like a wagon wheel, or a cross section of a citrus fruit. After you’ve peeled the apples, place each one on the cutting board, stem side down because that’s a wider base, center the gadget over it and press down. Voila! Eight apple slices! The core should be stuck in that center part. Cut out any seeds or seed pods that snuck in, and cut each slice in half again.
Mix together (in a bowl, obviously) the sugar, the flour, two teaspoons of cinnamon, the vinegar and the salt. Dump in the apple slices and mix them thoroughly. Use the spoon like a…what’s that earth-moving machine with the crane and the bucket…a steam shovel, that’s it! Steam-shovel the apples so you’re getting the flour and junk stirred up from the bottom of the bowl. You want all of it to adhere to the apples, not collect beneath them.
When it’s all thoroughly mixed, plop it into the pie pan, then pour the honey on top and sprinkle the cinnamon. (Hint: To sprinkle a spice evenly, move it around while tapping the stem of the spoon gently with your fingertip.) Now do the same thing I described earlier to roll out the top crust.
Ideally, the top crust should be slightly bigger than the bottom one was. Try, as best you can, it’s not easy, to fold it over and underneath the rim of the bottom crust so it forms a tight seal. If there’s any dough left over, set it aside because there’s a cute Martha Stewartesque thing you can do with it.
When you’ve gotten the top and bottom crusts aligned, make little dents with your fingertip all the way around the rim, for that fluting effect. Take a fork and prick the top crust all over, like that captured missionary who wanted to ruin the natives’ canoe. Now, take the leftover crust and form it into little leaves and paste them on top of the crust.
On second thought, forget that noise. Just eat it. The leftover dough, I mean. I’m serious; it’s that good.
Now put the pie on a cookie sheet (that’s to catch the runover, if any. You don’t want that dripping onto the floor of the oven, because it will caramelize.) Bake for one hour + 5 minutes at 400. (You did preheat the oven, right?) The crust should be slightly brown at the edges when it’s finished.
(Some people say you should take it out 20 minutes before completion, sprinkle a tablespoon of milk on top, dust it with a sugar/cinnamon mixture, and put it back. Some people say that’s overkill. And if the pie is at all lumpy, the milk will end up everywhere but on top of it anyway.)