Mrs. Adamu and I are in Connecticut for Thanksgiving this year. It’s the first time we have been back at this time of the season for several years and I must say it’s been refreshing. New England is cold at this time of year but the air is crisp and the night sky very clear. I do not remember seeing this many stars for a very long time.
I’ve been listening to a lot of NPR on this trip and was inspired by hearing this story on Morning Edition about popular Thanksgiving dishes that have come and gone. So inspired, in fact, that I tried to make one of the dishes, skillet apple pie. I highly recommend listening to the whole story as it gives you an interesting feel for how different Thanksgiving must have been in generations past. Anyway here is what the dish is supposed to do:
Apple pie is an essential dish for Thanksgiving, yet it’s perhaps the hardest dessert to master: making two layers of pie crust; getting flavor into the apples; making the filling sliceable but tasty; making the bottom crust crispy instead of soggy. Here’s our quick and easy answer to the Apple Pie Problem.
While this wasn’t a vintage dish (it was an invention of the person interviewed for the story), it sounded pretty damned good. I’ve never had apple pie with apple cider and maple syrup before. My own variation on the dish did nothing to solve the “apple pie problem” however. I transported the sauteed apples back into a traditional pie plate and used a top and bottom crust. I haven’t tried it yet so we shall see if it works out. Happy Thanksgiving everyone!