Wednesday, February 3, 2010
A new twist on apple pie
Mary and Curtis have been good friends of ours for several years...we met in 2002. It's been fun to be in the same neighborhood, and I loved it when Mary decided to join me in the early morning for water aerobics a couple of years ago. We have a great time solving the world's problems and planning new sewing projects (although Mary gets a LOT more accomplished than I do!) We've seen Curtis go to the middle east twice with the Army since the Iraq war started, and come back with perspectives that are a lot different than the news reports. They are always fun to have over. So we invited them to come for more pie. I was in the middle of a sewing project and didn't have time to shop or plan for a pie, so ended up throwing something together...and on a whim I tossed in new spices.
A few months ago I bought a bottle of "Chinese 5 spice" on an impulse. I've seen it called for in recipes and decided it would be fun to have some on hand in case I had the urge to make one of those recipes. Since then it has sat unopened in the spice cupboard. I had some apples in the fruit bowl on the counter that had been passed over for a couple of weeks. I decided to get these poor, unloved ingredients together and see what would happen.
So, I don't really have a recipe for this 5-spice apple pie but here's how I made it: peeled and thinly sliced six apples. I'm not sure what kind they were. Mixed in a couple of tablespoons of flour, 1 tsp lemon juice, 3/4 cup granulated sugar, and 3 tsp Chinese Five Spice powder then dumped it into a pastry lined deep dish pie pan. I dotted the apples with about 2 Tablespoons of butter, cut into small chunks and then put on a top crust. After fluting the edges, I brushed the top with cold water and sprinkled on some sugar. It was baked at 425 degrees for 15 minutes, then the heat was reduced to 375 degrees and the pie continued to bake for another 45 minutes.