Food. Life. Laughs. Ramblings. Of A Tongue-in-Cheek Mom
Not an apple lover but
October 27, 2016
Not an apple lover? That’s me. Not from lack of trying though. It’s not easy. Like many of you, I grew up being reminded often that apples are good for you. But as fruits go, I find apples to be incredibly boring, not just in looks but also in taste. Of the ones I’ve eaten, the tart outnumber the sweet by a wide margin and they make me cringe, especially the green ones.
Last week, to make up our weekly fruit quota, I bought some apples. I wouldn’t have otherwise but ya! 3 Fuji’s and 5 Red Delicious. The Fuji’s were okay but the Reds – big mistake! They were huge, shiny and deep red like the ones Snow White’s stepmother would be proud to fish out of her grubby old bag. I mean, stuff can look pretty on the outside but it’s not until you get under their skin that you find the poison, eh?
And so it was with the Red apple. They were positively the hardest apples to peel, and I mean that literally. If peeling them was hard, cutting them was even harder. Once I got my knife in there, pulling it out is like reenacting Excalibur, if you know what I mean. What kind of apples are these anyways?!! Steel??!!
After one Red, I was ready to give up my apple cutting career and move on to juicing. I did save a few slices though for a taste comparison against the Fuji. Verdict: The Fuji is easier to peel and cut, and is crunchy and mildly sweet 7/10. The Red tastes powdery and meh 3/10 but for some strange reason, its juice is surprisingly sweet and such a pretty shade of light greenish yellow.
I wasn’t sure what to do with the remaining 4 Reds. I wasn’t even in the mood to think about them. After a few days, I mustered up enough energy to go into another round of apple hacking cutting and ended up dumping the whole lot into a pot to cook. Then I banished them to the freezer, not to be seen again till I could figure what do do. Two days later, lightning struck and this apple crumble pie was born.
I like the idea of apple pies. It has such a wholesome ring to it. But I’m also very wary of the signature tartness of the final product. So while I’m okay with baking an apple pie, if it turns out tart, the people who say “but apple pies are supposed to be tart” better eat it all up.
While I was cooking the apples, I licked the wooden spoon and they were surprisingly sweet, just like the juice. Even without a single grain of added sugar, the filling was oozing with natural sweetness. That’s when I knew my apple crumble pie was going to be a winner. And it was! Bon appetit to me! I don’t like apples but I freakin’ love this pie!