Award Winning Apple Pie
Honestly not an exaggeration. Please make this TODAY.
Flaky, buttery, melt-in-your-mouth pie crust paired with a molten caramel apple pie filling and luxurious clouds of vanilla bean-kissed whipped cream…there is no greater treat. A gift of comfort, childhood, sitting by the fire on a chilly day. I’ve loved apple pies since I was very young. Admittedly, the crust was and remains my favourite part of any pie. And apple reigns supreme over all other fillings, because it is the treasured companion of brown sugar and cinnamon.
Yes, this is a love letter to the humble yet decadent apple pie.
Dubaians love desserts. In fact, that is an understatement. Dubaians are OBSESSED with desserts. Especially if they trend on social media. Like, cupcakes experienced its fair share of the spotlight during the Sprinkles cupcake phase. And then cronuts. And then milk cakes (i.e.g, tres leches). And then Levain cookies. And now, the viral Fix chocolate bars.
But pies, homely and nostalgic, never made the cut. I’m not sure why. Perhaps the hype train left long before social media entered the scene. Perhaps the hype has yet to come. Whenever the apple pie (or any kind of American-style pie) cravings hit in the past 8 years of living in Dubai, there has never been any cafe or restaurant I could turn to which would satisfy them. Literally zero.
And so, armed with a le creuset and basket full of tart green apples, I bake. Because that is the only way one can enjoy a decent, buttery slice of apple pie here.
This recipe was born during Covid, when my husband and I had a lot of time on our hands to rifle through different recipes and research the best apple pie formula.
I’ve made it at least 2 to 3 times each year, since then. A popular potluck request. Birthdays, too, if you can believe it. (Photo of my husband’s 33’rd birthday “cake” as proof below.)
I like to use crisp and tart green apples (e.g., Granny Smith). Not Pink Lady. Not Honeycrisp. Not Golden Delicious. The tartness of green apples offsets the sweet caramel coating, and the golden brown crust acts as the perfect vehicle for both.
My daughter Olivia has not learned to appreciate the nuances of sour food, but I know she’ll get there. One day.
Which is why it is filed under “Heirloom Recipes”, because I hope my children and (future) grandchildren will learn to love, make and pass this recipe along for generations to come.
And I hope you will too. Because, seriously, it’s too damn good not to share.
