I make killer apple pie. The recipe oddly enough, comes by way of an ex-boyfriend's mother. She loved to cook, and had me help around the kitchen on Sunday nights. I adored her apple pie so much, I paid attention to every detail as she made it. The key ingredient in her apple pie is tart granny smith apples. They offset all the sugar that goes into making the pie. Also, the apples should be cut thin, otherwise they won't cook through. And if you don't make pie crust from scratch, use Pillsbury. Additionally, she would mix in a dash of allspice, not included in most apple pie recipes, giving the pie an added dimension of flavor. The final key to making the ultimate apple pie is to leave it 5 minutes longer than suggested, letting the crust brown perfectly. You can bet I'll be serving up several apple pie's this holiday season!
Hungarian Tokaji Aszu is to die for with my killer apple pie. Louis the XIV once declared it to be "the wine of kings and the king of wines." Tokaji Aszu is a dessert wine made from ultra-ripe, late-harvested, botrytis affected grapes. Each bottle of Tokaji Aszu lists the "puttonyos" (level of sugar) rating on the bottle ranging from 3-6. Try the five or six puttonyos wines with apple pie. The wine has intense aroma's of dried apricot, honey, walnut, raisin, marmalade, caramel and cinnamon. Both the pie and Tokaji are voluminous and rich. After a bite of the food and then a sip of the wine, the cinnamon flavors take front stage. Tokaji Azsu is also balanced by a refreshing acidity, that plays perfectly off my tart granny smith apples. Don't be afraid to throw a scoop of vanilla ice cream on top of the pie either. This wine will work wonders with it! Other wines to try with apple pie are sweet German Rieslings, Sauternes, sweet Vouvray, Ice Wine, Muscat, Moscato d' Asti, and demi-sec Sparkling wine.