Growing up, I never had real, homemade apple pie. I would marvel at the American holiday dinner scenes on shows like The Wonder Years and Full House. The perfect spread with glistening turkey, mashed potatoes, green beans and of course, the quintessential American apple pie for dessert.
My family immigrated to the U.S. when I was 9 years old, and while my parents are both excellent cooks who can craft beautiful dumplings, baozi and pillowy, sweet red bean-filled steamed buns, they knew nothing about American cooking. The oven was a mystery, seldom touched. If I wanted any American meal at home, it was up to me to make it happen.
Not knowing where to start, I purchased “Thanksgiving in a box” from the grocery store, hoping to re-create those beautiful, imagined dinners. The meal was always a disappointment. I could never heat the turkey properly. The stuffing tasted too salty (though, to be fair, we didn’t know how stuffing was supposed to taste in the first place). The premade green bean casserole was limp and soggy. It wasn’t the real Thanksgiving experience.
The apple pie, though, was another story. Even store-bought, it got devoured every time.
Because the whole American holiday experience was elusive, homemade apple pie became a dessert that filled me with longing. It wasn’t until grad school, when I met the person who would become my husband, that this changed. He brought me home to Michigan to meet his family, who welcomed me immediately with love. And each holiday, I got my TV family-inspired spread.
I will always love my father’s mapo tofu and my mom’s fried rice, but I came to embrace turkey tetrazzini and apple pie as tastes of home, too.
My father-in-law was the pie man. He made the crust from scratch and took so much pride in the art. Any extra pie dough would be transformed into warm cinnamon sugar roll-me-ups to tide us over until the main event. Each year, he made a pecan pie, which is my husband’s favorite, a pumpkin pie for his other son and an apple pie for me.
At first, I didn’t know that my apple pie was the most labor-intensive—requiring fresh apples to be individually peeled and cut, unlike the pumpkin puree from a can or the sugary mixture for pecan pies. I didn’t notice…until my father-in-law began to weaken from cancer.
He still insisted on making his pies, decorating the tops with a π symbol (he was a renowned mathematician) or the names of his grandkids, and watched proudly as each family member took seconds and thirds.
As time ran out, each meal became more significant—each pie turned both sweeter and bitter, tinged with grief.
The last holiday season he was with us, my father-in-law taught my husband how to make the pies. I watched from a respectful distance as they mixed flour and shortening with a pastry cutter, working past hurt into harmony by creating perfect pie crust together.
For me, apple pie will forever symbolize my father-in-law’s love. He was someone who loved fiercely and without question, against the odds and through the pain. I will savor the memories of the silly, doting grandfather with each lingering sweet, cinnamony bite of apple pie from his beloved recipe.
The Best Apple Pie
Boost your apple pie with a buttery crust, pre-cooked apples and an incredible filling with cider, cinnamon and lemon juice. —Nick Iverson, Milwaukee, Wisconsin
Pumpkin Apple Pie
The first time I made this for my family, they gobbled up this wonderful change-of-pace holiday dessert. It has a scrumptious layer of apples under the pumpkin.—Elizabeth Montogomery, Taylorville, Illinois
Deep-Dish Apple Pie
This recipe is a winner! The crust is so flaky and the filling is sure to please everyone. —Salem Cross Inn, West Brookfield, Massachusetts
Cranberry Apple Pie
New England is one of the prime apple- and cranberry-growing regions of the country. This is my all-time favorite cranberry apple pie recipe.
Golden Apple Pie
Pies are the dessert I like best to prepare. This one's the favorite for family get-togethers, and it has been awarded blue ribbons at a couple of local fairs. —Theresa Brazil, Petaluma, California Check out how this soft pretzel pie crust transforms apple pie!
Berry-Apple-Rhubarb Pie
I make this family favorite every year for a gathering at my sister's, where the recipe is known as "Uncle Mike's pie." I use only fresh berries, apples and rhubarb that I grow myself. —Michael Powers, New Baltimore, Virginia
Crumb-Topped Apple & Pumpkin Pie
This special recipe combines all the warm, delicious flavors of the season and makes a truly unique presentation. It gets rave reviews each year and has become a holiday tradition at our house. —Trisha Fox, Plainfield, Illinois
Cranberry-Apple Lattice Pie
Two favorite fall fruits bring out the best in each other — and rum works its own mellow magic. Few people pass up a piece of this pie. — Adri Barr Crocetti, Sherman Oaks, California
Creamy Apple Crumb Pie
I revised this classic apple pie recipe from a church cookbook. I knew it was a keeper when my mother-in-law asked for a copy. Linda Pawelski, Milwaukee, Wisconsin
Dutch Cranberry-Apple Pie
Fresh cranberries bring tongue-tingling tartness and festive Christmas color to classic apple pie. With orange peel, spices and a crumb topping, this is a warm and wintry favorite. —Jerri Gradert, Lincoln, Nebraska
Farm Apple Pan Pie
Apple slab pie is a terrific contribution to a covered-dish supper, picnic or potluck. It’s baked in a large 15x10 baking pan so it’s easy to make and tote, too. But be prepared—people always ask for a copy of the recipe! —Dolores Skrout, Summerhill, Pennsylvania
Cranberry-Almond Apple Pie
My grandmother made this treat every year for Christmas. It’s much better than everyday apple pie. The recipe is a family treasure. —Maxine Theriauit, Nashua, New Hampshire
No-Bake Apple Pie
We always have an abundance of apples in the fall, so I like to make this easy pie. My husband has diabetes, and this recipe fits into his diet...but everyone enjoys it. —Shirley Vredenburg, Ossineke, Michigan
Caramel-Pecan Apple Pie
You'll love the smell in your kitchen—and the smiles on everybody's faces—when you make this scrumptious caramel apple pie recipe. It takes me back home to Virginia, to my granny's table. —Jean Castro, Phoenix, Arizona
Blue-Ribbon Apple Pie
This pie is special to me because I won a blue ribbon for it at the local fair and was able to compete at the state farm show. —Collette Gaugler, Fogelsville, Pennsylvania
Mini Apple Pies
When I was in high school, my best friend's mother baked this mini apple pie recipe every year. I was thrilled when she shared it with me—I finally felt like an adult! —Katie Ferrier, Houston, Texas
Apple-Cherry Cream Cheese Pie
A layer of sweetened cream cheese topped with a tart fruit filling makes this apple cherry cheese pie popular with family, friends and co-workers. It won the blue ribbon at a local fair. —Donna L. Rettew, Jonestown, Pennsylvania
Candy Apple Pie
This is the only apple pie my husband will eat, but that's all right since he makes it as often as I do. Like a combination of apple and pecan pie, it's a sweet treat that usually tops off our holiday meals from New Year's all the way through to Christmas! -Cindy Kleweno, Burlington, Colorado
Sour Cream Apple Pie
A cool, creamy version of the original, this delicious dessert is the perfect finish to a satisfying summer meal. Its crumbly topping and smooth apple filling are crowd-pleasers! Be prepared to serve seconds. —Sharon Bickett, Chester, South Carolina
Washington State Apple Pie
This pie won grand champion in the Apple Pie category at the 1992 Okanogan County Fair. The pie looks traditional, but homemade filling gives it a different flair and terrific taste. —Dolores Scholz, Tonasket, Washington
Apple Cranberry Slab Pie
My husband loves pie, so I made one with apples, raspberries and cranberries. It’s so good, I bend the rules and let the grandkids have it for breakfast. —Brenda Smith, Curran, Michigan
Apple Rhubarb Crumb Pie
My family and friends always ask for my apple rhubarb pie for birthdays and get-togethers. Everyone loves the unique flavor that the rhubarb adds to this pie. —Sherri Moon, Decatur, Indiana.
Browned Butter Apple Pie with Cheddar Crust
How do you make good old-fashioned apple pie even better? Enhance the crust with shredded cheddar cheese and stir browned butter into the filling. Wonderful! —Kathryn Conrad, Milwaukee, Wisconsin
Apple Pie
I remember coming home sullen one day because we'd lost a softball game. Grandma, in her wisdom, suggested, "Maybe a slice of my homemade apple pie will make you feel better." One bite, and Grandma was right. If you want to learn how to make homemade apple pie filling, this is really the only recipe you need. —Maggie Greene, Granite Falls, Washington
Maple-Glazed Apple Pie
Even though we've lived in Florida for three years, I still feel like a Vermonter. My parents send us a bushel of Vermont apples each fall, and we try to visit in the spring to do some sugaring. —Patricia Putnam, Lakeland, Florida
Cinnamon-Sugar Apple Pie
Cinnamon apple pie baked in a cast iron skillet is a real stunner. This beauty, with its flaky, tender crust, also works in a 9-inch deep-dish pie plate. —Renee Schettler Rossi, New York, New York
Apple Crumble Pie
The crumb topping of this apple crumb pie recipe is awesome, which may explain why dessert always disappears fast. Or maybe it's the chunky apple filling. Either way, it's a family tradition. —Vera Brouwer, Maurice, Iowa
Autumn Surprise Pie
What better way to welcome fall than with a homemade pie? This one calls for apples, pears and raisins flavored with rum extract. —Karen Gauvreau, Portage, Michigan
Cookie Crust Deep-Dish Apple Pie
One of my favorite make-and-take desserts, this deep-dish pie is based on an old Hungarian recipe that's popular in this part of Ohio. The easy cookie crust is the best part. —Diane Shipley, Mentor, OhioThe post What Apple Pie Means to Me as a First-Generation American appeared first on Taste of Home.
source https://www.tasteofhome.com/article/apple-pie-for-a-first-generation-american/
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