Favourite pie recipe found snuggled up in a good book

I picked up my first batch of apples from Giffen’s about a week ago. Once the Honey Crisps are ripe, you definitely know you’ve moved into the fall season.

While pumpkin pie is usually one of the dessert staples around this time of year, a cinnamony sweet slice of apple pie is still one of my favourites.

Oh, what the heck, why not have both for your Thanksgiving celebration!? No one can ever get too much pie in my humble opinion!

While many of you might eat your apple pie “à la mode” with a few scoops of vanilla ice cream, the tradition in our family was to add a slice of cheese.

It wasn’t your usual slice of expensive aged cheddar either – it was a slice of processed cheese. To this day, my sister and I still eat our apple pie this way, although we will go high-end occasionally and spring for a fancier fromage.

The recipe this week is a variation on a traditional apple pie.

I originally created this recipe many years ago and then lost it.

If memory serves, I might have pulled it together for one pie contest or another – I can’t recall winning any prizes but do remember misplacing it soon thereafter.

Once in a while I would think of it but still it refused to turn up anywhere (even after two house moves).

Fast-forward to a few years ago when one of our guests found it stuck in an old book in the B&B lounge.

I must have used it as an impromptu bookmark although why I would have grabbed a little recipe card to stick in a Jane Austen book is beyond me.

Now that I have resurrected the errant recipe, I am sharing it with all of you.

While you might stick to the traditional pies for your Thanksgiving feast, there is lots of time in apple season to try this fancier version out later.

Hope you enjoy, and while you’re at it, make sure to get out for a lovely walk with your family and friends and admire the fall colours around our community.

It looks like they are going to be spectacular this weekend!

Feedback is great and I would love to hear from you. Just email me at elaine@avalonclearview.com.

Until next time, eat well, live well and a Happy Thanksgiving to one and all!

Cinnamon Apple Cream Pie

4 cups apples, peeled, cored and chopped into thin slices (I use Honey Crisps)

3 tablespoons butter

1 teaspoon ground cinnamon

2 tablespoons granulated white sugar

1 ½ cups full fat sour cream

2 egg whites

¼ teaspoon cream of tartar

¼ cup granulated white sugar

1 baked and cooled pie crust

In a large skillet over medium heat, melt butter then stir in cinnamon and 2 tablespoons sugar. Add chopped apples and mix to coat. Cover and cook approximately 10 minutes, or until apples are soft but not mushy (they should still retain their shape). When apples are done, place them in a bowl and refrigerate until mixture is totally cooled (about 1 hour).

In a large bowl, beat egg whites and cream of tartar for 2 minutes. Continue whipping and slowly add sugar until mixture forms stiff peaks. Gently fold in sour cream. Add cooled apple mixture and gently mix again to incorporate.

Pour mixture into cooled pie shell and refrigerate for at least 2 hours before serving.

Serves 6-8.