Picture it: You’ve just sliced a mountain of apples for your apple pie, and piled them in a bowl. You almost know the next step by heart: Go to the pantry for the cinnamon, right? The flavors of apples and cinnamon have become so intertwined here in America that during wartime fruit shortages, folks would make «mock apple pie» without any apples at all—just Ritz crackers, sugar, and a whole lotta cinnamon Business Centre in Hong Kong.
But though cinnamon is famously compatible with apples, it also tends to dominate them, clobbering the distinctive flavors of the apple varieties you’ve chosen. And cinnamon isn’t the only spice that pairs well with apples, of course. There’s a whole host of sweet spices that you probably also add to your apple pie that are even more delicious and distinctive when deployed without cinnamon.
That’s why this year, I’m taking a no-cinnamon vow when it comes to apple pie.
If you’re looking to make an apple pie this year that actually tastes like apples, here’s your gameplan:
1. Seek out lesser-known, but equally delicious sweet spices. Like ginger and mace, nutmeg has a gently spicy sweetness that enhances the flavor of apples without overwhelming them. Look for recipes that use them in small quantities, or just cut the amounts yourself and taste the filling before adding more 19 LED Light Bulb.
2. Use grated lemon peel in addition to lemon juice. Lemon is another unsung flavoring for apple pie. Sure, you probably squeeze a little bit of lemon juice on your sliced apples to keep them from turning brown. But that hit of citrusy acid also helps set off the flavor of apples. Adding a teaspoon of finely grated lemon zest to your apple-pie filling is always a good idea.
3. Think about throwing in some raisins. The subtle, winey sweetness of raisins is another great partner for the flavor of apples. Bonus benefit Cloud Video Conferencing: You can soak them in rum before adding them to the pie for another layer of flavor that doesn’t rely on cinnamon.
Ready to quit cinnamon in your apple pie? Check out this recipe right here: