Kate McDermott is the creator and founder of Art of the Pie. Since 2006 she has taught the time-honored craft of pie making to thousands. One of the most highly sought-after culinary instructors nationally, Kate is widely acknowledged as one of the best makers of pie ever. Named “Food Rock Star” by Seattle Magazine, Kate has given her Art of the Pie workshop to food luminaries as well as receiving high praise from Ruth Reichl, former editor of “Gourmet,” Dorie Greenspan, Elise Bauer of SimplyRecipes.com and many others. She has been featured in the New York Times, Washington Post, USA Today and countless other publications. In 2008 her pie was featured in “Saveur” Magazine’s Top 100 Issue and appeared on the cover. She has been written about in many books, magazines & blogs by award-winning authors. Always friendly, fun, and down-to-earth, Kate, a practitioner of kindness, aspires to pass on the craft of pie-making to as many as she can.
It’s apple time and over the next weeks fresh crops will be coming into our markets. I always love making my first apple pie of the season as it scents my home so sweetly.
But, there are times when I crave that apple pie flavor without making a full pie and, that’s when I turn to Easy Baked Apples.
I enjoy baked apples for breakfast with a bit of cream poured over the top, serve them on pretty plates for afternoon tea with friends and they are a much appreciated after dinner dessert, especially with a little splash of apple brandy, too.
For apple varieties, try Braeburn or Honeycrisp both of which are good cooking apples that will hold their shape. If you are lucky enough to live in an area of the country where farmers bring their precious apple crops to Saturday markets in season, look for Bramley’s, Roxbury Russet or Pink Pear to name just a few.
When scooping out the core and seeds, try a melon baller instead of an apple corer but either will work just fine.
Then add a sweet spiced buttery filling and pop them in the oven to bake. What could be easier than that?