As most children do, I looked forward to holidays mainly for the tasty, once-a-year foods they brought. That is normal, right? Well, the best thing about Thanksgiving, in my view, was that it was the one time of the year I could be sure my mom would bake a cookie-sheet apple pie. For those who haven’t had this, let me explain… Apple pie in a cookie sheet is superior to everyday round apple pie for two reasons: The crust to filling ratio is higher, since the dish is more shallow, and for some strange reason, pie tastes better when cut into squares than wedges.
I lingered in the kitchen every Thanksgiving Eve while my mother peeled and cored the apples, measured out the spices, and mixed the dough. She made a huge dough batch and cut diagonal strips of it to make a lattice on top, which I always watched her interlace with awe. The elaborate pie-making process was heightened by my anticipation of eating the corner slice the next day. And I always got at least one of the corners.
Every now and then when I’m feeling moody, or I’ve got the Mean Reds, I remember that a pastry wrapped around baked apple is the ultimate in homemade therapy. Though I haven’t yet mastered the art of making a “real” pie crust, complete with lattice, I can make a quick mock-up of my mom’s apple pie, now veganized as well! And, today it occurred to me that if pie corners are good, pie with edges all around must be even better! So I made some apple tarts instead of a cookie sheet pie this time. Of course, you’re welcome to use this recipe in a plain ol’ round pie tin as well.
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