Folkmoot Family Fa-La-La for apple pie!
And what is more American – more North Carolina – than apple pie. So, how about a brief history of Good old American Apple Pie!!
America’s favorite pie has a longer history than you might expect. It’s been dated back to Medieval Times, 1381, though you would probably never recognize it if you saw it… especially tasted it. The first apple pies didn’t have any sugar or the yummy pastries we love today. Sugar was hard to get and until easily accessible our beloved apple pie was doomed to live out its days in tasteless nothingness. As sugar availability grew so did the popularity of apple pie! In 1590 Robert Green wrote in one of his novels comparing a women to the delicacy “They breath is like the steame of apple-pyes.”
It wasn’t until the 1890’s that apple pie became what we all know and love today thanks to Professor Charles Watson Townsend, according to What’s Cooking in America: Townsend regularly had his pie with ice cream on top but did not have a name for it. While dining at Cambridge Hotel in Washington County New York a lady sitting next to Townsend asked what it was called when he could not answer she exclaimed “Pie a la mode” and the legend was born!
Folkmoot Family Fa-La-La is a holiday concert with performances by Voices in the Laurel, a Saxophone Wassail, Harpist, Karin Lyle, and Blackberry Jam! There will also be a diverse selection of homemade pies, a hot chocolate bar, and hot apple cider. Tickets are available at the Folkmoot Center, 112 Virginia Avenue, and can be purchased at the door. Adults are $10, students $5 and children ages 4 and under are free! We can’t wait to see you there!!
Now that I have you craving apple pie here is a recipe so you can make your own at home! Here is the Pillsbury Recipe for the Perfect Apple Pie:
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
6 cups thinly sliced, peeled apples (6 medium)
¾ cup sugar
2 tablespoons all-purpose flour
¾ teaspoon ground cinnamon
¼ teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
- Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
- In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
- Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.