FORTUNE, PEI — Chef Smith is the award-winning host of the Food Network's Chef at Home, Chef at Large and The Inn Chef.
Whenever two chefs get together and talk about their favourite foods, invariably they start bragging about Wagyu beef, truffles and that time we worked up the nerve to try some deadly fugu sushi.
I know how to play the game and I admit to loving seared foie gras on top of anything.
But my all-time favourite food is actually rather ordinary: a slice of apple pie. Local apple pie.
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I've always loved getting close to my ingredients, getting to know the folks who get up early in the morning to get their hands dirty so we cooks can cook. I've joined them lobster fishing, mushroom hunting and running from a ticked-off bull. I've met more colourful characters than I can remember, including a stoned mushroom hunter and an irate bull owner.
One of my favourite ingredient excursions, though, has become an annual tradition for my family: picking apples in our friend Frank McNally's nearby orchard.
McIntosh, Jonagold, Spartan, Cortland, Empire, Golden Delicious, Gravenstein: all great apples. All even better, somehow, when you get to pluck them from the tree yourself. My five-year-old son, Gabe, thinks it's heaven on earth. Hide and seek, tree climbing, apples as far as the eye can see and intensive taste tests deep in the orchard. I still don't understand why they don't weigh us before we go in!
Our favourite is the Honeycrisp. There's something about its floral aroma, crisp texture and sweet-sour balance. It's as perfect as any food can be and it makes a great pie.
I'm admittedly a bit of an apple snob, so I never make a pie unless it's October and the apples are local. Which is probably best for my waistline, because I have been known to eat an entire pie in one sitting, then get up and bake another one. All in the name of recipe testing, of course.
All that testing has paid off, though. I now specialize in a whole-grain crust for my pies that not only tastes better than a plain crust, but is much easier to make - you don't have to worry about cutting butter or shortening into the flour. But perhaps best of all, whole grain is better for you. So go ahead and have thirds!
WHOLE-GRAIN CRUSTED APPLE PIE
What you need
For the crust:
2 cups whole-wheat flour
2 cups rolled oats
¼ cup brown sugar
1 teaspoon salt
½ cup vegetable oil
½ cup or so of water
For the pie:
10 or 12 of your favourite pie apples, peeled, cored and cut into 6 even pieces
¼ cup brown sugar
¼ cup whole-wheat flour
1 teaspoon or tablespoon of cinnamon, depending on how much you like
WHAT YOU DO
Preheat your oven to 350 F.
Whisk the flour, rolled oats, brown sugar and salt together in a large bowl. Add the oil and mix well with a wooden spoon until the mixture is evenly combined. Add the water and stir again until the mixture comes together. Knead it once or twice to gather up any extra dry ingredients. Add a few more drops of water if needed. Divide in half and form into 2 almost equally sized flattened discs. Use immediately or chill until ready.
Toss the apples with the sugar, flour and cinnamon.
Flour your hands, the work surface, roller and dough, then roll the slightly larger pastry disc into an even circle and fit it into a standard pie pan. You may find it easier to fold the disc into quarters, then pick it up and unfold it over the pie plate.
Add the apples.
Roll out the other disc and place over top of the apples. Trim and seal edges of pie, then poke 3 or 4 vent holes into the top so that steam will be released and not blow out the crust. Place onto the bottom rack of the oven and bake for 1 hour, until the crust is golden and juices are bubbling.
Serves 8 (or 1 hungry chef). Don't forget to share!
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