Apple Pie (with sprinkles!)

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Most humans say that apple pie is the quintessential American dessert.

Unsurprisingly, they are wrong. Apple pie with sprinkles is the quintessential American dessert.

Allow me to explain.

Sprinkles, our modern rainbow and jimmy variety, were invented by Sam Born in Brooklyn; nonpareils go back even so far as the 1700s.

How do I know this? My brain just Googled it. And then clicked on Wikipedia. So clearly this is accurate information.

The point of that one-sentence history lesson is this: sprinkles are as American as apple pie. And that is why I covered my apple pie in them.

That is all.

Apple Pie
adapted from allrecipes

(Crust recipe here.)

1/2 cup (1 stick) unsalted butter
3 tbsp flour
1/4 cup water
1/2 cup sugar
1/2 cup brown sugar, firmly packed
8 Granny Smith apples; peeled, cored and sliced
1 tsp cinnamon

1. Place bottom pie crust in pie plate. Set aside.

2. Preheat oven to 425 degrees. Brown the butter in a large saucepan. Stir in flour to form a paste. Add water and sugars and bring to a boil. Remove from heat and allow to cool slightly.

3. In a large bowl, toss apples lightly in cinnamon. Pour most of the butter mixture over the apples, reserving a small amount. Coat the apples in the butter mixture and pour into pie plate. Cover with top crust. Slowly spoon (or brush) the remaining butter mixture over the top crust, then immediately sprinkle liberally.

4. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees. Continue baking for 35 to 45 minutes, until apples are soft. Transfer to wire rack to cool before serving.

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