Gourmet Galley: Apple pie

This is one of my favorite apple pies. It’s strictly apples, sugar and butter; no cinnamon and spice. This recipe is from Anita Guidry’s cookbook “From Mama To Me: Acadia-Cajun Recipes of Church Point, Louisiana.”

I think of this recipe when I see the new crop of fall apples in the grocery store.

The recipe calls for Winesap apples, but you can use any good firm apple you like. We have so many delicious new varieties now.

Depending on the size of the apples you select, you may have to add more than five.

You want a full pie shell of apple slices because they will shrink some as they cook. I heap mine up in the center.

If you don’t have an apple corer and it’s easier for you to cut slices instead of rings, that’s fine, too. As the apples bake, the apple juice puddles on the bottom of the pie and flavors the crust, so serve the buttery apple juice over the pie as you cut it. Because there is no flour in the filling, the mixture does not thicken. Lay a piece of foil loosely over the top of the pie if the lattice or edges of crust begin getting too brown.

Corinne Cook is a columnist for The Advocate. Reach her at food@theadvocate.com.