In America, apple pie is considered one of the pinnacles of Thanksgiving. However, apple pie is surprisingly un-American. Apples are not native to America and spices, like cinnamon and nutmeg, originated in Southeast Asia. The crunchy and crumbly dessert comes from Europe but somehow turned into an American motif, namely the phrase “as American as apple pie”. Apple pie consists of a flaky crust filled with sweetened apples. However, students from Winsor and Belmont Hill disagree on the best type of apple pie topping.
Dutch Apple Pie is a version of apple pie with a streusel crumb topping. Simply combine butter, flour, and brown sugar, sprinkle it on top of the apples in the pan, and bake until the topping is golden brown. Cooper N. ‘23 enjoys streusel on top because it shockingly “tastes good,” (verbatim). Contrastingly, Winsor student Holiday H. ‘23 strongly disagrees and finds a crust on top to be far superior. She adds that “crumbs will watch emotionlessly as your slice falls apart whilst you try to scoop it out of the dish.” To get to the bottom of this topping issue, we decided to delve deeper by anonymously surveying Winsor and Belmont Hill students. When asked for the worst part of a pie, some students responded with a burnt crust and a soggy crust.
We conclude that both pies can be delicious if they are made according to the recipe without burning the crust or having too much liquid in the pie. And of course served warm and topped with vanilla ice cream.
Hi Aaron and Calar,
Thank you for writing! This article was a lot of fun to read! I made a few suggestions based on the style sheet, and let me know if you have any questions.
- Sophia
