By Barbara Beltrami

Election Day is next Tuesday and it brings with it political polarity the likes of which we’ve never seen until recently. Nobody seems to agree about anything anymore, and most people dare not bring up the subject of politics, lest it bring a shouting match, a détente among friends or family members or worse, the end of a formerly close relationship. Red or blue, Democrat or Republican, we are fortunate enough to have Election Day, an institution as American as, well, apple pie. In its honor I’ve decided to present three different apple pie candidates. You choose the one you think will be best.

Basic Pie Crust 

YIELD: Makes two 8- or 9-inch pie crusts.

INGREDIENTS: 

21/4 cups flour

3/4 teaspoon salt

3/4 cup solid shortening

4 to 5 tablespoons ice water

DIRECTIONS:

In a large bowl, thoroughly combine the flour and salt. With two table knives or a pastry cutter, work the shortening into the flour mixture until flour-coated particles are the size of peas. Sprinkle ice water, one tablespoon at a time, into mixture until it is completely moistened and all dry ingredients have been incorporated. Divide dough in half; shape each half into a disc; lay between two large sheets of waxed paper on a floured surface, and with a rolling pin, roll out a crust approximately 10 inches in diameter. Carefully transfer to pie plate by inverting waxed paper and peeling it off. Use any torn parts to patch irregularities in crust.

Traditional Apple Pie

YIELD: Makes one 9-inch pie.

INGREDIENTS: 

Two 9-inch pie crusts, each crust rolled out to 10-12 inches

½ cup granulated sugar

½ cup brown sugar

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1½ tablespoons cornstarch

7 cups pared sliced firm tart apples such as Granny Smith, Winesap or Jonathan

1½ tablespoons unsalted butter

2 to 3 tablespoons milk 

DIRECTIONS:

Preheat oven to 425 F. In a large bowl combine sugars, cinnamon, nutmeg and cornstarch; add apples and toss to coat evenly with dry mixture. Letting edge drape over rim of 9-inch pie plate, line it with one crust. Heap apple mixture evenly over crust; dot with butter. Top with second crust; seal crusts by pinching edges of both crusts together and pressing them down on pie plate rim with fingers or a fork; flute edge. Cut slits in top crust, then brush with milk. Bake until crust is golden and apples are soft, about 50 to 60 minutes. If edge of crust starts to get too brown, cover with strips of aluminum foil. 

Deep Dish Apple Pie

YIELD: Makes one pie.

INGREDIENTS: 

Nonstick cooking spray

6 cups tart, firm apples such as Granny Smith, Greening, Winesap or Jonathan

2 tablespoons flour

1 cup sugar

¼ teaspoon nutmeg

½ teaspoon cinnamon

Small pinch of salt

1 tablespoon freshly squeezed lemon juice

Pie crusts for 9-inch pie, rolled out 1⁄₈ inch thick

2 tablespoons milk

1 tablespoon unsalted butter

DIRECTIONS:

Preheat oven to 425 F. Spray sides and bottom of 10×6×2-inch baking dish. In large bowl thoroughly combine all ingredients except butter. Transfer to baking dish; spread evenly. Dot with butter and top with pastry crust; with small sharp knife, make a few slits in crust, then brush with milk. Bake until crust is golden and apples are soft, about 40 minutes. 

Apple Crumb Pie

YIELD: Makes one pie.

INGREDIENTS: 

Pie crust for 9-inch pie

Filling for traditional apple pie, above

½ cup unsalted butter

½ cup brown sugar

1 cup flour

Pinch of salt

DIRECTIONS:

Preheat oven to 400 F. Line pie plate with crust and seal edges against rim. Put apple mixture into crust. In medium bowl combine butter, sugar and flour and salt; mix until crumbly. Spread evenly over apple mixture. Bake 50 minutes, until topping starts to crisp and apples are soft.