Every year prior to Rosh Hashanah, the Jewish New Year, my mom retrieves my great grandmother, Libby Plantowsky’s, cherry apple pie recipe from deep in her recipe box. The yellowed page of the recipe itself evokes such strong memories of food and family, and is aptly fit for this time of year. It is appropriate that this is the one time of year that my mother bakes this pie, not only because it is customary to eat apples on Rosh Hashanah, but also, my whole family all comes together to celebrate the holiday together.
As soon as she arrives home with the sacks of apples and cans of cherry filling, my mouth already begins watering with anticipation that soon I will be eating the delicious pie once again. This pie not only tastes great, but it also has sentimental value, since my great grandmother developed this recipe herself, and it has remained in the family ever since. The recipe requires tedious work including the preparation of the dough from scratch, the precise slicing the apples, and other laborious processes. Also, feeding twenty-six family members one cherry apple pie simply does not cut it; we demand at least three, especially since we only get this treat once a year.
Although I do enjoy eating the pie, I appreciate it much more when I am involved in the preparation. We begin by peeling an insane number of big shiny red apples, coring them, and then slicing them each into paper-thin triangular slices. We then mix the apple slice with Comstock cherry filling, as well as a few other secret ingredients. Once that is done, we set the filling aside, allowing the flavors to all come together, and then we begin mixing the dough, combining all the ingredients into a mixer. Once the dough is ready for rolling we divide the dough in half setting one half aside for the top layer of the pie and one for the bottom layer. We carefully roll out the bottom layer of dough into a perfect circle and lay it down onto the pie pan. We then scoop the cherry apple mixture into the pan and sprinkle lots of cinnamon and sugar on top. We then roll out the top layer and carefully place it on top, pinching the ends of the bottom and top together. The last touch before putting it into the oven is once again sprinkling loads of cinnamon and sugar on top. As per Plantowsky family tradition, there can never be enough cinnamon and sugar, in this pie or in any of our other family desserts; it is what gives the pie its sweet delicious taste!
As the pies bake, the aroma of hot cinnamon apples baking in the oven fills the entire house. It requires much self-restraint not to dig into the as soon as they are finished baking!
During the traditional Rosh Hashanah lunch, I can tell that although the whole family is enjoying the meal and each others company, everyone is also trying to rush through each course and willing to help clear and serve (which does not usually happen at family meals), eager to enjoy their slice, or slices, of cherry apple pie.
The pie’s crust slightly burns on the outside rim, but as progresses towards the middle, the crust becomes fluffy and sweet. The oozing cherry apple goo in the center as well as the slightly soggy yet delicious crust on the bottom, compliments the cinnamon and sugar infused crust. There is an equal amount of crust and filling that each bite contains the two. Although often times the slices do not keep their shape before reaching the plate, it does not matter because the second it reaches our mouths the presentation is disregarded.
As the pies are devoured, it is evident how one simple dessert can bring my whole family together. Each of us looks forward to this delicacy every year. The recipe is filled with family history. On this annual occasion, it is very special to me to be able to welcome the Jewish New Year together, with my family and my great grandmother’s sweet and delicious cherry apple pie.
