Apple Pie Quotes

“Mother took the pie out of the oven and it hissed fragrant apple, maple, cinnamon steam through the knife cuts in the top crust. She was making her world beautiful. She was making her world delicious. It could be done, and if anyone could do it, she could.”
― J.J. Brown, Death and the Dream

“Pie is the food of the heroic. No pie-eating people can be permanently vanquished.
-May 3, 1902 article in New York Times”
― Dinah Fried, Fictitious Dishes

“I know that Southern redhead type,” Bruno said, poking at his apple pie.”
― Patricia Highsmith, Strangers on a Train

“If you give the apple to me as the worthiest, I will make an apple pie!”
― Ljupka Cvetanova, The New Land

“It is hardly surprising that to this day New England is considered to be the pie capital of America, whose inhabitants traditionally eat (sweet) pie for breakfast. Apple pies in particular became deeply embedded in the history of America - associated with the old country, the new country and the pioneering spirit, and indelibly identified with the sense of nationhood and patriotic sentiment.”
― Janet Clarkson, Pie: A Global History

“Today is a day, I just wanna die
If it weren't for this big piece of
fucking apple pie”
― Sara Arneberg, a bouquet of poems

“Staying in the past does not help, my friend. Everything passes you by while you’re trying to relive that one little slice of golden apple that you had.”
― Ken Dereste Dorcely

“I'd give me two eyes for a slice of apple pie." She was brain-cracked, but spoke for them all.
Then Tabby Jones joined in, holding forth on the making of the best apple pie: the particular apples, whether reinettes or pippins, the bettermost flavorings: cinnamon, cloves, or a syrup made from the peelings. Slowly, groans of vexation turned to appreciative mumblings. Someone else favored quince, another lemon. Apples, they all agreed, though the most commonplace of fruit, did produce an uncommon variety of delights: pies and puddings, creams and custards, jellies and junkets, ciders and syllabubs. The time passed a deal quicker and merrier than before.
Janey, the whore who had once been famed in Harris's List of Covent Garden Ladies, told them, in her child's voice, that the best dish she ever tasted was a Desert Island of Flummery, at a mansion in Grosvenor Square. "It was all over jellies and candies and dainty figures, and a hut of real gold-leaf. Like eating money, it were. I fancied meself a proper duchess."
She knew what Janey meant. When she had first met Aunt Charlotte she had gorged herself until her fingers were gummy with syrup and cream. There was one cake she never forgot; a puffed conceit of cream, pastry, and pink sugar comfits.”
― Martine Bailey, A Taste for Nightshade

“We'll have beef pudding all in the George style," Peg announced, not caring to mention that, as even Nan could not make it, she had ordered it to be delivered cooked from the inn, and hang the expense. She herself made the most excellent apple pie from Mother Eve's Secrets, licking fingers sweet with muscovado and cinnamon.”
― Martine Bailey, A Taste for Nightshade

“The food in his life was the one thing that remained consistently exciting- from the most expensive black truffle to the freshest apple pie at the bakery around the corner, the scent of cinnamon wafting through the pastry lattice.”
― Kate Jacobs, Comfort Food

“I am as America as apple pie shaped like a pocket, so you can carry it in your pants to eat later. My blood is red, white, and blue, I didn't VOTE for the moon landing, but I did fake it, and that's all that matters.”
― Jarod Kintz, Powdered Saxophone Music

“Four & Twenty is a seasonal bakeshop- it is Brooklyn, after all, where seasonal, local, and sustainable are the altars at which all foodies worship. The sisters aren't opposed to experimenting with off-season or foraged ingredients but prefer following the popular credo that just so happened to also be their grandma's philosophy: "It just feels better," Emily explains. "Local is so much better and tastier." While they constantly develop new recipes- honey rosemary shoofly, chocolate bourbon mint, strawberry kefir lime- there is one fan favorite that the Elsens make year round: the salted caramel apple pie. In a show of romanticism, Andrew and I decided to split a slice.
Apple pie takes many forms: chunky fruit or dainty slices, oozing with juices, laden with spices, crumbly tops, and moist middles. Without even taking a bite, I knew this was going to be special. The thinly sliced apple rings- visible from the side but obscured from above by thick, sugar-dusted latticework- were densely stacked. Along with a commitment to seasonal fruit and local ingredients, the sisters are hell-bent on having an all-butter crust. "A good crust is a mark of someone who's paid a lot of attention and who cares about what they're making," Emily insists. They don't use Crisco or lard, no margarine or hot oil- just pure butter with a titch of apple cider vinegar to add a little tang, tenderness, and the right flake.
Andrew let me take the first bite. The pie had a perfect amount of give. It was soft and juicy, but not soggy (the downfall of promising slices in lesser hands). Neither sweet nor tart, the salted caramel enrobed the fruit and added a note of savoriness. As promised, the crust was killer.”
― Amy Thomas, Brooklyn in Love: A Delicious Memoir of Food, Family, and Finding Yourself

“Just then, like a hot knife through butter, the unmistakable aroma of Alice's apple pie cut through the smell of grease in the kitchen. The scent of apples baking in butter, cinnamon, and sugar made our mouths water.
"What the hell is that?" Nate said in a trancelike voice.
"That is undoubtedly where Alice has been, making her mile-high apple pie, if I'm not mistaken," I said. Nate looked confused, so I pointed to the little room at the back of the kitchen. "In the bakery nook, which I guess you guys haven't been using since the restaurant no longer serves fresh bread, pies, and cobblers."
"Yes, that's where I've been," Alice said, joining us. "I decided something around here should be homemade. I found some apples in the office, and some flour and sugar, and whipped up something real.”
― Victoria Benton Frank, My Magnolia Summer

“There are no available statistics on how many people die each year while baking an apple pie, and I’d like to believe that it’s because you can’t. When you’re cooking, you’re alive. You’ve got no choice. To fry an egg is to operate with the perfect faith that you will sit down and eat it.”
― Jessica Fechtor, Stir: My Broken Brain and the Meals That Brought Me Home