Cake friends,
Do you dream of a pie that’s entirely crumble? Meet the mock apple pie. Originating in the mid-1800s, the confection swapped dried fruit for stale bread or crackers and “returned as a popular Depression-era recipe, when costly fresh fruit was replaced with inexpensive Ritz crackers soaked in a lemony, cinnamon-heavy syrup,” writes Camilla Wynne in Humble Pie.
Camilla is such an expert at making jam and baking with fruit that she’s one of Canada’s only certified Master Preservers. We’re delighted that her Humble Pie contribution is something of a culinary practical joke—the confection is an excellent dupe for apple pie, despite the fact that there’s no Honeycrisp in sight.
Camilla’s take on mock apple elevates the historically humble pie with a rye crust, nutty caramel, and an extra crumb topping. We devoured it on set with a mixture of delight and disbelief. As Camilla writes, “If that makes a mockery of me, I don’t mind in the least.” Today, we’re excited to share her recipe from the issue here.
If you make the pie, tag us on Instagram: @cake_zine and @camillawynne. Want more pie recipes? Check out our summer issue, Humble Pie, available now.
Misc Cake Culture:
The fall release calendar is stacked with new books from Cake Zine contributors past and present. Check out:
The Night Parade by Jami Nakamura Lin (Wicked Cake)
People Collide by Isle McElroy (Humble Pie)
Candelaria by Melissa Lozada-Oliva (Tough Cookie)
Terrace Story by Hilary Leichter (Tough Cookie)