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Old 06-22-2015, 07:50 AM   #12
agouderia
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Back to the OP's question - I fear poor apple pie has image as well as practical trends working in it's disfavor.
Interesting to note that apple pie's international step-siblings like Tarte Tatin, & Apfelstrudel are suffering exactly the same fate - for the same reasons.

I absolutely love fruit pies, no matter which fruit is in them - and apple can be anything but plain if well made (I got a great recipe from a one time seminar participant's grandmother, with fresh grated ginger and orange zest, fabulous. Good is also Normandie style which raisins soaked in Calvados liquor and nuts. And of course you need the right type of apples - Dutch Boskoop or French Antoinette are best). Sorry - talking about recipes tends to get me carried away....

Apple pie's

a) image problem

Many restaurants try to be chic, trendy, sophisticated, international, fusion, whatever. That means have as many exotic sounding dishes on the menu, to underline this claim.

Apple pie is in contrast .... well: peace, love and apple pie. Something we all want but take for granted when we have it. It's image is of being conventional, old-fashioned, unimaginative, doesn't make much of a show if you have it on the menu - or actually serving it on a plate ....

Despite it's unassuming character, it is

b) challenging in practice

Ice cream with toppings imo doesn't qualify as serious restaurant dessert. All it means is they have a freezer, a shelf full of bottles and can use a spoon ...

Making a good apple pie from scratch actually isn't that easy - and semi-prepared convenience food or cake mixes don't get you very far. Even if you buy ready made dough, getting the filling right, fitting the lid requires some skill - and time as well as the right ingredients.
Many restaurants work with un-/semi-skilled kitchen staff or pre-fabricated food, so apple pie isn't for them.

Some of the less enthusiastic comments regarding apple pie here show that these unfortunate posters have too often been served apple pie that had a bad recipe, a non-talented baker and probably sub-par ingredients.

Apple pie doesn't keep well (at home it's okay, but not for restaurant serving).
If you're a quality restaurant with freshly made food - it means you have to make it every day (unless it's a special), maybe even twice for the lunch and dinner shift (see the above time issue). A cheese cake or a tiramisł will keep in the fridge, with some aroma ingredients it will even have more flavor on day two or three.

Set the wage costs needed to make a good apple pie in relation to what you can charge for it (.... and for instance compare that to a chocolate mousse) - it's also not the best deal for the restaurateur.
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