Last evening I was watching Alton Brown (Good Eats)  on Food TV Network bake the perfect apple pie. I have made a few in my day and so has my mom. I have watched many culinary entertainers prepare their versions, Emeril’s deep dish apple pie, Martha Stewart’s famous apple pie and Paula Deen’s Crunch Top Apple Pie. I know everyone has their own special technique and that is honorable, we all do. The issue I have is with one particular part of the recipe.

During Alton’s baking demonstration I noticed he placed the pie directly on the base of the oven floor so to speak. Well, I don’t know about your oven, but my oven has a heating element located on the floor of the oven; and it is structured in such a way that it would be impossible for me to place a pie on the floor of my oven.

This got me thinking… and I started to call some of the home-based bakers who attended my class and asked them to describe the “floor” of their ovens. All eleven (I just got tired of calling after a while) had the element structured in such a way that it would be impossible to place the pie on the base of the oven floor.

Was this an oversight? I am surprised some one at Food TV Network did not pick up on this earlier.

There are times when you just need to look at a situation realistically, from a “real bakers” point of view.

Look, just pay attention to the little things, cause I will. The recipe did make a delicious pie however!!!

Happy Baking Alton!