Recipe: President James Garfield’s favorite apple pie

November 22, 2025 3:31 pm

By David Morgan / CBS News
Updated on: November 22, 2025 / 10:20 AM EST

In an age where historical figures are often remembered for their political prowess or monumental decisions, Bennett Rea offers a refreshing, delicious, and deeply human perspective. As the host of the captivating social media series "Cookin’ With Congress," Rea embarks on a unique culinary journey, delving into the gastronomic preferences of America’s past presidents, first ladies, and other influential political personalities. His mission is not merely to collect recipes, but to meticulously test and taste them, bridging the chasm of time with every bite.

Rea’s work unearths a fascinating niche in culinary history, revealing the surprising, the decadent, and the comforting aspects of presidential dining. From the unusual to the truly opulent, these historical menus paint vivid portraits of the individuals behind the titles. For instance, President James Garfield, a man known for his humble beginnings and intellectual pursuits, harbored an unexpected fondness for Squirrel Soup – a testament to the practical, frontier-influenced palates of the era. On the other end of the spectrum, President William Howard Taft, whose robust physique was as famous as his political career, reportedly consumed a staggering 8,200 calories a day, a diet that famously included a 12-ounce steak for breakfast. Such anecdotes, carefully researched and brought to life by Rea, offer a window into the daily lives and personal tastes that shaped these iconic figures.

"I had this idea to really have the firsthand experience of what it feels like to eat like them, and see what I discover," Rea shared with CBS’s "Sunday Morning." His approach is more than just cooking; it’s a form of culinary archaeology, a sensory exploration that allows him to connect with history on a profoundly personal level. "I feel like I’ve gotten to know each president over time now," he reflects, highlighting the intimate understanding gained through the shared experience of food.

Among the many historical dishes Rea has resurrected, one stands out for its comforting familiarity and intriguing twist: President James Garfield’s favorite apple pie. This particular recipe, shared exclusively with "Sunday Morning" viewers, is notable for its simplicity and a distinctive feature – it’s made without a top crust. This detail suggests a pie that might have been more akin to an open-faced tart or perhaps a pie crowned with a rustic crumb topping, allowing the vibrant apple filling to take center stage.

James A. Garfield, the 20th U.S. President, had a life marked by remarkable intellectual achievement and a tragically short presidency. Born in a log cabin in Ohio, he was the last president to be born in such humble circumstances. His journey from canal boat driver to college president, Civil War general, and eventually President, speaks to a man of resilience and intelligence. Given his background, it’s not surprising that his culinary preferences leaned towards wholesome, traditional American fare. An apple pie, a quintessential symbol of American comfort food, would have resonated deeply with a man who valued simplicity and the bounty of the land. The absence of a top crust might have been a practical consideration, a regional variation, or simply a preference for a lighter, less dough-heavy dessert that still celebrated the sweetness of the apples.

Below is a rendition of what might have been President Garfield’s beloved apple pie, reimagined with the "no top crust" specification in mind, likely featuring a delightful streusel or crumble topping that adds texture and sweetness without obscuring the fruit.

Garfield’s Open-Faced Apple Crumble Pie

This recipe aims to capture the essence of a traditional 19th-century apple pie, adapted to reflect the "no top crust" preference, which often meant a crumb or streusel topping. It’s a comforting, aromatic dessert that truly allows the apples to shine.

Yields: 8 servings
Prep time: 30 minutes
Cook time: 50-60 minutes

Ingredients:

For the Pie Crust (Single Crust):

1 ¼ cups all-purpose flour
½ teaspoon salt
½ cup (1 stick) unsalted butter, very cold and cut into ½-inch cubes
¼ cup ice water (plus 1-2 tablespoons more if needed)

For the Apple Filling:

6-7 medium apples (about 2 ½ – 3 pounds), a mix of Granny Smith (for tartness) and Honeycrisp or Fuji (for sweetness and texture) are ideal.
½ cup granulated sugar
¼ cup packed light brown sugar
2 tablespoons all-purpose flour or cornstarch (for thickening)
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves (optional, but adds depth)
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter, cut into small pieces

For the Crumble Topping:

¾ cup all-purpose flour
½ cup packed light brown sugar
¼ cup granulated sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup (1 stick) unsalted butter, very cold and cut into ½-inch cubes

Instructions:

1. Prepare the Pie Crust:

In a large bowl, whisk together the flour and salt.
Add the cold butter cubes to the flour mixture. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces.
Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired. Prick the bottom of the crust several times with a fork.
For a crisp crust, blind bake: Line the crust with parchment paper and fill with pie weights or dried beans. Bake in a preheated oven at 400°F (200°C) for 10-12 minutes. Remove weights and parchment, and bake for another 5 minutes, or until lightly golden. Let cool slightly. Reduce oven temperature to 375°F (190°C).

2. Prepare the Apple Filling:

Peel, core, and slice the apples into ¼-inch thick pieces. Place them in a large bowl.
Add the granulated sugar, brown sugar, flour (or cornstarch), cinnamon, nutmeg, cloves (if using), and lemon juice to the apples. Toss gently until the apples are evenly coated.

3. Prepare the Crumble Topping:

In a separate medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt.
Add the cold butter cubes. Using a pastry blender or your fingertips, cut the butter into the dry ingredients until the mixture forms coarse crumbs.

4. Assemble and Bake the Pie:

Pour the apple filling into the prepared and blind-baked pie crust, mounding the apples slightly in the center.
Dot the top of the apple filling with the small pieces of butter.
Evenly sprinkle the crumble topping over the apples.
Place the pie on a baking sheet (to catch any potential drips) and bake in the preheated 375°F (190°C) oven for 50-60 minutes, or until the apples are tender when pierced with a knife, the filling is bubbly, and the crumble topping is golden brown.
If the crumble topping starts to brown too quickly, you can loosely tent the pie with aluminum foil.

5. Cool and Serve:

Allow the pie to cool on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set properly.
Serve warm or at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream, for a truly presidential experience.

Tips for a Perfect Pie:

Apple Choice: Using a mix of tart and sweet apples creates a more complex flavor profile.
Cold Butter: For both the crust and the crumble, very cold butter is essential for a flaky crust and a crumbly topping.
Don’t Overmix: Overmixing the pie crust dough develops gluten, leading to a tough crust. Mix just until it comes together.
Cooling Time: Resist the urge to cut into the pie too soon! Cooling allows the juices to thicken and set, preventing a runny slice.

A Taste of History:

As Bennett Rea attests, preparing and tasting these historical recipes is more than just cooking; it’s a tangible link to the past. This "Garfield Pie," with its comforting blend of sweet apples and spiced crumble, offers a glimpse into the simple pleasures enjoyed by a man who led a nation. It’s a reminder that even the most powerful figures found solace and satisfaction in the everyday rituals of food. The image of the "Garfield Pie," as tested by Bennett Rea himself, beautifully illustrates this connection, showcasing a dessert that is both timeless and deeply rooted in a specific moment in American history.

Through "Cookin’ With Congress," Rea not only preserves culinary heritage but also makes history accessible and engaging. His dedication illuminates the often-overlooked domestic side of political life, proving that sometimes, the best way to understand a president is to eat like one. This apple pie isn’t just a recipe; it’s an invitation to savor a piece of American history, one delicious bite at a time.

For more info on Bennett Rea’s fascinating project, visit "Cookin’ With Congress."

Check out more recipes from the "Sunday Morning" 2025 Food Issue Recipe Index!