American Pie Movie Apple Pie Scene

[Ailene Goldhirsh]

Oppenheimerwas a real box office blockbuster, and the biopic followed physicist J. Robert Oppenheimer's work to create an atomic bomb, and director Christopher Nolan addressed one controversial scene.

Oppenheimer is based on the 2005 biography American Prometheus by Kai Bird and Martin J. Sherwin, following the story of the "father of the atomic bomb." It opened to major critical and commercial success, leading to the top Oscar nominations, the film getting no fewer than 13 nods. Although the film includes some controversial scenes, some people wondered about the veracity of some of them, including the apple poisoning bit. In the film's early scenes, Oppenheimer tries to poison his university tutor, Patrick Blackett (James D'Arcy). However, he didn't go through with it. During an interview with Time magazine, director Christopher Nolan insists it happened: "It is a true story."

Although Nolan and Bird did their due diligence when researching for the movie, Robert Oppenheimer's grandson, Charles Oppenheimer, wasn't a fan of the scene. In a different interview with Time after the film's premiere in July 2023, Oppenheimer discussed the film, its legacy, and how it honored his grandfather. One of the issues he had was with the poisoned apple scene: "There are parts that I disagree with, but not really because of Nolan."

"The part I like the least is this poison apple reference, which was a problem in American Prometheus. If you read American Prometheus carefully enough, the authors say, 'We don't really know if it happened.' There's no record of him trying to kill somebody. That's a really serious accusation and it's historical revision. There's not a single enemy or friend of Robert Oppenheimer who heard that during his life and considered it to be true," Charles Oppenheimer explained.

One scene in Oppenheimer is not entirely accurate, according to J. Robert Oppenheimer's grandson, Charles. Based on the biographical book American Prometheus, Christopher Nolan's film chronicles the life of the titular physicist from leading the Manhattan Project to the fallout from creating the atomic bomb. During his earlier days at the University of Cambridge, Oppenheimer attempts to poison his demanding professor, Patrick Blackett, with an apple injected with potassium cyanide, though he later returns to swat the poisoned apple out of the hands of his idol Niels Bohr before he can eat it.

In an interview with Time, the physicist's grandson said the poisoned apple scene in Oppenheimer isn't entirely accurate. Charles Oppenheimer says this was a problem with American Prometheus, written by Kai Bird and Martin J. Sherwin, which was carried over into Christopher Nolan's film since "there's no record of him trying to kill somebody." Read his full comments below:

Though the poisoned apple story has been told many times over the years, it's unclear if it actually happened. Charles Oppenheimer seems confident that the anecdote is untrue, alluding to how the authors of American Prometheus aren't even sure if it actually happened. Author Ray Monk, who wrote the biography Robert Oppenheimer: A Life Inside the Center, believes the anecdote evolved as a result of mythmaking around Oppenheimer's life story. Though Charles takes issue with the poisoned apple scene, overall, he found Nolan's Oppenheimer to be an engaging and realistic representation of his grandfather's life.

Congrats on the award!! I happily voted for you. You're the best.

That being said, I gotta tell you when it comes to making pies, I have no sense of humor. I AM an experienced pie maker (including superior crust) and have been making all kinds of pies, including hundreds of apple, for more than 46 years. How old are you again?

I do agree that several types of apples are the way to go. In my kitchen, Granny Smith will NEVER be one of them--they don't seem to get soft. Braeburn, Fuji, Early Gold (my personal favorite), Macintosh, Ginger Gold are all great in my not so humble opinion.

I like the texture of the crisper Granny Smith in my apple pie... so thanks, "experienced pie maker," but no thanks.. Like so many other foods, it's a matter of "taste" and I'm not baking an apple pie that resembles softened, chunky, applesauce inside a crust.

Pssst - never a good idea to admit to no sense, especially "no sense of humor!"

soggy is not the right word. The crust is cooked and then caramelized in the syrup. I don't think any fruit pie really keeps a dry crispy crust, so I've never really thought about it. Precooking wouldn't change the fact that all that caramelized apple syrup will be covering it.

i also would never make an apple that resembles softened, chunky applesauce, anonymous. What ever gave you the idea that I would?

And the Granny Smith thing is simply my opinion. I'm delighted for you that you're able to have your own.

Congrats on the award!!we happily voted for you. You're my best blog ever . my family and i enjoy every meal we made from Ur blog . i live in Marrakesh and Moroccan food is very good but u r the best, thank u for the recipes and the good time .

I cheered right when your 'cheer' sound byte did, perfect timing Chef John. Congratulations ! I was gearing up to open a can of whoop cream if you didn't win. You rock! This pie looks delicious, the other apple pie you made is DELICIOUS!

As soon as I saw the title for today's blog entry, I knew it would generate many comments.

I been making pies (and crust) from scratch almost 40 yrs. I agree, that things often come down to personal preference.

For those who want to experiment, may I suggest finding some Heritage apples such as Northern Spy, Winesap, or Cortland and see what amazing layers of flavors you can create.

What I want to know is how you manage to get that beautiful crust to stay so wonderfully rounded. It is simply gorgeous. Mine always sinks down on top of the apples.

BTW, your caramel apple pie is still my personal favorite!

Jackie

Couple things I do when making most pies. I add a light sprinkle of sugar on the bottom crust. (gives air space to help from getting soggy) When making apple pie I add a can of pears (slice and mix with apples)then you wont need to add all that juice thats left in bowl to boil out.

Good Evening Chef John, I made this pie today and we are eating it RIGHT NOW! I used 2 Fuji, 2 Spartan and 2 Honeycrisp and did everything you did exactly. The pie is delicious (I like that some of the apples hold their shape and still have some tooth) and the top crust was really very nicely dark browned and crisp like yours. I did, however, end up with quite a bit of runny syrup that never did thicken up even as the pie cooled, so the bottom crust was too moist. (I called it pie soup but we still enjoyed it). I did have lots of large vent holes so that was not the problem. I know that I will be asked to make this again so am wondering what I should try differently next time. I have not made a lot of apple pies before so do not have experience to draw on. My first instinct would be to increase the cornstarch. Or maybe add flour as well? Will more thickener help? What would happen if I used too much?

Good Evening Chef John

im from Estonia and im ur big fan

i hope to make this pie tomorrow,i hope that my husband will like it too,usually he eat all what i cook but he prefer more his country(arabic) food than others but i want sometimes smth else than only 1 stile food i mean only red colour and spicy.ok enough from me and i wish all the best to u

i try this cheese what u made, it was yummy

My mother-in-law and I both love your videos and decided to make your apple pie for lunch yesterday. Thanks for the tip on types of apples! We went with granny smith (we like the firm texture), braeburn and fuji and your video gave us the courage to use 8 apples and pile them higher than ever before! Your pie recipe was easy and really, really good. And along with the modest-looking-yet-surprisingly-delicious oatmeal pie I made earlier in the week, your pie has cemented my status as pie queen in our family. I owe it all to you!

P.S. Is it dorky for me to love knowing that you, an AWARD WINNING FOOD CELEBRITY, and I, a simple Midwest accountant, both have the exact same deep dish pie plate?! Well, us and a gazillion other Americans. :)

hay chef,

this is shay from Australia. I tried your recipe. it actually reminded me of my mom's which she has took it from a lady when she visidted USA. I loooved it and my wife's too.

it was a total success eventhough I haven't used cornstarch and not that many apples. I would love to send the pictures of the pie (filling) to you. I wonder how? :)

thanks a lot

hi chef john,

i stumbled upon your recipe on the internet today because my four year old wants to make an apple pie. i have always wanted to, so i said, why not? your youtube recipe popped up first and you made it look so gosh darn easy, that i am going to the store as soon as i hang up to go and get the ingredients i don't have and begin your aunt's recipe. thanks so much, i am very excited. by the way, i started a blog on here as well, but it is not nearly as well put together as yours. GREAT JOB!

Hiya, Chef! I've made this recipe twice(and both times it was a foodgasm in my mouth), and both times the sauce/filling is always super liquid-y. And, I've followed the recipe EXACTLY. Maybe it's my oven? It is dated oven-technology I suppose. Any tips?

OMG! WHAT A GREAT PIE! The only thing I did different was...I didnt pour any juices over the apples. I used your caramel sauce recipe and drizzled some on the top crust. After the pie was cooked, I drizzled more caramel sauce over my individual slice. The pie had a crisp bottom layer and top layer..SOOOOO GOOD! Thanks so much for sharing!

Hi Chef. I have a few questions. If i make mini-sized apple pies with this filling, how many mini-sized apple pies could i get approximately? I'll be using a standard muffin tins, is that okay? I'm going to make this for my friends and family. Thanks Chef!

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