Apple Pie

Description

Apple pie is one of, if not the most, emblematic dishes of American cuisine. This dish is so strongly associated with US culture that we have the phrase that something “is as American as apple pie”. Like many American traditions, the origins of this dish can be traced back to Europe, with the first recipe for apple being written in 1381 in England. British colonists later brought both apple trees and the tradition of making apple pie to the American colonies, where it gradually evolved into the version that we all know and love today. The first American recipe for apple pie appeared in a 1796 cookbook, titled American Cookery by Amelia Simmons, and bares a close resemblance to the modern day recipe for apple pie (see the original recipe here). While the truth of the matter is that apple pie was not a uniquely American invention, it nonetheless became a symbol of American pride in the early 20th century. By WWII, apple pie was cemented as a symbol of Americanness and continues to hold that same association for many Americans to this day.

Ingredients

• 1 egg

• 1 tbsp heavy cream

Pie Crust

• 2.5 cups flour (300 g)

• 16 tbsp cold butter, cut into cubes

• 1 tsp sugar

• 1 tsp salt

• 1/2 cup ice water

Filling

• 8 Granny Smith apples, peeled, cored and quartered

• 1 tsp cinnamon

• 1 tsp salt

• 1/2 cup sugar

• 1/2 cup light brown sugar

• 1/4 cup corn starch

Preparation

In a bowl, combine the flour, salt and sugar. Add the butter cubes, and break up with your hands until it is a sandy consistency. Pour in the ice water and mix until a ball of dough comes together. Refrigerate for 30 minutes. Generously flour a cutting board and roll out into a rectangle. Fold the two long ends towards the middle, then fold it in half the other way. Cut down the middle so that you have 2 squares of dough. Refrigerate for another 30 minutes. Roll out one square into a roughly 10” circle and mold into a 9” pie dish. Cover with plastic wrap and refrigerate for at least an hour. Cover the second piece of dough and refrigerate.

To make the filling, cut the apple quarters into halves and place into a plastic bag. Add the cinnamon, salt, sugar and brown sugar, and mix to evenly combine. Allow to macerate at room temperature for 3 hours, then mix in the cornstarch.

Remove the second piece of dough from the fridge and roll into a roughly 10” circle. Add the apple mixture into the pie dish (with the crust), then place the second piece of rolled out dough over top. Trim the excess dough off the sides, then crimp the sides in place. Refrigerate the pie for at least 1 hour. Beat the egg and heavy cream together, the brush over the top of the pie.

Preheat oven to 375 degrees. Bake for 20 minutes, then lower heat to 350. Bake for another 40 minutes until the crust is browned and the filling is bubbling. Allow to cool before serving.

Notes

• You can make a version of this pie that does not have a lattice top. After rolling out the second 10” piece of dough, simply lay it on top of the filling and crimp together with the bottom dough, trimming away any excess dough. Then cut 4-6 holes on top and widen them to allow steam to escape during baking.

• Apple pie is most commonly served warm or at room temperature with ice cream or whipped cream.