All American Apple Pie
I absolutely adore this All American Apple Pie. It exudes coziness and perfectly captures the essence of fall. The best part? This recipe is incredibly easy!
The Origins of Apple Pie
We can trace the origins of apple pie back to ancient times, where various cultures had their own versions of apple-based pastries and pies. However, the apple pie as we know it today is closely associated with American cuisine. The expression “as American as apple pie” emerged to represent the values and traditions tied to American identity. This phrase gained popularity in the 20th century, evoking a sense of familiarity, wholesomeness, and traditional American values.
The Origin of Apples
Learning about the origins of different ingredients is fascinating to me, and one of my favorite fun facts is that apples are believed to have originated in Central Asia, particularly in present-day Kazakhstan. The wild ancestor of cultivated apples, known as Malus sieversii, still grows in the mountains of Kazakhstan, Kyrgyzstan, Tajikistan, and China. Humans have cultivated and utilized these wild apples for thousands of years.
From Central Asia, apples spread to different parts of the world through trade, migration, and cultivation. The ancient Greeks and Romans introduced them to Europe, recognizing their value and cultivating various apple varieties. Over time, apple cultivation expanded throughout Europe, leading to the development of numerous apple cultivars. European settlers brought apples to North America during the colonization period, and the first apple orchard in North America was established in the Massachusetts Bay Colony in the 17th century. As the United States expanded westward, apple trees were planted across the country, leading to widespread apple cultivation.
Choosing the Right Apples
When making apple pie, I prefer using a combination of baking apples and sauce apples. Baking apples retain their shape while cooking, while sauce apples break down easily, making them ideal for creating applesauce. I usually use mostly baking apples for a pie that offers a satisfying apple bite. However, I always include one or two sauce apples because they provide a natural binding and help thicken the filling. Although I still use cornstarch, the sauce apple contributes to the overall texture and consistency.
Common American baking apples include Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala, Granny Smith, Haralson, and Newtown Pippin. For sauce apples, you can use McIntosh and Golden Delicious apples. In Sweden, popular baking apples include Jonagold, Aroma, Ingride Marie, and Ginger Gold, while Transparente Blanche, Gravensteiner, Signe Tillisch, and Kim are commonly used for sauce apples.
The Key to Success
To achieve a successful apple pie, pre-cooking the filling is essential. Avoid pouring raw apples into the pie shell and attempting to cook them that way. While you may end up with a pie, it won’t reach its full potential. Pre-cook the filling until it is about 80% done. This prevents a significant gap between the top crust and the filling. Allow the filling to cool before placing it in the pie shell. If desired, you can even prepare the pie filling a day or two in advance.
With these tips, you’re on your way to creating a mouthwatering all-American apple pie. While its delicious plain I like to top mine with vanilla or malt ice cream! Enjoy!
All-American Apple Pie
Ingredients
Crust:
- 600 grams all-purpose flour
- 400 grams butter cold
- 200 grams ice-cold water
- 2 large pinches of salt
Filling:
- 8-10 assorted apples
- 1 deciliter ½ cup sugar
- 1 teaspoon cinnamon
- 1 tablespoon cornstarch
- Pinch of salt optional
- Splash of vanilla extract optional
- 1 lemon for acidulated water
Instructions
Crust:
- Grate or cut cold butter into cubes.
- Mix grated butter and flour together until it resembles large beans.
- Stream in ice-cold water and mix until you have a shaggy dough.
- Refrigerate the dough for at least one hour or overnight.
Filling:
- Fill two boxes with cold water and squeeze half a lemon into each.
- Peel the apples and place them in the acidulated water to prevent browning.
- Slice the peeled apples to your desired thickness.
- Strain out the water and mix the apples with sugar, cinnamon, and cornstarch in a pot.
- Cook the apples on medium-high heat until they are al dente.
- Set the cooked apples aside to cool.
Pie Assembly:
- Roll out one round of pie dough and line your pie form with it.
- Trim off any excess dough and refrigerate the scraps for later.
- Roll out the second round of pie dough to the same thickness.
- Cut out leaf shapes and let them harden in the fridge for 30 minutes.
- Pour the cooled filling into the prepared pie shell.
- Arrange the leaf shapes on top of the filling in a decorative manner.
- Brush the leaves with egg wash and sprinkle sugar on top.
- Bake at 400°F (200°C) for around 45 minutes or until the filling is bubbling and the crust is golden brown.
- Allow the pie to cool completely before serving. Enjoy with ice cream, whipped cream, or on its own.