Apple Pie

The story

Apple pies originated in Europe and arrived in North America with settlers, who cultivated imported apple varieties. Over time the dessert became deeply embedded in American cookery, helped by the spread of orchards and inexpensive printed recipes. The phrase “as American as apple pie” gained cultural force in the twentieth century, despite the dish’s international ancestry. The pie balances tender fruit, bright acidity, spice and a crisp pastry shell. Using more than one apple variety creates better flavour and texture, while controlling the fruit’s liquid prevents a watery filling and a gap beneath the top crust. It is familiar, adaptable and strongly tied to ideas of home baking. Apple pie is served at family dinners, diners, fairs and holidays, particularly Thanksgiving and the Fourth of July. It may be eaten warm with vanilla ice cream or, in some regions, a slice of cheddar cheese. Its symbolic status often exceeds the simplicity of the ingredients.

Ingredients

• Base
• 160 gram plain flour
• Cooking liquid
• 45 millilitre cold water
• Dairy
• 100 gram buttercold, diced
• Main
• 0.5 teaspoon ground cinnamon
• Protein
• 0.5 piece piece eggbeaten, for glazing
• Sweetener or fruit
• 450 gram applespeeled, cored and sliced 5 mm thick
• 60 gram caster sugar
• 0.5 tablespoon lemon juice

Method

1. Make the pastry

   Rub cold butter into flour until pea-sized pieces remain, add cold water and bring together. Chill for 30 minutes.

   Look for: You should still see small butter flecks. Tip: Cold butter creates flaky layers. Avoid: Do not knead pastry like bread.

2. Slice the apples

   Peel, core and slice apples about 5 mm thick so they soften evenly but keep shape.

   Look for: Slices should be thin but not transparent. Tip: A mix of tart and sweet apples gives better flavour. Avoid: Do not cut chunks too large or the pie bakes unevenly.

3. Fill and crimp

   Roll pastry, fill with apples, sugar, cinnamon and lemon, then top and crimp. Cut vents in the lid.

   Look for: The pie should be sealed with clear steam vents. Tip: Chill the assembled pie for 15 minutes for a neater bake. Avoid: Do not forget vents or the filling can burst through.

4. Bake until bubbling

   Bake at 200 C / 400 F for 20 minutes, then 180 C / 350 F for 35-40 minutes until juices bubble.

   Look for: Filling should bubble through the vents and crust should be deep golden. Tip: Cool for at least 2 hours for clean slices. Avoid: Do not pull it out before the juices bubble; the apples may be undercooked.

Nutrition

per serving

Estimated from the upgraded serves-2 metric ingredient list; verify with a calculator before making health claims.