An apple pie is a fruit pie in which the principal filling ingredient is apples. It is sometimes served with whipped cream or ice cream on top, or alongside cheddar cheese. Pastry is generally used top-and-bottom, making it a double-crust pie, the upper crust of which may be a circular shaped crust or a pastry lattice woven of strips; exceptions are deep-dish apple pie with a top crust only, and open-face Tarte Tatin (a French variant on apple pie).
- pastry for 2 crusts
- 8 cups sliced, peeled assorted baking apples - about 1.4 kg (Granny Smith, Cortland, Jonathan)
- 2 tablespoons lemon juice
- ¾ cup white sugar
- ¼ cup brown sugar
- ¼ cup plain flour (all-purpose flour)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons butter
- 1 egg yolk
- 1 tablespoon milk
For flaky pastry pie crust <em>(makes two x 23 cm pie crusts)</em>
- 2½ cups plain flour (all-purpose flour)
- ½ teaspoon salt
- 1 cup butter, chilled and diced
- ½ cup ice water
- In a large bowl, toss the sliced apples with lemon juice.
- Combine sugars, flour, cinnamon and nutmeg; add to apples and toss well to coat.
- Fill pastry lined 23 cm pie pan with apple mixture. Dot with butter.
- Place second crust on top of pie filling, cut slits in top of crust to vent. Seal the edges of the crust with a fork or by hand.
- In a small bowl, beat the egg yolk and milk. Brush mixture over top crust.
- Bake at 220°C for 15 minutes.
- Reduce heat to 175°C and bake 40-45 minutes more or until crust is golden and filling is bubbly.
For flaky pastry pie crust
- Combine the flour and salt in a large bowl.
- Cut in the butter until the mixture resembles coarse crumbs.
- Stir in the ice water, a tablespoon at a time, until the crust mixture forms a ball.
- Wrap dough in plastic wrap and refrigerate for 4 hours or overnight.
- Sprinkle flour onto rolling surface. Roll dough out, then divide in half. Roll each half to fit a 23 cm pie plate.
- Place crust in pie plate, pressing evenly into the bottom and sides.
Cooking apples (culinary apples), such as the Granny Smith, are crisp and acidic. The fruit for the pie can be fresh, canned, or reconstituted from dried apples. This affects the final texture, and the length of cooking time required; whether it has an effect on the flavour of the pie is a matter of opinion. Dried or preserved apples were originally substituted only at times when fresh fruit was unavailable.
Apple Pie is often served in the style “a la Mode” (topped with ice cream). Alternatively, a piece of cheese (such as a sharp cheddar) is occasionally placed on top of or alongside a slice of the finished pie
Dutch style Apple Pie
Dutch apple pie (appeltaart or appelgebak) recipes are distinct in that they typically call for flavourings such as cinnamon and lemon juice to be added. Dutch apple pies are usually decorated in a lattice style. Dutch apple pies may include ingredients such as raisins and icing, in addition to ingredients such as apples and sugar, which they have in common with other recipes.
Recipes for Dutch apple pie go back centuries. There exists a painting from the Dutch Golden Age, dated 1626, featuring such a pie. A recipe in a late medieval Dutch cook book ‘Een notabel boecxken van cokeryen’ (from around 1514) is almost identical to modern recipes.
The basis of Dutch apple pie is a crust on the bottom and around the edges. This is then filled with pieces or slices of apple, usually a crisp and mildly tart variety such as Goudreinet or Elstar. Cinnamon and sugar are generally mixed in with the apple filling. Atop the filling, strands of dough cover the pie in a lattice, holding the filling in place but keeping it visible. It can be eaten warm or cold, sometimes with a dash of whipped cream or vanilla ice cream.
Swedish style Apple Pie
The Swedish style apple pie is predominantly a variety of apple crumble, rather than a traditional pastry pie. Often breadcrumbs are used (wholly or partially) instead of flour, and sometimes rolled oats. It is usually flavoured with cinnamon and served with vanilla custard or ice cream. There is also a very popular version called äppelkaka (apple cake), which differs from the pie in that it is a sponge cake baked with fresh apple pieces in it.