THE REAL "AMERICAN APPLE PIE "

The Apple Pie is one of the most popular pies in America, as it takes its place right next to the apple and cherry pies. This pie has been around since at least 1796 when it was found in a Sampler Cookery Manual that was published by Stephen Hales. There are many different recipes for different apple pies, but they all have some pieces of macaroni on top of a crumbly base made up mostly of flour and sugar.

Apple pie is a common staple of the American diet, but there are also many versions that differ in taste and texture. There are even more different recipes out there, including the well known fast food version sold at McDonalds. The most well-known regional recipe is for Johnny Appleseed apple pie; mixed with apples, sugar, cinnamon and other spices. This is then baked in a pie crust which has been covered with a mixture of flour and water to make it thicker.

With Love, Apple Pie

Pies are a favorite seasonal dessert for many, and apple pies are popular all year long. Pies can be made in many different ways: from a flour crust to a short crust, with or without a bottom crust, with butter or lard as the fat in most recipes. And while the process of making pastry dough seems quite daunting at first glance, it is actually very easy to do.

FOR THE SHORTCRUST PASTRY:

• 430g of flour
• 1 pinch of salt
• 280g butter
• 2 tbsp. granulated sugar
• 150 ml very cold water

FOR THE APPLE FILLING:

• 5 to 6 good sized apples, peeled, peeled and seeded
• 2 tbsp. freshly squeezed lemon juice + zest
• 150g brown sugar
• 2 tbsp. tablespoon flour
• 2 tbsp. cornstarch
• 1 pinch of salt
• 1/4 tsp. coffee of four spices
• 1 tsp. 1/2 teaspoon ground cinnamon
• 1/4 tsp. 1/2 teaspoon ground nutmeg
• 60 ml of raw cider brought to a boil or apple juice
• 30g butter, cut into pieces

FOR THE TOP:

• 1 egg
• 1 tsp. tablespoon of water
• Granulated sugar

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INSTRUCTIONS

1. For the dough: In a medium-sized bowl, mix together the flour and salt. Cut the butter into small pieces and crumble with the flour until a fine and slightly grainy texture is obtained. Add the sugar and mix well. Pour in cold water in batches, mixing with a fork. Finish by hand and form a ball of dough. Slightly flatten the dough ball, wrap it in cling film and let rest in the refrigerator for 30 minutes.
2. Meanwhile, prepare the garnish: peel, peel and seed the apples, and mix them with the lemon juice and lemon zest in a large bowl.
3. In a bowl, combine the sugar, flour, cornstarch, salt and all four spices. Distribute the mixture over the apples and mix well. Add the cider brought to a boil and the apple juice and stir so that all the apple slices are impregnated with the mixture.
4. When the dough is ready, divide it into 2 pieces, one being twice as wide as the other. The larger one will serve as the dough for the bottom of the pie while the smaller one will be used to make the grid on top of the pie.
5. Form a large disc with each of the pasta, about 1/2 to 1 cm thick.
6. Preheat the oven to 190 ° C. Butter and flour a pie (or cake) pan 24-26 cm in diameter and at least 2 cm deep.
7. Line the pie pan with the larger of the dough, evening the ends with a knife so that they protrude a little from the pan on the outside all around.
8. Garnish the bottom of the tart with the apples, and add the diced butter on top.
9. Cut the second disc of pasta into slices about 2 cm wide. Weave a nice grid over the top of the pie, and crimp the edges with a fork.
10. Beat an egg and a tablespoon of water, and brush the grid and the edges of the pie with this mixture. Sprinkle a little powdered sugar on top, which will give a shiny and crispy appearance to the dough.
11. Bake for 50 minutes at half height, until the filling begins to bubble inside the pie. Check the pie after 20 minutes of baking and cover the edges with foil to prevent them from burning.
12. When the pie is ready, remove it from the oven and let it cool completely. Serve with a little vanilla ice cream.