Classic Apple Pie

Description:

A timeless dessert that brings warmth and comfort to any occasion, the Classic Apple Pie is a beloved favorite. With a perfectly flaky, buttery crust and a sweet, cinnamon-spiced apple filling, this pie is the epitome of homemade goodness. Whether served with a scoop of vanilla ice cream or just on its own, this apple pie is sure to be a crowd-pleaser and a cherished family recipe.

Origin:

Apple pie has its roots in both Europe and America, with early versions of apple-filled pastries dating back to medieval England. However, the modern American apple pie, known for its flaky crust and spiced filling, became iconic in the United States and is often associated with the idea of “American as apple pie.” Its popularity grew over centuries, and today it’s considered one of the country’s most iconic desserts.

Ingredients:

For the crust:

• 2 1/2 cups (315g) all-purpose flour
• 1 tsp salt
• 1 tbsp granulated sugar
• 1 cup (226g) unsalted butter, cold and cubed
• 6-8 tbsp ice water

For the filling:

• 6-8 medium apples (such as Granny Smith, Honeycrisp, or a mix of tart and sweet apples)
• 3/4 cup (150g) granulated sugar
• 1/4 cup (50g) packed brown sugar
• 2 tbsp all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice
• 1 tbsp unsalted butter, cubed (for dotting)
• 1 egg (for egg wash)
• 1 tbsp water (for egg wash)

Optional Ingredients:

• 1-2 tbsp cornstarch for a thicker filling
• 1 tsp vanilla extract for extra flavor
• 1/4 tsp ground ginger for additional warmth in the spice mix

Instructions:

1. Prepare the pie crust:
   • In a large bowl, combine the flour, salt, and sugar. Add the cubed cold butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized pieces of butter.
   • Gradually add ice water, one tablespoon at a time, and mix until the dough begins to come together. Be careful not to add too much water; stop once it forms a cohesive dough.
   • Divide the dough in half, shape each portion into a disk, and wrap them in plastic wrap. Chill the dough in the refrigerator for at least 1 hour before rolling it out.
2. Prepare the apple filling:
   • Peel, core, and slice the apples into 1/4-inch thick slices.
   • In a large bowl, combine the sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Toss everything together until the apples are evenly coated.
3. Assemble the pie:
   • Preheat your oven to 425°F (220°C).
   • Roll out one disk of dough on a lightly floured surface to fit a 9-inch pie pan. Place the dough in the pan and trim any excess, leaving about 1 inch of overhang.
   • Pour the apple filling into the pie crust, and dot the filling with cubes of butter.
   • Roll out the second disk of dough and place it over the apples. Trim any excess dough, and crimp the edges to seal the pie.
   • Cut a few slits in the top crust to allow steam to escape during baking.
4. Apply the egg wash:
   • In a small bowl, beat the egg with water to make an egg wash. Brush the top crust with the egg wash for a golden, glossy finish.
5. Bake the pie:
   • Bake the pie at 425°F (220°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
   • If the edges of the crust start to brown too quickly, cover them with aluminum foil or a pie shield.
6. Cool and serve:
   • Allow the pie to cool for at least 2 hours before slicing, to let the filling set.
   • Serve warm or at room temperature, with whipped cream or vanilla ice cream if desired.

Tips for Success:

• Use a mix of apples: For the best flavor, use a combination of tart and sweet apples, such as Granny Smith and Honeycrisp. This gives the filling a nice balance of flavors.
• Chill the dough: Be sure to chill the dough before rolling it out, as this helps to prevent the crust from becoming too soft and difficult to work with.
• Thicken the filling: If you prefer a thicker filling, use a tablespoon or two of cornstarch mixed with the sugar before adding it to the apples.
• Prevent a soggy crust: If you’re concerned about a soggy bottom crust, you can sprinkle a bit of flour or breadcrumbs on the bottom of the crust before adding the apples to absorb excess moisture.

Recommendations:

• Serve this classic apple pie with a scoop of vanilla ice cream or a dollop of freshly whipped cream for extra indulgence.
• A drizzle of caramel sauce or a sprinkle of cinnamon sugar on top can also elevate the flavor.

Nutrition (per serving, based on 8 servings):

• Calories: 310 kcal
• Protein: 2g
• Carbohydrates: 43g
• Fat: 14g
• Saturated fat: 8g
• Cholesterol: 35mg
• Fiber: 4g
• Sugar: 23g
• Sodium: 90mg

(Note: Nutritional values may vary depending on ingredient brands and portion sizes.)