One of the most famous pies from the US: Between an almost flaky pastry crust, is a fruity filling with apples and cinnamon.
Taste and Occasion
Apple pie is one of the most famous American exports, along with brownies, muffins, and donuts. But it is also easy to make! Regarding appearance and preparation, the original American apple pie seems like a cross between Grandma's covered apple pie and Linzer cake.
Ingredients
But there are some differences. For example, the dough is not a classic shortcrust but a so-called pie crust. It also consists mainly of flour, butter, and sugar. But the consistency of apple pie is more like puff pastry than kneaded dough. Wonderful! This results from much (very cold) butter, ice water, and a short kneading. Unlike usual for American baking recipes, which are sometimes entirely oversweetened, there is only very, very little sugar in the dough. This comes instead in the filling 😉.
The butter dough is followed by a fruity filling of apple pieces, cinnamon, lemon, and brown sugar. This makes the whole thing caramelized. The typical American apple pie topping can look different. Depending on what you like, but especially how much time and muse you have 😉 .
How to make the Apple Pie
First of all, knead flour, cold butter in pieces, sugar, salt, and 4 tablespoons of ice water to crumbles, then to a smooth dough. If the mixture is too dry after kneading for about 1 minute, gradually add more ice water.
Now, form the smooth dough into a ball and refrigerate, wrapped in plastic wrap, for at least 30 minutes. Meanwhile, wash, peel, core, and cut the apples into small pieces for the filling.
Mix apples in a bowl with lemon juice, cinnamon, lemon zest, salt, cornstarch, and sugar. Set aside. Roll out just under two-thirds of the dough on a lightly floured work surface or between sheets of plastic wrap thinly to the size of a 10 in / 26 cm pie or tart pan, including the sides.
Carefully place in the pan, lightly press down the edge and trim off any overhanging edge with a sharp knife or pie palette. It's time to preheat the oven to 400°F / 200°C. If apple filling has drawn liquid, drain it off. Spread apple mixture on top of the pie crust.
Roll out the remaining dough and use a sharp knife to roll out strips for the top (these should be larger or longer than the pan). Carefully place in lattice appearance on top of apple filling. Trim off any excess dough strip ends. Roll a long, skinny snake of dough from the remaining dough. Place around the top of the pan and press down lightly.
Whisk egg yolk and milk well with a fork. Gently brush the dough strips with it. Bake the pie for 10 minutes at 400°F / 200°C, then turn it down to 350°F / 175°C and bake again for about 40-45 minutes until golden. Cover halfway through, if necessary, to prevent the top from getting too dark.
Top Tip
While the apple pie recipe is easy, it takes a bit. That's why I don't get fancy and just cut strips of dough, which go on top of the filling in a lattice look. However, you can also braid it properly (i.e., top to bottom and all), cut patterns out of the dough, or make a closed blanket except for a few incisions.
Recipe Card
Apple Pie
Equipment
- 1 pie dish (10 in / 26 cm)
Ingredients
For the dough
- 400 grams (3 ⅓ cups) all-purpose flour
- 230 grams (1 cups) butter, cold and in pieces
- 15 grams (1.3 tablespoons) sugar
- 2 pinches salt
- 5 tablespoons ice water, coarse
For the filling
- 900 grams (7 ⅓ cups) apples
- 1 ½ tablespoons lemon juice
- 2 teaspoons cinnamon
- ½ teaspoon (0.5 teaspoon) lemon zest, grated
- 1 pinch salt
- 35 grams (⅓ cup) cornstarch
- 130 grams (⅔ cup) brown sugar
To coat
- 1 egg yolk
- 1 tablespoon milk
Instructions
- Knead flour, cold butter in pieces, sugar, salt, and 4 tablespoons of ice water to crumbles, then to a smooth dough. If the mixture is too dry after kneading for about 1 minute, gradually add more ice water.
- Form the smooth dough into a ball and refrigerate, wrapped in plastic wrap, for at least 30 minutes.
- Meanwhile, wash, peel, core, and cut the apples into small pieces for the filling.
- Mix apples in a bowl with lemon juice, cinnamon, lemon zest, salt, cornstarch, and sugar. Set aside.
- Roll out just under two-thirds of the dough on a lightly floured work surface or between sheets of plastic wrap thinly to the size of a 10 in / 26 cm pie or tart pan, including the sides.
- Carefully place in the pan, lightly press down the edge and trim off any overhanging edge with a sharp knife or pie palette.
- Preheat oven to 400°F / 200°C. If apple filling has drawn liquid, drain it off. Spread apple mixture on top of the pie crust.
- Roll out the remaining dough and use a sharp knife to roll out strips for the top (these should be larger or longer than the pan). Carefully place in lattice appearance on top of apple filling. Trim off any excess dough strip ends.
- Roll a long, skinny snake of dough from the remaining dough. Place around the top of the pan and press down lightly.
- Whisk egg yolk and milk well with a fork. Gently brush the dough strips with it. Bake the pie for 10 minutes at 400°F / 200°C, then turn it down to 350°F / 175°C and bake again for about 40-45 minutes until golden. Cover halfway through, if necessary, to prevent the top from getting too dark.
Notes
- The pie tastes delicious and lukewarm, plain or with vanilla sauce or vanilla ice cream. However, it can only be cut really well when allowed to cool for 1-2h.
Ingredient substitutions
Variations
The smell of the American apple pie with cinnamon in the oven is unique! Get the ingredients and prepare the crust. This can be done the night before. The apple pie tastes best lukewarm. Then, however, it is less stable. If you want to cut it into the best things, let it cool down first. In the meantime, you can browse through my other fruit pie recipes - or how about apple caramel cupcakes?
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