United States · United States
Apple Pie
A double-crust pie filled with sliced tart apples sweetened with sugar and scented with cinnamon and lemon.
Apple pie is claimed by the states around it rather than invented in any of them, and the disagreement about whether sugar, cinnamon or butter is essential has outlasted everyone who settled it. The apples are tart ones on purpose, because sugar in the filling cannot do all the softening. It should be served warm, and the second slice is the one worth waiting for.
Ingredients
- all-purpose flour320 g
- cold unsalted butter, cubed180 g
- ice water80 ml
- salt2 g
- granulated sugar60 g
- tart apples, peeled and sliced900 g
- lemon juice10 ml
- ground cinnamon4 g
- ground nutmeg1 g
- cornstarch15 g
- egg, beaten1 pieces
Directions
- 1
Cut butter into flour and salt until pea-sized, drizzle with ice water and bring together into a disc; chill.
Dough just holds together when pinched. - 2
Toss apples with lemon juice, sugar, cornstarch, cinnamon and nutmeg and let stand briefly.
Apples release a glossy juice. - 3
Roll out two thirds of the dough, line a pie dish, fill with the apple mixture and top with the remaining rolled dough; brush with egg.
Top crust seals the filling at the rim. - 4
Bake until the crust is deep golden and the juices bubble thickly through the vents.
Crust is deep golden and filling bubbles thickly through the vents. Cook egg wash to a fully set appearance. - 5
Cool the pie on a rack and store any leftovers in the refrigerator.
Pie releases cleanly from the dish and the filling has set. Refrigerate leftovers within 2 hours at 4°C or below; consume within 48 hours.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content