Apple pies have been around since medieval times. Non-sugary pies were the norm until the 16th century when sugar became more readily available, according to What’s Cooking America. Most common apple pies today are actually Dutch apple pies. The cinnamon and lemon juice used in this apple pie recipe is typical of Dutch pies.
Any firm apples will do for this apple pie recipe. Golden delicious apples work well, as do pink ladies. If using Granny Smith or any other tart variety, add an extra 1/4 of sugar to the filling.
Recipe for Apple Pie Crust
Ingredients:
- 1/2 cup whole wheat flour
- 1 1/2 cups of all purpose flour
- 2/3 cup of butter flavored vegetable shortening
- 3/4 tsp salt
- 5 Tb. ice water
Directions:
- Combine the flours and salt in a large mixing bowl.
- Add the shortening work into the dry mixture until thoroughly incorporated. Dry hands serve as the best mixing tool. The shortening crumbs should be as small as kernels of corn before going onto the next step.
- Add the ice water and mix it into the flour mixture. It will start to form together. Gather it into a ball, place it in in a covered container in the refrigerator for at least 20 minutes. This will prevent the dough from sticking when rolling out.
Recipe for Apple Pie Filling
Ingredients:
- 6 1/2 cups of sliced peeled apples
- 3/4 cups sugar
- 3/4 tsp cinnamon 1/4 tsp nutmeg (optional) 1/4 tsp salt 2 tsp. butter
- 2 oz sharp cheddar cheese (optional)
Directions:
- In a large mixing bowl, combine all the ingredients, except the butter and cheese. The apples will almost immediately begin releasing their juice, forming their own sugary sauce.
- Let the mixture sit at room temperature while rolling out the crust.
Apple Pie Assembly Instructions
- Collect an 8 or 9 inch pie pan. Cut the dough in half and form into two balls.
- On a floured old pillowcase or other lint-free material, roll out one of the balls of dough approximately 1 1/2 inches wider than the pie pan used.
- Gently place the dough into the pie pan and press the it down against the pie pan.
- Pour the apple filling mixture into the pie pan, layering the apple tightly.
- Cut the butter into small pieces and place sporadically on top of the filling.
- If using, cut the cheese into small chunks and wedge into the filling intermittently.
- Roll the other dough ball out just like the first one. Place it on top of the pie and cut the edges of the to fit around the pan.
- Seal the edges of the pie by pressing them down with a fork, or by pinching the two layers of dough together with fingers.
- Cover the edges of the pie with tin foil and place in a 425 degree oven for 40 minutes. Remove the foil and the bake for an additional 15 minutes.
- Let cool almost completely before cutting to prevent a sloppy mess.
A little practice and patience goes far when making a classic apple pie. This old-fashioned dessert recipe with fresh apples and tender crust has earned its place as a family favorite. Serve with ice cream or whipped cream for extra smiles.
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Dianna Griffis - Dianna, better known as Sunny, could write before she could walk. She knew professional writing would be her lifeline from a very early ...
