Classic Apple Pie
Apple pie has been baked in America since the colonial era, though its origins lie in 14th-century English and Dutch recipes where apples were enclosed in pastry as a way to cook fruit without a proper oven. The filling is built from tart baking apples - Granny Smith or Braeburn - tossed with sugar, cinnamon, nutmeg, a squeeze of lemon, and a spoonful of flour or cornstarch to thicken the juices as they cook. The double crust is made from cold butter cut into flour until the dough resembles wet sand, producing flaky, shattering layers when baked. As the pie bakes, the apples soften and release their juice, which the starch captures into a syrupy glaze that holds the filling together when sliced. The top crust turns deep golden and pulls away slightly from the filling, creating a hollow where steam escapes. Served warm with a scoop of vanilla ice cream - a la mode - or a slice of sharp cheddar in the New England tradition, apple pie is as much a cultural symbol as it is a dessert.
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Instructions
- 1
Slice apples and toss with sugar, cinnamon, lemon juice, cornstarch.
- 2
Line pie dish with crust and fill with apple mixture.
- 3
Dot butter over the filling.
- 4
Top with second crust, crimp edges, brush with egg wash.
- 5
Bake at 190C for 50-55 minutes until golden.
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Nutrition (per serving)
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