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American Apple Pie
Instructions
I prepare the ingredients for the American apple pie. If you are going to use a chopper or food processor for mixing, cut the frozen butter into cubes. Otherwise, leave it as a whole piece if the process will be done by hand.
I prepare the products for the filling.
The butter and flour need to be rubbed together. The simplest way to do this is to process them in a food processor with round blades until the butter is broken into pieces the size of a match head. If you do not have such equipment, grate the butter on a grater straight into the flour, then combine everything into a crumbly, creamy flour mixture.
I add very cold water to the mixture and stir so that it turns into a sticky lump.
I shape the dough into a brick, cover it with plastic wrap and put it in the fridge for 2 hours.
Shortly before the end of this period, I start preparing the filling and turn the oven on to 190 degrees. I core and peel the apples. Then I cut them into thin slices, no more than 5 millimetres.
I put them into a bowl that is convenient for mixing. I season them with cinnamon, grated nutmeg and sugar. To add a fresh citrus note and to prevent oxidation, I drizzle the slices with lemon juice.
I melt the butter and pour it into the filling.
I mix gently.
I take out the chilled dough and cut off two-thirds of it.
I roll it out, dusting with flour as needed, into a sheet 3-4 millimetres thick.
I transfer it to the pan so that the edges hang over the sides. I trim off the excess.
I fill the resulting basket with the filling.
I roll out the remaining third of the dough in the same way. With a special lattice roller I make slits, or I cut the sheet into narrow strips with a knife, so that I can then weave them decoratively over the surface of the pie.
I stretch the lattice sheet slightly and cover the apples with it.
I join the border edges with the lattice and fold them under. I mix the yolk with 5 millilitres of water and brush the surface of the pie. I put the pie into the oven on the middle level.
After 45 minutes the pie will be golden and fully baked.
The American apple pie is ready. As it bakes, the pie gives off aromas that whet an extraordinary appetite. It is even hard to say in which form it tastes better – hot or cooled. One thing can be stated for certain: such a pie will bring the whole family many pleasant moments.Give it a try, bon appétit!
Tips
- 1
BUTTER FROM THE FREEZER – the "secret" to a crumbly crust. Warm butter blends with the flour into a dense dough. Frozen butter gives flakiness.
- 2
ICE-COLD WATER – the "secret" against toughness. Warm water activates the gluten. Cold water keeps the dough tender.
- 3
2 HOURS IN THE COLD – the "secret" to the structure. The dough needs to rest and stabilise. Without resting, it will shrink during baking.
- 4
LEMON ON THE APPLES – the "secret" against browning. Lemon juice prevents oxidation and adds a citrus note. The same principle works in other kinds of apple pies.
FAQ
Which apples should I choose? +
Ideally, sweet-and-sour varieties (Antonovka, Semerenko, Granny Smith) – they hold their shape and give a bright flavour. Alternatives: Golden Delicious (sweet, more tender), Idared (versatile), Simirenko (a classic for pies). Choose fresh apples – firm, with no dents or spots. Not suitable: overripe soft apples (they will spread into mush) and sweet dessert apples (Fuji – no acidity). For a "premium" pie, use farm-grown autumn Antonovkas. A size of 7-10 cm is optimal, 4-5 apples = about 600 g. Remove the skin for a more tender texture. For "premium", use a mix of 2 varieties: Granny Smith + Golden.
What can replace corn starch? +
Alternatives: potato starch (17 g – thickens more strongly), wheat flour (25 g – it will replace the starch, but the texture will be denser), gelatine (3 g – unusual, with a fruity note), agar-agar (5 g – vegan). Fresh corn starch is the "premium" option. Do not use: rice starch (it thickens fruit juice poorly) or expired starch. For the "classic", use corn starch. For "economy", use potato starch. Without starch, the pie will run with apple juice when cut.
How long does the pie keep? +
In the fridge under wrap – 4-5 days. At room temperature in a container – 2 days. Longer than that, the pastry goes stale and the filling will run. Before serving a chilled pie, give it 30 seconds in the microwave or 10 minutes in a 150 °C oven. In the freezer, portioned – up to 1 month. Defrost in the fridge for 6-8 hours, or reheat straight away in the oven. A fresh pie is at its "star" best 30-60 minutes after cooling. On the second day the flavour "settles" and is brighter. Do not leave it at room temperature longer than 24 hours in a warm room.
What to serve the pie with? +
The American classic: with a scoop of vanilla ice cream (apple pie à la mode). With whipped cream or vanilla sauce. With a cup of coffee with milk (an American breakfast). With hot cocoa or a cappuccino. With a scoop of plombir ice cream – it will melt from the warm pie. With berry sauce. With black tea and lemon. With a glass of sweet wine (Icewine, Sauternes) – "premium". With a glass of Calvados – apple to apple. With hot milk – the "children's" option. A universal American home dessert.
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