Did you know that neither apple nor pie originally comes from America? However, over the years, Americans have made this dish their own.
Apples are native to Asia and were brought to American colonies during the 17th and 18th centuries by the early colonists. It was the English, the Dutch, and the Swedes that brought apple tree cuttings and seeds with them. At that time, the native apple in North America was a tiny and too tart fruit, crab apple.
Over 7,500 eating apples are grown throughout the world. It is hard to say which variety of apple first came to America. By 1800, American farmers were growing nearly 14,000 varieties of apple, many of which had been bred in the American land.
Apples are sodium, cholesterol, and fat-free; a medium apple is about 80 calories. The most popular fruit with impressive health benefits, and the start of this recipe!
The most popular apples to make a pie are Braeburn, Gala, Cortland, Bramley, Empire, Northern Spy, Granny Smith, and McIntosh. You can bake a pie from fresh fruit, canned, or reconstituted from dried apples.
It is possible to find a variety of styles, English, Dutch, French Swedish, and, of course, the American. Between them, there are many similarities and differences also, including several spices, crust upside down, crumb and traditional pastry and, eaten hot or cold, on its own or with ice cream, double cream, custard, or sharp cheddar.
A Modern American recipe for apple pie indicates a pastry, apple filling spiced with cinnamon, nutmeg, and lemon juice, and it may or may not have shapes cut out of the top for decoration.
Now we know a little bit more about the Apple and American Apple Pie history. Then... Let's bake!!!!
What are we going to need?
- ½ cup of sugar
- ½ cup packed brown sugar
- 03 tablespoons all-purpose flour
- 01 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 6 to 7 cups thinly sliced peeled tart apples
- 01 tablespoon lemon juice
- Pastry for double-crust pie or make it from the scratch
- 01 tablespoon butter
- 01 large egg white
- Additional sugar
How to bake it
In a small bowl, combine the sugars, flour, and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; lay the filling aside while rolling out the pie crusts.
Remove the dough disks from the refrigerator and let them sit for 10 to 15 minutes before rolling one of the disks out. Line a 9-in. pie plate with bottom crust; trim even with edge. Fill with apple mixture; dot with butter.
Roll out the second pie dough disk. If you want to make a lattice pie crust, go for it! (It’s easy!) Otherwise, place the second round of rolled out pie dough over the apples, and tuck the edges of the top pie crust over and under the bottom pie crust edges. Crimp with your fingers to seal.
Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edges loosely with foil.
Bake at 375° for 25 minutes. Remove foil and bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.
I’ve always heard Granny Smith apples make the best pies. It turns out it’s because tart apples have the most pectin, and other apples can make your pie soupy.
When you make this recipe, if you post it, don't forget to tag us #ndtdesignatkitchen!
How to show and serve it with style? Shop it!