Apple pies have become a part of the American thanksgiving tradition but they date as far back as the middle ages. An apple pie is a fruit pie consisting of the crust which is the outer part and the fillings which contains mainly apple. The type of apple used is very important in getting the best apple pie recipe. The most common type of apples used in making apple pies are Northern spy, Cameo, Ginger gold, Granny Smith and McIntosh. An apple pie can be eaten with ice cream, double cream, whipped cream and even custard.
Getting a delicious apple pie recipe is a lot easier than people think and it comes with a quick to learn preparation. To prepare an apple pie, the first thing that is needed is an easy apple pie recipe which contains the right ingredients. The ingredients of apple pie includes both the ingredients for the crust and the ingredients for the filling.
For the crust
- 2 1/2 cups of flour
- 1/4 teaspoon of salt
- 1 teaspoon of sugar
- 1/3 cup of vegetable shortening
- 8 tablespoons of cold unsalted butter
- 7 to 8 tablespoons of ice water
- For the filling:
- 8 cups peeled, cored and diced apples
- 2 tablespoons of freshly squeezed lemon juice
- 2 tablespoons of flour
- 2 tablespoons of cornstarch
- 1/4 teaspoon of salt
- 3/4 cup of sugar
- 1 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg
- 2 tablespoons of diced butter
The following are steps on how to prepare apple pie after getting the perfect apple pie recipe:
- To make the crust, put flour, sugar and salt in a bowl and whisk together until the mixture is even
- Add the vegetable shortening and whisk properly then add the butter to the mixture little at a time and pause to mix together
- Add 2 tablespoons of water at a time and keep mixing as you sprinkle the water into the dough. Mix until dough can hold together when pinched with fingers. Be careful as too much water can cause the dough to be tough
- Transfer the dough onto a clean, dry and flat surface. Split it into two with one part slightly larger than the other. The larger part will be the bottom crust while the smaller part will be the top crust. Form each dough into a disk and flatten them slightly. Do not over knead as this can also toughen the dough
- Wrap each dough in a plastic wrap and refrigerate for at least 1 hour ( and up to 2 or 3 days) before rolling
- Preheat the oven to 425°F (220 degrees C)
- Lightly grease a 9″ pie pan that has a depth of at least 2″. This will make the pie easy to serve after it’s baked
- To make the fillings, start by mixing the diced apples and the freshly squeezed lemon juice in a large bowl
- Add the sugar, flour, cornstarch, cinnamon, nutmeg and salt together in a smaller bowl and whisk
- Pour the sugar mixture into the large bowl of apple and lemon juice and stir to coat.
- Roll the larger pie crust and press into the 9″ pie pan. Trim the pie crust even with the edge of the pan
- Pour the apple filling on the crust and dot the top with diced butter
- Roll out the smaller pie crust to fit top of pie and place over the filling. Do Trim, seal & flute the edges properly. Pierce the top of the crust all over with a fork to allow steam escape while baking
- Sprinkle the top of the pie with sugar and then refrigerate for 15 minutes
- Put the pie on a baking sheet and bake for 15 to 20 minutes
- Reduce oven temperature to 375°F (190 degrees C) and bake for 35 to 40 more minutes until the crust become golden brown and the filling is bubbling inside the pie
- Cool the pie on a rack completely before slicing. At this point the filling would have thickened in the pie and won’t cause any mess during slicing
- Store any leftover pie, covered at room temperature or refrigerated
This tasty apple pie recipe yields 8 servings. Nutritional facts per serving: 461 calories, 4g protein, 24g fat, 59g carbohydrate, 138 mg sodium, 20g sugar.
In conclusion, this yummy apple pie recipe is loaded with various health benefits. It’s thiamine content enhances memory and assists the body in secretion of hydrochloric acid which aids digestion. Apple pie is also rich in riboflavin which is important in the development of red blood cells.