Introduction
What to expect
A double-crust American classic filled with spiced apples and golden buttery pastry.
The story
Behind the recipe
The first recorded apple pie recipe dates to 14th-century England. Early recipes, such as one from the Forme of Cury, included apples with spices, figs, raisins, and pears encased in a pastry called a "coffyn." Apple pie became a staple in Britain, Germany, and the Netherlands. European colonists introduced it to America in the 17th and 18th centuries, though they first had to wait for European apple varieties to bear fruit. American apple pies evolved to be sweeter than their European counterparts and became a symbol of American culture.
Method
Instructions
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1
Pulse flour, salt, and cold butter in a food processor until crumbly.
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2
Add ice water gradually and pulse until dough just comes together.
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3
Divide dough in half, shape into disks, and chill for at least 1 hour.
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4
Peel, core, and slice apples, then toss with sugars, spices, lemon juice, and cornstarch.
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5
Roll one disk of dough and line a 9-inch pie plate.
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6
Fill the crust with apple mixture, mounding slightly in the center.
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7
Roll the second disk, lay it over the filling, and crimp the edges.
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8
Cut vents, brush with egg wash, and bake at 200C until golden and bubbling.
Adaptations