My First American Apple Pie

Warm and sweet home made apple pie made with love for my like to have fun love. An apple pie with layers of candy cinnamon-spiced apples nestled in a buttery pie crust is quality served with vanilla ice cream for an closing home-fashion dessert. But I skipped the ice cream component as it dawned on me late. :-D

I by no means thought I could include this apple pie in the blog but since the time I shared on Instagram I get recipe request even today. Even although I noted that it's far my first try and definitely recreated from my favored assets I get informed that they want to recognize how I did it as it makes it less complicated for them to recognize and follow. Well, here I am sharing the information I recollect, the recipe I cited and a few tips in order to make it easier for you.

My First American Apple Pie

Is apple pie American or British?

Is apple pie American or British? :-) I actually need to say there's nothing all American in relation to meals and simply now not an Apple Pie because they by no means had apples and still don't have the Bramley apples which the British use to make their apple pies. America is a land of immigrants from around the globe and their favourites all got Americanized so much to have the announcing "as American as apple pie" :-D We aren't far in the back of either, India has made their personal "Chinese" food which I am positive no person approves to be Chinese :-D But did India does now not have a "National Dish"!

What differentiates American apple pie from the British?

I too wanted to know about this so I examine up a lot over the net and books. The two principal difference is the apples and the spice. The Americans use Granny Smith or any baking apples and a good dash of Cinnamon powder. The British use Bramley apples that are one of a kind and they don't use any spice, now not even cinnamon.

My First American Apple Pie

How to make an apple pie at the consolation of your property?

The elements are very simple but the method and timing are critical. You ought to use all chilled ingredient due to the fact we don't want the butter to soften and make a large number. Chill earlier than and after making the dough, sit back earlier than baking and serve warm or cold!

  1. Start with making the shortcrust pastry aka pie dough (pâte brisée as the french calls it). I chose to make the one without the vegetable shortening so this is all-butter pie dough.
  2. Make two portions of the dough and roll one for the bottom crust.
  3. Prep the bottom crust in the pie dish and chill.
  4. Prepare the apple filling - this is the easiest part of the recipe.
  5. Fill the pie with the apple filling.
  6. Top the pie with the remaining rolled out dough.
  7. Seal the edges and make your own decor on it.
  8. Egg wash and BAKE!
  9. Wait for it to cool COMPLETELY before you can dig in.
  10. Serve with ice cream or whipped cream - which I failed to do.

My First American Apple Pie

Can you see the braid? I made with the excess dough were given after trimming the rims :-P

Avoid these mistakes:

  • Don't use Gala apples! :-D I did and it reduced a lot leaving too much gap between the top crust and the filling. Use granny smith, honey crisp, golden delicious etc.
  • Wait for it to cool completely else you will have a runny filling like I did. I read it takes a minimum of 3 hours to cool!
  • Serve with some vanilla ice cream

My First American Apple Pie

INGREDIENTS

For the Pie Crust: (makes enough for 1 double-crust 7-inch pie)

1 cup and six tablespoons all-cause flour, chilled*

half of tablespoon sugar

three/4 teaspoon salt

128gms butter (bloodless and strong), cut into chunky cubes

1/four cup very cold ice water

For the Apple Pie Filling:

2 to 3 apples (approx 500gms) (ideally the cooking apples like granny smith or golden scrumptious)

1 to 2 teaspoon orange zest

1 teaspoon fresh lemon juice

1/four teaspoon cinnamon powder

1/four cup brown sugar

1 to two tablespoons all-cause flour

14gms butter

a pinch salt

For the Egg Wash:

1 egg yolk

1/2 tablespoon cream

For Garnish:

Large granulated sugar or sanding sugar

*To ensure a flaky crust, sit back the flour and the butter earlier than the usage of.

METHOD

Prepare the dough:

  1. Add the flour, sugar and salt into a mixie or a food processor
  2. Pulse it for a few seconds
  3. Add the very cold and solid butter cubes and pulse again only for a few seconds until coarse crumbs form
  4. Add the ice water little at a time between pulses just until dough holds together and is not wet or sticky
  5. Remove the dough and divide into two portions
  6. Shape each portion into a flat thick disk
  7. Wrap in cling film and refrigerate them for at least 1 hour or overnight

Prepare the Pie Crust:

  1. Dust the counter with flour and roll one portion of the chilled dough to less than a quarter-inch thick (large enough cover the depth and sides of the pie dish)
  2. Carefully place the rolled out dough into a 7-inch deep-dish pie plate
  3. Lightly press it to the bottom and sides of the pie dish (ensure the dough overlaps the edge)
  4. Refrigerate for about an hour
  5. Roll remaining disk of dough to the same thickness and refrigerate until needed or at least 30 mins

Prepare the Apple Pie Filling:

  1. Peel, core and cut the apples into 1/4 inch wedges
  2. Toss together apples, lemon zest and juice, sugars, flour, salt, and cinnamon in a large bowl until all of the apple wedges are coated
  3. Stir in chilled cubed butter into the apple bowl

Assemble the Apple Pie:

  1. Take out the pie dish from the fridge
  2. Carefully arrange the apple filling into the piecrust ensuring to reduce any air pockets
  3. Scrape all of the stuff from the bowl into the pie crust dish
  4. Take the top crust from the fridge and place to cover the pie dish
  5. Trim any excess dough from the sides making sure you have enough to pinch both the bottom and top crust together to seal the crust
  6. Crimp (curl) the crust by pushing the sealed edge to the pie dish so it makes a wave or fluted design
  7. Use a knife and make a few vents on the top crust which will allow the steam to escape while baking and make the pie flaky and crispy
  8. Refrigerate to chill the pie dish for about 20 to 30 minutes before egg washing and baking

Preheat the oven at 200c with the twine rack on degree 2 or level three

Egg wash and Bake the Apple Pie:

  1. Whisk together egg yolk and heavy cream in a small bowl
  2. Lightly brush the all of the piecrust with egg wash
  3. Sprinkle the sanding sugar or any regular sugar
  4. Bake for 25 mins at 200c until the crust starts to brown
  5. Lower the temperature to 190c and bake for another hour and 10 mins or until the bottom crust is brown (a glass dish makes this easy to identify)
  6. Tent with foil if crust browns too quickly - (something like this)
  7. Let cool completely on a wire rack for more than 3 hours before cutting and serving
  8. Serve warm or cold with or without ice cream!
  9. Cover pie leftovers tightly and store in the refrigerator for up to 5 days. (won't last that long :-))

My First American Apple Pie

More than a recipe put up, I am glad to have this on the weblog as a reminiscence of what I did for our 6th wedding ceremony anniversary and the primary one in Abu Dhabi. I keep in mind anniversaries and birthdays as possibilities to tick off any recipes that I have been longing to attempt! The pie become at the top of the list and sooner or later, I were given to it with some amateur's good fortune maybe. :-P

I wish this put up evokes you to attempt making your first Pie!

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