The majority of apple varieties reach their peak ripeness in September and October. This is when you’ll find the widest variety of apples available, both in orchards and at local markets, meaning – it is the perfect time to make apple pies! They might look similar, but they are definitely not the same! Which of these apple pies is your favorite?
Authentic Apple Pie Recipe
Even though every American probably has their favorite way to make apple pie, the traditional apple pie is a double-crust pie, with a filling of thin slices of apples, sugar, a small amount of flour, bits of butter, and spices such as cinnamon in the middle. Alternatively, the filling can be precooked to prevent a soggy crust and to intensify the flavors and can include additional spices such as allspice, nutmeg, and lemon juice. Also, some recipes call for tapioca or cornstarch instead of flour to thicken the filling. If the pie does not have a decorative latticework top, is essential to make vents in the top crust so that steam can escape during baking. Before baking, the assembled apple pie is brushed with an egg wash and sprinkled with sugar. It is served warm, usually topped with a scoop of ice cream or with a slice of cheddar on top or the side.
There is no one best apple to use for apple pie, as there are pros and cons to every variety. Some swear by Granny Smith; others prefer the sweeter Golden Delicious. Northern Spy, Cortland and Honeycrisps are also a favorite of many, but you can use any kind of apple if you’re in a pinch, just remember to adjust the amount of sugar accordingly.
The basic ingredients are nothing more than flour, butter, salt, and water, although some recipes also call for other types of fats such as shortening and usually, either an egg or egg yolk. All the ingredients must be ice-cold before preparation, and the dough should not be overworked if you’d like to produce a flaky crust. Also, because you need a top and a bottom crust, remember always to keep … READ MORE
The pie can be kept at room temperature, covered, for up to a day, and if kept in the refrigerator, for no more than four days.
Apple pie freezes beautifully. Once you assemble the pie, skip the egg wash and the sugar, and place it first in the freezer for 30 minutes, then wrap it two times with plastic wrap and return it to the freezer. When stored this way, the pie will keep for up to six months. When ready to bake, brush it while still frozen with an egg wash, sprinkle it with sugar, and then bake in a preheated oven.
It is always crucial to avoid a soggy crust, so as a precaution, some blind-bake the pie shell while others precook the filling. Also, it is essential to thicken the juices that will be released during baking, so adding a thickener to the filling is a must. Traditionally flour, but also cornstarch and tapioca flour in newer recipes. Remember that when using cornstarch to precook the filling, since…
Most recipes give instructions on the oven temperature and the baking time, however, do not follow these guidelines strictly, as each oven is different. It is advisable to place a baking sheet under the pie to catch any spillage during baking. If the crust starts to brown, you can protect it by covering it with aluminum foil.
Variations on the basic recipe include adding various spices, using different kinds of sugar, precooking the filling, making a richer crust by adding eggs or by incorporating cheddar into the crust. / TasteAtlas