Apple pie makes the perfect finish to many a family gathering and meal. Whether baking for a party or just finding a way to use up apples from an apple picking trip, this pie is as impressive in its looks as it is in its taste.
The Origins of Pie
The first pies, called coffins, were savory meat pies with tall, straight sides and lids. Round, fruit filled pies, as we think of them today, were first originated by the Pilgrims. Pie recipes had been brought from the Old World, and needed to be adapted to what was on hand. Fruits, and berries, growing wild became the pie filling, and the round shape, and shallow dish were used to help save pastry.
Tips for Making a Successful Pie Crust
While it can be tempting to purchase a ready made pie crust from the grocery store, making the pie crust at home can make for a much better tasting pie. For a successful crust, be sure to make more than is thought to be needed for the pie. Extra crust can be used to decorate the pie, or can be frozen for later use. It’s always better to have extra dough on hand, so as not to worry about coverage, or needing to roll the dough out too thin to have it fit.
Using both shortening and butter in the crust, rather than just one or the other makes for both a flaky, and a buttery tasting crust. Shortening alone will give a flaky crust, and butter will make it taste better, but using both together gives the best of both worlds.
Be sure to use ice water, when mixing the dough. Cold water out of the tap, will not give the same effect, so be sure to have a cup of ice water on hand when baking.
Apples Used in Baking
While all apples can be cooked and can lend their unique flavors to a pie, certain apples will hold their integrity better, making for a taller, more substantial pie. Avoid Red Delicious, Golden Delicious, Gala and Cortland, as they can become mealy, turning to applesauce in the pie.
If possible, try to get apples that are in their current growing season. Macintosh apples work well, but are only available for a short period of time. Granny Smith apples hold up well to the sugar and spices used in pies, and any firm apple, like Pink Lady, Braeburn or Fuji will work well, too.
Try to use apples with little to no bruising or blemishes, to help them maintain their firmness. Combining apples, such as Granny Smith with Pink Lady or Jazz apples can give a mix of strong and sweet flavors that work well in any pie.
Mile High Apple Pie Recipe
Yields One 9” Pie
Ingredients
Pie Crust
- 4 Cups All Purpose Flour
- 2 Teaspoons Salt
- 2 Teaspoons Sugar
- 12 Tablespoons Butter
- 12 Tablespoons Shortening
- 12 – 16 Tablespoons of Ice Water
Pie Filling
- 10 Peeled and Sliced Apples
- 2 Cups Sugar
- 4 Tablespoons Flour
- 1 Teaspoon Cinnamon
- 1 Teaspoon Nutmeg
- ½ Teaspoon Allspice
Directions
- In a large bowl, combine the flour, salt and sugar
- Cut in the butter and shortening, along with the ice water
- Using a dough blender, mix until the dough is sticky, and can be rolled into a ball
- Wrap the dough in plastic wrap and place in the refrigerator until firm
- In a separate bowl, combine the dry ingredients for the apple mixture, and slowly add the apples, stirring well to coat
- When the dough is firm, cut 1/3 of the dough away, and roll it out to 1/8” thick and spread over the bottom of the pie pan.
- Poke holes in the bottom of the dough with a fork to allow the steam to escape
- Begin placing apples in the pie pan, layering them on top of one another like puzzle pieces, until all the apple slices have been used. The pie should form a tall pyramid at this point
- Roll out the remaining dough, and drape it over the apples carefully, so as not to dislodge the apples
- Pinch together the edges of the pie crust, and cut two or three slits in the top of the crust to allow steam to escape
- Wrap the edges of the pie in aluminum foil to prevent burning and place the pie in an oven preheated to 400 degrees
- Bake the pie for 50 -60 minutes, removing the foil in the last ten minutes to achieve a golden brown crust
- Serve warm with vanilla ice cream
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