Apple Pie Recipe
We all know that nothing is as American as apple pie. But did you know the recipe did not originate in America?
The first apple pie recipe to be found on paper goes back to England and the year 1381. The recipe was printed by Geoffrey Chaucer and included apples, figs, raisins, pears and a pastry shell, but no sugar.
After the first recipe was revealed, it spread through Europe. Evidence of Dutch apple pie recipes date back to the 1600’s and included lemon and cinnamon and sometimes raisins and icing.
The recipe wasn’t introduced to America until the 17th and 18th century when it was brought overseas by English, Dutch and Swedish settlers.
Apple pie became synonymous with American culture during World War II. At that time, when soldiers were asked why they were fighting the war, a popular answer was ‘For mom and apple pie’. That response secured its place and status in American history.
There are many variations on the apple pie. France’s version, the tarte tatin, is a caramelized, upside down version of the dessert that was created by accident by a hotel owner when she was trying to make a traditional apple pie in the 1880s.
Other variations include Apple turnovers which originated in Germany. Torta de miela is an Italian version a bit like an apple torte with layers of lemon cake at the bottom.
But while its always great to experiment with various recipes, the classic apple pie we have featured here will take all of us back to that truly wholesome taste of America.
This is a recipe passed down through American families throughout the ages. We feel it is the best recipe for apple pie for those who want an old-fashioned, perfect tasting apple pie with a flaky crust.
Using fresh apples, a homemade pie crust recipe, and the perfect blend of spices; this is the apple pie that is true delight in every forkful.
Pastry for 2 crusts (recipe here)
8 cups sliced, peeled assorted baking apples – about 3 lbs. (Granny Smith, Cortland, Jonathan)*
2 Tablespoons lemon juice
3/4 cup white sugar
1/4 cup brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 Tablespoons butter
1 egg yolk
1 Tablespoon milk
1. In a large bowl, toss the sliced apples with lemon juice.
2. Combine sugars, flour, cinnamon and nutmeg; add to apples and toss well to coat.
3. Fill pastry lined 9 inch pie pan with apple mixture. Dot with butter.
4. Place second crust on top of pie filling, cut slits in top of crust to vent. Seal the edges of the crust with a fork or by hand.
5. In a small bowl, beat the egg yolk and milk. Brush mixture over top crust.
6. Bake at 425 degrees F for 15 minutes.
7. Reduce heat to 350 degrees F and bake 40-45 minutes more or until crust is golden and filling is bubbly.
*Tips for coring and slicing an apple for equal-sized pieces:
1. Peel first.
2. Hold the apple upright, try to judge where the core is, and slice off two opposite sides as close to the core as possible.
3. Rotate the fruit and slice off the two remaining sides to get a rectangular core piece and four flat-sided pieces of fruit (two wide and two narrow).
4. The side pieces now lie obediently on your cutting board for slicing or dicing.