I love pie, especially apple pie. At this time of the year when the apples are fresh and crisp there is no better use for them. Warm up the home and your loved ones with a delicious slice or two. Or three.
The History of Pie
Pie, like honest to goodness apple pie, can be traced back to 14th century England and in fact a recipe can be found for such pie that calls for “good apples, good figs, good raisins, and a cofyn”. The cofyn refers to pastry, although it was not meant to be eaten at the time.
No sugar was called for, the reasons are unclear. One reason is cost. It was very expensive,about two shillings per pound, or in our day about 100$ per kilo. It was also hit or miss, as most sugar came by way of Egypt.
Though honey was readily available, it was not used either. Perhaps the pie was thought to be sweet enough. Saffron was called for, if for colouring not flavouring the pie.
Dutch Apple Pie came into the scene not long after in the 1600’s, and here we find “coffins” with sugar added now making it edible, cinnamon, and lemon juice. Lattice work was the typical crust for said pies.
American Apple Pie only gained popularity in the mid 1800s as until then Cider was the main use for apples, and meat pies were the tasty treat of the day. But once Apple Pie came to be in favour there was no turning back. It has become a staple at Canadian dinner tables, in American songs, and as a reference to all things sweet and American.
Butter or lard for the dough? Lard is easier to work with, you don’t need to through it in the fridge to work with, and gives a crisper end product. Butter gives flavour and is flakier. Really it’s your preference, mixing the two as we did below does the trick.
Ladies and Gentlemen, the Apple Pie. Enjoy.Please check out the link below for apples to use IN pies or for fresh eating and the recipes below.
In the words of Jane Austen, “Good apple pies are a considerable part of our domestic happiness.”
http://www.onapples.com/consumers/varieties.htm
And now the recipe:
A Good Reliable Apple Pie
Prepare pie dough recipe as follows:
This makes two 10 inch crusts.
- 12 tablespoons (1 1/2 sticks) very cold unsalted butter
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 1/3 cup of cold vegetable shortening
- 1/2 cup of ice water
Dice the butter and shortening. Place the flour, salt, and sugar in the bowl of a food processor and pulse until mixed, a three of four quick pulses should do. Add the butter and shortening and pulse until the butter is the size of peas. With the machine running, pour the ice water in the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Flatten the ball into a disk as best as you can.Wrap in plastic wrap and refrigerate for 30 minutes.
Prepare fruit as below and set aside while dough is in fridge .
- 4 pounds apples, peeled, quartered, and cored Granny Smith, MacIntosh, check out the link!
- 1 lemon juiced and zested
- 1/2 cup brown sugar, plus 1 teaspoon to sprinkle on top
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
In a large bowl toss all the above ingredients. Set aside.
HEAT OVEN TO 400F.
Place one disk out onto a floured surface. With a floured rolling pin, start in centre of disk and roll away from you, turning the dough every few strokes until you have a dough that is about 1/4 of an inch thick. Lift into a pie dish by folding it in half ( this makes it easier to lift) and place into dish. Unfold the dough and properly place into dish.
Toss apple mixture and spoon into pie dish.
Repeat rolling method with lid dough of pie, make it a bit bigger then bottom half.
Beat one egg and a tbsp of milk. Brush LIGHTLY onto rim of bottom layer of pie dough. Take the lid of the pie and gently place over apples. Press the rims together so they are sealed.
You may trim the excess and pinch the edge together.
With a sharp knife, make a few air vents by making two inch slits onto the top of the pie, about 4 or 5 will so. Brush lightly with egg wash mixture, and sprinkle with 1 tbsp of granulated white sugar.
Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Cool or serve warm.