American recipe
How to make Apple pie
All of the United States, from an old English recipe
A double-crust pie filled with sliced apples, sugar and cinnamon, served warm, often with a scoop of vanilla ice cream, which Americans call 'à la mode'. Some people eat it with a slice of sharp cheddar cheese.
Ingredients
- 2 sheets of ready-rolled shortcrust pastry (about 320 g each), or homemade pastry
- 1 kg tart, firm apples, such as Granny Smith, peeled, cored and thinly sliced
- 100 g sugar
- 2 tablespoons plain flour
- 1 teaspoon ground cinnamon and a pinch of nutmeg
- 1 tablespoon lemon juice
- 20 g butter, in small pieces
- 1 egg, beaten, for glazing
Method
- Heat the oven to 200°C (180°C fan). Line a 23 cm pie dish with one sheet of pastry, leaving a little hanging over the edge.
- In a large bowl, mix the apples with the sugar, flour, cinnamon, nutmeg and lemon juice.
- Pile the apples into the dish, heaped a little in the middle, and dot with the butter.
- Cover with the second sheet of pastry. Trim the edges, press them together and crimp with your fingers or a fork. Cut 4 or 5 small slits in the top so steam can escape, and brush with beaten egg.
- Bake for 20 minutes, then turn the oven down to 180°C (160°C fan) and bake for 35 to 40 minutes more, until the crust is golden and the juices bubble through the slits. Cover the edges with foil if they brown too fast.
- Leave to cool for at least 2 hours so the filling can set. Serve warm or at room temperature, with vanilla ice cream or a slice of cheddar.
Made it at home? Tick it off and it goes into your kitchen passport.
Apple pie recipes were first written down in England in the 14th century, but the saying 'as American as apple pie' made it a symbol of the United States.
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