Why, it’s as American as Apple Pie!
Through the years, apple pie has taken on the role of the MOST traditional of American desserts. In fact, a recipe for Apple Pie, was included in American Cookery, the first known American cookbook, published in 1796.
We turned to our own Chef Craig Tinling for his interpretation of this time-honored favorite.
We know you will love it! Find this and MANY MORE Food Arts Class options here!
American Apple Pie
1 1/4 cups (6 1/4 ounces) unbleached all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon fine sea salt
1 stick (4 ounces) cold, unsalted butter, cut into 1/2-inch cubes
3 to 4 tablespoons ice water
1.) Place flour, sugar, and salt in the bowl of a food processor or large mixing bowl. By pulsing or using a pastry blender, cut the butter into the flour until the butter is the size of small peas.
2.)Sprinkle ice water, 1 tablespoon at a time, over the flour mixture. Pulse or stir mixture until large clumps form. When enough water has been added to allow the dough to hold together, transfer to a lightly floured work surface. Gather the dough together to form a ball. Flatten the dough into a disk about 6 inches wide, cover in plastic wrap, and refrigerate for 30 minutes
Apple pie filling –
About 10 cups heritage apples (skin on), quartered and cored, to mound
up high in the pie pan
½ cup sugar
½ teaspoon salt
1 teaspoon cinnamon
2 gratings nutmeg
1/2 teaspoon clove
½ teaspoon allspice
1 tablespoon artisan apple cider vinegar or 1–2 teaspoons
½ lemon freshly squeezed
1–2 tablespoons calvados or other apple liqueur
½ cup flour
1 knob butter, the size of a small walnut, cut into small pieces for
dotting the top of the filling
1–2 teaspoons sugar in the raw or curse sugar, for sprinkling on top of the pie
1.) Preheat oven to 375 and place a pizza stone in the middle of the oven. This helps transfer heat and prevents a soggy bottom crust. Slice the apples into ½-inch (1.5 centimeters) thick slices, or chunk them up int pieces you can comfortably get into your mouth.
2.) In a large mixing bowl, put the apples, sugar, salt, cinnamon, nutmeg, clove, allspice, vinegar, calvados, and flour, and mix lightly until most of the surfaces are covered with what looks like wet sand. In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes. Transfer to the fridge and cool.
3.) Cut the dough in half and roll each half of dough into a disc about 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.
4.) Line the bottom of a 9-inch pie pan with one of the discs of dough and trim it so it lays about 1/2 inch beyond the edge of the pan. Put the apple filling in the pan and mound it slightly in the center. Brush the top edges of the dough with the egg. Place the second disc of dough over the top. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal. Flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Pierce the top of the dough in several places to allow steam to escape while baking. Refrigerate for at least 15 minutes.
Bake the pie on a baking pizza stone until the crust is golden, about 50 minutes. Cool on a rack before serving.