The One Apple Pie
What You're About To See
1. A brief history of apple pie
2. My recipe for apple pie, including the cook time, ingredients, and detailed directions
3. Links to some helpful tools
4. A video showing how to make a Dutch-style lattice pie crust
5. Some useful tips for making your personal pie all the better
6. The surprising nutrition info for this delicious dessert
Apple Pie in the Making
We all know that there are probably well over 1,000 variations and recipes for apple pie out there. It's a favorite in the fall (or all year round at my house) and at fairs everywhere! But did you know that apple pie actually dates back to the 14th century? Turns out, Chaucer would have had it handy when he wrote The Canterbury Tales.
At the time, our beloved apple pie was really more of a pastry or tart, and the ingredients included apples (of course!), pears, figs, raisins, and some spices. Sugar, though widely used in just about everything today, had to be imported at that time and was inordinately expensive; therefore it was not widely available for just your average pie.
Dutch-style apple pies emerged a few centuries later (we can see one in a painting from the 17th century and there is no reason to suppose they hadn't been around longer), adding cinnamon or lemon juice to the recipe for added texture. In the Dutch pies the world also began to see the lattice style top crust as opposed to the crumb style or completely covered.
Lastly, the Swedish style pie contributed the "a la mode" style. It was really more of an apple crumble, did indeed include cinnamon, and was often served with vanilla custard or ice cream.
Of course, all of these styles were brought to America during the 17th and 18th centuries when the land was still being colonized. Unfortunately, the hungry settlers had to wait for the apple trees to grow (they brought European varieties with them to plant) before they could make anything more than a mock apple pie.
Total Time Until Pie
- 2 9" Pie Crusts
- 1/4 cup All-Purpose Flour
- 3/4 cup Sugar
- 1/4 tsp Ground Nutmeg
- 1/8 tsp Salt
- 2 tbsp Butter/Margarine
- 8 cups Golden or Red Delicious Apples, Peeled, cored, and chopped
- 1 tbsp Cinnamon
How To Make the Magic
- Preheat your oven to 425 degrees.
- Rinse apples and carefully peel them. Then use a core tool or simply a knife to remove most of the usable apple and discard the cores. Chop apples into small wedges, so that about 4 or 5 make up a handful. Put apple pieces in large mixing bowl.
- If necessary, roll out your pie crust and add the bottom one to the pie plate.
- Add the sugar, cinnamon, nutmeg, flour, and salt to the mixing bowl with the apples.
- Toss thoroughly. The juice from the apples should allow the dry mixture to stick to them, with only a little extra mixture in the bottom of the bowl.
- Scoop the mixture into your pie crust and dot it with butter or margarine.
- If necessary, roll out top crust. Cover mixture completely, ensuring the two crusts meet evenly around the edge of the pie plate.
- Cut slits in the center of the top crust.
- Loosely wrap foil around the edge of the crusts.
- Bake 40-45 minutes, until crust is golden brown and juice is bubbling through the slits.
- Allow to cool, serve how you like!
Corers are Useful Tools
Want a Dutch-Style Pie Crust?
- Do NOT be shy with the cinnamon. The original recipe I worked with only called for 1/2 a teaspoon. You may be someone who likes less cinnamon, especially if you go with a more tart-tasting variety of apple. But if you follow this recipe, be sure to use a tablespoon or more of cinnamon. The mixture of dry ingredients and apples should have a distinct brown color.
- Granny Smith apples are a pretty common variety to see in pie, but they are tart and sometimes sour. You'll save on using more sugar, and have a sweeter and more fall-festive flavor, if you stick with Red or Golden Delicious, or other sweet varieties (trust me, there are plenty).
- Pie crusts come in many forms. You can buy frozen, or powdered mix (just add water). If you prefer, you can even buy the Pillsbury dough that is ready to go, you just unroll it. For this recipe, I buy the Betty Crocker powdered mix - it comes in a box in the baking isle and makes two crusts - and just add the water and roll it out myself. This allows me more control over the thickness of my pie crust.
- Pay attention to where you live. I'm sure high elevation bakers out there are already aware, but if you're a first-timer, adjust the temperature and time accordingly for your altitude. Check out this link for more specific information and adjustment tips.
Nutrition Information Connection
|Serving size: 1 slice (1/8 whole pie)|
|Calories from Fat||144|
|% Daily Value *|
|Fat 16 g||25%|
|Saturated fat 5 g||25%|
|Unsaturated fat 2 g|
|Carbohydrates 50 g||17%|
|Sugar 29 g|
|Fiber 2 g||8%|
|Protein 3 g||6%|
|Cholesterol 0 mg|
|Sodium 296 mg||12%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|