We came home from our travels just in time for the Fourth of July. Since it is the height of the summer holidays, many families take their vacation at this time of the year. This year, we are glad to be home in time for the holiday to see the local city fireworks display. Though still a little jet lagged, I decided to make an apple pie, something quintessentially American, as a reminder of our home and country. It is wonderful to travel but it is even greater to come home. So pass the ketchup and mustard, for we’ll be having hamburgers and apple pie!
Not too long ago I found this recipe at Allrecipes.com which had rave reviews. Though I have a tried and tested apple pie recipe, I took a chance and made this one for a party we were going to. The pie turned out beautifully and everyone loved it! It had just the right amount of sweetness with a thick, rich caramel like sauce which gave it great flavor.
After going through the reviews, I did make a few adaptations to it. I used a variety of apples which gave the filling a little more texture. I added some apple pie spice and reduced the amount of sugar used. I also changed the method by which the sauce was mixed with the apples. Instead of pouring the sauce over the lattice crust, I layered it with the apples so that the apples will be more evenly coated. The original recipe is called Apple Pie by Grandma Opel and you can find the recipe here. Below is my adapted version of it. The crust recipe is one I have used many, many times. I sometimes change the flours and proportions of ingredients used depending on the kind of pie I am making as in Turkey Potpie and Spinach Quiche.
1 recipe pastry for double crust pie
1 large Granny Smith apple
1 large Golden Delicious apple
3 small Gala apples
½ tsp apple pie spice
2 tbsp unsalted butter
2 tbsp all purpose flour
¾ cup brown sugar
¼ cup water
Core, peel, and thinly slice all apples. In a large bowl, toss sliced apples with apple pie spice. Set aside.
Melt butter in a saucepan. Stir in flour and cook for 2 minutes. Add brown sugar and water and bring to a boil. Reduce heat and let simmer till mixture is thick and bubbly, about 1 to 2 minutes. Remove.
Roll out one dough ball on a lightly floured surface into a circle about 12 inches in diameter. Gently transfer dough by wrapping it round the rolling pin and unrolling it onto an 9 inch pie plate. Line pie plate with the dough and trim pastry to ½ inch beyond pie plate.
Roll out the other dough ball. Cut pastry into ¾ inch strips. Weave strips over filling for lattice crust. Press end of strips into edge of pie plate. Fold bottom pastry over strips, seal, and crimp. Brush lattice with egg wash.
If desired, cut out stars using a cookie cutter. Brush stars with egg wash. Sprinkle a third of the stars with paprika, a third with sesame seeds, and the final third with poppy seeds. Arrange stars on lattice decoratively.
Bake in a 350˚F oven for 55 to 60 minutes until apples are cooked.
Pastry for Double Crust Pie
2 cups all-purpose flour
⅔ cup butter or shortening
7 to 8 tbsp cold water
½ tsp salt
In a large bowl, combine flour and salt. With a pastry blender or two butter knives, cut in shortening until flour mixture resembles coarse breadcrumbs. Stir in cold water one tablespoon at a time until dough comes together. It is okay if there are still some loose flour. Do not overwork dough. Divide dough in half and form each half into a ball. Wrap in plastic and let rest in the fridge for 30 minutes.
It is great served with some vanilla ice cream.
This post is for the America Day event hosted by Casey at Eating, Gardening & Living in Bulgaria.