While Americans seem to have claimed Apple pie as their own, recipes and apples themselves were brought by early European settlers to America. In fact, apple pie recipes date back to medieval times in Britain.
Classic Deep Dish Apple Pie
Servings 10 pieces
- 2 pie crusts see recipe link below
- 8 cups apples* peeled, cored and cut into 1/4" - 1/3" slices
- 3 tbsp. unbleached flour
- 1/2 cup sugar granulated or brown
- 1/2 tsp. to 3/4ground spices (combination of cinnamon ginger, allspice, nutmeg, and clove)
- 1 tbsp. lemon juice
- 2 tbsp. butter, unsalted cut into pieces
- 2 tbsp. cream
- 2 tbsp. heavy cream
- Roll out the bottom crust and place in a 9-inch pie pan. The advantage of a glass pan is you can check to see if the bottom crust is done. Place the pan into your fridge while you prepare the filling.
- Mix the apples, and the rest of ingredients (except for butter and cream) in a large bowl.
- Pile high into the pie pan. Place the butter in small pieces on top of the fruit. Lightly water the edge of the pan to help the sealing process.
- Roll out the top crust and lay on top of the fruit, cutting vents in the top. Press the edges to seal and make a decorative edge if you like. Chill for at least 30 minutes to an hour or until you are ready to bake.
- Preheat your oven to 400F. Remove pie from the fridge, and brush the crust with heavy cream, then lightly sprinkle with sugar. Place on a baking sheet to catch any juice overflow.
- Bake for 45 to 60 minutes. It is done when the pastry is golden. Cool for 1 hour before serving.
* I like sweet apples for this recipe. They don't break down too much and produce great flavour in your pie. My Granny's foolproof pie crust
Serving: 150g | Calories: 252kcal | Carbohydrates: 30g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 163mg | Potassium: 44mg | Fiber: 1g | Sugar: 10g | Vitamin A: 161IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg