American apple pie

American apple pie

Mon, December 12, 2016

Apple pies are one of the most popular homemade baked goods. Every housewife probably has more than a dozen varieties, but now I’ll share with you a recipe for American apple pie. If you love crispy shortcrust pastry and lots and lots of tender, juicy and fragrant apple inside, this pie will definitely be your winner.

You see, before I offer you the latest recipe, I am constantly looking for detailed information about a particular dish. For example, you can find a huge number of American apple pie recipes in the vastness of Russian culinary society, but the essence remains constant. Shortbread, practically unleavened dough and a lot of apples as the inside - this is the most South American apple pie made by Russian housewives.

Interestingly, South American housewives prepare these pastries almost identically! But on a couple of English forums I managed to find comments from old-timers. As it turns out, American apple pie in the original is just a box made of dense dough, filled with a rather watery apple… jelly. Somehow it turns out that way.

It is clear that we will not prepare apple pie in a similar way (my family would almost certainly want to try something similar). By the way, if you wish, you can give the baked goods the neatest look - instead of a solid layer of dough, lay stripes on top in the form of a grid.

A little more about the products and let's move straight to making the South American apple pie. You can take any number of apples for the inside - the more there are, the juicier the inside. I advise you to use sweet and sour types of fruit, so that after baking the inside does not turn into puree, and the slices keep their shape.

You don’t have to add cane sugar (I just love its caramel smell) - you can just take the same amount of snow-white sugar. Whether you add cinnamon (you can add more than the recipe) or not is up to you. To bind the insides, I highly recommend using corn starch (it is very gentle and does not have a nasty starchy taste), but if you don’t have it, add potato or wheat flour.

If you can’t live without apple pies, be sure to try these (I have a lot of them):

Apple pie (apple pie)

An apple pie is a covered apple pie. In order for the pie prepared according to this recipe to be successful, you must use ice water for the dough, and sour apples for the inside.

Preparing ingredients for apple pie.

How to make apple pie (pie):

Let's prepare the apple pie filling. Wash and peel one kilogram of sour apples.

We divide each apple into four parts, remove the seed chamber and divide each quarter into 2-3 slices.

Using a small grater, remove the zest from 1 lemon in a thin layer.

Mash the lemon, cut it in half and simply squeeze the lemon juice through a spoon with holes.

Add two tablespoons of sugar and one packet of vanilla sugar, a pinch of salt, and a pinch of cinnamon to the apples and lemon.

Add 50 grams of seedless raisins, two teaspoons of starch, mix everything well and set aside.

Let's prepare the dough for the pie. Sift 250 grams of flour into a bowl. Add a pinch of salt.

Grate on a large grater, constantly dipping 175 grams of cool butter or margarine into the flour. Mix with a fork.

Evenly adding 110 grams of ice water, quickly knead the dough.

Roll out 2/3 of the purchased dough into a layer approximately 3 mm wide.

Place it in a baking dish lined with baking paper and prick the bottom with a fork.

Put the filling into the mold.

Cover with the thinly rolled out remaining dough, pinch the edges and place in the oven.

Bake the apple pie at 200 degrees Celsius for about 40 minutes. Place the baked pie with apples on a wooden board, remove the paper and transfer to a dish.

Spread the hot apple pie with a thin layer of apricot marmalade or jam.

While the cake is cooling, prepare the lemon glaze. Pour 100 grams of sweet powder into a bowl, add 1 tablespoon of water and 1 tablespoon of lemon juice. Rub with a wooden spoon until you get a smooth, shiny glaze.

Pour glaze over the cooled pie and spread the glaze over the entire surface with a brush.

When the glaze hardens, slice the apple pie and serve with tea or coffee.

All rights to materials located on the website www.RussianFood.com are protected in accordance with current legislation. For any use of website materials, a hyperlink to www.RussianFood.com is required.

The website administration is not responsible for the results of the implementation of the given culinary recipes, methods of their preparation, culinary and other tips, the performance of the resources to which hyperlinks are located, and for the content of marketing advertisements. The website administration may not share the views of the creators of articles posted on the website www.RussianFood.com

This website uses cookies to provide you with a better service. By remaining on the website, you agree to the website's policy regarding the processing of individual data. AGREE

Traditional apple pie

In England and the USA (the United States of America is a state in North America), the recipe for this ordinary apple pie has remained constant for several centuries. Only minor liberties are allowed, for example, vanilla sugar in the dough or a pinch of nutmeg in the entrails.

• apples – 4-5 pcs. huge size
• lemon juice – 2 tbsp. l.
• butter – 120 g plus for greasing
• sugar – 2 tbsp. l.
• flour – 1-2 tbsp. l. depending on the juiciness of the apples
• ground cinnamon – 1 tsp.

• flour – 2 cups
• salt - a pinch
• sugar - 1 cup plus for sprinkling
• vegetable oil – 2/3 cup
• ice water – 4-6 tbsp. l.

STEP-BY-STEP COOKING RECIPE

Key words

Charlotte is a simple version of apple pie, a real “lifesaver” if that’s what you’re looking for.

Baking apples in the oven is quite simple. First you need to wash them and remove the core. Later it is possible.

Pork with apples is a festive dish. You can prepare it using various methods - frying or.

Ira, read the comments below: “This is not “vile dough.” Flour comes in different moisture contents, and if 6 tbsp. not enough, you could have added a little more water to make the dough the right mixture.” The same goes for the moisture content of the dough. Adjust the amount of flour yourself.

The recipe is crap. “The dough must become... ” – it didn’t happen. It floats in oil and sticks to your hands. What next, we repeat like the mantra “the dough must”?

Ksyusha, here’s what I’ll tell you: I edited the recipe so that there were no such explanations, but! from the very beginning the recipe indicated: 2 cups of flour and 1-2 tbsp. l. In the dough - flour, 1-2 tbsp. l. into the filling. And be careful, please!)

The recipe is crap. 2 tbsp. l. Flour in 2/3 cup of vegetable oil and water. What test are we talking about? Oily slurry

Everything turned out unsurpassed thanks to the comments Grape seed oil, half the amount of sugar in the filling, 10-12 tablespoons of water in the dough and half the time for apples and syrup, baked for 1 hour

Very tasty and quite easy to make. I also added 10 tablespoons of water to the dough, not as in the recipe. Crispy and warm. Everyone liked it

This is not “vile dough.” Flour comes in different moisture contents, and 6 tbsp. not enough, you could have added a little more water to make the dough a suitable mixture.

The father-in-law is disgusting. It's just creepy. It's impossible to work with it. It feels like eating crumbs with apples.

I chopped the dough like a Napoleon with sour cream, and the filling according to the recipe. Much softer than the original. Maybe someone would like to try this advice.

unusually tasty! I cook it a lot and I’m delighted every time! We'll eat it for two right away =)

A very tasty crispy pie, albeit taking into account the corrections already listed. I took grape seed oil, added 9-10 tablespoons of water, half as much sugar, of course, sautéed the apples for 7-8 minutes - no more, boiled the butter syrup for 7-8 minutes, used the juice of half a lemon, added 3 tablespoons of flour. Bon Appetit everyone!

Thanks to the previous comments, the inside of the share came out simply excellent! But I didn't like the dough. Very greasy. Next time I’ll try sour cream dough - it looks about the same, but tastes much more delicate

Very easy, very tasty, but a bit greasy.

A very tasty pie. It is better to reduce the sugar in the filling, especially if the apples are sweet. The dough came out crispy and tender

Lena, This is a dough without yeast, it doesn’t have to rise. If the shortbreads came out dry, there may be several circumstances. Flour is ancient or has been stored for a long time in a dry place, which means it is the driest flour. The second reason is that the dough may have taken a very long time to knead, or the temperature in the oven was not maintained.

But my dough itself didn’t rise at all; two dry shortcakes came out. Does anyone know how to explain this? and the taste is good!

I cooked for the first time. I used extra virgin olive oil. I didn’t put any sugar in the filling at all. It turned out great! Before making it, I read the comments, which turned out to be very useful. Thank you!

good recipe! but be sure to reduce the sugar by 2 times!

Ochen vkusno poluchilos s pervogo raza, gotovila uje neskolko raz. Pravda v testo vmesto 6 stolovih lojek vodi dobavila 12 (inache testo nikak ne zameshivalos v odnorodnuyu massu). Ochen vkusnaya nachinka, vmesto oritsi dobavlyayu vanilin, a testo nemnogo sloistoe- ochen vkusno i pitatelno kstati.

Thank you very much for the advice to use 2 half bags when rolling out the dough. But I can recommend the most common dough and not the least tasty. There is no need to keep him in the wither and there are no problems with him. We make the filling the same way (but make sure it doesn’t start to get hard, 15 minutes is a lot), and so the dough - Composition 125 gr. butter (you can also use margarine, but it tastes better with butter) 0.5 tbsp. sugar, 1/2 tsp. slaked soda, 1/4 tsp. salt, 1/2 tbsp. sour cream, 2-3 tbsp flour. Chop the butter and leave it in a warm place until it is soft. Then grind with sugar, add salt, soda, sour cream. Mix everything well until smooth, add flour and knead the dough. The dough should not be tight, but elastic. Divide the dough into 2 parts, roll out one a little larger and put it in the mold, making small sides, lay out the filling and cover with the 2nd sheet.

Following the recipe, the filling was cooked for the indicated time and darkened. I would put a little more cinnamon, but that’s who you like, the sugar is pretty much exactly half as much. Following the advice, I kneaded the dough for about 10 minutes in olive oil, it came out elastic and did not crumble, I rolled it out between two food bags, it does not stick to the rolling pin and it is comfortable to place in the mold. Cooked in the oven for 1.5 hours at 180 degrees. In general, it’s good, considering that I basically don’t know how to bake, the first experiment was a success. Delicious to eat a little warm with ice cream. The family liked it.

How does strudel differ from charlotte? or apple pie.

The pie comes out very tasty and holds its shape perfectly. You really need to put half as much sugar in the filling and cook the apples instead of 15, no more than 8 minutes. The dough must be kneaded for about 10 minutes, then it will be elastic. I added the juice of a whole lemon to the filling and olive oil to the dough.

I really liked it, let’s say, there was an experiment that was a success, in the absence of cinnamon I used vanilla, I wish I could decorate it with something catchy, I think it would be interesting to see if anyone understands the history of the appearance of the share. and it would be interesting to experience a real one. Yum-yum, thank you.

The pie is very tasty, but the dough is difficult to work with - it crumbles when rolled out.
I found an analogue on an English website. And here’s the difference - the dough for such a pie is prepared from the consistency of butter and lard. It looks like this in the original: 2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening – Crisco)
5 to 6 tablespoons of ice water
In some recipes it’s as simple as 2/3 cup Aroma Crisco /. I think that with such a combination of fats the dough should be more elastic.

What I especially liked about this pie was the dough! Quite, in my opinion, successful (I made it with extra virgin olive oil)! I’ll still experiment with the insides!

very tasty! but the inside is very sweet, you can reduce the sugar by half. I advise you to eat it slightly warmed up - it tastes better.

Within an hour of making it, it came out very dry (I set it on the timer according to the recipe, got busy and didn’t check it) .. but this was at a temperature of 200 degrees.. But I will definitely try again, reducing the baking time and reducing the amount of sugar in the insides by at least a third.

The pie is fascinating, but... The inside is a completely different color than in the photo, due to the cinnamon naturally. A little fatty. Well, I left it in the oven for 1 hour, 30 minutes.

A very tasty pie, but I never bake it according to the recipe, otherwise everything would burn) I baked it for half an hour and the inside came out even darker due to the cinnamon, and added a little more vanilla sugar, overall just 5 points.

Very tasty! Better than in the most “tasty” cafes and restaurants -) I prepared this pie for my beloved on February 14th. Ate it right away. -)))

Apple pie in state kitchens of the world

There is perhaps no more common, more famous or more international dish than apple pie or apple pie. Its main contents are the most popular fruits that grow virtually everywhere, and in any form: fresh, dried or canned. Apple pie can be closed, open, or with a top layer of dough in the form of a grid. Apple pies from different countries also have other characteristics - we invite you to familiarize yourself with them.

British apple pie

The official birthplace of the regular apple pie is good old Great Britain. Its first recipes are mentioned back in the 14th century, where spices, raisins, figs and pears were added to the pie along with apples. By the way, at that time there was no sugar in the parent pies: before this, this was all due to the cost of the imported product of Egyptian origin. They tried to add the desired sweetness to the pies using the sweetest pears. In fact, sugar in the recipe gradually appeared only in the 15th-16th centuries, and the pie itself began to take on a form closest to the modern one. Apple pie today is consumed both hot and cool, and it can be decorated with ice cream, cream or custard.

Recipe for crumble, British apple pie. An easy to make pie based on a British recipe.
Place apple slices in the mold and top with butter and flour crumbles. Bake for 20 minutes.

Dutch apple pie

Dutch pies have also been known since medieval times. Not only that, apple pie was even depicted in a painting by one of the masters of the golden age of Dutch painting, which confirms its prevalence and popularity.

The Dutch apple pie has its own personality: the dough is laid out in the form of a bottom layer with sides, and the top layer of the pie is usually made in the form of a lattice or crumb; In addition, lemon juice and cinnamon are certainly added to the apple entrails (sliced ​​apples).

Regular Dutch apple pie with sides

Swedish apple pie

The recipe for a typical Swedish apple pie has remained the same for almost all centuries. It is distinguished by its simplicity and not much sophistication at first glance, but it wins in terms of taste. It does not contain enough flour, which can sometimes even be replaced with bread crumbs, breadcrumbs or oatmeal. An essential ingredient is nuts, mostly walnuts. Another type of Swedish apple pie is an ordinary sponge cake with pieces of new apples baked in it.

In Sweden, apple pie is prepared with a very small amount of flour, breadcrumbs or crumbs.

South American apple pie

The tradition of making apple pie was brought to the mainland by European settlers in the 18th century, where it also quickly spread and gained recognition. This dish was especially important due to food shortages, since apples have never been the rarest fruit. In the 19th and 20th centuries, the apple pie practically became an emblem of American cuisine and a source of national pride.

Modern South American apple pie is actually a common European recipe with a top layer in the form of a mesh of dough. Spices (cinnamon, nutmeg) and lemon juice are certainly added to the filling. It clearly shows the influence of Dutch chefs.

South American apple pie recipe. The highlight of the South American apple pie is in its insides, for which buttercream is combined with apples. The top of the pie is covered with a mesh of dough.

French version of apple pie

The French could not be French if they had not invented their own unique recipe for apple pie, called tarte tatin. Like most innovative discoveries, the tart was created quite by chance in 1880 at the Tatin Hotel, owned by two sisters. A more common version about the origin of the pie says that one of the sisters left apples simmering in a frying pan in butter and sugar unattended forever. Trying to disguise the consequences, she covered the burnt filling with dough, put the pan in the oven, and then turned the creation over onto a plate. The result was a breathtakingly delicious dessert with a caramelized apple top, which was highly appreciated by hotel guests. There are a huge number of recipes for open apple pies. Here is a successful recipe for 1 of them.

Recipe for tart, an open apple pie made from shortcrust pastry. Pie with apples and lingonberry jam, which gives the product a pleasant tartness.

Austrian apple strudel

Austrian chefs also decided to distinguish themselves, so apple strudel became their state dish. Its oldest recipe dates back to 1696. During the existence of the Habsburg Empire, it became incredibly popular and was served in any self-respecting Austrian home.

The most difficult part is making the dough, which must be very narrow, almost transparent. Then the apple inside is laid out on it and the dough is rolled into a roll. Often the roll was then rolled in a circle, giving it the shape of a regular pie.

Austrian apple strudel recipe. It is difficult to prepare, from stretch dough, but the result will not disappoint you.

Apple pies in Russia

Our homeland has always been famous for its pies, and apple pies were no exception, because apples are a fruit that grows in abundance in Russia and its republics and can be stored all winter, while at the same time retaining all its characteristics and smell. For pies (both sweet and savory), various types of dough are kneaded: regular fluffy yeast dough, crumbly shortbread dough, or tender and crispy puff pastry.

The most common, accessible and very popular among the inhabitants of the Russian Federation and the CIS countries (the Commonwealth of Independent States is a regional international organization (international treaty) designed to regulate cooperative relations between states that were previously part of the USSR) has become this type of pie, like apple charlotte, which They have been baking in families for decades. By the way, can you now call a pie more simple in execution than our usual charlotte? It is with this version of apple pie made from biscuit dough (thanks to its simplicity and availability of goods) that growing girls learn the wisdom of culinary art, preparing to become good housewives in the future. Although it must be admitted that at first charlotte looked like a pudding or even like a layered casserole of apples and leftover bread soaked in milk with eggs, which was quite economical, healthy and tasty.

The most common recipe for apple charlotte. Prepared from flour, eggs, apples, sugar.

The imaginary smell of apple pie is already tickling your nose, and the tender dough is melting in your mouth... Isn’t it time to bake an apple pie for you too?