This is a very American apple pie - very rich, very high, and also very delicious. I had seen them popping up in various American food blogs and finally tried out my own version last year. It's quite unlike any of the typical apple cakes and pies we see here in Estonia, and thus providing a nice change to me, my family and friends.
American Apple Pie
(Ameerika õunapirukas)
Pastry:
300 g plain flour
1 Tbsp (demerara) sugar
1 tsp salt
200 g cold butter
4 Tbsp cold water
Filling:
1 kg cooking apples (e.g. something not too sweet or too soft)
3 Tbsp plain flour
100 g caster sugar
0.25 tsp ground allspice
0.25 tsp ground nutmeg
0.5 tsp ground cinnamon
1 tsp vanilla sugar
2 Tbsp cognac or brandy
Egg wash:
1 egg + 2 tsp water, whisked
Start with the pastry. Put flour, salt and sugar into the bowl of the food processor, then add cold cubed butter and blitz until you've got fine crumbs. Add about 4 Tbsp cold water and process once again. (Avoid overworking your pastry, as it'll result in hard cake crust).
Divide into two, press into flat discs, and place into the fridge for at least half an hour.
Meanwhile peel and core the apples, cut into thin slices or wedges.
Take a large bowl, mix flour, sugar, cinnamon, allspice, vanilla and nutmeg. Add the brandy and stir gently.
Take the pastry discs out of the fridge and roll both of them into a circle (about 28 cm in diameter). Line a 24 cm fluted pie dish with the pastry. Top with apple slices, piling them high in the middle. Top with the other pastry disc, pressing the edges tightly together. (If you wish, you can decorate the top disc with pastry leaves and such like).
Brush with an egg wash. Bake in the middle of a pre-heated 180 C oven for about 40 minutes, until the apples are soft and the pie is lovely golden brown.
Cool a little before serving.
6 comments:
your apple pie looks great! kudos for making your own pastry :D
I used to make one every holiday season for my grandpa. They are great warm with vanilla ice cream (aka a la mode). =) Looks great. Hope all is well with you and co.
Beautiful!
One thing to consider:
While some will disagree, it's my contention that an all-butter crust is French, not American, better for stiff tarts than soft pies. The "classic" American apple pie has a flaky, tender crust that comes only from lard or in the "modern world", shortening. My own recipe mixes lard or shortening (for tenderness) with butter (for flavor).
Student of the Pie Whisperer
Beautiful pie, Pille! I agree about the all butter crust comment; the classic pie here would have a mix of lard (or shortening) and butter in the crust to achieve that perfect flaky texture.
It's great "a la mode" (with vanilla ice cream) OR some serve it with a slice of good Cheddar cheese! Yes, that is really true. A nice strong cup of coffee is also a perfect companion.
MMM sounds good! But I have one question: have you ever worked in a hotel i Tampere, Finland?
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