As American as Apple Pie

apple pie

A 25 pound apple pie…yum!

 

As American as Apple Pie

Food tells a lot about where you are from, where you are going and what lessons you have learned. Traditionally, apple pie was a common food that was served as dessert to celebrate occasions, like Americas Independence Day. Today, Americans not only enjoy it as dessert, but have gone the extra mile of making it a complete dish when combined with other snacks.

Apple pie is made by combining brown sugar, white sugar, wheat flour, and slices of apples. Lemon juice, raisins, crust pie, eggs and cinnamon are also added. Most of these ingredients like cinnamon, lemon juice, and apples are beneficial.

But how much apple pie should you enjoy?

Apple pie provides significant levels of fats, carbohydrates and proteins. According to USDA, a single serving provides about 411 calories. Carbs are the most carrying about 222 calories, fats providing 174 and only 15 in proteins.

For a single serving, these numbers provide 21% of the daily required intake of calories for the average person. However, when apple pie is served with ice cream or whipped cream on top, supersize Big Mac, McFlurry, and fries dipped in mayonnaise, they are all together yummy.  However, why not take a moment to consider the amount calories in an apple pie, particularly when combined with other delicious but wicked delights?

Okay, we must admit, we just looove apple pie too.  But how about we all look after ourselves and enjoy apple pie in moderation.  Let’s also, have fun, stay healthy and enjoy the American icon.  As still is the saying today in the Americas, “as American as apple pie.” It surely is a time honored enjoyment tradition in America, so let’s do it.  Let’s all enjoy the American apple pie.

 

 

Let’s all enjoy the American apple pie with Stephanie Jaworski’s recipe from joyofbaking.com.

Today we are going to make apple pie.  Now today I am going to show you how to make the apple filling.  Now you will need:

8 cups or 2 litres of sliced apples

1 tablespoon of fresh lemon juice

¼ cup or 55 grams of light brown sugar

¼ cup or 55 grams of granulated white sugar

1 teaspoon of ground cinnamon

¼ teaspoon salt

¼ teaspoon ground nutmeg (optional)

 

8 cups or 2 liters of sliced apples.  Now you can use any firm textured apple that won’t loose it’s shape during baking.  That could be a granny smith, or golden delicious or even a Johnathon.

I’m going to do is show you how I slice the apples.  What I do is take the apple and with a sharp knife slice the apple in half and then take the half and on either side of the core.  I’m going to slice straight down and then across the bottom of the core here I’m going to make a slice.

And then with a paring knife I’m just going to take the skin off.  You can use one of those apple peelers if you have one.  And then I’m going to slice the apple into quarter inches which are just over half a centimeter slices.  Then…Put them in a bowl.

Then, what you do is take about a tablespoon of fresh lemon juice and then toss the apples in the lemon which will prevent browning.  And to that  add a quarter of a cup or 55 grams of light brown sugar, a quarter of a cup or 55 grams of granulated white sugar, 1 teaspoon of ground cinnamon, ¼ teaspoon salt, ¼ teaspoon ground nutmeg (optional).

And then I’m going to toss that and what you would do for most apple pie recipes is you would just take this filling and put in your pie shell, top it with the top crust and bake it.  But the problem with that is that apples have a lot of water so as it bakes the apples release their juices.

The filling then shrinks and you end up with a gap between the top crust and the filling which doesn’t look very attractive.  In the bible cookbook they came up with a great idea to get the apples to release the juices before we bake the filling.  All you have to do to do that is to just leave this filling at room temperature for about either 30 minutes and up to 3 hours and then the apples will release their juices.

So that what’s we’re going to do we’re just going to leave this and then what I want to do is to show you how to make the pie crust.

An apple pie needs both a top and a bottom layer of pastry.  I have a pie crust recipe along with a video on the site that shows you how to make the dough as well as how to roll out and to fit it into the bottom pie pan which I have done here.

Now just trim the edges of the pastry to the edge of the pan and don’t flute it or tuck it under, leave it like that and now what I’m going to do is show you how to roll out the top layer of the pastry.

Now just on a lightly floured surface, lightly flour the top and as well as your rolling pin.  Have your pastry chilled.  Chill it for about an hour after you make it.  And then I’m going to roll it into 12 inches which is about a 30 cm round.

So just make sure you roll from the center outwards and try to keep it in a round shape and just keep moving it around so it won’t stick to your counter.  If it does just put a little more flour down or if it sticks to your rolling pin just lightly flour.  Then keep rolling.

If you find as you roll it’s getting out of shape just kind of pat it back and always kind of feel your dough to make sure it’s the even thickness you want.  Which will be about an eighth of an inch thick all round,  and if it splits a bit just kind of put it back together.  It takes a little practice.  The more you do it the better you’ll get.  Just move it around, keep moving it, until you get it to the right size.

You can see there’ll be all little flecks of butter in the dough which is the way it should be.  So you can see if it gets a little out of shape kind of pat it.  You can eye ball it to about 12 inches or even get out a ruler and actually measure it.  But that looks about right.

Now what I’m going to do is roll it around my rolling pin like lightly and if you see a lot of flour on the bottom just lightly brush that off.  And then have a sheet lined with parchment or waxed paper.  And then I’m just going to transfer that (onto the waxed paper), unroll it and then cover it with plastic wrap and I’m also going to cover the bottom layer of pastry with plastic wrap.

What I’m  going to do is pop this back into the refrigerator to chill while we finish off the apple filling.

So our apple filling has been sitting at room temperature for about an hour.  And as you can see quite a bit of juices has been released from the apples so now what we want to do is drain the apples.  And what I’ve done is put a strainer over a bowl and I’m just going to dump all of this in and then I’m just going to leave all of this to drain for about 15 to 30 minutes until you have about a half a cup or 120 millilitres of juice.

So now our apples have drained for about a half an hour and as you can see they have released quite a bit of juice.  And what I’m going to do is to pour this juice into a 4 cup which is about a liter measuring cup that has been sprayed with non stick vegetable spray.

And then I’m going to put this in the microwave and boil it for about 5 to 8 minutes or until it’s reduced to about 1/3 of a cup or 80 millilitres.  And it will get very thick and syrupy and really nicely caramelized.  And then what I’m going to do after that is to pour it back into the apple filling which going to add such depth of flavor.  It’s really nice.

I’m going to add 2 tablespoons or 30 grams of unsalted butter at room temperature and then I am going to boil that along with the apple juice for about 5 to 8 minutes so…Our apple juices have been reduced to about 1/3 of a cup and as you can see they’re wonderfully thick and syrupy.  And this is really going to add a nice apple caramel flavor to the filling.

So first what I’m going to do is add about one and a half tablespoons, about 20 grams of corn starch.  Or you may know it as corn flour.  And that will just thicken everything up once we add the juice.  So just toss the apples with a spatula.  While I was boiling the syrup I took out the top crust of the pastry so it softens a little.  You don’t want it too firm.

So then what I’m going to do is just pour over this wonderful thick syrup. Add that back in and make sure you get it all.  Just give it a toss.  What I’m then going to do is just take the plastic off of the crust and just pour all of that in there (over the apples).

What I’m going to do is try to even the filling out as much as possible kind of keep it away from the side edge of the pastry and then just flatten it.  Try to get it even all the way across.  Then just take your top layer of pastry.  Put it over the top and then what I’m going to do is just tuck it under that bottom crust.

And that will seal the edges. Just go around and tuck it under as best as you can.  That gives a nice thick outside crust edge which is the best part if you like pastry which I do.  So…There are a few things you can do to seal this.  You could just take the tines of a fork and just kind of press it down.  Or you could take your two fingers like this and then just flute it just seal the outside.

So what I want is for the air to escape or the steam while it is baking so what I’m going to do take a sharp knife and just make 5 about 2 inch or 5 centimeter slits in the center.  And that way the steam as the apples bake can escape.  So there we have it.

So what I’m going to do is just put this back into the refrigerator to chill while we preheat our oven.  You need to pre heat your oven at 425 degrees Fahrenheit which is about 220 degrees Celsius.  And put your oven rack in the lower 3rd of the oven.

If you have a baking stone you could put that in there or you could just put your sheet like this with a piece of aluminum foil in the oven while you are preheating it so it gets all nice and hot, and then just line it with the foil.  Then I’ll bake it.  So I’m just going to put the apple pie in the fridge.

Our oven is now ready so what we’re going to do is to bake the pie for about 45 to 55 minutes.  Or until the juices start to bubble through the slits, and when you put a sharp knife down through the slit to the apples they will be tender, not mushy, you just want them tender.

Now after about 30 minutes you might notice that the outside crust is getting really quite brown.  So what you want to do is use either one of these pie shields to fit over the edge of the crust or you could just take some aluminum foil and put it around the outside because you don’t want the outside crust brown…So into the oven for about 45 to 55 minutes.

Okay so our apple pie is done as you can see.  The crust is a nice golden brown color and if you put your knife into the apples they will be tender but not really mushy.  We don’t want to cut into this right away.  I’m going to leave it for about 3 to 4 hours and in that time the juices will thicken and then I will cut you a slice.

So to cut a slice I will use a sharp knife.  And just make sure you cut all the way through the crust.  Then, use a lifter and make sure you get it all so then you’ll have a nice slice of apple pie.  It’s very good with ice cream.

And that’s it so until next time, enjoy cooking and eating your delicious apple pie.