Apple pie, the famous American apple pie or Grandma Duck’s pie, because it resembles the famous pie Grandma Duck used to make for her grandchildren and leave to cool on the window sill. Its preparation is very simple: two layers of shortcrust pastry filled with apples cut into pieces and flavored with cinnamon, lemon, and ginger.
The mold for the Apple pie is shallow with flared sides, but a tart pan at least 1.5 inches high is also fine.
The Apple pie should be served warm and accompanied by a rich chantilly cream, preferably the next day, and can be stored for three days at room temperature, or in the refrigerator.
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- Difficulty: Medium
- Cost: Economical
- Rest time: 1 Hour
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Apple Pie
- 2 1/2 cups all-purpose flour
- 5 oz butter
- 6 tbsp ice water (chilled)
- 1 tsp sugar
- 1 3/4 lbs Fuji apples (cut into pieces)
- 1/2 cup sugar
- 2 tbsp all-purpose flour
- 2 oz butter
- 4 tsp ground cinnamon
- 1 tbsp lemon juice
- 1 1/2 lemon zest (grated)
- 1 1/2 tsp ground ginger
- 1 pinch salt
- 1 egg yolk
- 1 tsp water
- 2 tbsp sugar
Tools
- Pan – non-stick 9.5 inch
Prepare the Apple Pie
In a bowl, mix the cold butter with the flour with your hands until you get a sandy dough.
Add a pinch of salt, the sugar, and the cold water, and knead quickly until the dough becomes homogeneous, being careful not to warm the butter.
(If the dough becomes sticky, place it in the fridge for about ten minutes), form a ball, wrap it in plastic wrap, and refrigerate for an hour before using.
Wash the apples, dry them, peel them, and cut them into pieces. In a bowl, mix them with the lemon zest and juice, then add the cinnamon, salt, and all the powders.
Mix well, add the sugar, finally the cooled melted butter, and let it marinate for about 20 minutes
Take the shortcrust pastry out of the fridge and divide it into 2 pieces, one larger and one smaller.
Roll out the larger piece with a rolling pin to a thickness of 1/8 inch on a floured surface and place the shortcrust in a pan lined with parchment paper. Poke the bottom with a fork, then place the apple filling in a high dome shape.
Roll out the other piece of shortcrust, also to a thickness of 1/8 inch, place it over the apple dome, trim the excess edges to have two edges of the same height.
Leave the Apple pie in the fridge for at least an hour before baking so that the edges remain perfect even after baking.
Finally, brush the pie with an egg yolk mixed with 1 teaspoon of water and sprinkle with 2 tablespoons of granulated sugar and score the surface with 5 slits, classic of the American pie
Bake in a well-preheated static oven at 350°F for about an hour, take it out of the oven and let it cool for at least 4/5 hours before tasting.
Storage
You can store it for 2 or 3 days in a cake dome or in the fridge for up to a week, but heat it a little in the oven or microwave before enjoying it 👉😜 it’s wonderful!
See you soon, Susy 😘😘😘 follow me on my Facebook page, on my Instagram profile, and join my YouTube channel with my videos for a greeting and a comment.
