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12/03/2011 National Apple Pie Day Double-Crust Apple Pie

Source of Recipe

My Recipes


Recipe Introduction

Apple pie is the quintessential American dessert! However, apple pie wasn't even invented in the U.S. Rather it was invented in Europe sometime during the 14th century. The first apple pie recipe was printed by Geoffrey Chaucer in 1381 in England. The ingredients in the recipe included apples, spices, figs, raisins, pears, saffron, and cofyn (a casing of pastry). Dutch apple pie recipes date back to the late 15th century. These recipes were similar to the English recipes except they included a scoop of ice cream placed on top of the pie before it was served. This tradition—apple pie à la mode—was eventually brought to America where most people continue to enjoy their apple pie topped with ice cream. To celebrate National Apple Pie Day, bake a delicious apple pie or pick one up at your local bakery to share with your family. Just don't forget the ice cream!

List of Ingredients

HOME COOKIN’ 12/3/2011 National Apple Pie Day Double-Crust Apple Pie




Double-Crust Apple Pie from My Recipes


• 2 3/4 cups all-purpose flour, plus more for dusting $
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• 1/2 teaspoon salt
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• 2 sticks plus 1 tablespoon cold unsalted butter, cubed $
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• 1/2 cup ice water
• 6 large apples—peeled, cored and cut into 1-inch chunks or thinly sliced
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• 2 tablespoons fresh lemon juice
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• 1 cup sugar
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• 1/4 teaspoon cinnamon


Recipe



In a food processor, pulse 2 1/2 cups of the flour and the salt. Add 2 sticks of the butter and pulse until it is the size of peas. Drizzle on the ice water and pulse until evenly moistened crumbs form; turn out onto a surface and form into a ball. Divide the dough in half. Flatten into disks, wrap in plastic and refrigerate until firm.

Preheat the oven to 375°. Set a baking sheet on the bottom rack. In a bowl, toss the apples, lemon juice, sugar, the remaining 1/4 cup of flour and the cinnamon.

On a floured surface, roll a disk of the dough to a 13-inch round; fit it into a deep 10-inch glass pie plate and brush the overhang with water. Spoon in the apples and top with the remaining 1 tablespoon of cubed butter. Roll out the second disk of dough to a 12-inch round and center it over the filling. Press the edges of dough together and trim the overhang to a scant 1 inch, fold the overlay under itself and crimp. Cut a few slits in the top crust for steam to escape.

Bake the pie in the center of the oven for 1 hour and 10 minutes, until the crust is golden. Cover the edge of the pie if it begins to darken. Let the pie cool for at least 4 hours before serving.