Apple pie (American style)
Summer is basically here (and God knows for how long) and if there’s one thing I love baking in this season it’s delicious pies. It’s a perfect finish to a nice barbecue, especially with a side of ice cream.
This my personal favorite apple pie recipe. Although I like the Dutch version of the apple pie very much (which is excellent in its own right) I have a slight preference towards the American way of doing things when it comes to this pomaceous desert. The main difference in this case is that the pie crust in the American way is flakier and less sweet. Just for clarification, I’m not completely sure this recipe is up to par with the traditional standards they us back in Murica, but this is simply a pie based on the same concepts they use on the other side of the pond. It’s easy, has few ingredients and you can play with it as you like. The only downside is that it usually takes about a whole day to make, so be sure to make it in advance!
Basically you make two dough balls. One for the base and the other one to cover up with.
(per dough ball, meaning you have to make this twice):
1.5 cups of flour (not self-raising)
0.5 cup of butter (cold)
Pinch of salt
4-6 Granny Smith apples (peeled and diced)
Add the flour and salt together and mix. Then add the butter by cutting off small cubes and dumping it into the dough. Mix this with a fork. Not with an electric mixer! You don’t want the butter to spread evenly – the little clumps will make for pockets of air in the dough when it’s baking, making your dough flakey (luchtig) instead of hard and dense. Now you add the cold water. Make sure it’s cold as you don’t want the butter to melt. With each spoonful stir the mixture until your dough starts to stick together a little. It’s okay if it’s still in clumps! What’s important is that it can be formed into a ball when you knead the though – and adding too much water makes it sticky. When finished wrap plastic foil around your dough and refrigerate for about 5 hours-overnight.
Afterwards take the first dough out and roll it out into a nice thin bottom. Place this over pan, make sure you push it into the edges and refrigerate this for about half an hour. Then put apples (and cinnamon and sugar and raisins, if necessary) into the bottom. Roll out the second dough ball and put over the filling, making sure to pinch the sides of your two doughs (top and bottom) together. Now slice a couple of holes on the top of your pie and it’s ready for the oven! Put it into a 1800c preheated oven and it should be ready in about 45 minutes.
Wait an hour to cool and enjoy!