The phrase “as American as apple pie” may lead one to believe that this classic dessert originated somewhere in the Americas. But this beloved dessert actually traces its origins to Europe. In fact, apples aren’t even native to North America, according to experts.
Apple pie is categorized alongside baseball and Coca-Cola® as truly American, but even though it was brought over to the colonies with settlers, it wasn’t until the 20th century that the treat was established as a symbol of national pride. By then, this apple-filled pastry had cemented itself in popular cuisine, and has since been replicated and reimagined in more ways than one might imagine.
Most families have an apple pie recipe that they love. This recipe for “Grandma’s Apple Pie,” courtesy of the Vancouver-based food recipe blog, Spend with Pennies, by Holly Nilsson is one to add to your culinary repertoire.
Grandma’s Apple Pie
Servings: 8 slices
Double Crust Pie Pastry (see note below)
1 large egg, beaten
6 to 7 cups apples, peeled and sliced, about 2 pounds
1 tablespoon lemon juice
1⁄2 cup granulated sugar
3 tablespoons flour
1⁄2 teaspoon ground cinnamon
1⁄8 teaspoon nutmeg
1. Preheat oven to 425 F.
2. Peel apples and cut in quarters. Remove the core and slice apples into 1⁄4-inch to 1⁄8-inch thick.
3. In a large bowl, combine apples, lemon juice, sugar, flour, cinnamon, and nutmeg. Toss well to combine and set aside.
4. Roll half of the dough into a 12-inch circle. Line a 9-inch pie plate with the pastry dough. Fill with apple filling.
5. Roll the remaining crust and gently place it over the apple mixture. Seal the edges by gently pinching the top and bottom crusts together. You can fold or decorate the edges by crimping or pressing with a fork. Remove any excess dough.
6. Beat the egg and 2 teaspoons of water or milk. Cut 4 to 5 slits in the top crust to allow steam to escape. Brush with egg mixture and sprinkle with sugar (optional).
7. Place the pie plate on a baking pan lined with parchment paper. This is optional but will catch any drips or spills.
8. Bake at 425 F for 15 minutes, reduce heat to 375 F, and bake an additional 35 to 40 minutes or until the crust is golden and the apples are tender.
9. Cool at least 30 minutes before serving. Serve warm with vanilla ice cream and caramel sauce if desired.
Note: You can use a premade refrigerated pie crust for this pie, or try making a homemade pastry with the recipe below.
Flaky Homemade Pie Crust
Makes a double pie crust
3 cups all-purpose flour
1 teaspoon salt
7 tablespoons cold butter, cubed
7 tablespoons shortening, cubed
1⁄3 to 2⁄3 cups ice cold water
1. Combine flour and salt in a large bowl with a whisk.
2. Using a pastry cutter, cut the butter and shortening until the mixture resembles the size of peas.
3. Add ice cold water a tablespoon at a time to one area of the dough and mix with a fork. Move to one side of the bowl and continue adding water just until dough is moistened (you don’t want it to be sticky).
4. Once mixed, use your hands to quickly and gently fold over the dough a couple of times. Divide into two balls.
5. Roll each of the balls into a 12-inch circle on a lightly floured surface. Use as needed in your recipe, or wrap and refrigerate to use later.
