There are fewer desserts that conjure up patriotism like the all American apple pie. But before you start singing the National Anthem, apple pie is not as American as you might think. The first apple pies were made in 14th century England. While the basic ingredients were almost the same as the modern day dessert, there were some pretty significant differences. The pastries for the original pies were inedible and used as a container to hold the filling inside. Also, sugar was omitted from the ingredient list as it was very expensive and not readily available so many spices like cinnamon and saffron were used to create a sweet flavor. Apple pie was first documented on U.S. soil after the pilgrims brought apples to the continent and it continues to be a favorite dessert for holidays and patriotic celebrations.
For a dessert that has had so many transformations, apple pie is a classic dish perfected by grandmothers and culinary experts alike. Today’s apple pie is sweet and flaky and rich. The ingredient list can be short or extensive with a lattice crust or closed top. This recipe is very simple and resembles the original pie with very basic ingredients combined to meld simple flavors into a big taste. Serve warm from the oven with vanilla ice cream.
6 – 7 small apples
1 cup sugar
1 1/2 tsp cinnamon
2 tbsp butter
prepared double pie crust
1. Peel, cored and thinly slice apples.
2. In pie dish, lay bottom layer of prepared pie crust down.
3. Mix sugar and cinnamon in bowl, set aside.
4. Layer apples in pie dish. Sprinkle each layer with cinnamon sugar mixture.
5. Top final layer with small pieces of butter. Cover pie with the second crust.
6. Bake at 450°F for 10 minutes. Then reduce heat to 350°F and bake for 35 more minutes or until the pie is golden and bubbly.