It’s Fall Y’all! Today officially marks the first day of fall and what better way to celebrate than by baking up a delicious apple pie? Apple pie is one of those amazing dishes that can be eaten all year long, whether it be on a hot July night or on a crisp October day.
Apple pie is also a wonderful piece of American history. Often, people do not see food as history but that’s where I come in! Apple pie was originally created by early settlers who were trying to use up imperfect fruit. Before that pie was usually filled with an assortment of meats (blah). Luckily, we switched over to using delectable fruit.
Apple pie itself did not become the American classic it is today until the 1860s, during the Civil War. Confederate and Union soldiers alike were scavenging for apples and would actually steal wheat from farmers to make themselves a pie. At the time, food for soldiers was very scarce and this became a popular trend. By the 1920s, the phrase “it’s as American as apple pie” started to be published and used in everyday conversations. By WWII, soldiers were stating that they were fighting for “mom and apple pie”.
Today apple pie is considered a highly American dish and can be found year-round. It is a great dish to share at a summer picnic as well as over the Thanksgiving table. I know at this point you are dying to get your hands on some fresh and warm apple cinnamon pie, so please use my recipe below. Also, please leave a comment if you found anything here interesting or share pictures of your apple pie!
My mom is from Long Island, New York and growing up they didn't have Granny Smith apples. At the time, they had Rhode Island Greenings. They are very similar to Granny Smith apples but they have been grown on Rhode Island since the 19th century. The Greenings apples are also the RI state fruit. Granny Smith apples, are originally from Australia and were found by Maria Ann Smith in 1868.
Apple Cinnamon Pie
For the filling
- 3/4 cup brown sugar
- 1/4 cup flour
- 2 tsp of cinnamon
- pinch of nutmeg
- 7 medium green apples, peeled and sliced
- 1 tbsp lemon juice
- 3 tbsp butter, cubed
- egg wash for brushing on crust
For the dough
- 2 1/2 cups of All-purpose flour
- 1 tsp Kosher salt
- 1 tbsp sugar
- 4 tbsp ice water
- 1 cup butter,unsalted
For the dough
- Add 1 1/2 cups of flour,salt and sugar to a food processer. Pulse 2 to 3 times until combined.
- Scatter butter cubes over the flour and process until a dough begins to form.
- Scrape the bowl and redistribute the mixture, add the remaining cup of flour. Pulse 4 to 5 times, the dough will looks broken up and sorta crumbly.
- Move the dough into a medium bowl and pour ice water over it. Start by using 4 tbsp, and add more as needed. Use a rubber spatula and press the dough into itself.This should make bigger clusters, if you pinch it together and it holds then you are done.
- Form dough into a ball, then cut the ball in half.Place the dough in plastic wrap, refrigerate for 1 hour before use.
For the filling
- Preheat oven to 375 degrees.
- Mix together the brown sugar,flour, cinnamon and nutmeg.
- Toss the sliced apples in this mixture using a large mixing bowl. Be sure to coat the apples.
- Press pie dough into 9-inch pie dish, then fill with the apple mixture.
- Sprinkle the lemon juice over the apples, put the butter cubes on top as well.
- Place second pie crust over the filling(you can do this step however you'd like, i.e lattice top or cut slits. Use the egg wash to help you seal the edges.
- Bake for 55-60 minutes, let cool before serving
Source: Readers Digest
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