Apple Pie (United States)

      To quote Ray Kroc (the man who started a little franchise called McDonalds) "I didn't invent the hamburger, I just took it more seriously then everybody else."  Well the same thing goes for apple pie, the idea of wrapping sauteed apples in pastry was not our idea, but we made it better then anybody else.  Now it has become a staple of the American kitchen, being baked as long as apples are in season (which through preservation techniques is all year, but the best time is from early July-early November).  Every 4th of July, memorial day, labor day, and thanksgiving you can be sure to find apple pies for sale.
      The trick to a good apple pie is first to find the best apples.  Fuji, Granny Smith, and Gala apples are the best to use for pies, they are slightly acidic but keep firm rather then turning to mush.  Secondly, do not shun the fat.  If you try to make a apple pie without the use of sugar, butter, and milk; then you will end up with something that probably isn't worth the time put into it.  Lastly have fun with it, if you want to make a lattice make the best lattice you can, if you want to just make vents, use some cookie cutters and make it interesting the limit is your imagination.

Classic Caramel Apple Pie

2 portions Amish pie crust dough (recipe follows)
3 cups pared, cored and sliced apples
3 tablespoons flour
1 cup brown sugar
1 teaspoon cinnamon sugar
1/2 cup heavy cream

Preheat your oven to 375 degrees.  In a sauce pan bring the sugar, heavy cream, flour and cinnamon to a light simmer.  Add in the apples and remove from heat stirring consistently for about 5 minutes and allowing to cool completely.

Meanwhile roll out one of the portions of the pie crust dough to fill a 9 inch pie plate.  Grease the pie plate lightly with butter and place the pie crust inside.  Fill with the cooled apple filling and top with the second portion of the pie crust (this is where you can do a lattice top, vented, etc).  Brush the top with an egg wash (2 tablespoons of cold water whisked with one medium sized egg).  Place the assembled pie on top of a cookie sheet and bake for 40-45 minutes ( if top crust or sides begin to over brown cover with foil).  Pie will be done when crust is brown and crispy and filling is bubbling.

Serve immediately with a scoop of cinnamon/vanilla ice cream.

Serves 8-10 depending on serving size.

Amish Pie Crust



2 cups flour

1/2 tablespoon sugar

1/2 teaspoon salt

1 cup chilled butter

1 small egg, beaten

1/2 tablespoon vinegar

In a large bowl, sift together flour, sugar and salt.  Using two knives, cut the butter into the mixture until the mixture resembles resembles course crumbs (pie sized balls).  Mix together the egg and vinegar, then add to the flour mixture, just until moistened.  Form the mixture into a ball, then cut the ball into half, wrap in plastic cling wrap and place in the refrigerator for 30 minutes.

When ready to roll the crust roll the bottom crust into a 12 inch circle to place in the pie plate, and use the excess to create a decorative border.