Apple pie

An apple pie is a pie in which the principal filling is apples. It is often served with whipped cream, ice cream ("apple pie à la mode"), custard or cheddar cheese. It is generally double-crusted, with pastry both above and below the filling; the upper crust may be solid or latticed (woven of crosswise strips). The bottom crust may be baked separately ("blind") to prevent it from getting soggy. Tarte Tatin is baked with the crust on top, but served with it on the bottom.

Originating in the 14th century in England, apple pie recipes are now a standard part of cuisines in many countries where apples grow. Apple pie is a significant dessert in many countries, including the United Kingdom, Ireland, Sweden, Norway, Australia, Germany, New Zealand, and the United States.

Ingredients

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Ingredients of an apple pie.

Apple pie can be made with many different sorts of apples. The more popular cooking apples include Braeburn, Gala, Cortland, Bramley, Empire, Northern Spy, Granny Smith, and McIntosh. The fruit for the pie can be fresh, canned, or reconstituted from dried apples. Dried or preserved apples were originally substituted only at times when fresh fruit was unavailable. The basic ingredients of the filling are sugar, butter, a thickener like cornstarch and an acidic ingredient like lemon juice. Spices are added most commonly cinnamon, nutmeg. and lemon juice which is used to prevent oxidation of the apples when macerating the filling. Many older recipes call for honey in place of the then-expensive sugar.

Serving

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A serving of apple pie topped with vanilla ice cream

Apple pie is often served à la mode, that is, topped with ice cream.

In another serving style, a piece of sharp cheddar cheese is placed on top of or alongside a slice of the finished pie. Apple pie with cheddar is popular in the American Midwest and New England, particularly in Vermont, where it is considered the state dish. In the north of England, Cheddar or Wensleydale cheese is often used.

Nutrition

Template:Nutritionalvalue A commercially prepared apple pie is 52% water, 34% carbohydrates, 2% protein, and 11% fat (table). A 100-gram serving supplies Template:Convert of food energy and 13% of the US recommended Daily Value of sodium, with no other micronutrients in significant content (table).

English style

For To Make Tartys In Applis. Tak gode Applys and gode Spycis and Figys and reysons and Perys and wan they are wel ybrayed colourd wyth Safroun wel and do yt in a cofyn and do yt forth to bake wel.

14th-century recipe

The 14th century recipe collection the Forme of Cury gives a recipe including good apples, good spices, figs, raisins and pears in a , a casing of pastry. Saffron colours the filling.

Lattice pastry styles were found from the 17th century alongside the more traditional dome shaped pie crust. Modern English versions incorporate thick layers of sweetened slices of, usually, Bramley apple; layered into a dome shape to allow for downward shrinkage, and thus avoid a saggy middle; then topped with butter or lard shortcrust pastry; and baked until the apple filling is cooked.

In English-speaking countries, apple pie, often considered a comfort food, is a popular dessert, eaten hot or cold, on its own or with ice cream, double cream, or custard. Apple pies are often sold as mini versions in multipacks.

Dutch style

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Dutch apple pie with a lattice top layer (appeltaart)

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Dutch apple crumble pie (appelkruimeltaart)

Recipes for Dutch apple pie go back to the Middle Ages. An early Dutch language cookbook from 1514, ("A notable little cookery book"), letterpress printed in Brussels by Thomas van der Noot, who may also have been the author, documents a recipe for (modern Dutch Appeltaarten 'apple pies'). This early recipe was simple, requiring only a standard pie crust, slices of especially soft apples with their skin and seeds removed, and (more of the same dough) on top. It was then baked in a typical Dutch oven. Once baked, the top crust (except at the edges) would be cut out from the middle, after which the apple slices were potentially put through a sieve before the pie was stirred with a wooden spoon. At this point the book recommends adding several spices to the pie, namely: cardamom, ginger, cinnamon, nutmeg, clove, mace and powdered sugar. Finally, after mixing the ingredients into the pie with cream, it is once again put into the oven to dry.

Traditional Dutch apple pie comes in two varieties, a crumb or streusel-top () and a lattice-top () style pie. In the US, "Dutch apple pie" refers specifically to crumb-top variety. Both recipes are distinct in that they typically call for flavourings of cinnamon and lemon juice to be added and differ in texture, not taste. Dutch apple pies may include ingredients such as full-cream butter, raisins and almond paste, in addition to ingredients such as apples and sugar, which they have in common with other recipes. Both modern types have a standard pie crust on the bottom and around the edges. The apples are usually a crisp and mildly tart variety such as Goudreinet or Elstar. It can be eaten warm or cold, sometimes with a dash of whipped cream or vanilla ice cream.

French style

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Tarte Tatin, a French variation on apple pie

One kind of French style apple pie is very different compared to the typical version of the sweet dessert. Instead of it being right side up with crust on top and bottom, it is upside down, with the exposed fruit being caramelised. This can be made not only with apples but other fruits or vegetables as well, for example, pears or tomatoes. See Tarte Tatin.

Others use a more traditional presentation, including variants like the Norman tart.

Swedish style

The Swedish style apple pie is predominantly a variety of apple crumble, rather than a traditional pastry pie. Often, breadcrumbs are used (wholly or partially) instead of flour, and sometimes rolled oats. It is usually flavoured with cinnamon and served with vanilla custard or ice cream. There is also a very popular version called (apple cake), which differs from the pie in that it is a sponge cake baked with fresh apple pieces in it.

In American culture

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An apple pie is one of a number of American cultural icons.

Apple pie was brought to the colonies by the English, the Dutch, and the Swedes during the 17th and 18th centuries. Two recipes for apple pie appear in America's first cookbook, American Cookery by Amelia Simmons, which was published in 1796. What America's First Cookbook Says About Our Country and Its Cuisine

The apple pie had to wait for the planting of European varieties, brought across the Atlantic, to become fruit-bearing apple trees, to be selected for their cooking qualities as there were no native apples except crabapples, which yield very small and sour fruit. In the meantime, the colonists were more likely to make their pies, or "pasties", from meat, rather than fruit; and the main use for apples, once they were available, was in cider. However, there are American apple pie recipes, both manuscript and printed, from the 18th century, and it has since become a very popular dessert. Apple varieties are usually propagated by grafting, as clones, but in the New World, planting from seeds was more popular, which quickly led to the development of hundreds of new native varieties.

Apple pie was a common food in 18th-century Delaware. As noted by the New Sweden historian Dr. Israel Acrelius in a letter: "Apple pie is used throughout the whole year, and when fresh Apples are no longer to be had, dried ones are used. It is the evening meal of children."

The mock apple pie, made from crackers, was probably invented for use aboard ships, as it was known to the British Royal Navy as early as 1812. The earliest known published recipes for mock apple pie date from the antebellum period of the 1850s. In the 1930s, and for many years afterwards, Ritz Crackers promoted a recipe for mock apple pie using its product, along with sugar and various spices.

Apple pie was one of the dishes that Rhode Island army officers ate for their Fourth of July celebrations during the Siege of Petersburg.

Although originating in England and eaten in Europe since long before the European colonisation of the Americas, apple pie as used in the phrase "as American as apple pie" describes something as being "typically American". In the nineteenth and twentieth centuries, apple pie became a symbol of American prosperity and national pride. A newspaper article published in 1902 declared that "No pie-eating people can be permanently vanquished." The dish was also commemorated in the phrase "for Mom and apple pie"—supposedly the stock answer of American soldiers in World War II, whenever journalists asked why they were going to war. Jack Holden and Frances Kay sang in their patriotic 1950 song "The Fiery Bear", creating contrast between this symbol of U.S. culture and the Russian bear of the Soviet Union:

We love our baseball and apple pie

We love our county fair

We'll keep Old Glory waving high

There's no place here for a bear

Advertisers exploited the patriotic connection in the 1970s with the commercial jingle "baseball, hot dogs, apple pie and Chevrolet".

One out of five Americans surveyed (19%) prefer apple pie over all others, followed by pumpkin (13%) and pecan (12%).

The unincorporated community of Pie Town, New Mexico, is named after apple pie.

See also

• Apple strudel (German ), a large Austrian pastry made with apples, sugar and spices; similar to pie in that the filling is encased by the pastry, but it is rectangular rather than round and cut like coffee cake or stollen rather than like pie
• Apple turnover, similar to strudel but much smaller and triangular in shape, with a higher proportion of pastry to filling
• Apple cake
• Apple cobbler
• Applesauce cake
• List of apple dishes
• List of pies, tarts and flans

External links

• Food Timeline history Notes: Apple Pie
• A Apple Pie, by Kate Greenaway, 1886. Woodblock printed children's book, based on a much earlier rhyme; from Project Gutenberg
• The Dutch Table: Dutch Apple Pie
• Dutch Apple Pie Recipe by Liesbeth de Vos