Classic American Apple Pie

The humble apple pie, an emblem of Americana as iconic as the stars and stripes themselves. The waft of its aroma alone could stir up the spirit of unity and home, etched deeply into the nation's identity as if baked into the very Constitution itself. Though the apple pie's roots may be firmly planted in the fertile soil of European tradition, from the moment it crossed the Atlantic, it began a process of reinvention, reflecting the ethos of the young and growing nation. Pioneers carried apple seeds westward, planting the foundations of the emblematic dish along their path. An unpretentious medley of flour, fat, apples, and sugar - it's a simple, yet profound, culinary statement of resourcefulness and perseverance.

What makes an apple pie so irresistible? It is that perfect symphony of contrasting elements harmoniously coalescing into a single, satisfying dish. The crust, a masterpiece of pastry, is flaky and buttery, offering a subtly savory counterpoint to the sweetness within. It shatters slightly under the pressure of a fork, giving way to the heart of the pie - a filling that is both sweet and tart, soft yet textured. The apples, gently stewed, retain a hint of their original crispness, their intrinsic tartness balanced by a judicious addition of sugar. Cinnamon and nutmeg whisper their warm, spiced notes, invoking a comforting familiarity. The final stroke of genius? A slice of sharp cheddar cheese or a scoop of vanilla ice cream, melting into creamy rivulets, their cool richness heightening the pie's warmth. The apple pie isn't just a dessert, it's a sensory journey through the American narrative, each bite a delicious testament to the adage - simple is indeed, beautiful. That's apple pie - humble, comforting, and undeniably American. 🤘🏻Adam

Yield: 8-10

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Classic American Apple Pie

Prep time: 15 HourCook time: 1 HourTotal time: 16 Hour

Ingredients

Apple Filling

• Approximately 6-7 medium-sized apples, peeled and sliced 1/3 - 1/2 inch (1300g)
• 1 cup Dark Brown Sugar (200g)
• 1/2 teaspoon Kosher Salt (3g)
• 2 1/2 teaspoons Cinnamon, ground (6g)
• 1/2 teaspoon Allspice, ground (1g)
• 1/2 teaspoon Dried Ginger, ground (1g)
• 1/4 teaspoon Nutmeg, ground (0.5g)
• Approximately 2 tablespoons Lemon juice, or juice of half a lemon (12g)
• 1/4 cup Tapioca Starch (30g)

Egg Wash

• 1 Egg Yolk
• 1/2 cup Whole Milk or Cream (120ml)

Pate Brisee (Pie Crust)

• Approximately 2 cups Bread Flour (250g)
• 1 cup (or 2 sticks) Unsalted Butter, cubed and chilled (205g)
• 1/2 teaspoon Kosher Salt (3g)
• Approximately 1/4 cup Chilled Water (55g)

Instructions

1. First, you'll need to make your pie dough (Pate Brisee). In a chilled stand mixer bowl, combine cold unsalted butter, bread flour, and kosher salt. Run the machine on low until the butter breaks up into the flour and begins to resemble sand with small pebbles scattered in the mix. Once the flour and the butter are combined, drizzle in the ice water, adding a bit at a time. Make sure the dough looks smooth in the mixer before transferring it onto a lightly floured counter. Shape the dough into a disc, wrap it in plastic wrap, and chill it in the fridge for at least 4 hours, preferably overnight. Repeat this process to make a second batch of dough for the top crust.
2. For the apple filling, you'll need a mixture of tart and sweet freshly picked apples, dark brown sugar, salt, tapioca starch, half a lemon, and a spice blend of ground cinnamon, ground ginger, allspice, and nutmeg. Peel and cut the apples into a third to a half-inch wedges. Combine the sliced apples, dark brown sugar, spice blend, pinch of salt, and the juice of half a lemon in a bowl. Cover the apples and set them aside to macerate for at least 3 or up to 10 hours, stirring occasionally.
3. Once the dough is well-rested, remove it from the fridge and roll it out on a floured countertop until it's large enough to fit your baking vessel (like a 10 inch cast iron pan) with some overhang. Carefully work the dough into the floured cast iron and trim away most of the excess dough, leaving about an inch hanging over the edge. Place the pan and crust back in the fridge to chill for 30 minutes.
4. Meanwhile, prepare the top crust. Roll out the second pie dough and cut it into even strips to make a lattice design for the top of your pie. Chill these strips in the fridge for 15 minutes.
5. Once your apples have macerated, stir in the tapioca starch. Pour the apples and all the syrup into the chilled pie crust and spread them evenly.
6. Arrange half of the dough strips vertically over the pie. Flip up every other strip and lay a horizontal strip across the middle of the pie. Reset the flipped strips back down and continue to weave the lattice design, alternating the strips until you reach the end of the pie. Trim any excess crust.
7. Make an egg wash by whisking together one egg yolk and some whole milk or cream, and brush this over the top of the pie. Sprinkle some finishing sugar and crunchy salt on top for a sweet-salty contrast.
8. Place the cast iron pan on a lined baking sheet and bake in a preheated oven at 450 degrees Fahrenheit for 10 minutes. Then, reduce the heat to 375 degrees Fahrenheit and continue baking until the temperature of the middle of the pie reads 190 degrees Fahrenheit, about an hour to an hour and a half.
9. Allow the pie to cool for at least a couple of hours before cutting into it. Serve with whipped cream or vanilla ice cream.

Adam's Notes

• Though I haven’t tested it, in theory, all-purpose (AP) flour should work in place of bread flour if that’s all you have. I’ve learned to use bread flour for it’s consistent protein content which can effect the way that the dough absorbs water.

STUFF THAT I USE...

Lodge 10 inch Cast Iron Skillet

KitchenAid Stand Mixer (6 cup)

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