Apple pie: the original recipe

Ingredients

Ingredients for the dough, suitable for a 22/24 cm round mold

Cold butter

225 gr

00 flour

350 gr

sale

1 Socket

Cold water

125 ml

For the filling

Mele Renette

1,2 kg (7-8)

Zucker

100 gr

nutmeg

1 teaspoon

Lemon juice

1 tablespoon

Cinnamon powder

1 teaspoon

For brushing

No

1

Water, milk or cream

2 teaspoons

Apple Pie or American Pie , known in Italy as “ Grandma Duck’s Pie ” , is the typical American apple pie consisting of two thin and crumbly layers of dough similar to a shortcrust pastry, based on flour, water, butter and salt, which contain a creamy filling made with apples , cut into slices or pieces, seasoned with cinnamon and refined with nutmeg and lemon.

It seems that, despite the name, this famous fragrant and spicy cake has not American, but English origins: the English apple pie was actually born as early as 1381.

Very appreciated and widespread even in Italy, apple pie has become, throughout history, a true icon of culture and gastronomy overseas (just remember that, together with cheesecake, it is one of the symbolic desserts of the United States and is served on the occasion of one of the most important anniversaries, Thanksgiving ).

American apple pie is not difficult to prepare: all you need is a little manual skill to “enclose” the delicious apple filling between the two layers of dough, equip yourself with a mold at least 4 cm high and choose the right variety of apple.

In our recipe we have used fresh Reinette , very sweet and with juicy flesh because they remain compact even after cooking (alternatively you can use Granny Smith, more acidic than Reinette and not very watery, Gala or McIntosh).

We recommend serving the American Pie warm with a pinch of icing sugar: it is perfect for breakfast, as a snack and also as a dessert, perhaps accompanied by a scoop of vanilla ice cream or a touch of whipped cream.

If you like American desserts, try our recipe for muffins and delicious chocolate brownies .

How to prepare apple pie

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