Apple pie, American-style apple pie

This time Míriam, from El Invitado de Invierno, makes our mouths water with this Apple Pie, made in a classic-style Emile Henry mold. Don’t miss the recipe — it’s certainly as delicious as it looks!

Yes, you surely know those apple pies that appear in American series, a kind of apple turnover but thick. You can even imagine the esteemed Ingalls family eating a delicious freshly baked apple pie in their little prairie house... Well, that’s the recipe we bring you today.

The dough used to cover the apples is usually shortcrust pastry. These apple pies are traditionally made in deep ceramic molds that are somewhat open, like the one you see in the photos. They are not usually unmolded and are served straight from the mold.

Ingredients

Each batch of shortcrust pastry: 125 g cold butter, cut into cubes, 250 g pastry flour, 1 pinch of salt,

60 g cold water. 1 egg to brush the surface.

Filling: 5-6 large reineta apples, juice of one lemon, 125 g sugar, 1 tsp ground cinnamon, 1 pinch of salt, 1 tbsp flour, 2 tbsp butter.

Preparation

First we prepare one batch of shortcrust pastry for the pie base. In a food processor or blender with blades put the cubed butter, the flour and the salt. Mix at maximum speed in short pulses, until you obtain a sandy mixture, in which some small pieces of butter are still visible.

Add the ice-cold water and mix well, without kneading, only until it comes together. Roll out the dough with a rolling pin to the size of the mold (previously buttered and floured), on a lightly floured work surface, and place it carefully over the mold. Trim the edge leaving a little overhang. Wrap everything well in plastic and let it rest in the fridge for at least an hour.

Just before the rest finishes prepare the apple filling. First mix in a bowl the sugar, cinnamon, salt and flour. Set aside.

Peel the apples, cut them in half and then into large slices. Put them in a bowl and immediately sprinkle with the lemon juice so they don’t brown. Once all the apples are cut add the sugar mixture and stir well so all the apple slices are coated.

Take the pie base out of the fridge and add the apples. The pile should protrude because the apples will shrink a lot during baking.

Prepare the second batch of shortcrust pastry the same way as the base and cover the pie. Trim a little outside the base layer and tuck the excess under the edge of the base. Press one edge against the other to seal; you can do this with a fork like you would a turnover.

Brush the surface with beaten egg and cut three or four vents with a sharp knife so the steam can escape. Bake the pie at 180° for 60-70 minutes.

You can eat the pie cold or warm; Americans love to serve it with a scoop of vanilla ice cream... not a bad idea, right?