Apple Pie

Apple pie is one of the most American desserts in existence. Apple pie is not so much specific to a certain are, but rather a symbol of the entire country. Pie is defined as "a baked food having a filling of fruit, meat...etc. and often topped with a pastry crust." (dictionary.com) The pastry crust may be better known as a lattice top, the crisscrossed dough on top of a pie. Apple pie is a dessert that dates back to the fourteenth century. Obviously the recipe was extremely different and simplified, but it still resembled a pastry shell with apple filling. Today, apple pie generally includes cinnamon or a streusel top and is accompanied by vanilla ice cream and a mint sprig. It is generally served as a classic Thanksgiving dish or simply a treat during the fall months. Of course, like any other traditional food, apple pie has its many twists and variations. Fried apple pie is common throughout the South, and caramel is typically an added flavor. Looking for a twist on apple pie? The Sundial Restaurant Bar and View in downtown Atlanta serves a fried apple pie served with vanilla ice cream, caramel sauce, and pecan brittle.

The following recipe is for traditional apple pie:

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 3/4 cup shortening (recommended: Crisco)
• Ice water
• Filling, recipe follows
• Serving suggestion: warm with vanilla ice-cream

Directions

Preheat oven to 375 degrees F.

In a medium-mixing bowl cut the shortening and salt into the flour by hand or with a pastry blender hands until it's the texture ofcornmeal. Sprinkle 1 tablespoon of ice water over the mixture and mix just until the dough is moistened. Repeat by adding 6 to 8 tablespoons water (one at a time) until all the dough is just moist. Take care not to over mix.

Preheat the oven to 375 degrees F. Divide the dough in half and roll into a ball. Roll 1 ball into a circle to fit a 9 to 10-inch pie plate. To transfer the pastry to the pie plate, wrap it around a rolling pin and ease it into the pie plate. Be careful not to stretch the pastry. Trim it even with the edges of the pie plate. Add the apple filling into the pastry lined pie plate. Make sure they are laying flat. Cut butter into small pieces and put on top of the filling.

Roll the remaining pastry into a 12-inch circle. Place on top of the filling. Trim off 1-inch beyond the edge of the pie plate. Crimp the edges as desired. Cut slits to allow steam to escape when baking. Sprinkle a little sugar and cinnamon over the pie.

Cover the edges with foil to prevent over browning. Bake for 25 minutes. Remove the foil and bake for another 20 to 25 minutes, or until it is golden brown. Serve warm with vanilla ice cream.

Filling:

• 1/2 cup to 1 cup all-purpose flour
• 6 to 7 cups apples cut into thin slices (recommended: Green Golden and Jonathans)
• 1 cup white sugar
• 1 cup brown sugar
• 1 teaspoon cinnamon
• 2 tablespoons butter

In a medium bowl combine the apples, with the brown and white sugar. Add flour, cinnamon and continue mixing until they are well coated.

Yield: 4 to 6 servings

This video is a tutorial showing how to make a lattice top for a pie: