As American as Apple Pie

I recently went to White House Fruit Farm and purchased several pounds of apples. I told a group of friends that I was making several apple favorites this month... apple butter, apple sauce and of course apple pie. Several members of the group gushed over the mention of apple pie... how it's their favorite, it's synonymous with fall, etc. Yet, one of my friends who prides himself on his American spirit simply stated, "Oh, I don't like apple pie." I gawked at him and after the shock wore off asked, "how could you not like apple pie; isn't that un-American?" He shrugged, we laughed and all of us moved on to talk about other things, but it got me thinking. Why do we (as Americans) consider apple pie to represent our national heritage?

When I thought about my answer to that question, I immediately thought of the quintessential phrase - as American as apple pie. I know that my grandparents and parents used the phrase as I was growing up but I also remember advertisements, journalists even using the slogan. Since I grew up hearing it I never doubted it, but I also never knew its origin. Here's what I found when I googled: Wikipedia states, "Although apple pies have been eaten since long before the European colonization of the Americas, 'as American as apple pie' is a saying in the United States, meaning typically American." I saw some articles that said the statement has been around since the 1860's and others that stated soldiers coined the phrase during World War II. When asked why they were fighting, soldiers would respond 'for mom and apple pie.' The Pilgrims did it, says Parade magazine. No matter the origin, apple pie seems to have embodied the American tradition from state to state.

Here's my advice to make a great apple pie:

1. Use a food processor to start your dough. I gave this exact tip in my adaptation of Sour Cherry Slab Pie. I've had a lot of people tell me that making pie crust is difficult. I have found that pulsing the dry ingredients and the butter together in the food processor evenly distributes the butter throughout while keeping it pea size for flaky crust. Then I put the mixture into a mixing bowl and add the water slowly, at first using a wooden spoon and then folding the dough together with my hand. Works like a charm every time for me!

2. Choose your apples wisely. Most recipes will tell you to use a tart, firm apple (such as granny smith). I say mix it up! The more you can depend on the natural sweetness of the apple as compared to adding additional sugars the better the pie, in my humble opinion. That's why I used a combination of three apples in my pie (fuji, jonathan, and honey crisp).

3. Lattice or no lattice? That is your choice. Pies have been around for centuries because they are really simple. You make some dough, split it into two, roll the mounds into circles, flop them in a pie dish and call it a day. I choose to dress my pies up with a lattice top crust. Does a lattice crust taste the same as a traditional crust? You bet, but on the pretty factor lattice wins every time.

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Apple Pie

Crust Ingredients:

2 1/2 cups of flour

1 tablespoon of sugar

1 teaspoon of salt

2 sticks unsalted butter, cold

1/2 to 3/4 cup cold water

Filling Ingredients:

1/3 to 1/2 cup sugar

1/4 cup all-purpose flour

1-2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/8 teaspoon salt

7-8 cups thinly, sliced, peeled tart apples

Yield: 8 pieces Prep Time: 1.5 hours Bake Time: 45-60 mins

Directions:

1. Combine the crust ingredients and fold until blended into dough (see suggestion #1 above). Once the dough is made, split the dough into two and shape them into circular disks. Wrap them in plastic wrap and place them in the refrigerator for one hour.

2. Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9-inch pie plate. Fold pastry in half; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

3. In large bowl, mix sugar, 1/4 cup flour, the cinnamon, nutmeg and salt. Stir in apples until well mixed. Spoon into pastry-lined pie plate. Trim overhanging edge of pastry 1/2 inch from rim of plate.

4. Roll other round of pastry into 10-inch round. Cut 1/4 inch strips for lattice. Layer one section of lattice horizontal over pie filling. Fold every other lattice piece up and lay another piece of lattice vertically. Continue to add additional vertically pieces until the pie filling is covered. Fold bottom crust the ends of the lattice and pinch together on the rim of the pie dish. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.

5. Bake 45 to 60 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Serve warm and enjoy!

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