What does the world eat and drink at Christmas time? Every day, our correspondents present you with a recipe for a specialty from their field of activity. A culinary trip around the world.
“Bye-bye, Miss American Pie, drove my chevy to the levee . . .» Not only the American musician Don McLean knew how deeply rooted apple pie is in American culture. Unlike in Europe, a typical American apple pie is “covered”, i.e. covered with a second layer of pastry. Americans typically eat it “à la mode”, with a portion of ice cream on the side, and like to warm it up a bit. Alternatively, cream tastes good too.
Although apple pie can be found any time of year in the United States, the winter months are the peak season for the pie. Some families and circles of friends care so much about it that they hold actual apple pie contests: each pie is judged on quality of crust, filling, and overall appearance, for example. By the end of the competition, you’ll feel like another American staple: stuffed turkey.
Ingredients for the dough (shortcrust pastry)
- 400 grams of flour
- A quarter teaspoon of salt
- 250 grams of cold butter
- 100 grams of sugar
- 2 Owner
- 6 to 8 tablespoons of water
- 1 tablespoon apple cider vinegar
- 2 to 3 pieces of aluminum foil
ingredients for the filling
- 1 kilogram of apples, tart, like Granny Smith
- 150 grams of sugar
- Half a tablespoon of freshly squeezed orange or lemon juice
- 1 teaspoon of cinnamon
- 3 tablespoons flour
- 1 dash of baking rum
- 3 tablespoons milk, for brushing
- Granulated sugar, for sprinkling
- Depending on taste, raisins and/or chopped nuts (walnuts, cashews)
- Heat the oven to 200 degrees.
- Mix all the ingredients for the dough and make a dough either by hand or with the dough hook of the mixer. Divide in half and place in the fridge for at least 30 minutes.
- In the meantime, peel and core the apples, cut into quarters and then into very thin slices. Mix in the remaining ingredients for the filling. It is best to let it stand a little so that the apples absorb the rum flavor and the sugar.
- Grease a low-sided tart, casserole or cake tin. Roll out one half of the dough and place in the greased cake pan. Also form an edge. Leave the other half of the dough in the fridge.
- Spread the filling on the pastry base, the mass can be raised in the middle like a dome. Roll out the second half of the dough on a work surface and shape into a circle slightly larger than the base of the cake.
- Now you may need an extra pair of hands: Carefully place the pastry lid on the cake filling. Press the edges of the lid and base together. Cut off the overhanging edge.
- Brush the lid of the dough with the milk and sprinkle some granulated sugar on it. Using a sharp knife, cut four slits in the cake topper in a cross shape to prevent it from splitting open.
- Fold the aluminum foil into long strips and spread them along the edge of the dough so that it does not burn.
- Place in the oven on the middle shelf and bake for ten minutes at 200 degrees Celsius. Then reduce the temperature to 190 degrees Celsius and bake for another 25 to 30 minutes until the cake looks golden brown.
- Serve not hot but still warm with a portion of vanilla ice cream.