American apple pie, called tarta or pie de manzana in Chile, is a double crust pie of a simple butter pastry filled with apples caramelized in butter with brown sugar, cinnamon, nutmeg, and a pinch of salt, brushed with egg white, sprinkled with sugar, and baked until golden. It takes 45 minutes of preparation and 50 minutes of baking, and serves 6.
A classic of American baking, made even more famous by the teen movie American Pie, and a great choice among the many desserts made with apples.
How to Make Apple Pie?
The pastry is rubbed together with cold butter and chilled, the apples are softened and caramelized in a skillet, the bottom crust is blind baked for 15 minutes, and the pie is filled, covered with the top crust, and baked again until golden.
Nutritional Information
Each 200 g serving of apple pie contains approximately 290 kcal, 2 g of protein, 15 g of total fat (7 g of saturated fat), 30 mg of cholesterol, 40 g of carbohydrates (20 g of sugars), and 150 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Easy American Apple Pie Recipe
Preparation: 45 minutes
Cooking: 50 minutes
Servings: 6
Ingredients
Filling
- 1 kg of red apples
- 70 g (⅓ cup) of brown sugar
- 50 ml (3½ tablespoons) of water
- 2 tablespoons of butter
- ½ teaspoon of ground cinnamon
- ¼ teaspoon of salt
- 1 pinch of nutmeg
Pastry
- 150 g (1¼ cups) of wheat flour
- 60 g (4 tablespoons) of cold butter
- 50 ml (3½ tablespoons) of cold water
- ½ teaspoon of salt
- 1 egg white and white sugar, for brushing
Instructions
- In a large bowl, combine the sifted flour and the cold butter and rub them together with your fingertips, without kneading, until crumbly. Add the cold water and salt and keep mixing by hand until you get an even dough. Shape it into a ball, wrap in plastic wrap, and chill for at least 30 minutes.
- Peel the apples, cut them into quarters, remove the cores, and slice them thinly or dice them small. In a medium nonstick skillet, melt the 2 tablespoons of butter over medium heat and add the apples.
- Stir gently with a wooden spoon and cook for about 5 minutes until the apples soften. Add the brown sugar, cinnamon, salt, and nutmeg, mix well, add the 50 ml of water, and cook for about 5 more minutes to caramelize. Remove from the heat and let cool.
- Take the dough out of the fridge and divide it in two. Keep one half cold and roll out the other on a clean surface to the size of your pie pan, including the sides. Grease the pan with a little butter and line it with the dough.
- Trim the excess, cover with parchment paper, and if you like add some weight, such as a smaller pan, so it does not puff up. Bake in an oven preheated to 180°C (356°F) for about 15 minutes, then remove and fill with the caramelized apples.
- Roll out the other half of the dough large enough to cover the pie, trim the excess, and seal the edges well. Decorate with the leftover dough if you like and cut a few slits in the top so the pie can breathe while baking.
- Brush with beaten egg white, sprinkle with white sugar, and bake for 25 to 30 more minutes, or until the top crust is lightly golden. Serve the apple pie hot, warm, or cold, and keep it refrigerated for up to 3 days.
Additional Tips
Protect the bottom crust
Sprinkle a thin layer of bread crumbs or almond flour over the base before filling to absorb the juice from the apples and keep the crust crisp.
Chill before baking
Once assembled, refrigerate the pie for 20 minutes before baking so the pastry holds its shape and turns flakier.
Mix your apples
Granny Smith apples bring acidity and firmness. Mixing them with Fuji or Gala adds different shades of sweetness.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Red apples | Granny Smith apples | 1 kg | Tarter, firmer |
| Brown sugar | White sugar | 70 g | Less caramel flavor |
| Egg white wash | Whole beaten egg | 1 | Deeper golden color |
| Unsalted butter | Salted butter | Same amount | Omit the added salt |
Frequently Asked Questions (FAQs)
1. Which apples are best?
Although the recipe calls for red apples, Granny Smith gives a more balanced result thanks to its acidity and firmness. You can also mix it with Fuji or Gala for different notes of sweetness.
2. Why chill the dough for 30 minutes?
Resting in the cold relaxes the gluten developed while mixing. If you roll the dough out right away, it tends to shrink in the pan and bake up tough instead of tender.
3. Can I use salted butter?
Yes, but then leave out the added salt in the pastry and filling, so the cinnamon and nutmeg shine without the dessert tasting salty.
4. How do I get a shiny golden crust?
Brush with egg white, or a whole beaten egg, and sprinkle with white sugar before the final bake. It creates a glossy, caramelized finish.
Where Does the Word Pie Come From?
The word pie comes from Middle English pye, used for baked dishes of pastry wrapped around a filling. Over time it came to describe sweet desserts with a crust and filling, such as apple pie.
Did You Know?
Red Delicious, Gala, Granny Smith, Fuji, and Honeycrisp are among the most widely grown apple varieties in the United States.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Apple Kuchen Recipe
- Chilean German Apple Strudel Recipe
- Chilean Stuffed Baked Apples Recipe
- Chilean Homemade Plum Jam Recipe
