  Apple pie with alattice | |
| Place of origin | England[1] |
|---|---|
| Serving temperature | Hot or cold |
| Main ingredients | Apples,flour,sugar,milk,cinnamon,butter,salt[2] |
| 236 kcal (990 kJ) | |
Anapple pie is apie in which the principal filling isapples. It is often served withwhipped cream,ice cream ("apple pieà la mode"),custard orcheddar cheese.[3] It is generally double-crusted, with pastry both above and below the filling; the upper crust may be solid or latticed (woven of crosswise strips). The bottom crust may be baked separately ("blind") to prevent it from getting soggy.Tarte Tatin is baked with the crust on top, but served with it on the bottom.
Originating in the14th century in England, apple pie recipes are now a standard part of cuisines in many countries where apples grow. Apple pie is a significant dessert in many countries, including the United Kingdom, Ireland, Sweden, Norway, Australia, Germany, New Zealand, and the United States.[4]
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Apple pie can be made with many different sorts of apples. The more popularcooking apples includeBraeburn,Gala,Cortland,Bramley,Empire,Northern Spy,Granny Smith, andMcIntosh.[5] The fruit for the pie can be fresh, canned, or reconstituted fromdried apples. Dried or preserved apples were originally substituted only at times when freshfruit was unavailable. The basic ingredients of the filling aresugar,butter, a thickener likecornstarch and an acidic ingredient likelemon juice. Spices are added most commonly cinnamon,nutmeg.[2] and lemon juice which is used to prevent oxidation of the apples whenmacerating the filling. Many older recipes call for honey in place of the then-expensive sugar.[6]
Apple pie is often servedà la mode, that is, topped withice cream.
In another serving style, a piece ofsharp cheddar cheese is placed on top of or alongside a slice of the finished pie.[7][8][9] Apple pie with cheddar is popular in theAmerican Midwest andNew England, particularly inVermont, where it is considered thestate dish.[3] In the north of England, Cheddar orWensleydale cheese is often used.[10][11]
| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 992 kJ (237 kcal) | ||||||||||||||||||||||||||||||||||||||||||||||||
34.0 g | |||||||||||||||||||||||||||||||||||||||||||||||||
| Sugars | 15.65 g | ||||||||||||||||||||||||||||||||||||||||||||||||
| Dietary fibre | 1.6 g | ||||||||||||||||||||||||||||||||||||||||||||||||
11.0 g | |||||||||||||||||||||||||||||||||||||||||||||||||
1.9 g | |||||||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||||||
| Other constituents | Quantity | ||||||||||||||||||||||||||||||||||||||||||||||||
| Water | 52.2 g | ||||||||||||||||||||||||||||||||||||||||||||||||
| †Percentages estimated usingUS recommendations for adults,[12] except for potassium, which is estimated based on expert recommendation from theNational Academies.[13] | |||||||||||||||||||||||||||||||||||||||||||||||||
A commercially prepared apple pie is 52% water, 34%carbohydrates, 2%protein, and 11%fat (table). A 100-gram serving supplies 992 kilojoules (237 kilocalories) offood energy and 13% of the US recommendedDaily Value ofsodium, with no othermicronutrients in significant content (table).
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The 14th century recipe collection theForme of Cury gives a recipe includinggoodapples, goodspices,figs,raisins andpears in acofyn, a casing of pastry.Saffron colours the filling.[14]
Lattice pastry styles were found from the 17th century alongside the more traditional dome shaped pie crust.[15] Modern English versions incorporate thick layers of sweetened slices of, usually,Bramley apple; layered into a dome shape to allow for downward shrinkage, and thus avoid a saggy middle; then topped with butter or lard shortcrust pastry; and baked until the apple filling is cooked.[citation needed]
In English-speaking countries, apple pie, often considered acomfort food, is a popular dessert, eaten hot or cold, on its own or withice cream,double cream, or custard. Apple pies are often sold as mini versions in multipacks.[citation needed]
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Recipes for Dutch apple pie go back to theMiddle Ages. An early Dutch languagecookbook from 1514,Een notabel boecxken van cokeryen ("A notable little cookery book"),letterpress printed inBrussels byThomas van der Noot, who may also have been the author,[16] documents a recipe forAppeltaerten (modern DutchAppeltaarten 'apple pies'). This early recipe was simple, requiring only a standard pie crust, slices of especially soft apples with their skin and seeds removed, andden selven deeghe daer die taerte af ghemaect es (more of the same dough) on top. It was then baked in a typicalDutch oven. Once baked, the top crust (except at the edges) would be cut out from the middle, after which the apple slices were potentially put through asieve before the pie was stirred with a wooden spoon. At this point the book recommends adding severalspices to the pie, namely:cardamom,ginger,cinnamon,nutmeg,clove,mace andpowdered sugar. Finally, after mixing the ingredients into the pie withcream, it is once again put into the oven to dry.[17]
TraditionalDutch apple pie comes in two varieties, a crumb orstreusel-top (appelkruimeltaart) and alattice-top (appeltaart) style pie. In the US, "Dutch apple pie" refers specifically to crumb-top variety.[18] Both recipes are distinct in that they typically call for flavourings ofcinnamon andlemon juice to be added and differ in texture, not taste.[19][18] Dutch apple pies may include ingredients such as full-cream butter, raisins andalmond paste, in addition to ingredients such as apples and sugar, which they have in common with other recipes.[20] Both modern types have a standard pie crust on the bottom and around the edges. The apples are usually a crisp and mildly tart variety such as Goudreinet orElstar. It can be eaten warm or cold, sometimes with a dash of whipped cream or vanilla ice cream.[18][21]
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One kind ofFrench style apple pie is very different compared to the typical version of the sweet dessert. Instead of it being right side up with crust on top and bottom, it is upside down, with the exposed fruit being caramelised. This can be made not only with apples but other fruits or vegetables as well, for example, pears or tomatoes.SeeTarte Tatin.
Others use a more traditional presentation, including variants like theNorman tart.
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TheSwedish style apple pie is predominantly a variety of applecrumble, rather than a traditional pastry pie. Often, breadcrumbs are used (wholly or partially) instead of flour, and sometimes rolled oats. It is usually flavoured with cinnamon and served with vanillacustard or ice cream. There is also a very popular version calledäppelkaka (apple cake), which differs from the pie in that it is asponge cake baked with fresh apple pieces in it.
Apple pie was brought to the colonies by theEnglish, theDutch, and theSwedes during the 17th and 18th centuries.[citation needed] Two recipes for apple pie appear in America's first cookbook,American Cookery byAmelia Simmons, which was published in 1796.What America's First Cookbook Says About Our Country and Its Cuisine
The apple pie had to wait for the planting of European varieties, brought across theAtlantic, to become fruit-bearing apple trees, to be selected for their cooking qualities as there were no native apples exceptcrabapples, which yield very small and sour fruit.[22] In the meantime, thecolonists were more likely to make their pies, or "pasties", from meat, rather than fruit; and the main use for apples, once they were available, was incider. However, there are American apple pie recipes, both manuscript and printed, from the 18th century, and it has since become a very popular dessert.[4] Apple varieties are usually propagated bygrafting, as clones, but in the New World, planting from seeds was more popular, which quickly led to the development of hundreds of new native varieties.[23]
Apple pie was a common food in 18th-centuryDelaware. As noted by the New Sweden historian Dr.Israel Acrelius in a letter: "Apple pie is used throughout the whole year, and when fresh Apples are no longer to be had, dried ones are used. It is the evening meal of children."[24]
The mock apple pie, made fromcrackers, was probably invented for use aboard ships, as it was known to the British Royal Navy as early as 1812.[25] The earliest known published recipes for mock apple pie date from the antebellum period of the 1850s.[26][27] In the 1930s, and for many years afterwards,Ritz Crackers promoted a recipe for mock apple pie using its product, along with sugar and various spices.[28]
Apple pie was one of the dishes that Rhode Island army officers ate for theirFourth of July celebrations during theSiege of Petersburg.[29]
Although originating in England and eaten in Europe since long before theEuropean colonisation of the Americas, apple pie as used in the phrase "as American as apple pie" describes something as being "typically American".[30][31] In the nineteenth and twentieth centuries, apple pie became a symbol of American prosperity and national pride. A newspaper article published in 1902 declared that "No pie-eating people can be permanently vanquished."[32] The dish was also commemorated in the phrase "for Mom and apple pie"—supposedly the stock answer of American soldiers inWorld War II, whenever journalists asked why they were going to war. Jack Holden and Frances Kay sang in their patriotic 1950 song "The Fiery Bear", creating contrast between this symbol of U.S. culture and theRussian bear of theSoviet Union:
Advertisers exploited the patriotic connection in the 1970s with the commercial jingle "baseball,hot dogs, apple pie andChevrolet".
One out of five Americans surveyed (19%) prefer apple pie over all others, followed by pumpkin (13%)and pecan (12%).[33]
The unincorporated community ofPie Town, New Mexico, is named after apple pie.[34]
The center of diversity of the genus Malus is the eastern Turkey, southwestern Russia region of Asia Minor. Apples were improved through selection over a period of thousands of years by early farmers. Alexander the Great is credited with finding dwarfed apples in Asia Minor in 300 BC; those he brought back to Greece may well have been the progenitors of dwarfing rootstocks. Apples were brought to North America with colonists in the 1600s, and the first apple orchard on this continent was said to be near Boston in 1625.
