Apple Pie Recipe
A couple of weeks ago, I wrote a blog entry about making pies, but I didn’t put up a link for the apple pie recipe that I used. This was because I didn’t get the recipe from the internet. I got the recipe from my Aunt, who taught me how to make pies in the first place. Of course, I am actually really bad at making pie crusts in comparison to her, so when I go to visit in a couple of weeks, I fully intend on asking for a refresh course.
Pie crusts are tricky to make. Here is the recipe I used, but if you have never made a pie crust before, I suggest you look up some instructional videos on YouTube:
Flaky Pastry Pie Crust Recipe
Makes two 9-inch pie crusts. (I use a butter pie crust recipe, because I have never been able to find Crisco in Germany, although I have heard that it makes making pie crusts a lot easier. My Aunt, who lives in Germany as well, recommends substituting a 1/2 cup lard [Schweine Schmalz is the German word] for a 1/2 cup butter).
Ingredients
2 1/2 cup all-purpose flour (320 g)
1/2 teaspoon salt
1 cup butter (I just use a 250 g butter cube and it works fine)
1/2 cup ice water (120 ml)
Directions:
1. Combine the flour and salt in a large bowl.
2. Cut in the butter until the mixture resembles coarse crumbs.
3. Stir in the ice water, a Tablespoon at a time, until the crust mixture forms a ball.
4. Wrap dough in plastic wrap and refrigerate for 4 hours or overnight. (Actually 15 minutes in the freezer is good instead of the fridge if a short amount of time is required. This step is critical. If the dough is cold, it rolls out like a good little boy. If it is warm, it will stick to everyone and everything it touches, and will be a nightmare to get into a pie pan if you do indeed succeed in rolling it out. That little lesson I learned from experience.)
5. Sprinkle flour onto rolling surface. Roll dough out, then divide in half. Roll each half to fit a 9-inch pie plate. (You can also roll it out between two sheets of seran wrap or Backpapier [baking paper]. But as I said in step 4, if the dough is cold enough, this is not completely necessary.)
6. Place crust in pie plate, pressing evenly into the bottom and sides.
Apple Pie Recipe
Ingredients:
Pastry for 2 crusts (see above)
8 cups sliced, peeled assorted baking apples – about 3 lbs./1.4 Kg (Granny Smith, Cortland, Jonathan)
2 Tablespoons lemon juice
3/4 cup white sugar (150 g)
1/4 cup brown sugar (55 g) or just use white sugar if you don’t have brown sugar
1/4 cup all-purpose flour (32 g)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (Muskatnuß)
2 Tablespoons butter (30 g)
1 egg yolk
1 Tablespoon milk
Directions:
1. In a large bowl, toss the sliced apples with lemon juice. (This keeps them from getting brown, and gives a little tartness.)
2. Combine sugars, flour, cinnamon, and nutmeg; add to apples and toss well to coat.
3. Fill pastry lined 9 inch pie pan with apple mixture. Dot with butter.
4. Place second crust on top of pie filling, cut slits in top of crust to vent. Seal the edges of the crust with a fork or by hand.
5. In a small bowl, beat the egg yolk and milk. Brush mixture over the top crust.
6. Bake at 425 degrees Fahrenheit (220 degrees Celsius) for 15 minutes
7. Reduce heat to 350 degrees and bake 40-45 minutes more or until crust is golden and filling is bubbly.
Comments:
My personal favorite apples for apple pie are Gala apples. But I actually don’t like apples very much, and Gala apples are one of the few sorts that I actually do like, I think that is just a personal preference. My friends have given me many compliments on my apple pie, and it was declared the favorite of all (although it wasn’t exactly in competition with my pumpkin pie at the time). I have tried to make this recipe as international as possible (without actually translating every line into German) by converting all of the American measuring units to the ones used in Germany. But I don’t know how to translate teaspoons and tablespoons, so I usually just go by feel. I usually use two German Teelöffel for every teaspoon and one German Esslöffel for every tablespoon. But if you have any questions at all or need clarification on anything, please comment!