I wanted to bake this apple pie 2 weeks before my holiday. During my lunch break, I went to a store to buy some apples. There was an offer and so I went home with more apples than planned. So what to do with them... I could not eat all. So I had the idea of baking an American apple pie. But I didn’t have time before my vacation. So the apples were stored in the refrigerator and when I came back I finally baked it. I used a recipe from one of my cookbooks. But I made some changes to the recipe.
You need:
2
packages shortcrust
apples
juice
from ½ lemons
2
tbsp brown sugar
1
tbsp cinnamon
50
g butter
1
egg yolk
This is how we proceed:
Preheat oven at 350°F.
Grease a pie form. Place 1 package shortcrust in the pie form. Crimp edges and cut off excess dough. Peel apples, remove seeds and slice. How many apples you need depends on how big they are. Sprinkle with lemon juice. Fill the pie crust with the apples and make a high mound (I didn’t do that and it was a mistake), sprinkle with sugar and cinnamon and put dots of butter on the apples.
Roll out the 2nd shortcrust and cut out equally wide strips. Weave a lattice over the apples and press firmly on the edges (this takes a while).
Did you know that the apple pie is the favorite pie of the American’s? Or that the state Vermonte adopted the apple pie as the official state pie?
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