It’s been a long time since I last shared a recipe with you, so here we go.
Sure pies are best enjoyed in autumn with fresh, local fruits. However I find it a shame not to enjoy an apple pie at any time of the year if you think the apples are affordable enough. Plus, a home-made pie is better than any other sweet, isn’t it?
If you do a quick Google search, you can see that there are countless recipes for an apple pie. If you were try an apple pie made locally in my country, you might end up disappointed. I know I am, unless some relative of somebody I know makes it. So what did I do? I searched for an authentic American Apple Pie and i found a VERY easy one, that is simply fool-proof to make.
I knew the recipe for some time now, I even tried it out a few times. Why didn’t I share it? That’s simple: I didn’t bake it in a round tray. I’m not sure why many places sell squared apple pie slices, most likely because they bake rectangular pies. I asked a good friend to take a picture of a slice pie, so I can share “my own” picture.
Brown sugar is rather expensive here, and I didn’t have it on hand. Maybe I will in the future if anyone will ever want me to cook for them and to pay me. 😉 I may have altered the recipe a bit, but in my opinion it only added to it’s taste. Feel free to try out both the original recipe, and the one I post here.
- 1 Kg apples
- 150 g caster sugar
- 1-2 pinches salt
- 1-2 teaspoon(s) lemon juice
- 1 spoon (all purpose) flour
- 145 g (1 cup) raisins
- pie sheets (or crust)
- 1 small to medium egg
- any type of whipped cream
- some vanilla sugar
Peel and remove the core from each apple. Slice them. Mix them with the raisins.
Mix the sugar, salt, flour, cinnamon, and the lemon juice well. Include some vanilla sugar for more flavor.
Preheat the oven. Prepare your baking tray, however you are used to. Place the pie sheets or crust onto the tray. Make sure you have some left to cover the top of the pie.
Pour the mixture over the apples, or the apples on top of the mixture. Make sure all slices get well coated with sugary mixture.
Nicely place the coated fruits on top of the pie crust in the baking tray.
Beat the egg. With a kitchen brush pour, the egg on top of the pie and spread it well to cover the top. Sprinkle some sugar or some more vanilla sugar on top.
Place the pie in the oven and bake for 35 to 40 minutes. I baked mine for some 37 minutes on really low heat. When it’s done, remove from the oven and let it chill. When it’s chill enough put it in the fridge till you’re ready to serve. When you serve, decorate with some whipped cream.
- I use a gas oven, with real fire. The fire was on its lowest, but I preheated it for a longer time than I intended.
- I used whipped cream powder that I had to beat with milk. Water works too, as it makes the cream lighter and less nauseous.
- For me, many sweets and foods taste better when they’re cold. The pie is one of them.