Apple Pie Recipes

What's more American than apple pie? A lot, it seems! First off, apples aren't native to America. The first apples appeared in the country after European settlers and explorers brought seeds or small trees with them when they emigrated from Europe. Queen Elizabeth's favorite dessert was apple pie and fruit pies were popular in England as early as the fourteenth century. So that all-American apple isn't so all-American after all!

However, apples gained tremendous popularity after they came to America, so even if the fruit didn't originate here, we sure helped give it a global audience. In turn, people began to actively develop a whole new "crop" of apple varieties, and many of those were developed right here in the United States. Apples took to the North American climate like they were born here, and colonial women began to use them in all kinds of recipes including, of course, flaky delicious pies.

Storing Apples

One reason apples became such a staple in early life is because of how easily they store. In colonial America, apples were stored below ground in a cellar that would never freeze. In cold conditions like these, they could keep up to six months. Even families who didn't have one of these "Dutch" cellars could can and preserve apples, making pie filling, apple butter, and canned fruit that would last through the winter. Apples took to the American landscape, but they were also staples in most early kitchens all around the year.

The Secret to Perfect Apple Pie

The real secret to a perfect apple pie (or just about any pie for that matter) is in the crust. It's not hard to make a flaky pie crust, but it certainly is an acquired skill! Keeping the crust flaky depends on using ice cold water, shortening (or butter), and cutting in the shortening carefully with a pastry blender or two knives. Then, don't roll it too much! Too much rolling and handling can make your crust tough and dry instead of flaky and rich. It sounds hard, but if you follow these rules, you'll soon be turning out pastry fit for the pros and your apples will thank you.

Now that we have the dough covered, what kind of apples are the best for apple pie? Well, the jury's still out on that. It really depends on your own taste. Some people like a pie with apples that still offer a crunchy bite to them, while others prefer a pie with softer fruit. Picking the type of apple all depends on what you like your filling to taste like, so read on for a list of some of the most popular apples and how they work in a pie.

Types of Apples

• Cortland – An excellent, juicy apple that is now appearing in many more grocery stores. It's excellent for baking and holds up well under heat.
• Gala – This newer variety is now readily available in most grocery stores. It originated in New Zealand and is a great eating apple, but not so great for baking since it doesn't hold up to heat.
• Golden Delicious – This is a controversial apple. Some say it's excellent for baking, while others say it doesn't hold up to the heat and can turn mushy. It's a great eating apple and it's especially sweet with a mild skin, so you decide!
• Granny Smith – One of the most well known baking apples, some bakers swear by the Granny Smith and others don't. They are tart, but hold up well to baking.
• Jona Gold – This apple is a cross between a Jonathan and a Golden Delicious. It's juicy, crisp, and richly apple-flavored. It's especially good for pies and sauces.
• Jonathan – Not as tart as the Granny Smith, this is a good eating and baking apple.
• Northern Spy – You may not be familiar with this apple, but if you can find it, you'll discover it's juicy, crisp, fragrant, and excellent for baking.
• Red Delicious – The red delicious is an excellent eating apple and it's great for cider. It's not a good baker, though, since it gets far too mushy. Golden Delicious and Red Delicious really are related only by name.
• Rome Beauty – This apple tastes mealy when you bite it, but it does do well in almost any type of cooking. Some may not like the texture for pies.

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