- 50 minutes
- 30 minutes
The motto “as American as apple pie” has grown to represent anything homey or emotionally entwined with the deeply familiar or welcomed. Despite this, apple pie is not American, but British. A 1381 recipe for English pudding, for example, called for “good apples, good spices, figs, raisins and pears” baked in a “cofyn” of pastry. The Swedes, French and Dutch have all picked up on this dessert and have developed their own take on it, such as the Dutch crumb-topped pie, the Tarte Tatin and Swedish apple crumble. The recipe below is a Dutch-style apple pie which takes inspiration from the 1381 original recipe. The pie, to start, utilizes not just one type of apple, but a mix of three. The three apples chosen are the Cortland for its sweetness, the Granny Smith for its crispness and structural strength and the Braeburn for its tartness and intensity of flavor. Additionally, the apples are mixed with plums – a fellow member of the rose family – that will lend tartness and a sour note. The plums will not just add complexity to the pie, but will also intensify the flavor of the apples. Another difference with this pie is the fact that the fruit is roasted before adding them to the crust. This not only prevents the filling from shrinking, but adds caramel flavors to the fruits. Finally, the lime adds a floral, fresh note. The result is a pie that is not overly sweet, but is rich in flavor and texture. It is recommended that this pie is made when plums are in season. If needed, the plums can be replaced with apricots, peaches, cherries or nectarines.
- Preheat oven to 375 degrees Fahrenheit. Prepare pie crust per instructions provided and set on a foil-lined sheet pan. Set aside.
- On a different foil-lined sheet pan, combine the apples, plums, lime juice and ¼ cup brown sugar. Spread the fruit in an even layer and bake for 15 minutes or until the edges of the fruit start to brown.
Mix the cooked fruits, ½ cup of the white
sugar, the salt, the spices and 3
tablespoons of the flour until combined.
Mound the mixture into the pie crust.
In a bowl, add the remaining ingredients
and mix. Cut the butter into a mixture with
a fork or a pastry blender until the mixture
resembles coarse crumbs.
Sprinkle the mixture onto the pie and bake
for 50 minutes or until golden brown. Let
cool completely before cutting.