Updated: Jan 11
Let's face it - apple pie is amazing pretty much anytime of the year, it's definitely a crowd-favorites around the holidays which is also general pie season! There are few ingredients and all are readily available, and since the core of these ingredients are butter, sugar, apples and flour most apple pie recipes are extremely forgiving - even for the novice pie baker.
For such an awesome combination of ingredients all mixed then baked together in pastry heavenliness, it's kinda hard to go wrong. It was said to have come from the British way back in the 18th century. The oldest known printed recipe is from England where the influences of the newly discovered lands at the time all came together in a culinary delight. As American as apple pie is, not many of the actual ingredients are native to the North American continent.
Most of the ingredients have their origins in other regions of the world than the North American continent. The baking style itself was influenced by the Dutch and French versions of the apple tart (i.e. pie) with the pastry making influence coming from the Italy, France and Arabia. Apples themselves weren't even available in the Americas until European explorers brought them here. And spices like cinnamon, nutmeg and others made their way to the continent all the way from the Far East via the Europe explorers and settlers.
Whatever the origins of the ingredients or the influences, the combination of all have developed into one of the most beloved, delicious and American baked dessert in our culture! It's no surprise that the award-winning marijuana edible manufacturers, Robhot, chose apple pie as their current season flavor! Check out their new gummies at Kansas City's Clovr marijuana dispensary.
And for the holidays - or any day - here's our favorite apple pie recipe. And for the adult marijuana users, we've included an add-on instructions for making it cannabis-infused.
Enjoy the holidays and bon appetite!
Apple Pie Recipe with the Best Filling from Natashaskitchen.com
1 recipe for double pie crust
2 1/4 lbs Granny Smith Apples, peeled, cored 6-7 apples (7 cups thinly sliced)
1 1/2 tsp cinnamon
8 Tbsp unsalted butter
3 Tbsp all-purpose flour
1/4 cup water
1 cup granulated sugar
1 egg , + 1 Tbsp water, for egg wash
Make the pie crust recipe (for cannabis pie crust, see below) and chill per instructions while preparing the filling. Preheat oven to 425˚F.
Melt butter in a medium saucepan over medium heat. Whisk in 3 Tbsp flour then simmer for 1 minute, whisking constantly. Whisk in 1/4 cup water, 1 cup sugar and bring to a boil. Reduce heat and continue simmering 3 minutes, whisking frequently then remove from heat.
Peel, remove cores and thinly slice 7 cups of apples and place them in a large bowl. Sprinkle the top with 1 1/2 tsp cinnamon and toss to combine. Pour the sauce over the apples and stir to coat the apple slices.
Sprinkle your work surface with flour and roll out bottom pie crust to a 12" diameter circle. Wrap it around your rolling pin to transfer it to the 9" pie plate. Add apple mixture, mounding slightly in the center and being careful not to get the filling on the edges which would make it difficult to seal.
Roll second crust into an 11" round and cut into 10 even thickness strips using a pizza cutter. Arrange strips in a woven lattice pattern over the top (see video tutorial). Beat together 1 egg and 1 Tbsp water and brush the top with egg mixture.
Bake at 425˚F in the center of the oven for 15 minutes. Reduce the heat to 350˚F and continue baking another 45 minutes or until apples are soft and filling is bubbling through the vents.* Rest at room temp 1 hour before serving.