Apple pie, known as a staple in numerous households. Arguably one the most satisfying and delicious desserts to share with your family and friends. Although it is popularized, many people don’t know how this particular dessert became a classic symbol of tradition and celebration.
America is known as a “melting pot” of diverse, unique cultures, each bringing its own special flavors. Apple pie is none other than a result of the melting pot; it has components from all around the world.
The dessert first originated in England, with traces of the first recipe being in 1381 within “The Forme of Cury,” a compilation of medieval English recipes. The special dish was created with influences from the Netherlands and France. Apples were naturally grown and derived from Kazakhstan. Sugar came from New Guinea around 8,000 BCE. These ingredients, along with recipes, arrived in America through European settlers. Beginning in the colonial times, the versatile treat remained as a part of American cuisine.
Apple pie is also known as an American symbol. It began to be associated with the United States in the 20th century. Throughout World War II, the traditional dessert was mentioned by soldiers as a symbol of patriotism. Many soldiers would say they were fighting for “mom and apple pie.” This statement implies they were fighting for their families and the comfort of home. In 1951, the Presidential Cookbook: “Feeding the Roosevelts and Their Guests,” written by Henrietta Nesbitt, mentioned that “apple pie was the President’s preference among pies.”
The traditional pie brings that warm, fuzzy, comforting feeling to many. It also holds the feeling of nostalgia. Some associate the dessert with making memories with family members. Whether this is eating pie at a gathering, or baking a pie with a generational recipe, apple pie is the center of attention for unforgettable memories and tradition.
Earlier this year, a family member of mine served pie for dessert at their wedding. I asked the bride, Esther Ruiz-VanMeter, to give her the best tips and tricks for a yummy pie. First, she believes the best way to prevent a soggy crust is to “have a pie bird,” a small ceramic piece that allows steam to vent from a double-crust pie. Along with this, her favorite apple to use is a honeycrisp. Some people use a granny smith for a tart pie, but she prefers the sweeter apple pie. To perfect the pie with these suggestions, she follows the rest of Grandma Leta’s apple pie recipe listed below:
Grandma Leta’s recipe:
- 6 to 8 tart apples, pared, cored, and thinly sliced (6 cups)
- ¾ to 1 cup sugar
- 2 tablespoons all purpose flour
- ½ to 1 teaspoon ground cinnamon
- Dash of ground nutmeg
- 2 tablespoons butter
- Pastry for 2-crust 9-inch pie:
- 2 cups sifted all-purpose flour
- 1 teaspoon salt
- ⅔ cup shortening
- 5 to 7 tablespoons of cold water
Heat oven to 400 degrees. Combine sugar, flour, spices, and a dash of salt; then mix with apples. Stir flour and salt together; mix in shortening until well combined. Mix 1 tablespoon of water into the mixture. Form into a ball, and divide into 2. Flatten on a lightly floured surface, and roll out from center to the edges until the crust is ⅛ inch thick. Line a 9-inch pie pan with pastry. Fill with apple mixture; then dot small slices of butter on top. Add the top crust, cutting splits for steam to escape (bonus points if you use a pie bird) and seal the edges. You can flute (the wavy decorative part of the crust) the edge of the pastry if desired. Sprinkle it with sugar on top. Bake at 400 degrees for 50 minutes or until done.
As simple as apple pie may appear, its history and significance are much deeper and worth recognizing. Now you can roll up your sleeves and get working in the kitchen. Happy baking!
