American apple pie – from my saucepan

In September 2009, we were on a 3-week trip to the USA, covering approximately 5,500 kilometers through the southeastern United States. The starting point of our tour was Washington D.C., from there we headed west / southwest to the cities of Nashville and Memphis. Then continue along the Mississippi in the so-called Deep South to Natchez and New Orleans, from there along the Gulf of Mexico eastwards to the beautiful cities of Savannah and Charleston.

From Charleston we started our way back to Washington. We always chose good mid-range hotels and, if possible, good restaurants, which was really not difficult. At the end of the trip, we found that we almost always ate well, but never got or saw an original American Apple Pie.

Not getting an apple pie anywhere in America

Hardly at home, I immediately came across an Apple Pie recipe, which we immediately tried out. As everyone knows, the best wife of all is an experienced baker who, as we recently calculated, has already baked at least 1,600 cakes (as of 2009). She found the recipe interesting, but changed the recipe slightly and, above all, simplified the baking technique. The following is their description and the recipe.

Error in the apple pie: the dough lid was coated with egg yolk instead of the egg clear. And then cut too early.

What happens if you cut the apple pie too early? Right, the caramel, which has not yet set, runs out!

Dough for the bottom and the apple pie crust

* 250 g flour
* 150 g cold butter
* 3 tablespoons of sugar
* 1/2 tsp salt
* 1 egg
* 80 ml of very cold water

First process all ingredients except egg and water into a crumbly dough. Then whisk the egg with the water and mix into the dough. Let the dough rest in the fridge for about half an hour.

The dough is very smooth before baking and reminds, when baked, of the density of puff pastry that has not been given the opportunity to show its layers.

After cooling, halve the dough, roll it out and line a pie shape of 26 cm (or a normal round springform pan) with it, pulling up one edge. Peel and chop the apples and fill them into the mold as well.

For the Apple Pie filling:

* 1 kg Boskop apples, peeled, pitted and cut into wedges

For the caramel cast
* 115 g butter
* 125 g sugar white
* 125 g sugar brown
* 1/2 tsp salt
* 1 tsp ground cinnamon
* 3 tbsp flour
* 60 ml of water
* Half a lemon juice

Before the end of the baking time:
* 1 egg white
* 1-2 tablespoons of water

First make golden brown caramel from both types of sugar in a small saucepan at medium temperature. When the caramel is perfect, keep the temperature to a minimum.
Attention: the caramel is still extremely hot! Add the butter and mix with the sugar by stirring evenly to a homogeneous mass.

The temperature of the crowd should drop further.

Now stir a mixture of water, lemon juice, salt, cinnamon and flour until smooth (without a flour stick) and stir into the caramel. If the sugar-butter mass is too hot, the stuff will be fried and clump together, which we don’t want!

The best way to incorporate the flour mixture into the only warm caramel is with the mixer at the lowest setting.

Spread the buttery caramel mixture as evenly as possible over the chopped apples.

Roll out the second half of the dough and cut it into strips about 2-3 cm wide. Intertwine them or lay them crosswise on the apples, but this is only done because of the look. You can also put the dough whole on the cake as a lid.

Bake the apple pie at 160 ° (convection) for 60 minutes, making sure that the apple pie does not brown too much. Mix a protein with a little water 15 minutes before the end of the baking time and brush the lid on quickly.

Let the apple pie cool completely so that the caramel has the chance to become a little firmer.

Cooking caramel for our American apple pie

Spread the caramel evenly over the budding apple pie

You could braid the lid for an American apple pie like this

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