“As American as Apple Pie” is an expression we all know, meaning that something is undeniably American, like Ronald McDonald, President Lincoln or the 4th of July.
I hate to be the bearer of bad news, but Apple Pie is not American at all.
Apple pies are as European as… well me. One of the first recorded Apple pies dates from around 1381 in England.
In fact Apples didn’t even exist in the U.S.A until much later. Having said that, I do believe Americans make the best pies in the world.
Here in Europe we thank apples to the Romans who first introduced them to us, later colonists brought them over to the new world. Even planted apple trees but because they didn’t have any proper honey bees at first, the trees didn’t produce much fruit. Later they also brought over honey bees and plenty of apples were produced.
America is now one of the largest producers of apples on the planet, that’s probably why they are so good at making Apple Pies.
This here is my Apple Pie to which I have added some raspberries and almond paste, because I love almonds and raspberries together, it gives such a great flavour. Almond paste is available in most supermarkets and otherwise online.
I have doubled the crust recipe because I wanted to decorate the top with lots of leafs and flowers, but you don’t have to do that. Normally one crust recipe is enough for the base and some lattice-work on top.
And it is so much fun to play with dough, maybe you should let your kids do the decorating they’ll have a great time.
- 2 1/2 Cups plain Spelt flour
- 1/2 Cup Coconut sugar
- 1 tbsp. Corn starch
- 3/4 Cup Butter, cut in to cubes
- 1 egg
- 2 lbs mixed apples
- 2 1/2 Cups frozen Raspberries, partially thawed
- 5 oz. almond paste, cut in to small cubes
- 1/4 cup coconut sugar
- 1 tbsp lemon juice
- 1/4 cup flour
- 1 egg yolk
- 1 tbsp. cream or milk
Pre heat oven to 160° C / 320° F
- For the dough, put all the ingredients in a food processor and blitz until a ball forms.
- Wrap dough in plastic foil and refrigerate for about 30 to 60 minutes.
- Line a 9″ baking tin with parchment paper. Oil spray the sides.
- Roll out 3/4 of the dough and cover the bottom and the sides.
- Place the tin in the freezer while you peel and cut the apples in 1/2 inch slices or cubes.
- Mix the apples with the raspberries, almond paste, flour, sugar and lemon juice.
- Take the tin from the freezer and fill with the fruit, packing it in.
- With the remaining dough, cut patterns or strips and place on top of the pie.
- Brush with egg wash.
- Place in the middle of the oven and bake for 60 to 65 minutes, turning half way.
- If the crust gets too dark, cover loosely with foil, and tent it.
- Let cool on a rack for several hours or over night before cutting.
Not quite what you’re looking for? How about No bake White Chocolate Cheese Cake with Raspberry Swirl.