Apple Pie
Ingredients
Directions
The book says “a hot oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Prepare and slice the apples.
Roll out the pie crust and fit it into a pie plate.
Brush the bottom crust with egg white to prevent sogginess.
Assemble and bake
Fill the crust with sliced apples.
Cover with the top crust, pressing the edges together and cutting slits for steam to escape.
Bake in a 350°F (175°C) oven until the crust is golden and the apples are tender.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Apples
- Provide the bulk of the filling and, as they cook, the tender texture and sweetness.
- Pie crust
- Forms the structure that holds the filling and browns in the oven.
- Egg white (in the method)
- Forms a barrier on the bottom crust that slows moisture from soaking in.
The step that matters
Brushing the bottom crust with egg white. Juice released by the apples can soak into raw dough and make the base soggy. A thin egg white coating seals the pastry so it stays crisp while the filling bakes.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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