#7 : Apple Pie

This is my mother’s most favourite dessert ever. I didn’t even like it (for some silly childish reason or another). But now, I could eat this dessert any time, especially hot out of the oven. I tend to prefer the lighter versions of this, instead of the deep and heavy ones. It feels almost refreshing to eat after a special meal and brings to mind winter days and tobogganing.

Dating back to 1381, the first apple pies contained no sugar. Instead pears and berries were used. The reason for this? By today’s equivalent, sugar at the time would cost approximately $50/lb. In apple pie, it is typical to use Bamley or Granny Smith apples, however, almost any type of apple can be used. There are many variations of what people call apple pie, from the typical two-shell pastry to the Swedish version where it is more like a cake.

“American as apple pie” is something that you are likely to have heard. It is a colloquialism that came about in around 1902 that means typically American. Most sources are not sure why exactly, but believe it has something to do with war efforts.

METHOD

1. Combine 1½ cups flour and salt. Add shortening and use a pastry blender until the flour mixture is coarse and crumbly. Stir in ice water, a little at a time until dough forms in a ball. Wrap dough in plastic wrap and chill for 20 minutes.
2. Roll out dough onto a floured surface. To make a circle that fits your pie plate. Flip the plate over onto the pastry, and use a sharp knife to cut around the pie plate. Then line the pie plate with your dough circle. You will need to stretch it carefully to go up the sides. Put the un-used pastry back in the fridge until you are ready to top the pie.
3. Preheat the grill to 400°F. You will be using the indirect method for this.
4. In a small bowl, combine the brown sugar, 2 tbsp. flour, nutmeg, cinnamon, and cloves.
5. In a separate large bowl, toss apple slices with lemon juice. Then add the sugar-spice mixture to the apples and toss to coat the apple slices.
6. Depending on how much pastry you have left after lining the bottom of the pie plate, you can either do a full pastry top or a lattice. Or you can get really creative and use cookie cutters in the shape of the season and lay the shapes on top of the apples.
7. Place the pie on a cookie sheet, and bake over indirect heat until the apples are tender and bubbly, about 50–60 minutes.
8. Remove the pie and let sit for at least 10 minutes to cool before serving with vanilla ice cream, whipped cream or even a nice sharp cheddar cheese.

Happy Grilling!