Apple Pie
This is an all time favorite traditional American Apple Pie Who doesnt love Apple Pie Everyone loves it when I make this and when better to have company over then when the house smells so wonderful
This is an all time favorite traditional American Apple Pie Who doesnt love Apple Pie Everyone loves it when I make this and when better to have company over then when the house smells so wonderful
- Carbohydrate 59.0660386975589 g
- Cholesterol 6.38164062663513 mg
- Fat 16.0953946360335 g
- Fiber 4.15735218097766 g
- Protein 4.04939328125646 g
- Saturated Fat 5.71298135455733 g
- Serving Size 1 1 Serving (188g)
- Sodium 233.702135421047 mg
- Sugar 54.9086865165812 g
- Trans Fat 1.60101194795985 g
- Calories 389 calories
Step-by-step
- Preheat oven to 425 degrees.
- Prepare pastry.
- Brush egg whites on bottom of crust.
- This helps to keep from getting soggy.
- Mix sugar, clear Jel/flour, cinnamon, nutmeg, allspice, and salt.
- Stir in apples.
- Turn into pastry lined deep-dish pie plate.
- Drizzle with 3 Tbsp. of the whipping cream.
- Dab the butter on top of the apple filling.
- Cover with top crust.
- With sharp knife cut slits in top crust to vent steam.
- Seal and flute.
- Brush w/remaining whipping cream.
- Top w/leaf or other shapes cut from pastry scraps if desired.
- Bake 40 to 45 minutes or until crust is brown and juice begins to bubble through slits in crust.
- Crimp a 2-3 inch strip of foil around the fluted edge to prevent excessive browning.
- Remove foil 15 min. before end of baking time.
Standard measurements on a page cannot reveal how starch molecules swell when heated alongside fruit acids, transforming loose juices into a glossy, cohesive gel that holds a slice together on the plate rather than pooling into a watery mess at the bottom of the pan.
Chemical Behavior in the Pastry
Achieving structural integrity requires understanding how specific ingredients interact under sustained dry heat. Brushing the bottom pastry with egg white creates a hydrophobic protein barrier that seals microscopic pores in the dough, preventing moisture from migrating downward during the initial forty-minute bake at 425 degrees Fahrenheit. Instant clear jel or flour thickens the fruit juices by gelatinizing starches as temperatures rise, while heavy whipping cream adds milk fats that enrich the browning process on the upper crust.
- Overloading the filling with unmeasured thickener creates a gummy, opaque texture that masks the natural acidity of the fruit.
- Failing to vent the top crust traps expanding steam pockets, which ruptures the pastry seams and causes internal fillings to boil over onto the oven floor.
- Omitting the aluminum foil shield around the fluted edges leads to burnt perimeters before the interior apples reach complete tenderness.
