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It took: In the flour bowl put a pinch of salt, sugar and mix a little, then add diced cold butter and cold milk. Knead by hand or on a robot, until you get a ball, a fragile dough that no longer sticks to your hands. Put it in plastic wrap and leave it in the fridge until the apples are ready.
Filling: Peel the apples, cut them in four and remove the seeds and stalks, then put them in a bowl with cold water and lemon juice, so that they do not oxidize. Then cut the apples into thicker slices and mix with flour, sugar and cinnamon.
Remove the dough from the refrigerator and spread it on a baking paper, slightly larger than the tart pan. Then transfer to the tray, along with the baking paper and press lightly, covering the edges of the tray.
Pour the apple filling and place it evenly.
Topping: Put flour in a bowl, then mix with sugar and diced cold butter. Press with your fingers and mix until small crumbs are obtained and sprinkle over the apples.
Place the tray in the oven at 180 degrees for 45 minutes, until lightly browned on top.
It can be served both hot and cold, if you wish, with a cup of vanilla ice cream next to it.
American apple pie dessert - Recipes
Independence Day is one of the many highlights of summertime. The hot dogs on the grill, the table covered with the red-checkered cloth, and everyone munching on watermelon and waiting on the fireworks are just a few cherished moments from Independence Day. On the Fourth of July, patriotism is displayed everywhere even on the menu, which doesn’t stop with just burgers and ribs but extends all the way through dessert. At The Daily Meal we sought some desserts that are iconic and All-American.
What can be more American than apple pie? Apples were planted in America when the pilgrims arrived in the 1600s. With that fact, apples have been engrained into the American meal since the very beginning. Apple pie is not just for fall, but can also be matched with ice cream (pie a la mode). If you want a fun twist on apple pie, try this Tipsy Apple Pie Recipe.
Boston Cream Pie
Boston Cream Pie was supposedly perfected and popularized around 1850 at the Park House Hotel in Boston, making it truly an All-American dessert. The pie was originally named Chocolate Cream Pie, but was changed when the dessert was made the official dessert of Massachusetts. The “pie” is actually more of a cake, with two sponges stuffed with vanilla custard and glazed with chocolate. If you’re looking for a quick way to make this mouthwatering dessert try this No-Bake Boston Cream Pie Strata Recipe.
Red Velvet Cake
What’s the best way to convey our country’s pride in a dessert? Red velvet cake. Red Velvet is a Southern tradition that was introduced to America circa 1920. The classic dessert with its signature red-toned batter has reached a renaissance as it has grown in popularity over the past few years. This favorite is simple a chocolate cake, but is beautifully presented as red cake with white frosting. Throw a few blue sprinkles on top this Fourth of July to make it even more festive. For the basics try this Easy Red Velvet Cake Recipe.
Although tarts are not an American tradition, cherries are linked with one of our founding fathers- George Washington. Cherries are also a summer time favorite, so if you want to honor our nation’s first president and mix-up desserts at the cook-out, try this Easy Cherry Tart Recipe.
Chocolate Chip Cookies
Chocolate chip cookies originated in America in the 1930s due to a happy accident. Ruth Graves Wakefield, owner of the Tollhouse Inn of Massachusetts, was attempting to bake chocolate cookies but ran out of baker’s chocolate and threw in broken chocolate chunks as a substitute. The cookies were a hit and Wakefield sold her recipe to Nestle for a lifetime supply of chocolate chips.To honor American ingenuity and creative spirit, try baking a batch up chocolate chip cookies with this Classic Chocolate Chip Cookie recipe.
Entertain your sweet tooth while celebrating the Fourth this year with these All-American desserts.
Tipsy Apple Pie
Apple pie is an All-American recipe that takes us back to when the pilgrims settled.
Boston Cream Pie was born in Boston in the 1800s celebrated by bringing it back.
- 1 ½ cups all-purpose flour
- 1 ½ tablespoons white sugar
- ½ cup shortening
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 2 egg yolks, beaten
- 4 tablespoons water
- 8 apples - peeled, cored and cut into thin wedges
- 2 tablespoons lemon juice
- 2 tablespoons all-purpose flour
- 1 ¾ cups white sugar
- ½ teaspoon ground cinnamon
- 2 tablespoons butter
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- ⅔ cup brown sugar
- ⅔ cup butter
Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine flour sugar, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. Mix egg yolk and water together and mix into flour until it forms a ball. Roll out to fit the bottom of a 10x15 inch pan.
In a large bowl, combine apples, lemon juice, 2 tablespoons flour, sugar and cinnamon. Pour filling into pie crust and dot with 2 tablespoons butter.
In a medium bowl, combine 1 cup flour, 1 teaspoon cinnamon, 2/3 cup brown sugar and 2/3 cup butter. Cut in the butter until crumbly, then sprinkle over apples.
Bake in the preheated oven for 60 minutes, or until topping is golden brown.
Pls excuse this excursion from breads, pizzas and thangs generally yeasty. Still on the baking page, though - so not the worst of transgressions, I trust.
After the great response to my request for an authentic Jewish New York deli rye, I'm thinking there is no better place to put out a call for a GREAT classic American apple pie recipe (with home-made pastry, of course). Sooo. anyone? I promise to toast you with a slice piled high with whipped cream and icecream (well, that's how I like to have it. But open to correction from the culture of origin, although I should declare I can't promise to mend my evil ways in this respect).
Easy and classic - no thickeners, other stuff.
9 "flat feet
2 pastry crusts (12 "to line and cover) - see below
4 granny smith apples, 4 golden delicious apples (or more to weigh 4 lbs together)
1 1/2 TBL butter cut into dots
line pie plate with pastry
mix cinnamon and sugar in a bowl
peel, core, slice apples - put in large bowl
add sugar mix - mix together so slices coated
place apples in pastry in pie plate, heaping higher in center
with fork press edges down to seal and cut off overhang
or fold edges under to seal
cut slits in top crust for steam to escape
cover edge with foil - remove for last 15 minutes of baking
bake about 55 minutes - half way through turn around - start checking at 50 minutes - bake till crust browned and juice bubbles up
Simple crust (if you have food processor):
in food processor bowl put
7 1/2 oz (1 1/2 cups) all purpose unbleached flour
1 stick cold butter cut into 6 pieces
2 3/4 oz (1/4 c + 5 tsp) ice water
add all pieces of butter to flour mix in bowl.
Put on cover and pulse processor with short pulses (on-off, on-off) about 8 times
Remove cover and pour ice water evenly over flour mix
give longer pulses - 1 second - as soon as dough just begins to make small clumps, stop.
Remove dough, with hands quickly form into a ball, press between your hands to flatten into a pancake, wrap in plastic wrap, put in refrigerator for 20 minutes, then rollout.
I'd been wanting to photograph a favorite apple tree for a long time. It has the most beautiful crop of apples ever second year. I went out to walk my dog, Dolly, today and grabbed the camera on the way out hoping to go past my favorite tree along fields ripening with various grains, you know, pictures of clouds and stuff.
As we walked I kept a look out for one of my neighbor's cats which had been missing for several days. As Dolly loves to greet cats and dogs on our daily jaunt, it wouldn’t be too odd if we crossed paths. We took the long way 'round going past the apple tree as we circled back about half a kilometer from home. Then it just happened! I, totally involved in trying to get a good picture getting about 4 shots off when I was aware Dolly found something in the tall grass under the tree. Naturally. a cat. Strange, the cat stayed lying down while it hissed at Dolly. Very odd. I reached for my mobile phone to dial a neighbor. No, got the bakery, not the neighbor. I found a number (another neighbor related) and dialed asking for a details of the missing cat. Dolly kept her distance but wondered why the cat did not want to play (many of them don't.) The cat fit the APB and soon one kid biked up to positively identify his cousin's pet. I went over and gently stroked the cat checking over legs and tail. I picked it up very carefully and brought it home. Yep, it was the missing kitty. The cat seemed to sigh a thank you as it recognized home turf soon to be safely in the arms of it's loving family. We did our good deed for the day.
Sorry to highjack your thread Ross, I figured you got your pie, now you're going to get an apple and dog rescue story! Cats and Dogs are also about as American as Apple Pie.
Or strudel. Brings back fond memories of the gorgeous cakes in Austria dn Germany, always served with a generous bowl piled high with whipped cream. My endorphin and cal count is accelerating at the very thought.
Strudel is so much easier! It's basically the same ingredients. One method like making pie, is that the apples are spread over the dough and sprinkled with sugar, cinnamon, crumbs, raisins (for strudel) as it just lies there, the other is to mix everything in a bowl first and then spread over the dough. I can't decide which I prefer. In my mind hot apple pie is best served with vanilla ice cream. Strudel with whip cream.
Ross, this has been a quest for my wife for many years, both eating out and to make at home. Concerning the latter, she's never been more pleased than with the two crust recipe from Cook's Illustrated. As her best customer, I can't disagree.
As a grateful recipient of that very recipe courtesy of Karin’s post below, I look forward to trying it.
The one I've made over and over again is Tyler Florence's Ultimate Caramel Apple Pie.
The red wine caramel takes a while, but it's an amazing counter to the tart Granny Smith apples (which are about the only apples I'll bake with in spring, summer).
Not quite to my brief, but good to be alerted to a recipe you recommend.
Unless you are baking today, I suggest a trip to your library to see if they have the Cook's Illustrated baking cookbook (titled as from America's Test Kitchen). Their vodka (yes!) Pie crust is easy, almost foolproof, and tastes great. I also like the apple pie filling in "The Perfect Recipe" by Pam Anderson it's really good. That book should be at your library as well. I'm sorry to not write them out here, but they are not mine to give. That's why I suggest you get the books from the library.
is a great resource (and no ads!) I made the vodka pie crust several times already, works like a charm. The easy apple strudel recipe is wonderful, too.
The only thing I miss here in Maine are really good baking apples - alas, no Boskop apples! No Cox Orange! Granny Smith are tart, but not very flavorful when baked, and I don’t like the taste of McIntosh. The best possibility is mixing different apples in a filling (as the Tartine chef suggests).
Just a note: Ross stipulated "classic" apple pie, not carmalized, not with liquor, almonds, brandy. A "Classic American Apple Pie" does not contain any of those.
Not that I don't appreciate everyone's contributions, but I'm glad you put up this reminder, fminparis. I should add, also, that I'm particularly interested in the pastry part. Apple pies I've tried here usually have a flaky pastry top and a base that tends to be thinner than what I imagine to be a classic American pie base. I’m basing my vision of the ‘ideal’ American apple pie on those I’ve seen in movies. I've got nothing else to go on!
Maybe I should describe this ‘ideal’ so you can measure it against what you know to be the real deal and let me know if I’ve got it right or wrong - or something in between. The base is thickish and sort of doughy-soft, so you don't have to saw through it with the edge of your spoon it's pliable, and can be easily cut through. The filling features distinct slices of apple in what appears to be a viscous sauce. It's obviously cooked, but not stewed to a puree. The crust on top is domed and I think sparkles with lightly sprinkled sugar. Am I ringing any bells? Or perhaps this American apple pie I am 'seeing' is nothing like the real deal? Whatever, I'm salivating.
As you may have gathered from this and other posts of mine, my main interest in food is generally in traditional authentic regional specialties - food of the people, rather than cheffy upmarket stuff. Michelin star restaurants and the like have their place, but for me, prissy cheffy fare is an arty elitist mode of cuisine that can only be enjoyed by the monied. That sort of cuts me out, which I slightly resent (irrational though I acknowledge that response to be). But while acknowledging that I’d love to try some universally acclaimed high-end fare (Tetsuya’s, The Fat Duck, El Bulli etc), if money was no object and I had to choose, I’d go for great street food a la the wonderful hawker centers of SE Asia, the French bistro style of cuisine and mama's home-made pasta in a little village in Tuscany. You get the idea.
Anyway, this thread has already yielded some gold, but if there's any more in them thar hills, would be much obliged if I could have a look at what you got!
PS: BTW, is Cooks Illustrated a classic American cookbook? It's not in my local library - from my web browsings, it seems it's a magazine, not a book?
They may also have published a collection as a book, I don't know. They are a bit on the corny-as-Kansas side (although they're from Vermont,) but they are reliable for testing basics (and for equipment testing.) The two crust apple pie is one of these basics at which they excel.
Concerning the crust, my aunt taught me long ago to use real lard. No question, this is the flakiest, and true to the classic American tradition. James Beard has a crust that includes egg yokes for extra richness.
Re lard: I know that makes the best savory pie crusts, but thought butter and vegetable-based shortenings were most commonly used in sweet pies? Anyone else have thoughts on this?
used, the butter and or vegetable based shortenings are newer things. My mother never used anything but lard, even when they had a cow and made butter. Butter was for putting on bread, lard was for baking! Rarely butter found its way into a special occasion baking, but lard or even bacon grease (complete with the little black bits from fried bacon) was the go to shortening. Never had a pie that wasn't made from either the lard or the grease and the grease makes very nice crusts. If you object to the bits in it, then simply put into a pot and add a bit of water, and heat, watching to make sure it doesn't boil over or spit, when melted up stir into the water, and let set overnight in a cool place the cleaned grease will congeal on the top of the water, and the bits will fall to the bottom of the pot.
She also never added sugar to the crust, and even eschewed tea biscuits with extra sugar, she made her strawberry shortcakes with biscuits the regular old recipe no sugar, and they were always gobbled down!
Yes, they have a great magazine (I'm a subscriber to both it and their website), but Cook's Illustrated (CI) is a cookbook machine. Once you subscribe to the magazine, you get inundated with their cookbook offers. So yes, they do cookbooks! The CI cookbooks are usually theme books - fish, meat, desserts, but very specific, and way too expensive.
America's Test Kitchen (ATK) is the TV arm of CI. They have a cooking show that airs on public TV. They usually use that ATK brand for their "complete" cookbooks, so look for the ATK Family Baking Cookbook.
With either name, their main mission is to test a recipe until they get what they think is the perfect recipe. They modify measures and ingredients and experiment with all aspects of a recipe, baking or cooking the dish many, many times until they get the result they were seeking. So their recipes are always very, very good. But that's just my opinion, I guess.
I don’t like how money-grubbing they are, in terms of their solicitations for their books and other assorted goods, but their recipes are good.
Hello, I deleted my first comment with the 'off-topic' recipe.
I should have mentioned Rose Levy Beranbaum's recipe for "The Best All-American Apple Pie" in her book, The Pie and Pastry Bible, in my original comment: ^)
Rose has a really nice way of preparing the apple slices by reducing and concentrating the juices of the apples -
it results in such a nice apple flavor. Lots of really good fruit pie information in her book.
Hope you find the apple pie you're looking for, Ross!
: ^) from breadsong
No need to delete anything. Your post, like all others here, was made in a spirit of contribution, and that's fabbo - and appreciated! It just happens that I have a fix on a traditional style of pie, and was glad of fminparis's comment spotlighting the specifics of my request. I probably should have made it clearer in the first place. So thank you again, all!
And any further 'classic' trad recipes very welcome.
Oh, and by the way, do you guys (ie: American apple pie fiends) have your pie with cream and icecream, or am I just an antipodean barbarian?
You may be a barbarian, but that's another issue. :-p
I grew up in Texas, and my family moved here from Mississippi and Alabama after the Civil War, so Southern roots are dominant. Apple pie may be served and eaten plain, or with whipped cream, or with vanilla ice cream, or rewarmed with a slice of cheese melted over it. Only a heathen or a Damned Yankee would do otherwise. : D
. what about whipped cream AND vanilla icecream (together): acceptable to you Southern folk, or heathen excess (the Damned Yankee charge is never gonna stick to me!)?
BTW, I reeled back aghast at the idea of cheese melted over apple pie, but on seeking to share the horror with my English-born partner, she set me back on my bum with the comment that that combo is common in England. A traditional desert in Yorkshire, in fact. She even added that she thinks melting cheese over apple pie originated in England. as did apple pies themselves! So it seems you guys didn’t just wrest America off the Poms - you also ripped off their apple pies! Don't shoot me - I'm only the messenger.
There were no apples growing in North America until the colonists from Europe and the UK arrived. But don't worry, we traded back tomatoes and maize for the stolen pie technology. * grin *
My father always had grated cheddar cheese on his apple pie. I thought it was wierd when I was a child, but I eat lots of wierder things now.
I was always asked, "ice cream or whipped cream".
I have no doubt that apple pie, with or without cheese, was adopted from the English, Scottish and Welsh that settled in Southern Appalachia. The British connection was so strong and lasting that Francis James Child researched many, and some say most, of the 305 folk songs in his anthology The English and Scottish Popular Ballads (1882-1898) in Appalachia because the traditional folk music lived on there while having mostly died out in Britain.
Putting on my Southern cooking snobbery cap, having both would be baroque, even left certainly over-done. :-) This is coming from someone who likes both mayonnaise and mustard on my sandwich. : shrug:
I'll refrain from judging you on your mayonnaise + mustard if you do the same with me re my cream and icecream excesses. Hill?
PS: I submit that cream and icecream are naturally more compatible than mayonnaise and mustard. :-()
Is something wrong with mayo + mustard? Up here in the PNW I have to ask for a sandwich to be made a different way (if I wanted it made a different way, for whatever reason).
How about mayo on hamburgers? Mixing ketchup and tartar sauce?
I have nothing useful to contribute to the apple pie discussion. I'll stick with my dutch apple pie with ice cream and whipped cream.
. I note you said "with icecream AND whipped cream". Now thaas ma boy.
This recipe was published in the Cook's Illustrated magazine '97 - I don't see why it can't be posted here. As you see, this particular recipe doesn't have the vodka pie crust, but I post that, too.
I can’t say it often enough - Cook’s Illustrated is a fantastic resource, their recipes are almost always great. Even their German Lebkuchen recipe was better than any I tried in Germany!
I'm testing new recipes for them, now and then, so I know everything is tested abundantly. And, by the way, their test kitchen is near Boston - King Arthur are the guys in Vermont.
CLASSIC APPLE PIE
If you are making this pie during the fall apple season, when many local varieties may be available, follow the recipe below using Macoun, Royal Gala, Empire, Winesap, Rhode Island Greening or Cortland apples. These are well-balanced apples, unlike Granny Smith, and work well on their own without thickeners or the addition of McIntosh. Placing the pie on a baking sheet in the oven inhibits cooking, so cover the bottom of the oven with a sheet of aluminum foil to catch a dripping juices. The pie is best eaten when cooled almost to room temperature, or even the next day. See the last procedural step for do-ahead instructions.
- Pie Dough
- 2 1 / 2cups unbleached all-purpose flour, plus extra for dusting
- 1teaspoon table salt
- 2tablespoons granulated sugar
- 12tablespoons unsalted butter, chilled, cut into 1/4-inch pieces
- 8tablespoons vegetable shortening (chilled)
- 6 - 8tablespoons ice water
- Apple Filling
- 2pounds Granny Smith apples (4 medium)
- 2pounds McIntosh apples (4 medium)
- 3 / 4cup granulated sugar
- 1 1 / 2tablespoons lemon juice
- 1teaspoon lemon zest from 1 medium lemon
- 1 / 4teaspoon table salt
- 1 / 4teaspoon ground cinnamon
- 1 / 8teaspoon ground allspice
- 1 egg white, beaten lightly
- 1tablespoon granulated sugar, for topping
1. Pulse flour, salt, and sugar in a food processor workbowl fitted with the steel blade. Add butter and pulse to mix in five 1-second bursts. Add shortening and continue pulsing until flour is pale yellow and resembles coarse cornmeal, four or five more 1-second pulses. Turn mixture into medium bowl. (To do this by hand, freeze the butter and shortening, grate it into the flour using the large holes of a box grater, and rub the flour-coated pieces between your fingers for a minute until the flour turns pale yellow and coarse.)
2. Sprinkle 6 tablespoons ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 2 tablespoons more ice water if dough will not hold together. Squeeze dough gently until cohesive and divide into two equal balls. Flatten each into a 4-inch-wide disk. Dust lightly with flour, wrap separately in plastic, and refrigerate at least 30 minutes, or up to 2 days, before rolling.
3. Remove dough from refrigerator. If stiff and very cold, let stand until dough is cool but malleable. Adjust oven rack to center position and heat oven to 425 degrees.
4. Roll one dough disk on a lightly floured surface into a 12-inch circle. Fold dough into quarters, then place dough point in center of 9-inch Pyrex regular or deep dish pie pan. Unfold dough.
5. Gently press dough into sides of pan leaving portion that overhangs lip of pie plate in place. Refrigerate while preparing fruit.
6. Peel, core, and cut apples into 1/2-to-3/4-inch slices and toss with 3/4 cup sugar, lemon juice and zest, allspice and cinnamon. Turn fruit mixture, including juices, into chilled pie shell and mound slightly in center. Roll out other dough round and place over filling. Trim top and bottom edges to 1/2 inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute edging or press with fork tines to seal. Cut four slits at right angles on dough top. Brush egg white onto top of crust and sprinkle evenly with remaining 1 tablespoon sugar, (omit if freezing unbaked pie, see below).
7. Bake until top crust is golden, about 25 minutes. Reduce oven temperature to 375 degrees continue baking until juices bubble and crust is deep golden brown, 30 to 35 minutes longer. Transfer pie to wire rack cool to almost room temperature, at least 4 hours.
8. Do-Ahead: Freeze the unbaked pie for two to three hours, then cover it with a double layer of plastic wrap, and return it to the freezer for no more than two weeks. To bake, remove the pie from the freezer, brush it with the egg wash, sprinkle with sugar, and place directly into a preheated 425 degree oven. After baking it for the usual fifty-five minutes, reduce the oven to 325 degrees, cover the pie with foil so as not to overcook the crust, and bake for an additional twenty to twenty-five minutes.
FOOL-PROOF SINGLE CRUST PIE
For one 9-inch Single-Crust Pie
Vodka is essential to the texture of the crust and imparts no flavor — do not substitute. This dough will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup).
- 1 1 / 4cups unbleached all-purpose flour (6 1/4 ounces)
- 1/2teaspoon table salt
- 1tablespoon sugar
- 6tablespoons cold unsalted butter (3/4 stick), cut into 1/4-inch slices
- 1 / 4cup chilled solid vegetable shortening, cut into 2 pieces
- 2tablespoons vodka, cold
- 2tablespoons cold water
1. Process 3/4 cups flour, salt, and sugar together in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down sides and bottom of bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into a 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
3. Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove dough from refrigerator and roll out on generously floured (up to ¼ cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave overhanging dough in place refrigerate until dough is firm, about 30 minutes.
4. Trim overhang to ½ inch beyond lip of pie plate. Fold overhang under itself folded edge should be flush with edge of pie plate. Flute dough or press the tines of a fork against dough to flatten it against rim of pie plate. Refrigerate dough-lined plate until firm, about 15 minutes.
5. Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake for 15 minutes. Remove foil and weights, rotate plate, and bake for 5 to 10 minutes additional minutes until crust is golden brown and crisp.
Apple Pie, The Most American Dessert (8th Grade English Assignment # 9)
Today for English I will be writing an essay about how apple pie has been considered the most American dessert for a long time. Why do I think this is, Do I think this is still accurate, and finally What would I choose as the most American dessert?
I think that apple pie is considered the most American dessert for two reasons. One reason is that we have apple pie for thanksgiving. Thanksgiving is a very American holiday. We celebrate this day because this was the day that the pilgrims ate with the Indians and we all helped each other, rather than fighting with each other. It is usually a tradition to have apple pie while your family and friends feast on the food that each of you have contributed to create! This all happened in America, which at the time was called “The New Land”, so that is one reason why apple pie is considered the most American desert! The second reason is because of baseball! Baseball is a very American sport, now you might be asking how do apple pie and baseball even relate to each other? Well, after a baseball team wins a game they go out and get some apple pie! Two American things, they might even make each other even more American!
I currently think that apple pie is still the most American dessert. Even though thanksgiving started years and years ago we still celebrate it to this day! This is a day where we all come together and be very thankful for the blessing that have been given to us, whether it’s our houses, family, or even friends, we are still very thankful for it all! During thanksgiving we all gather around a table, some family's say a prayer based on their religion, others don't, usually the things you eat are turkey, mashed potatoes, mac n 'cheese, green bean casserole, and for dessert pie, and sometimes you can get a scoop of ice-cream on top of that!
If apple pie wasn’t the most American dessert, I would have to choose either, cheesecake, or chocolate chip cookies! The reason I would have chosen cheesecake is because it was made in New York and many could argue on what is more American than New York. The reason why chocolate chip cookies would be my next guess is because who doesn’t love a good cookie? We have all types of cookies we have Chips Ahoy, Chips deluxe, you have recipes galore online, and much, much, more!
In conclusion, I think that apple pie is the most American dessert because of Thanksgiving and baseball! Thanks for reading my post in my blog, Learning in Pajamas, Come back for more from me!
Why Are We â & # x20AC; & # x2122; As American Pieâ & # x20AC; & # x2122?
When we reflect on our American heritage, images of baseball, the Statue of Liberty, bald eagles, and perhaps most often, apple pie, immediately come to mind. But apples aren't indigenous to America, so why is our identity so inextricably tied to this flaky dessert?
Apples came to America via the Pilgrims. Apples date back thousands of years across Europe and Asia, where the tree likely originated. By the 1600s, England had more than 70 varieties of apples, and some of these seeds were brought over on the Mayflower. The first apple seeds were planted in the Massachussetts colony in 1625, and cultivation quickly became widespread, with over 14,000 varieties by the end of the 1800s. Though few of these varieties are still grown today, America remains one of the world's largest apple producers.
Pies were also an import brought by the Pilgrims, but not what we would think of today as pie. Instead, pie crusts were used more as an airtight storage vessel to carry and preserve fillings such as fowl, venison, or beef. When fruit was involved, it intermixed as a savory flavoring with the meat rather than as a pie in its own right. Made from course flour and suet, pie crusts were hard, thick, tough, and virtually inedible, as the French had not yet introduced butter to the American diet. Contrary to popular belief, there were no modern-die pies (apple, pumpkin, or otherwise) at the first Thanksgiving in 1621.
Historian Janet Clarkson wrote that "[f]ruit pies started to come into their own during the sixteenth century as sugar became cheaper and more delicate forms of pastry were available." As America expanded west, the spread of apples was helped immeasurably by John Chapman, better known as Johnny Appleseed, who, by the late 1700s had planted apple trees all along the frontier. Pioneers who followed in his footsteps dried and preserved the apples for food, made cider, and transformed the apples into brandy and applejack, both valuable trading commodities.
By 1860, the phrase "as American as apple pie" was already in use, though cooks seemed well aware of the pie's foreign roots. In her 1869 novel Oldtown Folks, Harriet Beecher Stowe wrote that "the pie is an English tradition, which, planted on American soil, forthwith ran rampant and burst forth into an untold variety of genera and species."
As the modern pie grew more popular, a 1902 newspaper article proclaimed that "No pie-eating people can be permanently vanquished." This may have been part of a marketing push by apple producers, whose efforts also popularized the phrase "an apple a day keeps the doctor away."
Decades later, when journalists asked soldiers why they were fighting World War II, a common slogan was "for mom and apple pie," which gave rise to the phrase "as American as motherhood and apple pie." By the 1960s, the phrase had mostly dropped the not-unique-to-America idea of motherhood.
So, apple pie as the quintessential American product may be an apt metaphor after all -- it was brought here from foreign shores, was influenced by other cultures and immigration patterns, and spread throughout the world by global affairs. Today, pie reflects the agricultural diversity of the country, from Maine's official state dessert blueberry pie to Florida's key lime. But it all began with apples, which, in the nation's infancy, were grown on almost every farm.
Just because a nation claims a cultural icon doesn't mean they necessarily invented it the Statue of Liberty for example is made by the French, depicts a Roman goddess, and is mostly known for its links to immigration.
Apple pie is, as you've noted, very old and well known in Europe centuries before USA existed. Apples were however very important to early European settlers, being mostly used for cider (see Johnny Appleseed). Thereafter apple pies became popular but it wasn't closely associated with the United States yet.
Things started to change around the turn of the 20th century in an editorial in The New York Times (May 3, 1902):
Pie is the American synonym of prosperity and its varying contents the calendar of the changing seasons. Pie is the food of the heroic. No pie-eating people can ever be permanently vanquished. .
In our own glad and fortunate country the seasons are known by their respective dominant pies—for each there is an appropriate pie, with apple pie for all the year 'round.
While the article is about pies in general, and names mince, custard, lemon, rhubarb, berry, peach and pumpkin pies, apple pie is named first and noted as the only one available "all the year 'round". This was made possible by preservation techniques developed by Pennsylvania Dutch pioneers.
It was only until WWII that "as American as apple pie" really took off, where apparently US soldiers would use the stock answer "mom and apple pie" when asked why they were enlisting, and/or what they missed about home. I couldn't find a reference for this though. It's not clear why apple pies would be such an important food, especially compared to foods like hot dogs which are closely associated with baseball, except that apple pies would have been baked by mothers and associated with motherhood. However, by 1950 the song The Fiery Bear contains these lyrics:
We love our baseball and apple pie
We love our county fair
We'll keep Old Glory waving high
There's no place here for a bear
Suggesting that by this stage, apple pies were just as patriotically American as baseball, county fairs and the flag.
And in 1975, Chevrolet ran a song with the lyrics "Baseball, hot dogs, apple pie, and Chevrolet", indicating that by then, apple pies were well and truly an American icon.
@congusbongus' answer covered pretty much everything that had to be said about the Apple pies. I wanted to contribute another source to answer your question from phrases.org.uk which adds how American settlers would write back to homeland appreciating American Apple pies and how foreign visitors noted Apple pie as one the first culinary specialities. Quoting my reference below:
& quotAmerica in So Many Words: Words that have Shaped America" by Allen Metcalf & David K. Barnhart" (Houghton Mifflin Co., Boston, 1997) has a section on the subject --"1697 apple pie."
"Samuel Sewall, distinguished alumnus of Harvard College and citizen of Boston, went on a picnic expedition to Hog Island on October 1, 1697. There he dined on apple pie. He wrote in his diary, 'Had first Butter, Honey, Curds and cream. For Dinner, very good Rost Lamb, Turkey, Fowls, Applepy.'
This is the first, but hardly the last, American mention of a dish whose patriotic symbolism is expressed in a 1984 book by Susan Purdy, 'As Easy as Pie': 'This is IT - what our country and flag are as American as. Since the earliest colonial days, apple pies have been enjoyed in America for breakfast, for an entrée, and for dinner. Colonist wrote home about them and foreign visitors noted apple pie as one of our first culinary specialties.' We cannot claim to have invented the apple pie, just to have perfected it." But here's the surprising part. The expression "as American as apple pie," the authors say, is not that old. "Apple pie figures in our figurative language, too, as in the expressions 'simple as pie' (since everyone supposedly knows how to make apple pie) and, though not an Americanism, 'apple-pie order' . But it was only in the twentieth century, apparently in the 1960s, that we began to be 'as American as apple pie.'"
And of course we remember the notorious H. Rap Brown, whose 15 minutes of fame flickered in the '60s. His immortal quote was "violence is American as cherry pie."
Also these are other few websites with other interesting theories on Americanism of Apple pies:
Throughout the 1700s, Pennsylvania Dutch women pioneered methods of preserving apples -- through the peeling, coring, and drying of the fruit -- and made it possible to prepare apple pie at any time of year. In the vein of many things American, settlers then proceeded to declare the apple pie “uniquely American”, often failing to acknowledge its roots. For instance, in America’s first-known cookbook, American Cookery, published in 1798, multiple recipes for apple pies were included with no indication of their cultural origins.
Desert american apple pie - Rețete
“As American as apple pie” is a common phrase used to describe things that are undeniably American, like Uncle Sam, McDonald’s, and fireworks and barbecues for the 4 th of July. But as popular as the tasty dessert might be in the land of the free, it isn’t actually American.
First of all, apples themselves aren’t American. When colonists arrived in North America, they found only crab apple trees—and if you’ve ever tried to eat a crab apple, you probably know that they wouldn’t be very nice in pies. The most likely ancestor of apples as we know them today can still be found in Asia: the wild genus Malus sieversii. Alexander the Great is said to have discovered dwarfed apples in Kazakhstan and brought them back to Macedonia in 328 BC, but there is fossilized evidence of apples dating as far back as the Iron and Stone Ages in Switzerland and other parts of Europe.
The Romans are thought to have introduced apples to England, and from there American colonists started spreading them throughout the New World. Apple seeds were spread along trade routes, but the early trees were unable to bear much fruit due to a lack of the European honey bee, Apis mellifera. This type of honey bee was shipped to the Americas in 1622. It was much more prolific than the native honey bee, the Apis mellipona, which produces less than one kilogram of honey each year (compared to the Apis mellifera’s 50 kilograms). As apple trees depend upon pollination to fruit, apple trees flourished after the introduction of the European bee.
By the time apples arrived in the Americas, cooking with apples was nothing new. In fact, the first recorded recipe for apple pie was written in 1381 in England, and called for figs, raisins, pears, and saffron in addition to apples. Early apple pie recipes were a lot different from what we know today, as they rarely called for sugar, an expensive and hard-to-get item at the time. Originally, this apple pie was served in a pastry called a “coffin” which wasn’t normally meant for consumption and was only supposed to be a container for the filling.
Similarly, Dutch apple pies—the type usually decorated with a lattice of pastry on top—have also been around for centuries. A recipe for apple pie very similar to today’s recipes appeared in a Dutch cookbook in 1514. A variety of other recipes appeared in French, Italian, and German recipe collections dating back to before the American colonies were settled.
Even when the American colonists were finally able produce enough apples to cater to more widespread consumption, they were initially used to make hard cider rather than pie. Apple pies generally call for “cooking quality” apples—varieties that are crisp and acidic—and such apples hadn’t yet been developed in American orchards.
Perhaps one of the contributors to making apple pies an “American” dessert is John Chapman, a Massachusetts man you probably know better as Johnny Appleseed. Born in Massachusetts in 1774, Chapman travelled through America’s frontier planting apple orchards largely in Pennsylvania and Ohio. Though he was considered a strange, eccentric person, Chapman did not plant apple trees at random rather, he would plant his orchards and return years later to sell the land for a higher price. It’s estimated he walked around 10,000 miles before his death, and his way of life—usually walking around barefoot in the wilderness with just a knife for protection—earned him a spot as a tough but caring frontiersman and an American folk hero. Chapman’s beloved apples became “American” by association.
Apple pie was further cemented in American history by a 1902 newspaper article that claimed “No pie-eating people can be permanently vanquished.” American soldiers during World War II also did their part to popularize the stereotype. When asked by journalists why they were going to war, a common slogan used as a response was, “For mom and apple pie” which later gave rise to “As American as motherhood and apple pie”. Because most Americans are suckers for patriotism, apple pie was quickly adopted as “the” American thing by the 1960s- “As American as apple pie”, dropping the more obviously not unique American thing of “motherhood”.
An alternate theory sometimes put forth as to the origin of the expression is that it actually pre-dated the soldier’s usage and derivation of “For mom and apple pie”. In this theory, the expression was actually put forth as a part of a marketing campaign by apple growers, trying to get people to eat more apples. This was the origin of the expression, “An apple a day keeps the doctor away.” At the time that expression first popped up, a large percentage of apples in America were used to make hard cider, but with the women’s temperance movement and eventual Prohibition, apple growers started trying to promote the apple as more of a food item and the “apple a day” expression was one of the byproducts of that. It’s also very possible the above “No pie-eating people can be permanently vanquished” and similar such quotes were part of this push.
However, despite my sincerest efforts, I was unable to find any first hand documented evidence to back up that latter theory for the exact expression “As American as apple pie”, nor instances of the exact expression pre-dating WWII. As there is first hand documented evidence to back up the “soldier” origin theory and the expression didn’t become prevalent until the 1950s and 1960s, long after the “hard cider” issue was a problem, I’m going with the soldier theory being the true origin, though it seems probable enough that marketers may have eventually had their hand in it and the theory is somewhat plausible with the push to get people to eat more apples in the early 20th century.
In the end, America seems to have taken the apple pie and ran with it, making it more popular. While American apple orchards had a bumpy road to producing good apples, America quickly became one of the largest producers of apples. Nearly every farm grew apples during the United States’ infancy, and today over 220,000,000 bushels of apples are produced every year there. (It is second only to China, which produces roughly half of the world’s apples! Chinese as apple pie?)
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