For The Pastry
2 2/3 cups (13 ½ oz/425 g)
all-purpose (plain) flour
2 tablespoons sugar
½ teaspoon salt
½ cup (4 oz/125 g) vegetable
shortening, chilled and diced
½ cup (4 oz/125 g) cold
unsalted butter, diced
1 egg
3-4 tablespoons ice water

For The Filling
7-8 mixed large sweet and
tart apples, peeled, quartered,
cored, and cut into slices
¼ inch (6 mm) thick
¾ cup (6 oz/185 g) sugar
¼ cup (1 ½ oz/45 g)
all-purpose (plain) flour
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon (each) ground cinnamon and ground nutmeg
1 vanilla bean, split

For The Glaze:
1 tablespoon sugar
¼ teaspoon (each) ground cinnamon and ground nutmeg
1 tablespoon milk

Optional: Whipped Cream Topping

To make the pastry in a food processor, combine the flour, sugar, and salt. Process to mix. Add the shortening and butter. Using on-off pulses, cut them in until the mixture resembles coarse meal. In a small bowl, whisk together the egg and 3 tablespoons ice water until blended. With the motor running, gradually pour whisked egg and water into the flour mixture and process until moist clumps form. Add more water by teaspoons if the dough is too dry. Form into a ball and divide in half. Flatten each half into a disk. Wrap separately in plastic wrap and refrigerate for 1 hour or for up to 1 day.

Position a rack in the lower third of the oven and preheat to 400 degrees F (200 degrees C). To make the filling, in a large bowl, combine the apples, sugar, flour, lemon zest and juice, cinnamon, and nutmeg. Scrape the vanilla bean seeds into the bowl. Mix well.

Roll 1 dough disk between sheets of waxed paper into a round 13 inches (33cm) in diameter. Transfer the pastry to a deep pie dish 9 inches (23 cm) in diameter and 2 inches (5cm) deep, discarding the paper, and gently press into the pan. Trim the overhang to ½ inch (12 mm). Brush the edges lightly with water. Transfer the filling to the pie shell, mounding it slightly in the center. Similarly roll out the second dough disk 12 inches (30 cm) in diameter. Place atop the filling and trim the overhang to 1 inch (2.5 cm). Fold the top crust edge under the bottom crust edge; press and crimp decoratively. Cut several slits in the top crust. Place the pie on a baking sheet. Bake for 45 minutes.

To make the glaze, in a small bowl, stir together the sugar, cinnamon, and nutmeg. Remove pie from the oven. Brush the top crust with the milk, then sprinkle with the sugar mixture. Return to oven and bake until the crust is golden brown, about 20 minutes longer; cover the edges with foil if browning too quickly. Cool on a wire rack, then serve.

The pastry Einstein who made this pie is actually the Englishmen who were known to have started eating an apple pastry back in 1381. The centuries old apple pie originally didn’t have sugar for sweetening. It utilizes pear juice to add that mouthwatering sweetness. To make the taste of the pie more loaded with goodness, figs and raisins were mixed in.

From the land of Queen Elizabeth, the recipe crossed geographical boundaries towards Netherlands. Variations to the original recipe were applied by the Dutch to make it more appealing to the Dutch’s taste buds. What used to be an English apple pie became more Dutch when the latter added cinnamon and lemon juice to the recipe. Aside from the flavor, the Dutch version stood out with its lattice upper crust.

The apple pie lineage continued in America afterward where apples are usually intended for making cider. It started as a foreign dessert which didn’t have that all American appeal in the beginning. Eventually, it gained popularity and became an icon among many American desserts.

United States embraced the apple pie experience and it became so evident with the creation of the “as American as apple pie” phrase. Along its journey in America is the prestige of consistently winning the taste palates of Americans. What once started as a mere pudding with apple filling became a classic favorite by many.

Like its vast heritage, the apple pie recipe still continues to vary; from the French’s upside down version with caramelized apple filling called Tarte Tatin, to the deep dish apple as well as the multiple layer apple pastry called Apfelstrudel, also known as apple strudel.

The apple filling were made from fresh, canned or dried apples. Its crust also underwent various modifications through time. You can have it flaky, crustier, and doubled like the Dutch’s lattice crush. To complete the serving toppings and compliments are added which includes whipped cream, custard or the most loved vanilla ice cream.

You can count the many ways to enjoy an apple pudding. Indeed, the indulgence to an apple pie slice for dessert is an appreciation of its classic taste and heritage.