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An apple pie is one of a number of American cultural icons. Apple pie was brought to the colonies by the English, the Dutch, and the Swedes during the 17th and 18th centuries. [citation needed] Two recipes for apple pie appear in America's first cookbook, American Cookery by Amelia Simmons, which was published in 1796.
Cortland. The Cortland apple is a cross between a McIntosh and a Ben Davis apple, with the look of an extra-large McIntosh. The flesh is crisp and the flavor is tart and mellow.
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In a large bowl, combine the flour, brown sugar, oats and butter; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9-in. pie plate; set aside.
Initially, the water in the dough turns to steam in the oven and causes the pastry to rise; then the starch in the flour gelatinizes, thereby solidifying the pastry. [25] Once the choux dough has expanded, it is taken out of the oven; a hole is made in it to let out the steam. The pastry is then placed back in the oven to dry out and become crisp.
Dutch apple pie filling sometimes includes additional ingredients such as raisins and nuts. Almond paste is sometimes added as a layer between the apples and the crust, so the moisture of the apple filling does not soften the crust. appeltaart. Apple pie can be served warm or cold, plain, with a dash of whipped cream or vanilla ice cream.
Celebrate fall with a slice of apple pie. For premium support please call: 800-290-4726 more ways to reach us
Calvados – French apple brandy; Calvados Roger Groult – Brandy produced in France; Candy apple – Whole apple with a hard candy coating; Caramel apple – Apple covered with caramel and sometimes nuts; Cider – Fermented alcoholic beverage from apple juice; Cider doughnut – Type of doughnut; Cobbler – Baked dish resembling a pie; Eve ...