Apple pie is one of the most iconic and beloved desserts in many cultures around the world. Its origin dates back to Europe, especially England and France, where apples have been a traditional fruit in pastry for centuries. In Latin America, although each country has its own versions and names, apple pie is generally known as such, although in some places it is called "pay de manzana" or "pastel de manzana". In Mexico, for example, it is referred to as both tarta and pay, while in countries like Argentina or Chile it is common to call it apple pie. The recipe has crossed borders, adapting to local ingredients, but it retains the essence of the delicious contrast between the crispy crust and the soft caramelized apple filling.
This dessert is not only a classic for family dinners and celebrations, but it also represents a delicious way to use apples, especially during harvest seasons. Typically, apple pie is enjoyed warm accompanied by ice cream, cream, or even an extra touch of cinnamon, making it a sweet and comforting option for any occasion.
How to prepare apple pie
Add the cold butter cubes and, using a pastry blender, mix the flour until the mixture has a sandy texture and the butter forms pea-sized pieces that are clearly visible in the flour.
The water should be added to the flour slowly to ensure that only the minimum amount of water is used.
Do not overmix the dough.
When the dough has been mixed enough to combine the ingredients, form a ball, wrap it in plastic, and refrigerate it for several hours.
To prepare the filling, melt the butter in a large skillet until it begins to brown.
Add the sliced apples and cook over medium heat until they begin to soften, approximately 2 to 3 minutes.
In a bowl, combine the lemon juice, sugars, Southern Comfort, and cinnamon.
Add this mixture to the apples and cook for 2 to 3 minutes over medium-high heat until the apples are completely caramelized and coated with all the sugar.
Remove the filling from the heat and let it cool.
Preheat the oven to 375 degrees.
When you are ready to use it, take the dough out of the refrigerator, lightly flour a pastry board and a rolling pin, and roll out the dough.
Divide the dough into 2 equal parts and begin to roll it out into a circle by rolling evenly from the center and turning the dough in small 1/8 turns to maintain an even roll.
When the dough is rolled out to a uniform thickness and is approximately 12 inches in diameter and 1/8 inch thick, it will be ready to be transferred to a 10-inch pie pan or dish.
Lightly grease the pie pan, partially roll the dough onto the rolling pin, lift the dough, center it in the pan, and unroll it.
Roll the second half of the dough into a circle slightly larger than the pie pan.
Fill the base with the cooked apples using a slotted spoon to drain them.
Reserve the juices if you wish, for the sauce.
Brush a layer of beaten egg on the edge of the dough.
This is where it will seal with the top crust.
Cover the apples with the second half of the pie dough.
Trim any excess from the top crust before using both hands to pinch the edges of the two doughs together to seal.
With a sharp knife, make several cross cuts in the top crust.
Brush with beaten egg and bake for 35 to 40 minutes.
Remove from the oven and let cool for 20 minutes.
Serve with vanilla ice cream.
The reserved juices can be reduced with heavy cream to make a sauce for the pie.
