Apple pie is one of the most emblematic desserts of the United States and has transcended its borders to become a recognized classic in many countries. Originating from Anglo-Saxon culinary tradition, this dessert became popular in Illinois, where the locally grown tart apples give it a particular and delicious flavor. In Latin America, this pie can be found under different names depending on the region: in Mexico it is called "pay de manzana", in Argentina and Uruguay simply "tarta de manzana", and in Colombia it is known as "pastel de manzana". They all share the essence of this sweet treat with a baked pastry base filled with apples, but each territory adds its own touches and variations that enrich the traditional recipe.
How to Make Illinois Apple Pie
Preheat the oven to 450 degrees.
For the crust, combine flour and salt in a mixing bowl.
Incorporate the shortening with a pastry blender or with 2 knives until the mixture is uniform.
Add water.
Mix lightly with a fork until the dough forms a ball.
Divide the dough into 2 parts.
On a lightly floured surface, roll out the bottom crust into a circle 1/8" thick and approximately 1 1/2" larger than an inverted 9" pie plate.
Carefully place the crust into the pie plate without stretching it.
Trim the edge even with the pie plate.
For the apple filling: combine all ingredients in a mixing bowl.
Stir until well mixed.
Pour into the unbaked pie shell.
Use the remaining half of the dough to make the top crust, following the same instructions as for the bottom crust.
Place it over the filled pie.
Trim 1/2" beyond the edge of the pie plate.
Fold the top edge under the bottom crust.
Make decorative edges as desired.
Make slits or a design in the top crust to allow steam to escape.
Brush the top crust with milk.
Sprinkle with white sugar.
Bake at 450 degrees for 20 minutes.
Reduce the temperature to 350 degrees.
Bake for 25 to 30 minutes more or until the crust is golden brown.
Let cool and serve.
