deep-dish apple pie is the american type of apple pie in a deep dish that typically only has a top crust.
deep-dish apple pie is the american type of apple pie in a deep dish that typically only has a top crust.
american type of apple pie in a deep dish that typically only has a top crust?
deep-dish apple pie
an apple pie is a pie in which the principal filling ingredient is apple. it is, on occasion, served with whipped cream or iced cream (which is known as "apple pie a la mode"), or with cheddar cheese. the pastry part is generally used top-and-bottom, making it a "double-crust pie"; the upper crust may be circular or latticed (woven of crosswise strips). depending on the baker's preference, the bottom crust may be baked first (before baking the whole pie) to prevent it from getting soggy. exceptions are: deep-dish apple pie (with a top crust only) and the open-faced french dessert tarte tatin.
apple pie
recipes for dutch apple pie go back to the middle ages. an early dutch cookbook from 1514, "een notabel boecxken van cokeryen" ("a notable little cookery book"), documents a recipe for "appeltaerten" (compare modern dutch "appeltaarten" "apple pies"). this early recipe was a simple one, requiring only a standard pie crust, slices of especially soft apples with their skin and seeds removed, and "den selven deeghe daer die taerte af ghemaect es" (roughly meaning "the same dough that the pie [crust] is made of") to fill in the top. it was then baked in a typical dutch oven. once baked, the top crust (except at the edges) would be cut out from the middle, after which the apple slices were potentially put through a sieve before the pie was stirred with a wooden spoon. at this point the book recommends adding several spices to the pie, namely: cardamom, ginger, cinnamon, nutmeg, clove, mace and powdered sugar. finally, after mixing the ingredients into the pie with cream, it is once again put into the oven to dry.
apple pie