An apple pie is a pie in which the principal filling ingredient is apples. The earliest printed recipe is from England. Apple pie is often served with whipped cream, ice cream ("apple pie à la mode"), or cheddar cheese. It is generally double-crusted, with pastry both above and below the filling; the upper crust may be solid or latticed (woven of crosswise strips). The bottom crust may be baked separately ("blind") to prevent it from getting soggy. Deep-dish apple pie often has a top crust only. Tarte Tatin is baked with the crust on top, but served with it on the bottom.
Apple pie is an unofficial symbol of the United States and one of its signature comfort foods.
Apple pie can be made with many different sorts of apples. The more popular cooking apples include Braeburn, Gala, Cortland, Bramley, Empire, Northern Spy, Granny Smith, and McIntosh.[5] The fruit for the pie can be fresh, canned, or reconstituted from dried apples. Dried or preserved apples were originally substituted only at times when fresh fruit was unavailable. The filling generally includes sugar, butter, and cinnamon, sometimes also lemon juice or nutmeg; many older recipes call for honey in place of the then-expensive sugar.
A commercially prepared apple pie is 52% water, 34% carbohydrates, 2% protein, and 11% fat (table). A 100-gram serving supplies 237 Calories and 13% of the US recommended Daily Value of sodium, with no other micronutrients in significant content (table).
Apple pie was brought to the colonies by the English, the Dutch, and the Swedes during the 17th and 18th centuries. The apple pie had to wait for the planting of European varieties, brought across the Atlantic, to become fruit-bearing apple trees, to be selected for their cooking qualities as there were no native apples except crabapples, which yield very small and sour fruit. In the meantime, the colonists were more likely to make their pies, or "pasties", from meat, calling them coffins (meaning basket) rather than fruit; and the main use for apples, once they were available, was in cider. However, there are American apple pie recipes, both manuscript and printed, from the 18th century, and it has since become a very popular dessert. Apple varieties are usually propagated by grafting, as clones, but in the New World, planting from seeds was more popular, which quickly led to the development of hundreds of new native varieties.
Apple pie was a common food in 18th-century Delaware. As noted by the New Sweden historian Dr. Israel Acrelius in a letter: "Apple pie is used throughout the whole year, and when fresh Apples are no longer to be had, dried ones are used. It is the evening meal of children."
Here's a recipe....
https://www.tasteofhome.com/recipes/apple-pie/
One bite of our Sour Cream Crowned Fish Fillets and you'll be hooked! Why? Because the creamy, cheesy, and seasoned sauce tastes so perfect with the flaky white fish and crunchy bread crumbs.
- 1 1/2 pounds cod or haddock, cut into 6 fillets
- 1 cup sour cream
- 1/4 cup shredded Parmesan cheese
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons Italian-seasoned bread crumbs
- 2 tablespoons butter, melted
- Preheat oven to 350º. Coat a 9- x 13-inch baking dish with cooking spray. Place fillets in a single layer; set aside.
- In a medium bowl, combine sour cream, Parmesan cheese, paprika, salt, and pepper, mix well. Spread mixture evenly over fillets, sprinkle with bread crumbs, and drizzle with butter.
- Bake 20 to 25 minutes, or until fish flakes easily with a fork.
