Adventures of an American Chef in Mexico: American Style Apple Pie

Recently here on Steemit, I decided to try a new idea.  The intention was to get some interaction from followers who enjoy my food posts, while funding another food adventure here in Mexico from the proceeds. That idea basically failed, although some people did reply.  All of the people who did reply chose different things, which basically left the deciding factor up to me.  It was between Magic Custard Cake, Apple Pie and Turtle Cheesecake. 

I decided to make the apple pie for three reasons: it was cheaper in material costs, the recipe I would be sharing is my own that I've been using for 10 years at least, and I love pie. The other options were as costly as they were decadent. Apple pie is both delicious and not terribly expensive here. If I'm using market apples (like I was with this pie) an apple pie costs me less than 100 pesos in material costs, which is about 5 dollars USD.  The other options were more than that by a good stretch. I've been making this recipe for a long time, as I've been a big fan of pie for a long time.  I've always had a knack for a good pie crust, which I'll share the recipe for here. 

The materials needed for a good apple pie are few, most of the magic is in the method of preparation.  For the crust you'll need: about 2.5 cups of flour, 1 tsp sugar, .5 tsp salt, 225 grams of high quality butter. You'll also need cold water on hand for finishing the crust, though the amount is not specific.  The filling is simple you'll need: about 1.5-2 kg of store bought apples (depending on size of pan, my pan is large but shallow), 1.3 cups brown sugar, 1 stick or 8 tablespoons of butter, and 1 tsp ground cinnamon.  You'll also need a pie pan, or something to bake it in. I've used cast iron frying pans before in a pinch. 

To start the crust, cube butter that has been allowed to warm slightly from the fridge.  Many recipes tell you to use cold butter, but they also tell you to use a pastry cutter or something to aid in the mixing of flour and butter.  I do my mixing with forks, so cutting the butter in is not easy when cold. Just chop the butter and add it into a bowl with all the ingredients save for the water. 

Using a fork or pastry cutter, combine the butter and flour until it resembles something like the picture above. The butter should be evenly incorporated and the whole thing should just be a buttery crumble texture.

Add water teaspoon by teaspoon until the crumble congeals into one mass that sticks together.  Form this into a ball and put it in the fridge to chill.

Start the apples by melting the butter in a cast iron frying pan (or any frying pan...).  If you have a vegetable peeler and dislike the skins, go ahead and peel the apples.  I leave the skins on because I don't have a vegetable peeler.  I've heard it's healthier to leave them on, but that's somewhat debatable considering you cook them to smitherines and then cover them in sugar afterwards.  Not sure, but I think that means I killed any nutrients that may have been lurking in those pretty peels.   Once they're peeled, slice into even sizes and put in the pan with the butter.

Cook the apples on medium high for awhile, stirring every so often to keep the apples from burning.  They will soften up and get slightly golden brown in spots.  This is how you make fried apples as well, which literally is just apple pie without the crust.  Eventually, all of the apples will be cooked and mushy, when they are turn off the heat.  Add the sugar and cinnamon and mix until combined.

You should have something that looks like this, delicious and perfectly edible as is.  Even more delicious in a pie though...

Remove the crust from the fridge and cut it in half.  Roll each half in your hands to make it round.  Roll out with a rolling pin on a floured surface until it is even thickness and large enough to cover the whole bottom of your pie pan.  There's a good chance you'll have extra, so don't go any thicker than a quarter of an inch (which is pretty thick pie crust). Fold over the dough twice to make a triangle to make it easier to transport to the pan.  Put it in the pan and unfold to cover the pan, pressing it to form to the shape of the pan without tearing.

Fill this shell with the filling and spread it evenly in the pan.  

Roll out the other crust and top the pie with it, going around the edges to seal it by pressing and to remove excess crust.  Put it on a cookie sheet or other flat oven safe pan to catch any drippings from the pie.

Bake the pie at about 170 celcius or 350 fahrenheit for 45 minutes or an hour depending on your oven.  The pie is done when it is golden brown.  Remove it from the oven and allow to cool for 30 minutes at least.  It's best warm, but hot it's a bit of a soupy mess.

And there you have it, good ol' American style apple pie done here in Acapulco.  I've made this pie for my local friend here, who requested I make it again.  It was always my contribution to family dinners, Lily made pie because she was the best at it.  My brother had the cheesecake on lock, but when it came to pie that was my responsibility.  Growing up in an area full of apple tree orchards, I had a lot of access to high quality apples for cheap as a kid.  Fall was marked by my dad getting me apples from the stand by the road, for me to turn into apple pie.  Some things don't change, here I am in Mexico, still making apple pie in the fall.