Do you like apple pie?!
Answers:
yes *.*
IngredientsCooking apples (culinary apples, colloquially cookers), such as the Bramley or Granny Smith, are crisp and acidic. The fruit for the pie can be fresh, canned, or reconstituted from dried apples. This affects the final texture, and the length of cooking time required; whether it has an effect on the flavour of the pie is a matter of opinion. Dried or preserved apples were originally substituted only at times when fresh fruit was unavailable.
The English pudding
"For to Make Tartys in Applis", 18th century print of a 14th century recipeEnglish apple pie recipes go back to the time of Chaucer. The 1381 recipe (see illustration at right) lists the ingredients as good apples, good spices, figs, raisins and pears. The cofyn of the recipe is a casing of pastry. Saffron is used for colouring the pie filling.
In English speaking countries, apple pie is a dessert of enduring popularity, eaten hot or cold, on its own or with ice cream, double cream, or custard.
Absence of sugar in early English recipeMost modern recipes for apple pie require an ounce or two of sugar, but the earliest recipe does not. There are two possible reasons.
Sugarcane imported from Egypt was not widely available in 14th century England, where it cost between one and two shillings per pound — this is roughly the equivalent of US$100 per kg (about US$50 per pound) in today's prices.[1]
The absence of sugar in the recipe may instead indicate that, because refined sugar was a recent introduction from the Orient, the medieval English did not have quite as sweet a tooth as their descendants. Honey, which was many times cheaper, is also absent from the recipe, and the "good spices" and saffron, all imported, were no less expensive and difficult to obtain than refined sugar. Despite the expense, refined sugar did appear much more often in published recipes of the time than honey, suggesting that it was not considered prohibitively expensive. With the exception of apples and pears, all the ingredients in the filling probably had to be imported. And perhaps, as in some modern "sugar-free" recipes, the juice of the pears was intended to sweeten the pie.
Dutch style
A home-baked Dutch apple pie
Dutch apple pie in Chiang Mai, Thailand, showing the fillingDutch apple pie (appeltaart or appelgebak) recipes are distinct in that they typically call for flavourings such as cinnamon and lemon juice to be added. Dutch apple pies are usually decorated in a lattice style. Dutch apple pies may include ingredients such as raisins and icing, in addition to ingredients such as apples and sugar, which they have in common with other recipes.[citation needed]
Recipes for Dutch apple pie go back centuries. There exists a painting from the Dutch Golden Age, dated 1626, featuring such a pie.
The basis of Dutch apple pie is a crust on the bottom and around the edges. This is then filled with pieces or slices of apple, usually a crisp and mildly tart variety such as Goudreinet or Elstar. Cinnamon and sugar are generally mixed in with the apple filling. The filling can be sprinkled with liqueur for taste although this is very uncommon. Atop the filling, strands of dough cover the pie in a lattice, holding the filling in place but keeping it visible. Though it can be eaten cold, warmed is more common, with a dash of whipped cream or vanilla ice cream. In the Netherlands it is usually eaten cold, sometimes with whipped cream on top.
Swedish styleThe Swedish style apple pie differs from the English and Dutch style, in that it uses no pastry and hence has no crust. Simply, the apples are sliced and placed in the baking dish, the lightly-spiced dough is mixed and then poured over the apples, and the whole lot placed in a pre-heated oven, making for quick and simple preparation and cooking. The resultant pie is akin to a hot cake, where by the apples are held in suspension and softened by the dough.
no, i dont like apple pie.
Apple Crumble. But only if the apples are diced really small and its mostly just oatmeal and brown sugar.
Yes, though I wasn't aware it was considered "ethnic" food.
Nope. I prefer cream pies to fruit pies except I love rhubarb pie.
No!!! I don't like ANY fruit pie because they're chunky!
Best dessert :)
the best type of pie!
I do!
I sure do