Apple pie is a classic dessert that has transcended borders and generations. Its origin dates back to Europe, where the first recipes appeared centuries ago, especially in countries like England and France. In Latin America, although the basic recipe remains, each region adds its own particular touch. For example, in Mexico and Colombia it is commonly known as "pay de manzana", while in Argentina and Chile it is simply called "tarta de manzana". This dessert is recognized for its perfect combination of a crispy crust and a juicy, aromatic apple filling. It is a popular choice for celebrations and family gatherings, always evoking homely and traditional aromas.
The versatility of apple pie has also facilitated its adaptation to different culinary styles, incorporating local ingredients or specific preparation techniques. Despite these variations, its essence remains: a delicate pastry base containing a sweet and spiced apple filling, often accompanied by cinnamon and sugar that enhance its flavor. It is one of those desserts that never goes out of style and is enjoyed both in everyday desserts and on special occasions.
How to Make Marion's Best Apple Pie
To make the dough, cut the butter and shortening into the flour with a pastry blender until the mixture resembles coarse crumbs.
Sprinkle water over the mixture, mixing with a fork until the dough forms a ball.
Wrap in plastic and refrigerate for about 30 minutes.
Divide into 2 balls.
Roll out one portion to fit a 9-inch pie dish, leaving 1 inch of dough over the edge.
Preheat the oven to 425 degrees F.
Core, peel, and slice the apples thinly.
Mix with cinnamon, sugar, and lemon juice in a bowl.
Sprinkle breadcrumbs evenly over the pie base.
Place the apple slices on top, leaving as little space as possible between them.
Stack the slices high but do not form a mound in the center.
Roll out the other half of the dough to fit the top of the pie.
Brush the edge of the base with an egg wash made by mixing beaten egg yolk with milk.
Place the top layer of dough over the pie.
Tuck the top layer under the bottom layer around the edge of the pie.
Crimp with your fingers to form a decorative rim.
Prick the pie with a fork in at least a dozen places to let the steam escape.
Brush with egg wash.
Bake for 15 minutes.
Reduce the oven temperature to 400 degrees F and bake for 15 minutes, then reduce to 325 degrees F and bake for another 20 minutes, or until the crust is golden brown.
