I’ve got a story about apple pie.
Polish apple pie is a little different from the American. When I asked my husband if he wants apple pie, I had a Polish version in mind. He was very surprised that we have apple pie in Poland. Also, he though that Polish is the same as American… you know… “as American as Apple Pie”… he thought that apple pie is from America so Polish must look and taste the same. Oh… those Americans… they all think that almost everything was invented in US, or if it wasn’t it was improved by Americans… I’m just kidding, not. 😉
So… For the first time I made him an apple pie, the Polish style, and I ended up eating it myself.
From that day I’d been looking for a pie that we both would like. I’ve tried a few different recipes. Sometimes he liked it, and I didn’t, sometimes I liked it but he didn’t.
And finally one day! I did it! I found a pie that we both really liked! I can’t say it’s the American version, but it’s deliciously awesome and the best part of it is the crunchy toping.
I changed the original recipe a little, and today I call it THE PERFECT APPLE PIE.
Since then, every time I make it my husband says: “this pie is better than the last one.”
The first step is to make the topping:
1/2 cup sugar (white, brown, or turbinado)
3/4 cup flour
1/3 cup butter
Cut butter into flour and sugar for topping. Knead it untill smooth. Make a ball from the dough and put it into to the freezer.
Next step is to make the crust:
1 cup flour
1/3 cup UNSALTED butter
1/2 tsp. salt
2 tbsp. water
Cut butter into dry ingredients. Add water gradually until just moistened. Roll and place into a 9-inch pastry dish. I use my hands to do that. It’s quick and very easy.
I place the ball of dough in the middle of the dish and then just press it down and spread all over the dish until the bottom and the edges are covered.
1/2 cup sugar
5 whatever apples you like/have, or enough to fill crust (I like the granny apples the best).
fresh cherries (OPTIONAL)
Cinnamon to taste (about 1 TBSP)
1 tsp. corn starch
Normally I do not mix any fruits with apples but for the last few times I mixed in some cherries and that pie was really DELICIOUS!!!!!!!!
In a measuring cup mix sugar, cinnamon, corn starch.
Fill the pie with half of the cut into small pieces fruits, pour half of the sugar-cinnamon-corn starch mixture over the fruits. Add the remaining fruits and the rest of the sugar-cinnamon-corn starch mix. IT IS OK TO NOT TO USE ALL THAT DRY INGREDIENTS MIXTURE if you don’t want that pie to be very sweet. For example for this pie I used only 1/3 cup. I knew that the cherries will give it extra sweet kick…!
So, it looks like that:
and just like that bake it at 450°F for 15 minutes. Take it out. Wait for the oven to cool down – about 10 minutes. Preheat it again. This time to 350°F. In the meantime take the topping dough from the freezer and grate it over the fruits.
Bake at 350°F degrees for an additional 45 minutes, or until the pie filling is bubbly, and the topping is light golden brown.
I need to add that this pie is crazy easy and fast to make. The topping is so crunchy and not too sweet as well as the filling.
It is the perfect pie!!