Apple Pie | On the Road
I went to sit in the bus station and think this over. I ate another apple pie and ice cream; that’s practically all I ate all the way across the country, I knew it was nutritious and it was delicious, of course.
On the Road,
Jack Kerouac
On the Road was one of those books that I picked up, as I’m sure many do, because I felt as though it had to be read. I would hear or see it referenced in conversation regarding something pretentious and inwardly curl in on myself in shame that I claimed to be an avid reader - but yet I had not read an apparent great American novel. So I read it. And, honestly, meh. I don’t dislike it - I understand the appeal, I understand the draw of Kerouac’s words and the story he tells. But I never thought it would be one that I would talk up in conversations years to come.
One thing that did stick with me however, is the love of apple pie within On the Road. It is a nutritious staple that screams all-American - and I desperately wanted to capture that in this recipe.
Was it delicious? Yes. Did it capture On the Road? Probably not. I think I would have to be eating slices while hitching my way through the various states of America and chain smoking to really bring about the ideals and emotions that are held within the slices of apple pie in On the Road.
*Note: They don’t have to be Granny Smith - I just always find a tart-y type of apple tastes better in pie.
Apple Pie
Pastry
550g plain flour
2 tbsp caster sugar
220g butter
185ml ice water
1 tsp salt
1 tbsp milk - for wash
1 tsp melted butter - for wash
Filling
6 large Granny Smith apples *see note
1 tbsp plain flour
2 tbsp caster sugar
1tbsp brown sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp salt
1 tsp vanilla essence
Pastry
Combine the flour, sugar and salt in a large bowl.
Break the butter into small pieces and sub into the flour mix until it is all combined with no lumps throughout.
Make a well in the centre and add in the ice water.
Mix well until the pastry comes together with no lumps.
Wrap in cling wrap and chill for around thirty minutes before using.
Filling
Peel and core apples. Dice the remaining into small cubes around 5cm wide and thick and place into a large mixing bowl.
Add the remaining ingredients and mix until the apple pieces are all well covered.
Assembling
Use oil or butter to grease a 9” pie pan and preheat your oven to 200C.
Break your pie pastry into two parts, one slightly bigger portion than the other.
Take the bigger portion and on a lightly floured surface, roll out into a circle around 5cm thick and big enough so it will fit into a 9” pie pan (You want it to be thin - but not so thin that it breaks apart when you try to move it).
Layer the rolled out pastry onto the bottom of the pie pan, pressing it into the corners so it’s flat against the pan. Leave the excess pastry hanging over the side for the moment.
Grab your apple mix and fill the pastry crust - enough so that it reaches the top but doesn’t overflow.
Roll out the remaining portion of pastry - this part if up to you. You can either create a lattice top or cover the whole of the pie.
Once you’ve done whatever pie top you like, press the edges together, using either your fingers or a fork to firm seal around the edge of the pan. You don’t want this part to seperate as it cooks.
Trim the excess pastry from around the edge of the pie pan.
Combine the melted butter and milk and brush over the top of the crust liberally.
Pop it in the oven and cook for 25 - 35 minutes. Or 50 minutes if your oven is as terrible as mine.
Remove then the top is a nice golden brown - enjoy piping hot with ice-cream or cream.