Baked apple pie is a fruit filled pie dessert which is filled with apples. It is a type of pastry. It is one of the most commonly offered desserts in American restaurants. It has a crust on the top as well as the bottom. It is considered as one of the icons of American food culture.

History

The history of the baked apple pie dates back to the 18th century.

Ingredients and Preparation

Apple is the key ingredient of baked apple pie. Fresh or canned Granny smith or bramley varieties are generally used as they were very crispy and sour. Sugar, butter and cinnamon are used to cook the apples. Butter and sugar is heated in a pan. Sliced apples are added and cooked till half done.

Sugar, refined flour and butter are the main ingredients for making the short crust pastry dough. Sugar and butter is whisked together till all the sugar dissolves and the mixture becomes light. Flour is added and mixed till the mixture resembles bread crumbs. Little milk or egg is added to bind the mixture. The dough is rolled into a sheet and is lined in the pie tin. It is better to blind bake the pie to avoid it becoming soggy when baked with the filling. Filling is spooned into the crust and another sheet of short crust pastry is placed on top to cover the pie. Criss cross pastry dough strips can also be used to form a lattice pattern.

Serving

·         Baked apple pie is served hot as a dessert.

·         It can also be served with Ice cream or custard.

Variations

·         A layer of custard can also be spooned into the crust before the apple layer  to make a two layered pie.

Health and Nutrition Facts

McDonald’s Baked Apple Pie

Serving size – 1 (77 g)

Calories – 260 cal, Fat – 13 g, Saturated fat – 3 g, Sodium – 200 mg, Carbohydrates – 34 g, Sugars – 13 g, Protein – 3 g

·         Commercially available baked apple pies are high in calories and about 45% calories are contributed by fat and nearly 20% calories are contributed by sugars. It is considered as a junk food and is unhealthy as it adds to empty calories and no nutritive value.

·         Such foods should be avoided by people suffering from cardiovascular diseases and obesity as it can increase the risks of blockages in the heart. It should also be avoided by people suffering from diabetes as it is high in sugars and can cause an increase in the glycemic load.

·         Fat should be reduced when making the pastry crust. Sugar should be substituted with zero calories sweeteners like sucralose and stevia to reduce the calorific value of the dish.  Healthier flours like whole wheat flour can also be used to increase the fiber content of the dish.