The first written recipe for an apple pie is from England, dating back to 1608. Today, apples are often topped with whipped cream or ice cream, and some people like to serve it with cheddar cheese. The pie is typically double-crusted, with the upper crust either solid or latticed. Traditionally, the pie is made in a pie pan. To make the pie easier to cut into slices, consider a crinkly-crust pie pan.
There are several varieties of apples used in an apple pie. When choosing an apple, choose the one with a bright, juicy flavor. It should have a soft but firm texture. The color of the apple is also important, as yellow apples are generally more sour than the greenish-yellow ones. You can also use a hybrid variety, such as a pink lady apple. A mixture of different types will yield a delicious and satisfying apple pie.
To store leftovers of an apple pie, place it in the refrigerator or freezer. It will keep at room temperature for two to three days, or it can be kept in the refrigerator for up to a week. Then, just heat up the pie in a 350-degree oven to reheat it. It should be delicious the next day! While you can bake a whole pie from scratch, don’t be shy about freezing the apple pie before serving it to your family.
Once the pie is cooked and cool, you can freeze it for up to six months. To store it, wrap it in plastic wrap, and put it in the freezer. When you want to serve it, unwrapped pie is perfectly good. Just keep in mind to dust the top with sugar before baking. It’ll keep freshness longer. You can even bake it right from frozen! It will take around an hour and ten minutes. And remember, the crust will brown a bit when the pie cooks!