The Apple Pie Heritage

A piece of apple pie at the end of the meal is considered part of a good life. Additionally, an added vanilla ice cream on the side might be intoxicating enough to make you start a hallucination of paradise. Any occasion can be a good excuse to indulge in a piece of pie and Thanksgiving can be more complete with an apple pie instead of a pumpkin pie as the dessert. Ages might have passed since the time a pastry Einstein created this pie, yet people continue to enjoy eating the same pastry with the same satisfaction with each bite.

The pastry Einstein who made this pie is actually the Englishmen who were known to have started eating an apple pastry back in 1381. The centuries old apple pie originally didn’t have sugar for sweetening. It utilizes pear juice to add that mouthwatering sweetness. To make the taste of the pie more loaded with goodness, figs and raisins were mixed in.

From the land of Queen Elizabeth, the recipe crossed geographical boundaries towards Netherlands. Variations to the original recipe were applied by the Dutch to make it more appealing to the Dutch’s taste buds. What used to be an English apple pie became more Dutch when the latter added cinnamon and lemon juice to the recipe. Aside from the flavor, the Dutch version stood out with its lattice upper crust.

The apple pie lineage continued in America afterward where apples are usually intended for making cider. It started as a foreign dessert which didn’t have that all American appeal in the beginning. Eventually, it gained popularity and became an icon among many American desserts.

United States embraced the apple pie experience and it became so evident with the creation of the “as American as apple pie” phrase. Along its journey in America is the prestige of consistently winning the taste palates of Americans. What once started as a mere pudding with apple filling became a classic favorite by many.

Like its vast heritage, the apple pie recipe still continues to vary; from the French’s upside down version with caramelized apple filling called Tarte Tatin, to the deep dish apple as well as the multiple layer apple pastry called Apfelstrudel, also known as apple strudel.

The apple filling were made from fresh, canned or dried apples. Its crust also underwent various modifications through time. You can have it flaky, crustier, and doubled like the Dutch’s lattice crush. To complete the serving toppings and compliments are added which includes whipped cream, custard or the most loved vanilla ice cream.

You can count the many ways to enjoy an apple pudding. Indeed, the indulgence to an apple pie slice for dessert is an appreciation of its classic taste and heritage.