Happy National Apple Pie Day!
Happy National Apple Pie Day everyone!
What? You didn’t know it was National Apple Pie Day!? Everyone at PJP has today marked on their calendars.
Well, okay. Not really. In truth, the list of national days has probably gotten a little out of hand, but who can blame us for latching onto an excuse to talk about delicious apple pie? It is considered to be America’s favorite desert after all.
While Apple Pie is considered today to be inherently American, the first Apple Pie recipe was actually from 14th century England, printed in a cook book that was compiled by the cooks of King Richard II and later given to Queen Elizabeth. The recipe isn’t quite what we’re used to today, the ingredients listing such thing as “good apples” and “good spices” not really specifying amounts of either. In fact, the whole thing (written in Old English) is only about two sentences long.
XXIII. FOR TO MAKE TARTYS IN APPLIS.
Tak gode Applys and gode Spycis and Figys and reysons and Perys and wan they are wel ybrayed colourd  wyth Safroun wel and do yt in a cofyn and do yt forth to bake wel.
Like we said, not exactly what we’re used to today. And while the original Apple Pie recipe is pretty neat history, we thought it would be much more practical to give you a modern Apple Pie recipe. After all, back in the 14thcentury sugar was rare and very expensive and they didn’t have vanilla ice cream for when you want your pie a la mode (which is clearly the best way).
So here’s a great Apple Pie recipe from Pillsbury.
- 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
- 6 cups thinly sliced, peeled apples (6 medium)
- 3/4 cup sugar
- 2 tablespoons all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1 tablespoon lemon juice
Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.
And of course, don’t forget to add the ice cream.
Is your business a Bakery? PJP is holding a Bakery Packaging Vendorama – on Tuesday, June 2nd in the Culinary Academy @ PJP
We will be showcasing, baking, and displaying NOVACART – and our new stocking program
- Unique Packaging – such as Tulip Boxes and Bake N Show Packaging (Genpak)
- Seasonal Printed Bakery Items (for the holidays) (SCT, Enjay, more)
- E&S Equipment for the bakery
- Dessert Mini’s Packaging – “sometimes all you need is a taste”
How can your in-store and/or standalone bakeries take advantage of the latest bakery trends?
- Going Small – Mini Desserts
- Cake Bites
- Artisan Pastries
- Tropical Ingredients
A quick, informative, collaboration of baking, packaging, educating, and brand building
PJP Bakery Packaging Summit
Tuesday, June 2nd 2015
PJP Culinary Academy
9:30am – 12:00pm