Apple Pie

In the English colonies the apple pie had to wait for the planting of European varieties, brought across the Atlantic, to become fruit-bearing apple trees, to be selected for their cooking qualities as there were no native apples. Apple pie was a common food in eighteenth century Delaware. As noted by the New Sweden historian Dr. Israel Acrelius in a letter: “Apple pie is used throughout the whole year, and when fresh Apples are no longer to be had, dried ones are used. It is the evening meal of children.” In Mediterranean culture it was probably never an evening meal of children but there exist a recipe;

Apple Pie

Apple Pie
Origin: Turkish, Greek 
Difficulty: Moderate

Ingredients:

Dough:
-(Must) All purpose flour (500 gr or equivalently 1 Ibs)
-(Must) Butter (300 gr or equivalently 0.6 Ibs)
-(Must) Sugar (150 gr or equivalently 0.3 Ibs)
-(Must) 2 Eggs
-(Must) 2 tbsp milk

Filling:
-(Must) 6 green apples, peeled, grated
-(Optional) 1 cup yellow dried grape
-(Optional) 2 cup shattered walnut 
-(Optional) Brown sugar (120 gr or equivalently 0.25 Ibs)
-(Optional) 1 tbsp cinnamon 

Directions:

In a bowl or mixer, knead butter and flour. Then, add sugar, eggs and milk and keep knead until you form a dough. Divide dough to two pieces and wrap them with stretch film. Let them rest in refrigerator for at least 1 hour.

Mix all the ingredients of filling and put it refrigerator too for at least 1/2 hours.

Roll out the dough to form a base for the pie. Place the filling onto base dough after you laid it onto pie tray. Roll the other half of the dough and put it onto filling. Rub scrambled egg onto pie and bake in 180C / 350F for 40 minutes.  

Apple Pie Recipe

Estimetad Nutrition Values  (by myfitnesspal.com)
Serves:12	Calorie	Carbs	Fat	Protein	Sugar
Per Serving	561 kcal	43 gr	33 gr	8 gr	24 gr