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Brief Overview
Apple pie holds a cherished place in American food culture, often seen as a symbol of comfort, home and celebration. Whether it’s served fresh out of the oven with a scoop of vanilla ice cream or eaten cold the next morning, it’s a dessert that stirs nostalgia and pride in equal measure.
Across the United States, apple pie appears at everything from summer picnics to Thanksgiving dinners. Its golden crust and fragrant filling make it a favourite for all ages, evoking memories of family kitchens, holiday gatherings and long conversations at the table. Few dishes feel as universally loved.
What Is Apple Pie?
At its heart, apple pie is a baked dessert made by layering sliced apples inside a pastry shell and covering them with a second layer of pastry. Once baked, it becomes a warm, spiced centrepiece that’s equally suited to casual dinners or festive occasions.
The pie’s top can be solid, latticed or even cut into decorative patterns. Some versions include cheddar cheese alongside or even baked into the crust, adding a savoury twist. Whether enjoyed on its own or with a drizzle of cream, apple pie always feels like an invitation to slow down.
Ingredients and Taste
The classic filling uses tart apples such as Granny Smith or Braeburn, which hold their shape and bring a natural sharpness. These are peeled, sliced and tossed with sugar, cinnamon and sometimes a touch of nutmeg or lemon juice to lift the flavour.
The crust is buttery and flaky, made from flour, cold fat and a splash of ice water. When done right, it shatters gently beneath your fork. The taste is a balance between the sweet, spiced apple filling and the crisp richness of the crust. Each bite brings warmth and satisfaction.
Some bakers add brown sugar for a deeper caramel note or mix in cornstarch to thicken the juices. A few add a pinch of clove or allspice to intensify the aroma. However it’s made, the result is a dessert that feels generous and inviting without being overwhelming.
A Taste of History
Although often called a quintessential American dessert, apple pie has roots that stretch well beyond the United States. The earliest recorded versions appeared in 14th-century England, where pies featured apples with figs, raisins and saffron in a coarse crust.
Apples themselves are not native to North America. European settlers brought seeds and cuttings across the Atlantic, and by the 18th century, apple orchards had spread widely. As baking techniques evolved, so did the pie, gradually becoming simpler and more focused on the fruit.
By the 19th century, apple pie had settled into its current form. It began to appear in American cookbooks and took on symbolic meaning during the 20th century. The phrase “as American as apple pie” emerged during wartime, linking the dessert with ideas of home and national pride.
Today, apple pie continues to hold cultural weight. It’s more than a sweet dish on a plate. It’s a recipe passed down through generations, adapted and refined with care. In its humble layers of fruit and pastry lies a story of migration, adaptation and the comforts of home.
How to Make Classic Apple Pie
This all-time favourite American dessert brings together a flaky golden crust and tender apples bubbling in a rich, spiced filling. Expect your kitchen to fill with warm aromas of cinnamon and butter as the pie bakes to perfection. Before you begin, ensure your butter is well chilled and your apples are firm and tart for the best results. See the recipe card at the bottom for printable directions
Ingredients
For the Pie Crust
- 250g plain flour (plus extra for dusting)
- 1 tsp salt
- 1 tbsp granulated sugar
- 170g unsalted butter, cold and cubed
- 4 to 6 tbsp ice water
For the Apple Filling
- 4 medium apples (such as Granny Smith or Braeburn), peeled, cored, and thinly sliced
- 100g granulated sugar
- 50g brown sugar
- 1½ tbsp plain flour
- 1 tbsp lemon juice
- 1½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 15g unsalted butter, cut into small cubes
For the Topping
- 1 egg
- 1 tbsp milk
- 1 tbsp demerara sugar (for sprinkling)
Cooking Instructions
Step 1: Prepare the Pie Dough
To begin, preheat your oven to 200°C (400°F). In a large mixing bowl, combine 250g plain flour, 1 tablespoon sugar, ½ teaspoon salt, and 170g cold unsalted butter cut into cubes. Use a pastry cutter or your fingertips to work the butter into the flour until it resembles coarse crumbs. Add 4 to 6 tablespoons of ice water gradually, mixing just until the dough comes together. Divide into two discs, wrap in cling film, and refrigerate for at least 30 minutes.
Step 2: Make the Apple Filling
Peel, core, and thinly slice 4 large tart apples such as Granny Smith or Bramley. Place the slices in a bowl and toss with 100g granulated sugar, 50g light brown sugar, 2 tablespoons plain flour, 1½ teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, 1 tablespoon lemon juice, and ½ teaspoon lemon zest. Set aside to let the flavours combine.
Step 3: Roll Out the Bottom Crust
Lightly flour a clean surface and roll out one disc of chilled dough into a 28cm round. Line a 22cm pie dish with the dough, pressing gently into the corners. Trim any overhang, leaving about 2cm. Chill the prepared crust while you roll out the top.
Step 4: Add the Filling
Spoon the apple mixture into the chilled pie crust, mounding slightly at the centre. Dot the filling with 2 tablespoons of cold unsalted butter cut into small cubes. This will help create a rich, glossy sauce as it bakes.
Step 5: Roll and Add the Top Crust
Roll out the second disc of dough to roughly the same size. Lay it over the apples and trim the edges to match the bottom crust. Press the edges together, then crimp with your fingers or a fork to seal. Cut 4 to 5 small slits in the top crust to allow steam to escape.
Step 6: Chill Before Baking
Place the assembled pie in the refrigerator for 15 to 20 minutes to firm up the crust. This helps prevent shrinking and ensures the layers remain flaky during baking.
Step 7: Brush and Sprinkle
In a small bowl, beat 1 egg with 1 tablespoon of milk. Brush the top crust lightly with the egg wash and sprinkle with 1 tablespoon of coarse sugar. This will give the pie a beautiful golden colour and light crunch.
Step 8: Bake the Pie
Place the pie on the lower rack of your oven and bake at 200°C (400°F) for 20 minutes. Then reduce the temperature to 180°C (350°F) and continue baking for 35 to 40 minutes, or until the crust is deep golden and the filling is bubbling through the slits.
Step 9: Cool the Pie
Transfer the pie to a wire rack and allow it to cool for at least 2 hours. This rest time is essential for the filling to thicken and set properly, making slicing cleaner and more satisfying.
Final Step: Serve and Enjoy
Serve slices of pie at room temperature or slightly warmed. Add a scoop of vanilla ice cream or a dollop of whipped cream for a classic finish. A light dusting of powdered sugar adds an extra touch of charm if desired.
Cooking Tips for Perfect Apple Pie
- Use a mix of apples for depth of flavour and texture
- Chill the dough before rolling and again before baking for maximum flakiness
- Do not overfill the pie; it can cause the crust to become soggy
- Shield the edges with foil if they begin to brown too quickly
- Let it cool completely to avoid runny slices
Apple Pie (Traditional Fruit Pie)
Ingredients
For the Pie Crust
- 250 g plain flour plus extra for dusting
- 1 tsp salt
- 1 tbsp granulated sugar
- 170 g unsalted butter cold and cubed
- 4 to 6 tbsp ice water
For the Apple Filling
- 4 medium apples such as Granny Smith or Braeburn, peeled, cored, and thinly sliced
- 100 g granulated sugar
- 50 g brown sugar
- 1½ tbsp plain flour
- 1 tbsp lemon juice
- 1½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 15 g unsalted butter cut into small cubes
For the Topping
- 1 egg
- 1 tbsp milk
- 1 tbsp demerara sugar for sprinkling
Instructions
- To begin, preheat your oven to 200°C (400°F). In a large mixing bowl, combine 250g plain flour, 1 tablespoon sugar, ½ teaspoon salt, and 170g cold unsalted butter cut into cubes. Use a pastry cutter or your fingertips to work the butter into the flour until it resembles coarse crumbs. Add 4 to 6 tablespoons of ice water gradually, mixing just until the dough comes together. Divide into two discs, wrap in cling film, and refrigerate for at least 30 minutes.
- Peel, core, and thinly slice 4 large tart apples such as Granny Smith or Bramley. Place the slices in a bowl and toss with 100g granulated sugar, 50g light brown sugar, 2 tablespoons plain flour, 1½ teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, 1 tablespoon lemon juice, and ½ teaspoon lemon zest. Set aside to let the flavours combine.
- Lightly flour a clean surface and roll out one disc of chilled dough into a 28cm round. Line a 22cm pie dish with the dough, pressing gently into the corners. Trim any overhang, leaving about 2cm. Chill the prepared crust while you roll out the top.
- Spoon the apple mixture into the chilled pie crust, mounding slightly at the centre. Dot the filling with 2 tablespoons of cold unsalted butter cut into small cubes. This will help create a rich, glossy sauce as it bakes.
- Roll out the second disc of dough to roughly the same size. Lay it over the apples and trim the edges to match the bottom crust. Press the edges together, then crimp with your fingers or a fork to seal. Cut 4 to 5 small slits in the top crust to allow steam to escape.
- Place the assembled pie in the refrigerator for 15 to 20 minutes to firm up the crust. This helps prevent shrinking and ensures the layers remain flaky during baking.
- In a small bowl, beat 1 egg with 1 tablespoon of milk. Brush the top crust lightly with the egg wash and sprinkle with 1 tablespoon of coarse sugar. This will give the pie a beautiful golden colour and light crunch.
- Place the pie on the lower rack of your oven and bake at 200°C (400°F) for 20 minutes. Then reduce the temperature to 180°C (350°F) and continue baking for 35 to 40 minutes, or until the crust is deep golden and the filling is bubbling through the slits.
- Transfer the pie to a wire rack and allow it to cool for at least 2 hours. This rest time is essential for the filling to thicken and set properly, making slicing cleaner and more satisfying.
- Serve slices of pie at room temperature or slightly warmed. Add a scoop of vanilla ice cream or a dollop of whipped cream for a classic finish. A light dusting of powdered sugar adds an extra touch of charm if desired.
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