Apple pie is the quintessential American dessert, often dubbed “as American as apple pie” despite its European origins. Early settlers brought pie-making traditions from England and the Netherlands, but it became a symbol of American ingenuity and abundance in the 19th century, with recipes appearing in cookbooks like Amelia Simmons’ 1796 “American Cookery.” This recipe creates a double-crust pie with a flaky, buttery pastry encasing tender, spiced apples. It’s perfect for holidays like Thanksgiving, Fourth of July barbecues, or cozy fall evenings. The balance of sweet-tart apples, warm spices, and crisp crust makes it irresistible. This version serves 8 and uses a homemade crust for authenticity, though store-bought works in a pinch.
Ingredients
Yields one 9-inch pie, serves 8
For the Pie Crust (Double Crust):
2 ½ cups all-purpose flour (300g): For structure; chill it for flakiness.
1 tsp salt: Enhances flavor.
1 tsp granulated sugar: Adds subtle sweetness.
1 cup unsalted butter (225g, cold and cubed): Creates flaky layers; use European-style for richness.
6–8 tbsp ice water: Binds the dough without overworking.
1 egg (beaten with 1 tbsp water, for egg wash): For a golden shine.
Coarse sugar (optional, for sprinkling): Adds crunch to the top crust.
For the Apple Filling:
6–7 medium apples (about 2 ½ lbs or 1.1kg, peeled, cored, and sliced ¼-inch thick): Use a mix like Granny Smith (tart) and Honeycrisp (sweet) for balance.
¾ cup granulated sugar (150g): Sweetens the filling; adjust based on apple tartness.
¼ cup brown sugar (50g, packed): Adds caramel notes.
2 tbsp all-purpose flour (or cornstarch): Thickens the juices.
1 tsp ground cinnamon: For warmth.
¼ tsp ground nutmeg: Adds depth.
¼ tsp ground allspice (optional): Enhances spice profile.
⅛ tsp salt: Balances sweetness.
1 tbsp lemon juice: Brightens flavors and prevents browning.
2 tbsp unsalted butter (cut into small pieces): Dots the filling for richness.
Vanilla extract (1 tsp, optional): Boosts aroma.
Equipment
9-inch pie dish (glass or metal for even baking)
Food processor or pastry cutter (for crust)
Rolling pin
Mixing bowls
Sharp knife or apple peeler/corer
Pastry brush
Aluminum foil (for shielding edges)
Instructions
Step 1: Make the Pie Crust
In a food processor, pulse the flour, salt, and sugar. Add cold cubed butter and pulse until the mixture resembles coarse crumbs with pea-sized butter pieces (this creates flakiness). Gradually add ice water, 1 tbsp at a time, pulsing until the dough just holds together when pinched—don’t overprocess. Divide into two disks, wrap in plastic, and refrigerate for at least 1 hour (or up to 2 days). Chilling relaxes the gluten and keeps butter cold for tender layers. If short on time, use store-bought refrigerated crust.
Step 2: Prepare the Apples
Peel, core, and slice the apples into even ¼-inch slices for uniform cooking. Toss them in a large bowl with lemon juice to prevent oxidation. In a small bowl, mix the granulated sugar, brown sugar, flour, cinnamon, nutmeg, allspice, salt, and vanilla (if using). Add this to the apples and toss gently until coated. Let the mixture sit for 15–30 minutes to macerate, releasing juices that will thicken into a syrupy filling.
Step 3: Roll Out the Crust
Preheat your oven to 425°F (220°C). On a lightly floured surface, roll one chilled dough disk into a 12-inch circle (about ⅛-inch thick). Transfer to the pie dish by folding it gently over the rolling pin, then unfold into the dish. Press into the bottom and sides without stretching. Trim overhang to 1 inch, then fold under and crimp the edges with your fingers or a fork for a decorative border. Refrigerate while preparing the top crust.
Step 4: Assemble the Pie
Drain excess juices from the apple mixture (reserve for brushing if desired). Pile the apples into the bottom crust, mounding slightly in the center for a domed shape (they’ll settle during baking). Dot the top with butter pieces. Roll out the second dough disk into another 12-inch circle. For a classic lattice, cut into 1-inch strips and weave over the filling. Alternatively, place the full circle on top, cut slits for steam vents, and crimp edges to seal. Brush the top crust with egg wash and sprinkle with coarse sugar for sparkle and crunch.
Step 5: Bake
Place the pie on a baking sheet (to catch drips). Bake at 425°F for 15 minutes to set the crust, then reduce to 375°F (190°C) and bake for 40–50 minutes more, until the crust is golden and juices bubble thickly through vents. If edges brown too quickly, shield with foil strips after 30 minutes. The pie is done when apples are tender (test with a knife through a vent) and filling is syrupy.
Step 6: Cool and Serve
Remove from the oven and cool on a wire rack for at least 2–3 hours (preferably 4) before slicing. This allows the filling to set, preventing a runny pie. Serve warm or at room temperature with vanilla ice cream, whipped cream, or sharp cheddar cheese (a New England tradition).
Tips for Success
Apple Selection: Mix varieties for complex flavor—tart apples hold shape, sweet ones add juice.
Crust Flakiness: Keep everything cold; use a marble rolling pin if possible. Avoid overworking dough to prevent toughness.
Thickening: If apples are very juicy, add an extra tbsp of flour or tapioca starch.
Blind Bake Option: For extra crispness, pre-bake the bottom crust at 375°F for 10 minutes with pie weights.
Height Control: Don’t overfill; excess apples lead to soggy crust.
Variations
Dutch Apple Pie: Use only bottom crust; top with streusel (½ cup flour, ½ cup brown sugar, ¼ cup butter, cinnamon).
Caramel Apple Pie: Drizzle homemade caramel sauce over apples before topping.
Cheddar Crust: Add ½ cup grated cheddar to the dough for a savory twist.
Vegan Version: Use vegan butter and brush with plant milk instead of egg wash.
Mini Pies: Divide into muffin tins for individual servings; bake 25–30 minutes.
Why This Recipe Works
The all-butter crust delivers shatteringly flaky layers, while the spice blend enhances apples without overpowering. Macerating draws out moisture for a jammy filling, and the high initial heat seals the crust. It’s forgiving—slight variations in apple type or sugar won’t ruin it—and bakes up beautifully every time.
Serving Suggestions
Classic Pairing: À la mode with vanilla ice cream melting into the warm slices.
Holiday Feast: Serve alongside turkey or ham for Thanksgiving.
Brunch Twist: Warm slices with coffee for a sweet morning treat.
Picnic Portable: Bake in a disposable pan for outdoor gatherings.
Storage and Reheating
Room Temperature: Cover loosely and store for up to 2 days.
Refrigerator: Wrap tightly and keep for 4–5 days; the crust may soften.
Freezer: Bake, cool, wrap in foil and plastic; freeze up to 3 months. Thaw overnight and reheat at 350°F for 20 minutes.
Reheating: Oven at 350°F (175°C) for 10–15 minutes to crisp the crust; avoid microwave to prevent sogginess.
Cultural Notes
Apple pie embodies American resourcefulness, from pioneer wagon trains to modern bake-offs. Regional twists include Pennsylvania Dutch with crumb topping or Southern versions with bourbon. It’s a canvas for creativity, reflecting the nation’s diverse influences.
This apple pie recipe captures homemade warmth and tradition in every bite. The aroma of baking spices will fill your home, evoking memories and creating new ones. Bake it with love—it’s worth the effort!
