Apple Pie
(American Apple Pie)
Although England has a long history of making meat and fruit pies, and it was the inspiration for the American versions, there is nothing that is more synonymous with American desserts than the apple pie. In the United States, apple pies are found everywhere from big grocery shops and restaurants to coffee shops and home bakers, baked until the double crust is golden brown, filled with cinnamon-sugar coated apples.
Homemade American apple pie is a source of great pride, causing arguments about which apple variety is the most suitable for the best pies. Some swear by Granny Smiths, but they are sour and require too much sugar, resulting in a soggy crust.
Others prefer Golden Delicious, the driest, but the least flavorful variety. Experts opt for the tart Cortland or the flavorful Northern Spy varieties, both at their prime between September and November. Read more
However, apple varieties are not the only concern. What about the crust? Should it be flaky and buttery or thin, crispy and based on lard? For a sweet and savory combination, some even replace half of the butter with Cheddar cheese, resulting in an unusual apple pie with a cheesy crust.
The most popular variety in the US is probably apple pie à la mode, invented in Minnesota in 1885, and served with a scoop of ice cream on top. Regardless of the regional varieties and endless debates, apple pie is an American dessert like no other, best paired with a sweet Riesling wine.
