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Authentic Apple Pie Recipe United States of America, North America
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Even though every American probably has their favorite way to make apple pie, the traditional apple pie is a double-crust pie, with a filling of thin slices of apples, sugar, a small amount of flour, bits of butter, and spices such as cinnamon in the middle. Alternatively, the filling can be precooked to prevent a soggy crust and to intensify the flavors and can include additional spices such as allspice, nutmeg, and lemon juice. Also, some recipes call for tapioca or cornstarch instead of flour to thicken the filling. If the pie does not have a decorative latticework top, is essential to make vents in the top crust so that steam can escape during baking. Before baking, the assembled apple pie is brushed with an egg wash and sprinkled with sugar. It is served warm, usually topped with a scoop of ice cream or with a slice of cheddar on top or the side.
Cooking tips
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apples
There is no one best apple to use for apple pie, as there are pros and cons to every variety. Some swear by Granny Smith; others prefer the sweeter Golden Delicious. Northern Spy, Cortland and Honeycrisps are also a favorite of many, but you can use any kind of apple if you're in a pinch, just remember to adjust the amount of sugar accordingly. -
shortcrust pastry
The basic ingredients are nothing more than flour, butter, salt, and water, although some recipes also call for other types of fats such as shortening and usually, either an egg or egg yolk. All the ingredients must be ice-cold before preparation, and the dough should not be overworked if you'd like to produce a flaky crust. Also, because you need a top and a bottom crust, remember always to keep ... Read more -
storage
The pie can be kept at room temperature, covered, for up to a day, and if kept in the refrigerator, for no more than four days. -
make ahead
Apple pie freezes beautifully. Once you assemble the pie, skip the egg wash and the sugar, and place it first in the freezer for 30 minutes, then wrap it two times with plastic wrap and return it to the freezer. When stored this way, the pie will keep for up to six months. When ready to bake, brush it while still frozen with an egg wash, sprinkle it with sugar, and then bake in a preheated oven. -
method
It is always crucial to avoid a soggy crust, so as a precaution, some blind-bake the pie shell while others precook the filling. Also, it is essential to thicken the juices that will be released during baking, so adding a thickener to the filling is a must. Traditionally flour, but also cornstarch and tapioca flour in newer recipes. Remember that when using cornstarch to precook the filling, since ... Read more -
baking
Most recipes give instructions on the oven temperature and the baking time, however, do not follow these guidelines strictly, as each oven is different. It is advisable to place a baking sheet under the pie to catch any spillage during baking. If the crust starts to brown, you can protect it by covering it with aluminum foil. -
variations
Variations on the basic recipe include adding various spices, using different kinds of sugar, precooking the filling, making a richer crust by adding eggs or by incorporating cheddar into the crust.
Recipe variations
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Traditional Apple Pie
Ready in 3hThe following is the traditional apple pie recipe. It's a double-crusted pie filled with apple slices mixed with flour, sugar, cinnamon, and butter. The cinnamon should be added to taste, and the amount of sugar added can be adjusted, depending on how sweet the apples are and your preference. The recipe is adapted from Jasper White's Cooking from New England by Jasper White, a trusted resource and leading authority on New England foods.
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All-American Apple Pie with a Precooked Filling
Ready in 6h 15minIn this variant of apple pie, the filling cooked before it's placed into a pie shell. The apples are cut into wedges and cooked in a butter and sugar, then mixed with cooked down and caramelized apple juices. For easier preparation, the filling can be made two days ahead and stored in the refrigerator, or one can make batches of the filling and keep them frozen in the freezer for up to 6 months.
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Apple Pie with Cheddar Cheese
Ready in 4h 35minThe following recipe gives instructions on how to make a double-crust apple pie that should then be served with slices of cheddar cheese. In this variant, the shortcrust pastry is made with a mix of butter and shortening, resulting in a tender, flaky pastry, while the filling consists of thinly sliced apples mixed with tapioca, sugar, nutmeg, and cinnamon.
Traditional Apple Pie
PREP 1h 30min
COOK 1h
RESTING 30min
READY IN 3h
The following is the traditional apple pie recipe. It's a double-crusted pie filled with apple slices mixed with flour, sugar, cinnamon, and butter. The cinnamon should be added to taste, and the amount of sugar added can be adjusted, depending on how sweet the apples are and your preference. The recipe is adapted from Jasper White's Cooking from New England by Jasper White, a trusted resource and leading authority on New England foods.
Ingredients
Traditional Apple Pie
FOR THE DOUGH
2 cups (240g) pastry flour
1/2 tsp salt
12 tbsp (1 1/2 sticks) (180g) unsalted butter, cold, cubed
about 7 tbsp water, ice cold
FOR THE FILLING
6 to 8 freshly picked firm and slightly tart apples, such as Rhode Island Greenings, Gravensteins or Granny Smiths (about 3 lbs) (1350g)
granulated sugar, as desired
ground cinnamon, as desired
about 3 tbsp sifted all-purpose flour
3 tbsp butter, cut in small bits
Preparation
1
Traditional Apple Pie
Step 1/14
Mix the flour and the salt, then work the butter into the flour with your fingers until the mixture resembles breadcrumbs, but there are still bits of butter left.
Step 2/14
Then, add the water gradually, so you do not overdo it and mix until the dough begins to come together.
Step 3/14
Place the dough on a lightly floured surface and knead until you have a smooth dough, then wrap it in cling film and refrigerate for a minimum of 30 minutes.
Step 4/14
Divide the dough in half. Place one half on a floured surface and the other half keep in the refrigerator.
Step 5/14
Roll the dough out to a circle, ¼ inch (0.6 cm) in thickness, then fold in half and transfer to a pie pan and line the pan with the dough.
Step 6/14
Place the pie shell in the refrigerator together with the other half of the dough, until ready to use.
Step 7/14
Set the oven to preheat to 375°F (190°C). For instructions on baking, check out the "baking" tip in our "cooking tips" section of the website.
Step 8/14
Peel and core the apples, and then cut them into ¼-inch (0.6 cm) slices. Mix the apple slices with flour, and cinnamon and sugar to taste.
Step 9/14
Fill the pie shell with the apple mixture, taking care that it is mounded in the center.
Step 10/14
On a lightly floured surface, roll out the other half of the dough until ¼-inch (0.6 cm) thick.
Step 11/14
Sprinkle the apple filling with little bits of butter.
Step 12/14
Moisten the edges of the pie, then cover with the second half of the dough. Seal along the edges, then crimp.
Step 13/14
Make slits in the top crust so the steam can escape while baking.
Step 14/14
Bake in the oven for one hour, until golden brown. Serve warm.
Other Variations
-
All-American Apple Pie with a Precooked Filling
Ready in 6h 15minIn this variant of apple pie, the filling cooked before it's placed into a pie shell. The apples are cut into wedges and cooked in a butter and sugar, then mixed with cooked down and caramelized apple juices. For easier preparation, the filling can be made two days ahead and stored in the refrigerator, or one can make batches of the filling and keep them frozen in the freezer for up to 6 months.
-
Apple Pie with Cheddar Cheese
Ready in 4h 35minThe following recipe gives instructions on how to make a double-crust apple pie that should then be served with slices of cheddar cheese. In this variant, the shortcrust pastry is made with a mix of butter and shortening, resulting in a tender, flaky pastry, while the filling consists of thinly sliced apples mixed with tapioca, sugar, nutmeg, and cinnamon.
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