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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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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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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.
Apple Pie with Cheddar Cheese
PREP 1h 30min
COOK 1h 5min
RESTING 2h
READY IN 4h 35min
The 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.
Ingredients
Apple Pie with Cheddar Cheese
FOR THE DOUGH
2¼ cups (300g) all-purpose flour
2 tsp sugar
½ tsp salt
1 stick (8 tbsp) cold butter
6 tbsp cold vegetable shortening
5-6 tbsp ice water
FOR THE FILLING
6 cups peeled, cored and thinly sliced cooking apples, such as Gala or Cortland (about 3 lbs) (1350g)
¾ cup sugar
2 tbsp instant tapioca
¾ tsp cinnamon
¼ tsp freshly grated nutmeg
a pinch of salt
2 tbsp butter
1 tbsp milk (optional)
8 oz (225g) cheddar, slices
Preparation
1
Apple Pie with Cheddar Cheese
Step 1/11
Mix the flour, the sugar, and the salt in a large bowl, then work in the butter and the shortening into the flour mixture using your fingertips until it resembles breadcrumbs, with small pea-sized pieces of butter throughout.
Step 2/11
Add water gradually, tablespoon by tablespoon, mixing after each addition. Once the dough holds together, do not add any more water.
Step 3/11
Divide the dough in half, and shape each half into a disk by pressing on them. Wrap each disk in cling film or waxed paper and refrigerate for 30 minutes.
Step 4/11
In a large bowl mix the apples, the sugar, the tapioca, the cinnamon, the nutmeg, and the salt until well combined.
Step 5/11
Place one half of the dough onto a lightly floured working surface, then roll it out to a 12-inch (30 cm) circle. Fold in half, and place inside a 9-inch (23 cm) pie plate and line the plate, making sure you leave a half an inch (1.25 cm) overhang.
Step 6/11
Fill the pie shell with the apple mixture, and then dot the surface with butter.
Step 7/11
Now, roll out the second half of the dough into a circle.
Step 8/11
Brush the edges of the bottom crust with water, then cover the apples with the rolled-out piece of dough. Press the edges, then cut off any dough over 1/2-inch (1.25 cm). Fold the dough under itself and crimp, either with fingers or a fork. Pierce the top crust with a knife so the steam can escape during baking. Glaze the top with milk, if you'd like. Store in the refrigerator until the oven is at baking temperature.
Step 9/11
Position the rack in the middle of the oven, and set the oven to preheat to 425°F (220°C).
Step 10/11
Bake the pie for 20 minutes, then lower the temperature to 350°F (180°C) and bake for 35-45 minutes, until golden. For instructions on baking, check out the "baking" tip in our "cooking tips" section of the website.
Step 11/11
Serve lukewarm or at room temperature with a slice of cheddar on the side.
Other Variations
-
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.
-
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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