Apple pie

Dessert pie made with apples For other uses, see Apple Pie (disambiguation).

Apple pie Apple pie with a latticePlace of originEnglandServing temperatureHot or coldMain ingredientsApples, flour, sugar, milk, cinnamon, butter, saltFood energy(per 100 g serving)236 kcal (990 kJ) Cookbook: Apple pie  Media: Apple pie An apple pie is a pie in which the principal filling is apples. It is generally double-crusted, with pastry both above and below the filling; the upper crust may be solid or latticed (woven of crosswise strips). The bottom crust may be baked separately ("blind") to prevent it from getting soggy. Tarte Tatin is baked with the crust on top, but served with it on the bottom. Originating in the 14th century in England, apple pie recipes are now a standard part of cuisines in many countries where apples grow. Apple pie is a significant dessert in many countries, including the United Kingdom, Ireland, Sweden, Norway, Australia, Germany, New Zealand, and the United States.

[edit] Ingredients of an apple pie Apple pie can be made with many different sorts of apples. The more popular cooking apples include Braeburn, Gala, Cortland, Bramley, Empire, Northern Spy, Granny Smith, and McIntosh. The fruit for the pie can be fresh, canned, or reconstituted from dried apples. Dried or preserved apples were originally substituted only at times when fresh fruit was unavailable. The basic ingredients of the filling are sugar, butter, a thickener like cornstarch and an acidic ingredient like lemon juice. Spices are added most commonly cinnamon, nutmeg. and lemon juice which is used to prevent oxidation of the apples when macerating the filling. Many older recipes call for honey in place of the then-expensive sugar.

[edit] A serving of apple pie topped with vanilla ice cream Apple pie is often served à la mode, that is, topped with ice cream. In another serving style, a piece of sharp cheddar cheese is placed on top of or alongside a slice of the finished pie. Apple pie with cheddar is popular in the American Midwest and New England, particularly in Vermont, where it is considered the state dish. In the north of England, Cheddar or Wensleydale cheese is often used.

[edit] Apple pie, commercially prepared, enriched flour (Daily Value)Nutritional value per 100 g (3.5 oz)Energy992 kJ (237 kcal)Carbohydrates34.0 gSugars15.65 gDietary fibre1.6 g Fat11.0 g Protein1.9 g

Vitamins and minerals

VitaminsQuantity %DV†Thiamine (B1)2% 0.028 mgRiboflavin (B2)2% 0.027 mgNiacin (B3)2% 0.263 mgPantothenic acid (B5)2% 0.119 mgVitamin B62% 0.038 mgFolate (B9)7% 27 μgCholine1% 7.2 mgVitamin C4% 3.2 mg

MineralsQuantity %DV†Calcium1% 11 mgIron3% 0.45 mgMagnesium2% 7 mgManganese8% 0.18 mgPhosphorus2% 24 mgPotassium2% 65 mgSodium9% 201 mgZinc1% 0.16 mg Other constituentsQuantityWater52.2 g Link to USDA Database entry†Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies. A commercially prepared apple pie is 52% water, 34% carbohydrates, 2% protein, and 11% fat (table). A 100-gram serving supplies 992 kilojoules (237 kilocalories) of food energy and 13% of the US recommended Daily Value of sodium, with no other micronutrients in significant content (table).

[edit] 14th-century recipe The 14th century recipe collection the Forme of Cury gives a recipe including good apples, good spices, figs, raisins and pears in a cofyn, a casing of pastry. Saffron colours the filling. Lattice pastry styles were found from the 17th century alongside the more traditional dome shaped pie crust. Modern English versions incorporate thick layers of sweetened slices of, usually, Bramley apple; layered into a dome shape to allow for downward shrinkage, and thus avoid a saggy middle; then topped with butter or lard shortcrust pastry; and baked until the apple filling is cooked.[citation needed] In English-speaking countries, apple pie, often considered a comfort food, is a popular dessert, eaten hot or cold, on its own or with ice cream, double cream, or custard. Apple pies are often sold as mini versions in multipacks.[citation needed]

[edit] Dutch apple pie with a lattice top layer (appeltaart) Dutch apple crumble pie (appelkruimeltaart) Recipes for Dutch apple pie go back to the Middle Ages. An early Dutch language cookbook from 1514, Een notabel boecxken van cokeryen ("A notable little cookery book"), letterpress printed in Brussels by Thomas van der Noot, who may also have been the author, documents a recipe for Appeltaerten (modern Dutch Appeltaarten 'apple pies'). This early recipe was simple, requiring only a standard pie crust, slices of especially soft apples with their skin and seeds removed, and den selven deeghe daer die taerte af ghemaect es (more of the same dough) on top. It was then baked in a typical Dutch oven. Once baked, the top crust (except at the edges) would be cut out from the middle, after which the apple slices were potentially put through a sieve before the pie was stirred with a wooden spoon. At this point the book recommends adding several spices to the pie, namely: cardamom, ginger, cinnamon, nutmeg, clove, mace and powdered sugar. Finally, after mixing the ingredients into the pie with cream, it is once again put into the oven to dry. Traditional Dutch apple pie comes in two varieties, a crumb or streusel-top (appelkruimeltaart) and a lattice-top (appeltaart) style pie. In the US, "Dutch apple pie" refers specifically to crumb-top variety. Both recipes are distinct in that they typically call for flavourings of cinnamon and lemon juice to be added and differ in texture, not taste. Dutch apple pies may include ingredients such as full-cream butter, raisins and almond paste, in addition to ingredients such as apples and sugar, which they have in common with other recipes. Both modern types have a standard pie crust on the bottom and around the edges. The apples are usually a crisp and mildly tart variety such as Goudreinet or Elstar. It can be eaten warm or cold, sometimes with a dash of whipped cream or vanilla ice cream.

[edit] This section does not cite any sources. Please help improve this section by adding citations to reliable sources. Unsourced material may be challenged and removed. (November 2020) (Learn how and when to remove this message) Tarte Tatin, a French variation on apple pie One kind of French style apple pie is very different compared to the typical version of the sweet dessert. Instead of it being right side up with crust on top and bottom, it is upside down, with the exposed fruit being caramelised. This can be made not only with apples but other fruits or vegetables as well, for example, pears or tomatoes. See Tarte Tatin. Others use a more traditional presentation, including variants like the Norman tart.

[edit] This section does not cite any sources. Please help improve this section by adding citations to reliable sources. Unsourced material may be challenged and removed. (March 2023) (Learn how and when to remove this message) The Swedish style apple pie is predominantly a variety of apple crumble, rather than a traditional pastry pie. Often, breadcrumbs are used (wholly or partially) instead of flour, and sometimes rolled oats. It is usually flavoured with cinnamon and served with vanilla custard or ice cream. There is also a very popular version called äppelkaka (apple cake), which differs from the pie in that it is a sponge cake baked with fresh apple pieces in it.

[edit] See also: List of American foods and Pie in American cuisine An apple pie is one of a number of American cultural icons. Apple pie was brought to the colonies by the English, the Dutch, and the Swedes during the 17th and 18th centuries.[citation needed] Two recipes for apple pie appear in America's first cookbook, American Cookery by Amelia Simmons, which was published in 1796.[citation needed] The apple pie had to wait for the planting of European varieties, brought across the Atlantic, to become fruit-bearing apple trees, to be selected for their cooking qualities as there were no native apples except crabapples, which yield very small and sour fruit. In the meantime, the colonists were more likely to make their pies, or "pasties", from meat, rather than fruit; and the main use for apples, once they were available, was in cider. However, there are American apple pie recipes, both manuscript and printed, from the 18th century, and it has since become a very popular dessert. Apple varieties are usually propagated by grafting, as clones, but in the New World, planting from seeds was more popular, which quickly led to the development of hundreds of new native varieties. Apple pie was a common food in 18th-century Delaware. As noted by the New Sweden historian Dr. Israel Acrelius in a letter: "Apple pie is used throughout the whole year, and when fresh Apples are no longer to be had, dried ones are used. It is the evening meal of children." The mock apple pie, made from crackers, was probably invented for use aboard ships, as it was known to the British Royal Navy as early as 1812. The earliest known published recipes for mock apple pie date from the antebellum period of the 1850s. In the 1930s, and for many years afterwards, Ritz Crackers promoted a recipe for mock apple pie using its product, along with sugar and various spices. Apple pie was one of the dishes that Rhode Island army officers ate for their Fourth of July celebrations during the Siege of Petersburg. Although originating in England and eaten in Europe since long before the European colonisation of the Americas, apple pie as used in the phrase "as American as apple pie" describes something as being "typically American". In the nineteenth and twentieth centuries, apple pie became a symbol of American prosperity and national pride. A newspaper article published in 1902 declared that "No pie-eating people can be permanently vanquished." The dish was also commemorated in the phrase "for Mom and apple pie"—supposedly the stock answer of American soldiers in World War II, whenever journalists asked why they were going to war. Jack Holden and Frances Kay sang in their patriotic 1950 song "The Fiery Bear", creating contrast between this symbol of U.S. culture and the Russian bear of the Soviet Union:

We love our baseball and apple pie We love our county fair We'll keep Old Glory waving high There's no place here for a bear Advertisers exploited the patriotic connection in the 1970s with the commercial jingle "baseball, hot dogs, apple pie and Chevrolet". One out of five Americans surveyed (19%) prefer apple pie over all others, followed by pumpkin (13%) and pecan (12%). The unincorporated community of Pie Town, New Mexico, is named after apple pie.

Apple pie has slipped into the holiday rotation thanks to its warm spices, comforting crumb and the winter harvest calendar. In the UK the apple season peaks in September and October, leaving a stash of pantry‑ready fruit that families can turn into a festive dessert without a trip to the supermarket. The combination of butter‑rich pastry, sweet‑tart apples and a pinch of cinnamon mirrors the flavours of mulled wine and Christmas puddings, creating a seamless bridge between the traditional and the everyday. Serving it warm with a splash of brandy‑spiked custard or a scoop of clotted cream adds that extra touch of indulgence that feels both rustic and celebratory.

Not every apple will give you that classic, tender‑yet‑firm filling. Look for varieties that hold their shape under heat, such as Bramley, Braeburn or Granny Smith. A mix of two types can balance the tartness of a Granny Smith with the mellow sweetness of a Bramley, preventing a mushy centre. Check the fruit for a firm skin and a fresh scent; bruised spots will break down during baking and release excess juice, sogging the crust. When buying pre‑made pastry, opt for shortcrust with a decent butter content – it creates a flaky base without being too doughy. Lastly, keep the butter and flour chilled until you’re ready to roll; a cold dough steams in the oven and lifts the crust beautifully.

A soggy base is the most common complaint about home‑made pies, and the solution is simple blind‑baking. Line the tin with parchment, fill with baking beans or rice, and bake at a hot 200°C for about 12 minutes before adding the apple mixture. This pre‑cooks the pastry, creates a moisture barrier and ensures the bottom stays firm even when the fruit releases juice. If you prefer a more hands‑off approach, place a sheet of parchment over the filling and brush the edges with egg wash before finishing the bake – the steam will escape while the crust browns evenly. Serve the pie on a warm plate to retain heat without re‑steaming the pastry.