American Apple Pie

Ingredients

• 250 g (2 cups)plain flour
• 1.25 ml (1/4 teaspoon)salt
• 175 g (6 oz), cut into small cubesbutter
• 1, chilledegg
• 45 ml (3 tablespoons)ice water
• 10 apples (about 1.5 kg; 3 1/2 lb), mixed varietiesapples
• 100 g (1/2 cup), firmly packedbrown sugar
• 100 g (1/2 cup)white sugar
• 10 ml (2 teaspoons)ground cinnamon
• 1.25 ml (1/4 teaspoon)ground nutmeg
• 0.6 ml (1/8 teaspoon)ground cloves
• 45 ml (3 tablespoons)cornflour
• 30 g (2 tablespoons), cubedbutter
• 1egg yolk
• 5 ml (1 teaspoon)whipping cream
• To taste, for sprinklingcoarse sugar

Instructions

1. 1

   Mix the pastry

   Put the flour, salt and 175 g butter in a large bowl or food processor. Rub the butter into the flour with your fingers, or pulse in the processor, until the mixture resembles crumbs.

2. 2

   Bring dough together

   Beat the chilled egg and mix it into the crumbs until the dough is no longer sticky. Add the ice water 15 ml (1 tablespoon) at a time until the dough comes together smoothly.

3. 3

   Chill the dough

   Wrap the pastry in cling film and refrigerate it until you are ready to use it.

4. 4

   Season the apples

   Peel, core and thinly slice the apples into a large mixing bowl. Add both sugars, the cinnamon, nutmeg, cloves and cornflour, then mix to coat the apples evenly.

5. 5

   Heat the oven

   Preheat the oven to 200°C (400°F) and place a rack at the lowest height.

6. 6

   Roll the pastry

   Roll the dough into two thin circles, about 3 mm (1/8 inch) thick and larger than a 23 cm (9 inch) pie pan.

7. 7

   Fill the pie

   Grease the pie pan and line its base with one pastry circle. Spoon in the apple filling and dot it with the 30 g cubed butter.

8. 8

   Cover and finish

   Cover the filling with the remaining pastry. Press the edges closed with a fork, trim away excess pastry with a knife and prick the top with a fork to make air vents. Alternatively, make a lattice top. Beat the egg yolk with the whipping cream, brush the mixture lightly over the pastry and sprinkle with coarse sugar.

9. 9

   Bake the pie

   Bake at 200°C for 15 minutes, then reduce the oven to 175°C (350°F). Continue baking for at least another 45 minutes, until the crust is golden and the filling is bubbling. Let the pie cool before serving.

What is American apple pie?

American apple pie is a baked dessert with a pastry shell filled with sweetened, spiced apples. It became a familiar feature of American home cooking, though pies made with apples and pastry have a much longer history across Europe.

This version uses a shortcrust pastry top and base, with a mix of apple varieties for a varied filling. Cinnamon, nutmeg and cloves add warmth, while cornflour helps thicken the juices as the pie bakes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 7g protein, 85g carbs, 21g fat.

The apples and sugars provide most of the carbohydrates, while the pastry butter contributes much of the fat; the flour and eggs add some protein. Serve a slice with yoghurt or alongside a lighter meal to balance the richness.

Choosing the apples

Mixed varieties: combining apples with different levels of sweetness and firmness gives the filling more character. The recipe does not specify particular varieties, so use a mix you enjoy.

Even slices: cut the peeled and cored apples into similarly thin slices. This helps them cook at a similar pace beneath the pastry.

Making the shortcrust

Cold ingredients: chilled egg and ice water help keep the pastry manageable. Work the butter into the flour only until it looks like crumbs, then mix just until the dough comes together.

Water additions: add the water gradually, a tablespoon at a time. Stop once you can form a smooth, non-sticky dough rather than adding all the water automatically.

Filling and sealing the pie

Even coating: mix the sugars, spices and cornflour thoroughly through the apple slices so the seasoning and thickener are distributed across the filling.

Closed edges: press the top and bottom pastry together with a fork and trim off the excess. Pricking the top makes vents for steam; a lattice top is another option mentioned in the method.

Baking and checking doneness

Two temperatures: begin at 200°C for 15 minutes, then lower the oven to 175°C. The lower rack position is part of the recipe's setup.

Visual cues: the pie is ready when the crust is golden and the filling is bubbling. The second bake takes at least another 45 minutes, so use those cues as well as the timing.

Cooling and serving

Set time: leave the pie to cool before cutting so the filling has a chance to settle. Cutting while it is very hot can make the slices harder to serve neatly.

To serve: enjoy a slice on its own or with a spoonful of cream, custard or ice cream. These are serving suggestions rather than ingredients in the pie.

Recipe notes & tips

• Keep the pastry wrapped and chilled until you are ready to roll it.
• Add the ice water gradually so the dough does not become sticky.
• Roll both pastry circles larger than the pie pan to allow for lining and covering the pie.
• Use the fork to seal the pastry edges firmly before trimming the excess.
• Set the pie on the lowest oven rack as directed.
• Let the pie cool before slicing for neater portions.

Variations

• Lattice top: cut the upper pastry into strips and weave them over the filling.
• Apple mix: use different varieties together for a balance of sweetness and firmness.
• Spice balance: adjust the amounts of cinnamon, nutmeg or cloves to suit your taste.
• Pastry finish: leave off the coarse sugar if you prefer a less crisp, less sweet topping.
• Serving idea: serve each slice with cream, custard or ice cream.

Common mistakes to avoid

• Adding water all at once: the dough can turn sticky; add it a tablespoon at a time.
• Overworking the pastry: it can become less tender; stop mixing once a smooth dough forms.
• Cutting thick apple slices: they may cook unevenly; slice the apples thinly and consistently.
• Skipping the vents: steam has fewer ways to escape; prick the pastry top with a fork.
• Removing the pie too soon: the filling may not be bubbling; bake until the crust is golden and the filling bubbles.
• Slicing while hot: the filling may not hold together well; allow the pie to cool first.

How to store

Once cool, cover and refrigerate the pie for up to 3 days. Reheat individual slices in the oven until warmed through, or serve them chilled or at room temperature.

Frequently asked questions