About this Dish
Spiced apples baked in a flaky double crust, the quintessential American dessert.
History & Origin
Despite the phrase "as American as apple pie", the recipe came from English and Dutch settlers — it became a symbol of American identity largely through 20th-century marketing and folklore.
IngredientsServes 4
🍎Granny Smith apples, 6 large, peeled, cored and thinly sliced
🧈Unsalted butter, 225g cold, cut into small cubes
🌾All-purpose flour, 300g plus extra for dusting
🧂Salt, 1 teaspoon
🧊Ice cold water, 6-8 tablespoons
🍬Granulated sugar, 150g plus 1 tablespoon for topping
🍂Ground cinnamon, 1.5 teaspoons
🌿Ground nutmeg, 1/4 teaspoon
🌽Cornstarch, 2 tablespoons
🥚1 egg, beaten for egg wash
Method
1
Make the pastry by combining flour and salt in a large bowl, then rub in the cold butter with your fingertips until the mixture resembles coarse breadcrumbs with some pea-sized chunks remaining. Add ice water one tablespoon at a time, mixing gently until the dough just comes together, then divide into two equal discs, wrap in plastic wrap and refrigerate for at least 1 hour.2
Preheat your oven to 220°C (425°F). In a large bowl, toss the sliced apples with the sugar, cinnamon, nutmeg, and cornstarch until evenly coated, then set aside while you roll out the pastry.3
On a lightly floured surface, roll one pastry disc into a circle about 30cm wide and carefully lay it into a 23cm pie dish, gently pressing it into the edges and letting the excess hang over the sides.4
Pour the spiced apple filling into the pastry shell, mounding it slightly in the centre. Roll out the second disc and lay it over the top, then trim the overhanging edges to about 2cm, tuck them under and crimp together firmly with your fingers or a fork to seal.5
Cut 4-5 small slits in the top crust to let steam escape, then brush all over with the beaten egg and sprinkle with the tablespoon of sugar. Place the pie on a baking sheet to catch any drips.6
Bake at 220°C for 20 minutes, then reduce the heat to 175°C (350°F) and bake for a further 35-40 minutes until the crust is deep golden brown and you can see the filling bubbling through the vents. If the edges brown too quickly, cover them loosely with strips of foil.7
Allow the pie to cool on a wire rack for at least 2 hours before slicing — this is important as it lets the filling set properly so it doesn't run everywhere. Serve at room temperature or slightly warm with a scoop of vanilla ice cream.User Reviews
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