Apple Pie

History

The earliest known recorded recipe for apple pie was written in 1381 in England, calling for figs, raisins, pears, and saffron alongside the apples. Sugar was scarce and expensive in medieval Europe, so most early pies were savory or only mildly sweetened.

Apple pie crossed the Atlantic with English, Dutch, and Swedish settlers, and became deeply identified with American culture by the 19th century — to the point that “as American as apple pie” entered the language as a comparison for archetypal Americana.

How it’s made

The two crust components — a flaky bottom and a vented top — are made from cold butter cut into flour and ice water, then chilled and rolled. The filling is sliced apples tossed with sugar, cinnamon, nutmeg, lemon juice, and a thickener (flour or cornstarch). The pie is baked at 425 °F for 15–20 minutes, then reduced to 375 °F until the apples are tender and the crust is golden, usually around 35–45 more minutes.

Variations

• Dutch apple pie — replaces the top crust with a streusel crumble of butter, flour, and sugar.
• French apple pie (tarte aux pommes) — open-faced, with thinly sliced apples arranged in a rosette.
• Apple crumble — no crust at all, just filling under a streusel.

Serving

Best served warm with vanilla ice cream (“à la mode”) or sharp cheddar cheese — a New England tradition.