presentation about apple pie

The pinnacle of classic American desserts , apple pie is a must-have on our Thanksgiving menus. Since this staple pie is a classic, it's disappointing to get a lackluster one on your holiday table. If you’ve been searching for one that delivers a flaky, buttery crust and a perfectly sweet-tart apple filling, we’re here to tell you—this is it. Our classic apple pie not only delivers on that iconic presentation and signature flavor, but is surprisingly easy to make homemade (even that crust!). Follow our top tips down below to make this iconic recipe your new holiday go-to:

How to Make Apple Pie

Ingredients.

• Pie Crust: A great pie crust is (literally!) the foundation to a great pie , so to guarantee mine turns out the best, I like to stick with Makinze’s perfect pie dough . I have been on occasion known to rely on store-bought, and it works okay , but Makinze’s never fails, so I highly recommend it. Don’t forget to make two batches—one for the top and one for the bottom.
• Apples: Anyone who’s ever had a Red Delicious knows that not all apples are created equal. My favorite apples for apple pie are Granny Smith, Honeycrisp, and Gala, but feel free to mix it up!
• Granulated Sugar: This is a baking staple, and for good reason. It's going to add a touch of sweetness to both the pie crust and filling without overpowering or changing the texture of either.
• Flour: I like to include this as a sort of safety measure against a soggy pie bottom or too-oozy pie filling. Just a few tablespoons will help it thicken into that perfect jammy consistency.
• Lemon Juice: This will help keep your apples from browning while you assemble your pie, and will help highlight the sweet-tart flavors of your apples as well.
• Cinnamon: This is classic, but feel free to add more spices if you like. A little ginger or nutmeg would be welcome here too.
• Vanilla: This isn’t strictly necessary, but it does add that little bit of oomph to your filling that will help make it taste like pie, and not just apples.
• Salt: Salt helps keep this filling from being too cloyingly sweet, without adding any salty flavor. Don’t skip it!
• Unsalted Butter: The thing about “salted” butter is that there’s no standards between brands, so unless you’re using one you know you love, I find it’s best to stick to unsalted and add your own salt. If you bake a lot and are confident in a salted butter, feel free to use it and adjust the kosher salt above. Because this butter is just for dotting your filling with before baking, you can technically skip it, but I don't recommend it. It really adds that extra lush depth of flavor that makes apples taste more like pie, and less like applesauce.
• Egg & Water: A little egg wash is what helps pie get that nice golden brown sheen as it’s baking. It also has the bonus effect of helping a sprinkling of coarse sugar stick to your pie.
• Coarse Sugar: This adds a little sparkle, extra sweetness, and nice crunch to the top of your pie, and I highly recommend it. Hot tip for if you don’t bake a lot and don’t want to buy a whole box of turbinado: snag a packet or two next time you’re at your local coffee shop!

STEP-BY-STEP INSTRUCTIONS

Preheat your oven to 425, and place a sheet pan on the middle rack. Then you’ll start by rolling out the dough for the bottom of your pie. Lightly flour your counter, and roll your piece of dough into a 12” circle (this is a great time to use a ruler, don’t just estimate!).

Once it’s a circle, you can either wrap your dough around your rolling pin or fold it in half, then unroll/-fold it into your pie dish. Gently push your pie dough into your pan, making sure all the corners are flush. If there are any rips or tears, simply pinch them back together. Then put it into the fridge for 30 minutes or the freezer for 10.

While it’s chilling, you’ll make your apple filling. This part’s easy! Just toss your peeled and sliced apples into a bowl with your other filling ingredients, and mix everything together.

Once your chilling time is up, pour your apple mixture into your prepared pie dough, add your butter on tip (if using), and set aside.

Roll out your second pie dough the same way as the first, and then trim about an inch off of the overhang using scissors (or a knife if you’ve got a steady hand). Then you’ll fold that overhang over and under the edge of the dough underneath. Once the entire edge of the bottom crust is tucked into the top crust, you can crimp your edges. The best way to do this is to use the thumb (or index finger) of one hand to push into the side of the crust at the same time as you use the thumb AND index finger of your other hand to pinch the dough around your finger. Move this whole operation over about an inch, and repeat, making your way around your pie until you get back to where you started. Practice makes perfect here, so if this is your first time, don’t sweat it too much! How even your crimps are won’t affect your final pie being delicious.

Next you’ll make your egg wash by combining your egg and water in a bowl. Brush your top crust all over with the egg wash, really making an effort to get into all the nooks and crannies. Then sprinkle your sugar over top, cut a few slits (to help steam escape), and get your pie onto that preheated sheet pan in the oven.

Start by baking your pie for 20 minutes at 425º , then reduce the heat to 375º and bake for another 40 minutes. Check it at about 20 minutes to make sure it’s not browning too quickly. If it is, cover the edges with foil or a pie shield. Your pie is done when the crust is golden brown and the filling is bubbling around the edges. Let cool on a wire rack for ~2 hours, then cut a slice and enjoy!

Full list of ingredients and directions can be found in the recipe below

What To Serve With Apple Pie

• Vanilla ice cream : You really can’t go wrong with a classic, and a little melty sweet ice cream against a steaming hot slice of pie is the pinnacle of Americana.

• Homemade whipped cream : If you’re not in the mood for ice cream, we recommend serving your apple pie with a little dollop of whipped cream on top. You’ll still get that melty, creamy flavor, but it’s a lot less work.

• Caramel sauce : Take a note from our caramel apple pie, and make (or buy! No judgement here) a little caramel to drizzle over top of each slice.

A slice of cheese: New Englanders swear by this combo, saying the sweet and salty flavor is a must. We say, don’t knock it till you try it!

Recipe Tips

The best apples for apple pie (& how to avoid a watery pie): We like using a mix of apples for the ultimate apple pie—pick a few to find your ultimate combo. A mix will not only taste deliver on that ideal sweet & tart flavor, but will likely have a high amount of pectin. We add a little flour to help thicken our pie mixture, but choosing high-pectin apples (like the ones suggested in the ingredients and below) also aids in creating that perfect jammy consistency.

How to make the perfect homemade pie crust (& how to avoid a soggy bottom): Our basic pie crust in this recipe is just the right amount of flaky and—most importantly—easy to work with. It holds up beautifully when baking with our filling, but if you’re worried about a soggy bottom, you can blind bake for peace of mind. Simply lay down some parchment, pile with pie weights or dry beans, and bake until the crust is just lightly golden. Fill your pie and follow the rest of the recipe as written.

Another tip to guarantee the perfect bottom for your apple pie—don’t skip heating your sheet pan in the oven before you put your pie on it in the oven! The hot surface right beneath your pie crust will help jumpstart it cooking just slightly faster than the rest of your pie, which will further help you avoid that soggy bottom.

Storage & Make-Ahead

While pie doesn’t last long in the Delish kitchens, we understand leftovers happen. Opt for storing the pie at room temperature (wrapped tightly in plastic wrap or in an airtight container) for around 3 days. If you need to store for any longer, wrap tightly in plastic wrap or in an airtight container and keep in the fridge for up to 5 days. Looking to freeze? Wrap tightly in plastic or place in an airtight freezer safe container and freeze for up to 3 months. Thaw completely at room temperature for 1 to 2 hours before reheating and serving.

You can also make your dough ahead of time! Pie dough keeps well in the refrigerator for up to 2 days and in the freezer for a couple of months. Just make sure to wrap it well with plastic wrap.

Ingredients

(360 g.) all-purpose flour, plus more for rolling

(2 sticks) unsalted butter, cut into 1/2" pieces

granulated sugar

kosher salt

apple cider vinegar

assorted apples (such Granny Smith, Honeycrisp, and/or Gala), cored, peeled, thinly sliced

all-purpose flour

fresh lemon juice

ground cinnamon

pure vanilla extract

unsalted butter, cut into small pieces

All-purpose flour, for rolling

Coarse sugar, for sprinkling

• Step  1 In separate containers, freeze flour and butter until cold, about 30 minutes.
• Step  2 In a large food processor, pulse flour, granulated sugar, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the motor running, stream in vinegar, then ice water, 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing with your fingers). Mixture will be crumbly.
• Step  3 Turn out dough onto a lightly floured surface. Divide into 2 pieces, then flatten to disks (making sure there are no/minimal cracks).
• Step  4 Cover with plastic wrap and refrigerate until dough is very cold, at least 2 hours or up to overnight.
• Step  5 On a lightly floured surface, roll 1 piece into a 12" circle. Carefully wrap dough around rolling pin and unfurl into a 9" pie dish. Lift edges and allow dough to slump down into dish (don’t stretch). Refrigerate 30 minutes or freeze 10 minutes.
• Step  1 In a large bowl, toss apples, granulated sugar, flour, lemon juice, cinnamon, vanilla, and salt until well combined.
• Step  2 Transfer apple mixture to prepared pie dish. Dot all over with butter.
• Step  1 Place a rack in center of oven; preheat to 425º. Place a large baking sheet on rack to preheat.
• Step  2 On a lightly floured surface, roll out second disc of dough into a 12" circle and drape over apple filling. Trim overhang to an even 1". Fold overhang up and over itself and crimp edges. 
• Step  3 In a small bowl, mix egg with water. Brush dough with egg wash. Cut 5 to 6 small slits in the center. Sprinkle with coarse sugar.
• Step  4 Place pie dish on preheated sheet and bake 20 minutes. Reduce oven temperature to 375º and continue to bake, covering with foil if edges look dark, until crust is golden brown and filling is bubbly, about 40 minutes more.
• Step  5 Transfer pie dish to a wire rack. Let cool at least 2 hours before serving.

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How to Make Apple Pie

How to Make Classic Apple Pie

The best apples for apple pie, how to make homemade apple pie filling, how long to bake apple pie, different types of apple pie crust, how to serve apple pie, how to store apple pie, how to make apple pie without a pie pan, other flavors of apple pie, apple pie-inspired desserts.

The humble apple pie is much more than a heartwarming dessert that goes great with a scoop of ice cream; it’s a classic American treat that brings the family together. Almost everyone has a fond memory or a sense of nostalgia when they think of apple pie or smell it baking in the oven. Whether you couldn’t imagine the holidays without your grandmother’s apple pie or it’s your favorite way to end Sunday supper, the simple apple pie will always have a place in our kitchens and in our hearts. There are several twists and variations on the traditional apple pie, and while all of them are different, they are all certainly delicious! But as they say, nothing beats the classic.

To make apple pie, you can make a two-crust pastry dough recipe from scratch , but you can also get a head start with a box of Pillsbury refrigerated pie crusts for a convenient, yet homemade-quality pie crust. If you are using a refrigerated crust, let the crust to stand at room temperature for about 15 minutes before unrolling. If you are using a frozen crust, remove it from the box and thaw at room temperature for 60 to 90 minutes before unfolding.

Here’s how to make our Perfect Apple Pie recipe using refrigerated pie dough.

Equipment You’ll Need:

• 9-inch glass pie plate 
• Large mixing bowl 
• Aluminum foil

Step 1: Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.

Step 2:  In a large mixing bowl, gently mix filling ingredients  and spoon into your crust-lined pie plate. Place the second crust on top, and wrap any excess top crust under the edge of the bottom crust. Press edges of the two crusts together to seal them, and use your fingers to make a fluted (crimped) edge. Use a knife to make slits or cut out shapes from the top crust.

Step 3: Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning.

Cool on cooling rack at least 2 hours before serving.

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When baking apple pie, you want to start with the very best apples. Choose ones that are firm, with a sweet-tart balance of flavor. Here are a few apple varieties that work best for apple pie:

• Granny Smith: These apples are the classic choice for a perfect pie. Tangy and tart, they also have a firm flesh that doesn’t break down in the oven.
• Honeycrisp: Firm with a juicy sweetness, this apple complements any other apple variety. Be sure to get them in the fall while they’re in season!
• Golden Delicious: If you prefer a softer, sweeter apple pie, this is the variety for you. Its natural sweetness comes through in every delicious bite.
• Gala: Mildly sweet and crisp, these apples don’t get mealy in the oven. They’re a great year-round choice.

What apples are bad for apple pie? There’s really only one to avoid:

• Red Delicious: These apples are mildly sweet, with a crisp exterior and grainy flesh. However, they lack the tartness that enhances the rich apple flavor of pie, and they break down in the oven to a mushy mess.

The crust is only the first step in creating an irresistible pie; what you fill the crust with is equally, if not more, important. Here’s how to make an apple pie filling that is the perfect companion to your flaky pie crust:

Ingredients:

• 6 cups thinly sliced, peeled medium apples 
• ¾ cup sugar 
• 2 tablespoons all-purpose flour 
• ¾ teaspoon ground cinnamon 
• ¼ teaspoon salt 
• ⅛ teaspoon ground nutmeg 
• 1 tablespoon lemon juice

Step 1: Prep the Apples Peel 6 medium apples and slice them thinly until you have 6 cups.

Step 2: Combine Ingredients In a large bowl, combine all the filling ingredients except the apples and lemon juice.

Step 3: Mix well. Toss lemon juice and apples in the mixture to coat thoroughly.

And there you have it! A cinnamon-tossed apple filling that will create heavenly smells in the kitchen and bring your whole family to the table.

Depending on the recipe, you should cook or bake your apple pie anywhere from 40 to 60 minutes. When finished baking, the crust should be golden brown. After you take your apple pie out of the oven, allow it to cool on a cooling rack for about two hours before serving.

How to Keep Pie Crust from Burning To prevent the baked edges of your pie from overbrowning, cover the edges with foil after the first 15 minutes of baking or as directed on the recipe. Here’s an easy way to do it: cut a square piece of foil that’s big enough to cover the entire pie, then cut out a large hole in the center that’s the same width as the pie. Place it over the top of the pie so just the edges are covered by the foil, leaving the center open.

Once you learn the ropes of making a classic apple pie, the fun can begin with learning how to make different types of crusts. You can vary the look of your dessert by choosing a one-crust or two-crust pie, by using different techniques to edge the pie or by selecting various designs to top with a second crust. Here are some of our favorite ways to make apple pie our own:

One-Crust Pie

We already showed you how to make a basic two-crust pie, and making a one-crust apple pie is even easier! We recommend finishing your apple pie with a crumbly, streusel topping like with our Sour-Cream Apple Pie recipe. 

Lattice Crust

Lattice-topped pies offer an impressive presentation, but the technique is actually easy to learn. Follow the recipe for a two-crust pie or use one box of refrigerated dough. Line the pie plate with the first crust, leaving one to two inches extending beyond the edge after it’s pressed into the pan. Unroll the second crust and cut into ½-inch strips using a pizza or pastry cutter. Weave the top strips over and under the bottom strips, alternating. Watch the video below to find out how to make this process even simpler! Then go ahead and try this method with our Caramel Apple Pie . 

Decorating Edges for Pie Crust

There are three really simple ways to kick your presentation up a notch by employing different methods for the edges of your pie crust. We’ll show you how to finish your pie with scalloped edges, rope edges and forked edges.

Scalloped Edges

For scalloped edges, trim the dough even with the edge of the pan and form a stand-up rim that extends over the edge by ½ inch. Place your thumb and index finger about an inch apart on the outside of the raised crust edge. With your other index finger, push the pastry toward the outside to form a scalloped edge.

Pinched Edges

For a rope or pinched edge, trim the dough even with the edge of the pan and form a stand-up rim that extends over the edge by ½ inch. Place the side of your thumb on the pastry edge at an angle. Pinch the pastry by pressing the knuckle of your index finger down into the pastry toward your thumb.

Forked Edges

For a forked edge, trim the dough even with the edge of the pan. Dip a fork tine in flour, then press the fork into the crust edge, facing inward, without pressing through the pastry. Rotate the tines to always face the center of the pie as you work your way around the edge.

And when it’s time for your beautifully decorated pie to go in the oven, make sure to follow our tips to keep that pie crust from burning .

You can serve apple pie any number of ways and while it’s perfectly yummy on its own, we do have a few suggestions on how to double the decadence! You may have heard of apple pie à la mode (translation: apple pie served with a scoop of ice cream). This is by far one of the most popular ways to serve apple pie, and for good reason! Warm up a slice of apple pie in the microwave for a few seconds and top with ice cream or serve it on the side.

If one dessert is enough or you don’t have any ice cream on hand, you can add a drizzle of caramel ice cream topping and/or sprinkle pecans over top like we did with our beloved Caramel Apple Pie with Pecans  recipe.

You can also top your apple pie with a decadent Caramel-Apple Cream Topping , which tastes even better with an extra drizzle of caramel ice cream topping.

How to Keep Apple Pie Fresh After Baking

To keep apple pie fresh, allow it to cool for two hours after baking. Then cover the entire pie with plastic wrap or aluminum foil and store at room temperature. Apple pie will stay fresh for up to two days at room temperature.

If somehow you’ve still resisted eating the entire pie, you can store it in the fridge for two additional days. When you’re ready to eat, heat your slice in the microwave for a few seconds.

How to Freeze Apple Pie Leftovers

Apple pie leftovers? Let’s just say we’d be awfully surprised if you had any! But, on the off chance that there are a few slices lingering, here’s how to handle it.

Fruit pies freeze surprisingly well. Place them in the freezer uncovered until frozen, then wrap them tightly in plastic or foil, and put them back in the freezer. Apple pie will hold up in the freezer for up to four months. When you’re ready to eat, thaw the pie at room temperature for an hour and then reheat in the oven at 375°F on the lowest oven rack for 35 to 40 minutes, or until warm.

If you’d like to make a few apple pies to keep in the freezer so you’ll always have a dessert option in a pinch or to get a head start on holiday baking, you can also check out this practical tutorial for freezing apple pie before it’s baked.

Don’t let a pie pan (or lack thereof) get in the way of baking an apple pie. If you don’t have a pie pan or don’t want to spend the money on one, we can still satisfy your apple pie cravings with these apple pie flavor-inspired recipes that don’t use a pie pan.

Now that you have cracked the code on how to make apple pie, you can set your sights on making one of these pies with a slight twist.

Some of our most popular “apple pie” recipes aren’t pies at all. These recipes aren’t made in the traditional pie form, but still give a nod to the apple pie flavors we all know and love.

Homemade apple pie

• Total time 2 hrs and 30 mins
• Ready in 2½ hours
• More effort

Try our classic Bramley apple pie with homemade shortcrust pastry. Simplicity is key to this traditional dish which makes for a comforting family pudding.

Showing items 1 to 3 of 3

Easy vanilla ice cream

Homemade custard

Learn how to make apple pie, then check out more apple recipes .

Ingredients

For the filling.

• 1kg Bramley apples
• 140g golden caster sugar
• ½ tsp cinnamon
• 3 tbsp flour

For the pastry

• 225g butter, room temperature
• 50g golden caster sugar, plus extra
• 350g plain flour, preferably organic
• softly whipped cream, to serve

Put a layer of paper towels on a large baking sheet. Quarter, core, peel and slice the apples about 5mm thick and lay evenly on the baking sheet. Put paper towels on top and set aside while you make and chill the pastry.

For the pastry, beat the butter and sugar in a large bowl until just mixed. Break in a whole egg and a yolk (keep the white for glazing later). Beat together for just under 1 min – it will look a bit like scrambled egg. Now work in the flour with a wooden spoon, a third at a time, until it’s beginning to clump up, then finish gathering it together with your hands. Gently work the dough into a ball, wrap in cling film, and chill for 45 mins. Now mix the 140g/5oz sugar, the cinnamon and flour for the filling in a bowl that is large enough to take the apples later.

After the pastry has chilled, heat the oven to 190C/fan 170C/gas 5. Lightly beat the egg white with a fork. Cut off a third of the pastry and keep it wrapped while you roll out the rest, and use this to line a pie tin – 20-22cm round and 4cm deep – leaving a slight overhang. Roll the remaining third to a circle about 28cm in diameter. Pat the apples dry with kitchen paper, and tip them into the bowl with the cinnamon-sugar mix. Give a quick mix with your hands and immediately pile high into the pastry-lined tin.

Brush a little water around the pastry rim and lay the pastry lid over the apples pressing the edges together to seal. Trim the edge with a sharp knife and make 5 little slashes on top of the lid for the steam to escape. (Can be frozen at this stage.) Brush it all with the egg white and sprinkle with caster sugar. Bake for 40-45 mins, until golden, then remove and let it sit for 5-10 mins. Sprinkle with more sugar and serve while still warm from the oven with softly whipped cream.

Recipe from Good Food magazine, October 2004

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Published: Aug 6, 2022 by Veronika's Kitchen * This post may contain affiliate links

Apple Pie with Puff Pastry

This is the best Apple Pie with Puff Pastry that’s so easy to make! Delicious caramelized apple slices wrapped into buttery layers of puff pastry dough will make a great seasonal dessert .

If you love a classic apple pie but don’t want to spend too much time to prep it, try making this amazing Apple Pie with Puff Pastry! This recipe takes just a fraction of time to make, needs less ingredients, and you will have the best apple pie flavor wrapped into buttery layers of puff pastry.

And when you decide to make a traditional version, you can try my Classic Apple Pie Recipe with Foolproof Pie Dough .

For more apple desserts, check out these recipes:

• Cinnamon Baked Apples
• Apple Crumb Cake
• Old Fashioned Apple Crisp
• Apple Cinnamon Coffee Cake
• Apple Pie Cinnamon Rolls
• Apple and Blueberry Crumble
• Apple Sponge Cake

Why you will love this recipe

• Easy to make. This recipe comes together in two simple steps and baking won’t take more than 20 minutes!
• Just a few ingredients. All you need is only 5 ingredients and egg wash to brush the dough!
• Great alternative to a classic apple pie! If you are craving traditional apple pie flavors but don’t feel like making it, this simple dessert will be a perfect treat for your whole family!

Ingredients and Substitution

• Puff Pastry. I use frozen store-bought puff pastry dough. You will need to defrost it for about 20-30 minutes before using, but make sure it doesn’t get too warm.
• Apples. For this recipe you will need about 3 medium size apples of your choice.
• Sugar. I like to use brown sugar for the apple pie filling to create a better caramelization. If you don’t have it on hand, you can easily substitute it with granulated sugar.
• Add-ons. Feel free to add some extras to the filling, like chopped pecans, walnuts, or dried cranberries.

How to make it

• Preheat the oven to 400˚F. Line a large baking sheet with parchment paper and set aside.
• Preheat a large skillet over medium heat. Add 2 tbsp butter and 3 peeled, cored, and sliced apples. Cook for a few minutes, until softened, then add 1 tsp cinnamon and ¼ cup brown sugar. Continue cooking for anther 5-7 minutes or until they are soft and caramelized. Take the skillet off the heat and set aside to cool off.

• Place thawed puff pastry dough on a counter top or a cutting board and cut the dough in half lengthwise.
• Place one half on a baking sheet with parchment paper. Scoop the caramelized apple slices in the middle of the dough, leaving about 1 inch on the sides.

• Whisk an egg in a bowl, and using a pastry brush, brush the edges on the puff pastry dough.
• Top it with another layer of dough and seal the edges, by pinching them on the sides. Using a pairing knife, make a few cuts in the center, creating vents.
• Brush the top with more egg wash and top with the raw or coarse sugar.
• Bake at 400˚F for about 20 minutes or until the top is golden/brown.

Tips for Best Results

• Puff Pastry Dough. After you thaw the dough, make sure you keep it cold. If you are not ready to bake right away, you can place it in the fridge until ready to use.
• Sealing dough. When you place apple pie filling in the middle of the puff pastry dough sheet, you will need to leave a least 1 inch on the sides. Brush it with egg wash before you place the second layer of dough on top and seal the edges.
• Serving. The best way to serve this dessert is with a scoop of French Vanilla Ice Cream .

Frequently Asked Questions

This recipe will work with pretty much any apple varieties. If you like it more tart, you can use Granny Smith . If you like them a bit sweeter, you might use Honey Crisp , Gala , McIntosh , or Fuji .

If you have any leftovers, just transfer them to an air-tight container and refrigerate for up to 4 days. You can reheat it in the oven at 350F for about 10 minutes before serving.

This dessert tastes best when served warm with a scoop of ice cream. You can prep and assemble it a couple of hours ahead of time, refrigerate, and then bake before serving.

Hungry for more desserts?

• Italian Lemon Ricotta Cake
• Chocolate Cake from Scratch
• Classic Tiramisu Recipe
• Old Fashioned Peach Cobbler
• Cheesecake Brownies
• Orange Cranberry Biscotti
• Hello Dolly Cookies
• Apricot Rugelach Recipe
• Chocolate Overload Cake

Ingredients

• ▢ 2 tablespoons unsalted butter
• ▢ 3 medium apples
• ▢ 1 teaspoon cinnamon
• ▢ ¼ cup brown sugar
• ▢ 1 sheet puff pastry
• ▢ 1 egg
• ▢ 2 tablespoons coarse sugar

Instructions

• Apples. This recipe will work with pretty much any apple varieties. If you like it more tart, you can use Granny Smith . If you like them a bit sweeter, you might use Honey Crisp , Gala , McIntosh , or Fuji .
• How to store. If you have any leftovers, just transfer them to an air-tight container and refrigerate for up to 4 days. You can reheat it in the oven at 350F for about 10 minutes before serving.

More Dessert Recipes

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September 11, 2024 at 4:25 pm

So easy to make! Having lived in Europe 10 years while in the USAF I use less sugar than American recipes! So with a little ice cream…no one can tell, except ur waistline! LOL.2 thumbs up

September 08, 2024 at 1:24 pm

September 01, 2024 at 7:38 pm

August 25, 2024 at 7:42 pm

January 02, 2024 at 2:46 pm

Can this be made with canned apple pie filling. I can’t stand for very long and any shortcuts are appreciated. Sounds so yummy I can’t wait to try it.

January 02, 2024 at 4:53 pm

Hi Sandra, I never tested this recipe with canned apple pie filling but pretty sure it should work. Just make sure the filling is not too runny.

December 29, 2023 at 5:12 pm

January 02, 2024 at 4:54 pm

Thank you so much, Nicole! So glad you enjoyed the recipe!

August 20, 2023 at 10:24 am

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Thank you so much, Carol!

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Thank you so much, Josie!

February 04, 2023 at 8:46 am

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Thank you so much, Marita! I’m glad that GF version worked for you 😉

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Than you so much, Priscilla! I’m so happy you enjoyed the recipe 😉

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The Surprisingly Un-American History of Apple Pie

Apples, to start, aren't even native to North America.

Regarding Americana, apple pie is right up there with Mickey Mouse, Coca-Cola , and Ford trucks.

Arguably the country's most iconic dish, it's been showing up at Fourth of July barbecues and Thanksgiving feasts for generations. But don't let that fool you. Apple pie isn't nearly as American as most people believe. In fact, apples aren't even native to North America and didn't grow here until the arrival of European settlers. And cinnamon and nutmeg? Those came from as far away as Sri Lanka and Indonesia.

According to Food52 , apple pie originated in England. It arose from culinary influences from France, the Netherlands, and the Ottoman Empire as early as 1390—centuries before the Pilgrims set foot on Plymouth Rock.

Eventually, apple pie was brought to the colonies by European settlers, where the dish quickly caught on. America's first cookbook, American Cookery by Amelia Simmons, published in 1796, included two recipes for the fruit-based dessert.

Easy and affordable, apple pie was a typical American cuisine by the 18th and 19th centuries. But, as Food52 reports, it didn't become associated with our cultural identity until the 20th, when advertising, news, and two world wars transformed the dish into a nationalist symbol.

Though the exact origin of the phrase "as American as apple pie" is unclear, a 1928 New York Times article used it to describe the homemaking abilities of First Lady Lou Henry Hoover. By WWII, it was a symbol of feminine love associated with home, warmth, and soldiers proudly proclaimed that they were fighting for "mom and apple pie."

Phony symbolism aside, apple pie actually does represent America, but not for the reasons most people think. Apple pie is American because it illustrates how cultures worldwide can join together to create something new and altogether wonderful. Like apples, we're all transplants.

As John Lehndorff of the American Pie Council explained to Food52 , "When you say that something is 'as American as apple pie,' what you're really saying is that the item came to this country from elsewhere and was transformed into a distinctly American experience."

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Free Apple Pie PowerPoint Template

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Laura Molina

Created on March 10, 2024

More creations to inspire you

History of the circus.

Presentation

AGRICULTURE DATA

Las especies animales más amenazadas, water preservation, biden’s cabinet, yuri gagarin in denmark, c2c volunteer orientation.

Discover more incredible creations here

• 200 ml milk
• 5 gr powdered sugar
• lemon juice
• 100gr sugar
• 2 spoons baking powder
• 140 gr of wheat flour

Ingredients:

• Wash the apples and cut them into slices.
• Add a little lemon juice so that the apples do not oxidize.
• In a bowl put the 4 eggs, the sugar, the milk and beat it.
• In a sieve put the wheat flour, the baking powder and a a bit of cinnamon powder in the same bowl.
• Mix all the previous steps.
• In a mold with butter we incorporate the obtained mixture and we take it to the oven preheated to 180º until you see that the baking is effective.

finally, add a little powdered sugar and enjoy the best apple cake.

Valentina SterlingMaryori PalaciosLina JaraLaura Molina

Bon appetit !

Apple Pie Filling

Quality:  Use firm, crisp apples. Stayman, Golden Delicious, Rome, and other varieties of similar quality are suitable. If apples lack tartness, use an additional 1/4 cup of lemon juice for each 6 quarts of slices.

Please read  Using Boiling Water Canners  before beginning. If this is your first time canning, it is recommended that you read  Principles of Home Canning .

Yield:  1 quart or 7 quarts

Procedure:  See  Table 1  for suggested quantities. Wash, peel, and core apples. Prepare slices 1/2-inch wide and place in water containing  ascorbic acid  to prevent browning.

For fresh fruit, place 6 cups at a time in 1 gallon of boiling water. Boil each batch 1 minute after the water returns to a boil. Drain, but keep heated fruit in a covered bowl or pot. Combine sugar, Clear Jel®, and cinnamon in a large kettle with water and apple juice. If desired, food coloring and nutmeg may be added. Stir and cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained apple slices immediately and fill jars with mixture without delay, leaving 1 inch headspace. Adjust lids and process immediately according to the recommendations in  Table 2.

This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2015.