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The phrase “as American as apple pie” is so familiar it’s easy to forget the dish didn’t originate in America at all — apples aren’t native to North America, and pie-making came over with English and Dutch settlers. What America did was turn it into a symbol of home and national identity, one repeated everywhere from Fourth of July tables to World War II soldiers saying they were fighting “for mom and apple pie.” Early versions were less sweet than today’s, since sugar was expensive; as it became more accessible, the pie evolved into the cinnamon-spiced dessert most people picture now.
What You’ll Need
For the crust:
- 2½ cups all-purpose flour
- 1 teaspoon salt, 1 tablespoon sugar
- 1 cup cold unsalted butter, cubed
- 6–8 tablespoons ice water
For the filling:
- 6–7 medium apples (tart and sweet varieties mixed)
- ¾ cup granulated sugar
- 2 tablespoons flour or cornstarch
- 1 teaspoon cinnamon, ¼ teaspoon nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons butter, cut into pieces
- 1 egg, beaten; coarse sugar, for topping
How to Make It
- Whisk the flour, salt, and sugar; cut in the cold butter until crumbly. Add ice water until the dough comes together. Divide, chill at least 1 hour.
- Peel and slice the apples; toss with sugar, flour, cinnamon, nutmeg, and lemon juice.
- Roll out one disc and fit into a 9-inch pie dish. Add the filling and dot with butter.
- Top with the second rolled-out disc, vented or in a lattice. Crimp the edges, brush with egg, and sprinkle with sugar.
- Bake at 425°F for 20 minutes, then 375°F for 35–40 minutes more, until deep golden and bubbling.
- Cool at least 2–3 hours before slicing, so the filling sets.
Tips for a Better Pie
Keep everything cold — the butter, the water, even the bowl — since cold fat is what creates flaky layers. Mixing apple varieties gives more complex flavor and texture than using just one. Serve with vanilla ice cream for pie à la mode, a pairing that’s become a tradition of its own.
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