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AMERICAN APPLE PIE

J U M P TO R E C I P E · PRINT RECIPE · EN FRANÇAIS

The perfect authentic American Pie, with a shimmering and a sweet crunch top.
September is already here and it’s time to celebrate the apple season! Since I just
moved to Chicago (a month ago), I’m happy to share with you today a classic

American Pie. A foolproof recipe extremely !avorful!

I have a funny relationship to apples – yes funny is the exact word. When I was little,
I didn’t like them at all which made my family really upset as my uncle was an
arborist growing apple trees mainly. And it went from generation to generation since
my grand father (my uncle’s father) was also an arborist. So in the family, everyone
loved apples and had to love apples somehow. My mom did love them too, but for
some reasons, she couldn’t eat any when she was pregnant before I was born.
Interesting that I didn’t like them a"erwards then (even if I have no clue if the two
facts can be linked in some way).
Funny anecdote: my dislike for apples was so strong as a kid that I wondered many
times how Snow White could have fallen for an apple, as she was a beautiful young
lady. A beautiful young lady wouldn’t like apples but would rather like chocolate
instead, right? Not mentioning that she would have avoided so many troubles then!

However, yes “however” because yes there is hope here, I liked apples when they were
cooked/baked and used in desserts: apple cakes, French apple pies, and so on. Well, I
can’t help it, I like sweets. Put some fruits in your baking is the best way to make me

like the most unusual fruit in taste. Little by little, I learned to like apples as a fruit as
well, although I would rarely go for a raw apple (shame on me)!
The story is not over: years later, as I was a student, I did a summer job in my uncle

orchard, picking apples, as all my cousins did as well. The perfect summer job: you
are outside in September while it’s not to hot, not too cold, and you are spending the
day picking apples, learning how to recognize one variety from another. And of
course my bosses were family, so it makes the adventure more fun! With time, I
learned to appreciate them more and more, which is a good thing since it is said that
an apple a day keeps the doctor away!

Nowadays, I really like this time of the year when it is time to pick up apples, when
summer is at its very end while the weather is getting a little chill, a period linked to
back-to-school (or back-to-work) where you are full of good resolutions. In a word, I
like the Fall season approaching, and I like the fall season even more; you will soon
see it through my fall recipes on the blog!.
As I said earlier, as a child, I used to eat French apple pies. They are usually very
simple, consisting of a simple crust pastry on top of which you place some apple
slices. Sometimes you can have a #lling in between, as the one I used here in my Pear
& Apple Frangipane Tartlets, sometimes apple sauce instead or an egg #lling as my
grandmother used to do. There are di$erent schools when it comes to the traditional
French apple pie of course, but almost every time you have a thin layer of apple slices
on the top

But unlike the American apple pie, there is almost never any spices in a classic French
apple pie. I didn’t have to wait to be in the US to discover spices in my apple pies
though, since in Sweden people o"en perfume their apple desserts with cinnamon or
cardamom – make sure to check these Apple and cardamom tartlets that I
discovered in Sweden several years ago. They are just amazing!
Now, what’s the American Pie made of? In texture #rst, you usually have a bottom
crust and a top crust consisting on a large covering layer or a lattice crust as I did
today (I #nd it more beautiful). Also, American pies are deeper, as they consist of

several layers of slice apples that you stack on top of the others. Finally, what really
makes the di$erence is the taste, as the American apple pie is deliciously !avored
with di$erent spices together, such as cinnamon, nutmeg and all spices mix. It gives
your apple pie a very speci#c sweet taste that is typical to the American pie. Actually,
when my boyfriend David tried it, his #rst reaction was to say “it reminds me of the
apple pies I had in the US when I was a child”.

This American apple pie makes a beautiful dessert to inaugurate the fall season (or to
enjoy later on for Thanksgiving for instance). Enjoy it as it is, or top it with some
vanilla ice cream, and a glass of apple cider!

Also, you can #nd below more pies ideas to amaze your guests at your next dinner
party:

How To Make A Lattice Pie Crust

Best American Pecan Pie
Maple Pecan Pumpkin Pie (Vegan, Gluten-Free)
Classic American Pumpkin Pie
Best Homemade Cherry Pie
Blueberry Pie with Oat Crust (Gluten free)
Lemon Meringue Pie
Chocolate Co!ee Meringue Pie

Lastly, if you make this American apple pie, be sure to leave a comment and/or give
this recipe a rating, letting me know how you liked it. And of course, don’t forget to
tag me on Instagram!! Thank you and enjoy!

AMERICAN APPLE PIE

 4.5 from 2 reviews

Prep Time: 45 mins Cook Time: 50 mins

Total Time: 1 hour 35 mins Yield: 8 servings 1x

PIN

DESCRIPTION

The perfect authentic American Pie, with a shimmering and a sweet crunch top.

INGREDIENTS SCALE 1X 2X 3X

Caution: the scale button does not work for values in parenthesis.

F O R T H E PA S T R Y C R U S T:

3 1/2 cup (15 oz/420g) all-purpose !our

1 pinch of salt

1 cup + 4 Tablespoons (10 oz/280g)

unsalted butter

2 teaspoons granulated sugar

2/3 cup (5 oz/150 ml) water

FOR THE FILLING:

8 cups (1,4kg) peeled, sliced apples

(about 5–6 big apples)

2 Tablespoons lemon juice + zest

3/4 cup (150g) sugar

2 Tablespoons all-purpose !our

2 Tablespoons cornstarch

1/4 teaspoon salt

1/4 teaspoon all spices

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 cup (60 ml) boiled cider or apple juice

2 Tablespoons butter, diced in small pieces

FOR TOPPING:

1 egg, beaten

1 Tablespoon water

INSTRUCTIONS

1 For the crust: in a medium-sized bowl, mix together the !our and salt.
1 For the crust: in a medium-sized bowl, mix together the !our and salt.
Dice the butter into small pieces and crumble it with the !our until
lumps are the size of small peas. Add sugar and stir well. Pour in the ice
cold water, little at a time, mixing with a fork. Finish by hand and shape
into a ball. Flatten the dough a little bit, wrap into cling #lm and chill in
the refrigerator for about 30 minutes.

2 In the meantime, prepare the

#lling: combine the slice apples
with lemon juice and zests in a
large mixing bowl.

3 In a small bowl, combine together

sugar, !our, cornstarch, salt and
spices. Sprinkle the mixture the
apples, and stir to coat them. Stir
in the boiled cider or apple juice. Learn more

4 Once the dough is chilled, divide it

into 2 pieces, one about twice as
large as the other. The larger piece will be the bottom crust, the smaller
one the top crust.

5 Pat each pieces of dough into a disk, about 3/4 inch thick.

6 Preheat the oven to 375°F (190°C). Lightly grease a 9 inches pie pan, that
is at least 2 inches deep.
7 Roll the larger piece of dough into a 13 inches circle and transfer it into
the prepared pan. Trim the edges so that they overlap the rim of the
pan all the way around.

8 Spoon the apple #lling into the pan, and top with diced butter.

9 Roll out the remaining dough to a 11 inches circle, and slice it into thin
layers. Weave a lattice crust for the lop layer, and crimp the edges of the
pie with a fork.

10 Whisk one egg with one tablespoon of water and brush it on the top
crust and around the edges of the pie. Sprinkle some additional sugar
over to add shimmer and a sweet crunch to every slice.

11 Bake the pie for about 50 minutes, until the #lling starts bubbling inside
the pie. Check the pie a"er 20 minutes of baking and cover the edges
with foil to keep them from burning too quickly.

12 When the pie is ready, remove it from the oven and let cool completely
before slicing. Serve with some vanilla ice cream on the side.

D I D YO U M A K E T H I S R E C I P E ?
Tag @delscookingtwist on Instagram and hashtag it #delscookingtwist
R E L AT E D P O S T S

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FILE D UNDER: AM E R I CAN R E CI PE S, CAK E S AN D PI E S, D E SSE RT RE CI PES , FALL, W I N TER

TAGGED W ITH: AM É R I CAI N, AM E R I CAN, APPLE PI E, AUTH E N TI C, CAN N E LLE, CI N N AM ON, CROI SI LLON, É PICES , POM M E, SPI CE S,
TA RTE

COMMENTS

Rosenoisettes says

September 13, 2016 at 10:26 am

Hello ~
Les pommes et toi forment une grande histoire qui se termine bien, par la
réconciliation.
Je n’imagine pas ma vie sans pomme… C’est l’un de mes fruits favoris, si ce
n’est le fruit par excellence. Peut-être est-ce mon côté normand ? Quoi qu’il
en soit je les adore crues et cuites, sous toutes leurs formes (sauf en gelée).
Les Apple Pie sont juste extrêmement délicieuses, gourmandes et parfumées,
je les adore! D’ailleurs c’est vrai que les tartes aux pommes françaises ont
tendance à être fades car : pas les bonnes pommes utilisées et pas d’épices.
Le choix des pommes et la pointe de cannelle sont essentielles !
Bref, assez tergiversé, ton American Apple Pie me donne vraiment (vraiment)
l’eau à la bouche, j’attends avec impatience la première de la saison. Si tu avais
été à côté je serais venue m’incruster
Passe une très belle journée,
Reply

Delphine Fortin says

September 13, 2016 at 1:25 pm

Eh oui, tout est bien qui #nit bien et les pommes deviennent mes amies.
Tout arrive! Et je suis entièrement d’accord avec toi, le combo pommes
+ cannelle est fait pour exister c’est sûr, c’est tellement bon! Très heureuse
que ma recette te plaise, et sache que c’eût été un plaisir de la partager

avec toi!

Reply

Rosenoisettes says

September 17, 2016 at 4:10 pm

La prochaine fois dis-moi, j’arriverais avec le thé :p

Reply

Delphine Fortin says

September 17, 2016 at 4:17 pm

Je te prends au mot!

Reply

Petite cuillère et Charentaises says

September 13, 2016 at 10:26 am

C’est vrai que les pies anglo-saxonnes sont délicieuses ! Ce qui m’avait marqué
la première fois c’était l’absence systématique d’œuf dans la composition de la
pâte pour en faire un dessert à conservation longue (“dolce da credenza” en
italien, celui que tu laisses sur le bu$et de la maison mais je ne sais pas s’il y
a une expression équivalente en français ou en anglais).

Je ne crois pas que nous ayons encore en France cette habitude de laisser les
desserts patienter dans la cuisine mais je trouve ça très joli et nostalgique…
tout comme l’histoire de ta maman et de ta relation aux pommes

Grosses bises
Gabrielle

Reply

Delphine Fortin says

 Delphine Fortin says

September 13, 2016 at 1:23 pm

Ah oui, la longue conservation quand il fait bien chaud, voilà ce à quoi il

fallait penser en Italie Merci pour ce petit enseignement très
intéressant, Gabrielle

Reply

Gabie says

September 13, 2016 at 10:32 am

Qu’elle est belle et appétissante cette appel pie ! C’est vrai qu’en France, on
met très peu d’épices dans les tartes et gâteaux aux pommes !

Reply

Delphine Fortin says

September 13, 2016 at 1:22 pm

Merci beaucoup Gabie, heureuse que ma pie te plaise

Reply

sotis says

September 13, 2016 at 12:26 pm

oh qu’elle est jolie ta pie, ça donne juste envie de la déguster!!!! bisous

Reply

Delphine Fortin says

September 13, 2016 at 1:05 pm

Merci beaucoup ma belle, ravie qu’elle te plaise

Reply

Maeva (Cook A Life! by Maeva) says

September 13, 2016 at 12:28 pm

Les tartes aux pommes, quelles qu’elles soient, c’est vraiment trop bon!

Reply
 Delphine Fortin says

September 13, 2016 at 1:04 pm

Entièrement d’accord avec toi (si j’avais su que je dirais ca un jour, cqfd)

Reply

Contes et Délices says

September 13, 2016 at 2:05 pm

Figure toi qu’étant normande, j’étais prédisposée à aimer les pommes surtout
avec une famille qui produisait du cidre et du calvados, et contrairement à toi,

on peut dire que les pommes, j’en ai abusé dès le plus jeune âge. Mais en
abuser veut aussi dire que j’aime varier les plaisirs, alors multiplier les
couches de pommes ou ajouter des épices, ce n’est pas nouveau pour moi,
mais je ne savais pas que c’était propre à l’apple pie ! J’aurais appris quelque
chose aujourd’hui !
Et puis, voir ton apple pie me donne bien envie d’en faire une très vite
Bisous Delphine

Reply

Delphine Fortin says

September 13, 2016 at 2:25 pm

Oh, mais tu devrais à ton tour rédiger un article sur les pommes sur ton
blog, avec les di$érentes recettes aux pommes que tu connais, ce que tu
aimes chez elles et pourquoi. Ce serait top et parfait pour inaugurer la
saison

Reply

Mélina & Chocolat says

September 13, 2016 at 2:32 pm

Quelle merveille cette tarte aux pommes… Comme dans les #lms !

Reply

Delphine Fortin says

September 13, 2016 at 3:28 pm

Hehe, oui une tarte vintage en somme

Reply
 Halisi says

September 13, 2016 at 8:38 pm

J’ai bien ri avec ta relation aux pommes! lol! Je fais partie aussi de la team des
femmes qui préfèrent largement le chocolat aux pommes! Qu’il qu’il en
soit ta tarte aux pommes donne délicieusement envie de donner une seconde
chance aux pommes! Allez zou on va tenter le coup ! Très appétissant, je la
tenterais! Halisi xoxo

Reply

Delphine Fortin says

September 14, 2016 at 4:32 am

Tu la tenteras, et tu ne seras pas décue, parole de fan de chocolat

Reply

Debra C. says

September 14, 2016 at 10:42 pm

Such a lovely recipe and the pictures are just beautiful, pass a slice my way
please!

Reply

Sabung Ayam Online says

February 15, 2017 at 6:37 am

Thanks for recipe

Reply

Delphine Fortin says

February 15, 2017 at 4:42 pm

You are very welcome

Reply
 Svetlana says

August 10, 2018 at 12:24 pm

Hey! I’ve just discovered your blog, it’s amazing! I was looking for a recepie of
classic american apple pie and stumbled upon yours, hope I won’t mess this
one up :p
I’d like to clarify 2 things beforehand. Apple juice should be boiled and
poured in hot? And second, what exactly does this ‘all spices mix’ consist of? I
believe it’s an american sort of thing, like cake mix in a box, but we don’t have
that where I live.

Reply

Yo says

October 6, 2018 at 3:32 pm

Bonjour
Je voudrais tester votre Apple pie qui me parait très alléchante, cependant,

vous ne dites pas comment couper les pommes : en #nes tranches ? en cubes ?
Merci Delphine de me renseigner.

Bien cordialement

Reply

Delphine Fortin says

October 8, 2018 at 4:19 pm

Bonjour Yolande! Pour cette recette je coupe les pommes en grosses

lamelles. En espérant avoir répondu à votre question je vous souhaite une
belle semaine gourmande. Del

Reply

Lily says

December 1, 2018 at 2:46 pm

Je suis tombée sur ce blog par hasard en cherchant de nouvelles recettes et

j’en suis ravie ! Ton blog est vraiment super et il donne envie de tout tester. Je
me réjouis

Reply

Delphine Fortin says

December 4, 2018 at 5:08 am

 December 4, 2018 at 5:08 am

Oh, mille fois merci Lily pour cet adorable commentaire qui me fait
chaud au coeur

Reply

Gege says

November 29, 2019 at 7:12 pm

Juste pour vous dire que jadore cusi et et pâtisser et quand je suis arrivée a nyc
jai voulu tester toutes ces recettes de tartes.
Cet appel pie cest juste une tuerie, un mist, un délice, de la luxure…. mes amis
américains se sont jetés dessus comme le misère sur le pauvre monde ! Je lai
servie avec une crème Chantilly maison !
Encore merci votre recette et le meilleure

Reply

Delphine Fortin says

December 1, 2019 at 4:55 pm

Oh un grand merci Géraldine pour ce petit mot qui ne pouvait me faire

plus plaisir. Ravie que mes recettes vous plaise et il me tarde de vous en
faire découvrir de nombreuses autres d’ici peu. Très bonnes fêtes de #n
d’année à vous ! Del

Reply

TRACKBACKS

20 Vegetarian Thanksgiving Recipes says:

November 17, 2016 at 11:38 am

[…] 11. American Apple Pie […]

Reply

The Best Pumpkin Bread says:

September 22, 2017 at 5:00 am

[…] to be the best I ever had. I believe we need a “favorite recipe” for any
classic dish: American apple pie, banana bread, or chocolate chip cookies for
instance, to name just a few of them. And yes, a"er a […]

Reply
 Bano!ee Pie – Del's cooking twist says:
October 21, 2017 at 5:48 pm

[…] version, but if you would like to bake a traditional pie crust instead, just
head over to this pie crust recipe and divide quantities by two (this is a basic
pie crust recipe that will never let you down; it […]

Reply

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Hi, I’m Del! Originally from France, I
lived in Stockholm, Chicago, and I just
moved to Vancouver, BC. Over the last
10 years abroad, the world has become
my kitchen. Through my recipes, I want
to help you create beautiful healthy
and mostly plant-based recipes, and
indulge in feel-good desserts. Life is all
about balance! Learn more.

Download your free e-book!

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TO P R E C I P E S ABOUT DEL
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French
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living in Vancouver, BC.
Discover my easy and
o"en healthy, plant-based
recipes, always prepared
with natural ingredients.
And don't forget to

indulge a little sweet treat

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