Name: Apple Pie
Prep time: 35 min
Cook time: 55 min
Total time: 90 min
Yield: Serves 2
Cuisine: American
Ingredients: plain flour; cold water; butter; ground cinnamon; piece egg; apples; caster sugar; lemon juice

About this dish

Apple Pie: the story on the plate

The American dessert symbol because it turns orchard fruit, pastry and spice into pure nostalgia.

Historical background

Apple Pie reflects American regional food: immigrant influence, farming traditions, coastal seafood, barbecue, diners, bakeries and home desserts.

Why it is famous

It is famous because American cooking is deeply regional, from New England seafood and Southern comfort food to Midwest pies, barbecue and city-specific classics.

Cultural significance

Apple Pie is useful on the site because it explains not just how to cook the dish, but why the ingredients and technique matter in American food culture.

Nutrition

Estimated nutrition per serving

Useful for meal planning and calorie-aware recipe browsing.

520Calories

8gProtein

68gCarbs

24gFat

Estimated from the upgraded serves-2 metric ingredient list; verify with a calculator before making health claims.

Ingredients

What you need

Servings Measures

160 plain flour
45 cold water
100 butter, cold, diced
0.5 ground cinnamon
0.5 piece egg, beaten, for glazing
450 apples, peeled, cored and sliced 5 mm thick
60 caster sugar
0.5 lemon juice

Method

Step-by-step method

Follow the recipe in order, tasting and adjusting seasoning where needed.

1. Rub cold butter into flour until pea-sized pieces remain, add cold water and bring together. Chill for 30 minutes.
2. Peel, core and slice apples about 5 mm thick so they soften evenly but keep shape.
3. Roll pastry, fill with apples, sugar, cinnamon and lemon, then top and crimp. Cut vents in the lid.
4. Bake at 200 C / 400 F for 20 minutes, then 180 C / 350 F for 35-40 minutes until juices bubble.

Cook smarter

Tips, storage and serving advice

Shopping tips

Buy the ingredient that carries the dish first: fresh seafood, properly marbled meat, good maize products, fresh herbs, aromatic spices or ripe fruit depending on the recipe.

Ingredient quality

Choose whole spices, fresh citrus, clean seafood, good dairy and authentic staple ingredients where possible; stale spices and weak sauces make traditional recipes taste flat.

Common mistakes

Avoid vague seasoning, overcrowding pans, overcooking lean protein, using stale spices or replacing traditional staples without adjusting texture.

Chef’s tips

Measure first, cook the sauce or base patiently, taste for salt and acidity, and finish with the traditional garnish or side.

How to know it is cooked

Proteins should be cooked through but not dry; sauces should taste balanced; pastries, fried foods or baked desserts should be properly set and golden where appropriate.

Plating advice

Serve simply and traditionally: sauce under or over the main item, garnish last, and keep sides distinct so the recipe reads clearly.

Make ahead

Sauces, fillings, marinades and braises can usually be made ahead; fried, grilled and crisp elements are best finished just before serving.

Storage and reheating

Store covered in the fridge. Eat seafood within 2 days and meat, vegetable dishes or desserts within 3 days unless recipe testing says otherwise. Reheat gently until piping hot. Use an oven or air fryer for crisp foods; use low heat for sauces, stews and braises.

Wine pairing

What to drink with Apple Pie

Pairings are chosen around the dish’s flavour, texture, richness, acidity and cooking style — not just the country it comes from.

#1 Great match Sparkling

Moscato d'Asti

Why it works: Moscato D Asti suits Apple Pie because the dish is sweet, rounded and comforting, with enough richness to feel indulgent without becoming heavy; the wine keeps the finish balanced rather than heavy.

Lightly sparkling sweet Piedmontese wine with grape, peach and orange blossom.

GrapeMoscato Bianco

RegionPiedmont

Wine flavourpeach, grape, orange blossom, gentle bubbles

Serve at5-7°C

Flavour bridge: The pairing links acidity, body and aroma to the main ingredients, giving freshness for rich dishes and enough weight for hearty ones.
Acidity: Use acidity to lift richness, salt, fried texture, cream, butter or slow-cooked depth.
Body: The wine body is chosen to avoid overpowering the dish while still standing up to the main ingredient.
Tannin: Low or moderate tannin is safest unless the recipe is built around red meat, roasting or deep savoury sauces.
Sweetness: Keep the wine dry for savoury recipes; use gentle sweetness for desserts or spicy dishes.
Best for: Dessert pairing for testing and editorial menus.

These are wine-style pairings, so you can choose any bottle in that style rather than needing one exact producer. Look for the grape, region or style name on the label.

Bottle suggestions

Specific wines to try

These are individual wines already linked to this recipe.

California Chardonnay

apple, peach, butter, gentle oak

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Apple Pie