Baked Good: Apple Pie

1 min read

The quintessential all-American dessert is apple pie, although the dish didn’t originate here but was brought by early British settlers.

I remember when every roadside diner in the country offered a slice of cheddar cheese with apple pie, and maybe some still do. The more ubiquitous “a la mode” version places a scoop of vanilla ice cream on top.

Both ways are good, and both are as American as… well, you know.

Apple Pie

5 to 6 cups (1.25 to 1.5 L) apples, peeled, cored, and thinly sliced
1/2 cup (125 ml) sugar, or to taste
2 Tbs (30 ml) lemon juice
1/2 tsp (2 ml) cinnamon
1/4 tsp (1 ml) nutmeg
1/4 tsp (1 ml) salt
2 Tbs (30 ml) butter
2 9 inch (22 cm) pastry pie shells
1 Tbs (15 ml) sugar mixed with
1/2 tsp (2 ml) cinnamon

Combine the apples, sugar, lemon juice, cinnamon, nutmeg, and salt in a mixing bowl and toss to coat the apple slices.

Line a pie plate with one of the pastry shells and transfer the apples to the shell.

Dot the apples with the butter.

Moisten the edge of the pastry and place the second pastry shell on top.

Trim and crimp the edge, and make several slits in the top with a sharp knife.

Sprinkle the sugar and cinnamon mixture over the top.

Bake in a preheated 450F (230C) oven for 10 minutes, then reduce the heat to 350F (180C) and bake for an additional 25 to 40 minutes, depending on the type of apples used.

The pie is done when the apples are tender and the crust is golden brown. Serve warm, cold, or at room temperature. Makes one 9-inch (22 cm) pie.

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