All American Apple Pie

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Indulge in the comforting taste of an All-American Apple Pie with this irresistible recipe. Bursting with flavors of cinnamon-spiced apples encased in a perfectly flaky crust, this dessert embodies the essence of traditional American baking.

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How many times have you heard the phrase, “as American as apple pie?” While apples are not native to North America (they actually originated in the mountains of Kazakhstan), we Americans have certainly adopted this fruit as our own.

We had two very prolific apple trees in our backyard when I was a kid. My mom tried a lot of different recipes to use up all of our apples, and we grumbled a bit over having “apple crap” yet again during the apple harvest season.

Despite this overindulgence in apples growing up, apple pie is still my go-to when I want to bake a pie. There are so many delicious varieties to choose from, and in my version of apple pie I like to use several different types, some tart and some sweet. I also include at least one pear in my apple pie. I like the way a pear melts into the filling a bit more than the apples, and it adds a subtle richness as well.

homemade all-American Apple Pie cooling on a black wire rack.

One of the best tricks I have learned over the years is that if you get a tear in your top crust, use some of your excess dough to cut out shapes with small cookie cutters. Use these to cover any imperfections, or just add them for a pretty embellishment. Your All-American Apple Pie is equally at home in the summer at your hot dog cookout or at Thanksgiving alongside the pumpkin pie!

Recipe Ingredients

Pie Crust. You can find my favorite pie crust recipe here.

Apples. In my version of apple pie, I like to use several different types, some tart and some sweet. Good choices would be Granny Smith, Jonathan, Braeburn or Honeycrisp.

Pear. I also include at least one pear in my apple pie. I like the way a pear melts into the filling a bit more than the apples, and it adds a subtle richness as well.

Brown sugar. Brown sugar has a distinct caramel-like taste adding a deeper flavor to the apple pie filling, and complementing the natural sweetness of the apples. It provides a more complex and flavorful taste compared to using white sugar plus it helps the filling retain more moisture.

Cinnamon. Cinnamon is perhaps the most classic and essential spice for apple pie. It pairs perfectly with the sweet and tart flavors of the apples, adding warmth and depth to the filling.

Nutmeg. Nutmeg is another traditional spice often used in apple pie. It has a slightly sweet and nutty flavor that complements the apples and adds a subtle hint of complexity.

Almond extract joins the traditional cinnamon and nutmeg to give the filling a little extra flavor.

Quick Cooking Tapioca. Quick-cooking tapioca is a great thickener to use in apple pie filling. It helps absorb the liquid released from the apples during baking, resulting in a nicely thickened filling with a luscious consistency.

Lemon juice adds a bright and tangy flavor to the apple pie filling. It helps balance the sweetness of the apples and adds a refreshing citrus note that complements the natural flavors.

Butter. Butter adds richness and depth of flavor to the apple pie filling. A infuses the apples with a buttery and slightly creamy taste, enhancing the overall flavor profile of the pie.

How to make All-American Apple Pie:

picture collage demonstrating how to mix ingredients for All American Apple Pie Filling.

Preheat oven to 425℉. Mix the brown sugar, salt, cinnamon, nutmeg and tapioca in a small bowl and set aside.
Peel and core the apples and pear. Slice each very thin into a large mixing bowl, and sprinkle with lemon juice after each addition to prevent apples turning brown. Add almond extract and toss to coat. Stir in sugar mixture and set aside while you roll out your pie crust.

Roll out half of the pie dough, and place in a 9-inch pie pan. Spread apple mixture evenly into the pastry lined pan. Dot the top of the apples with butter slivers.
Roll out remaining pie dough and gently place on top of apple filling. Trim edges leaving 1/2 inch excess all around. Fold excess under top layer around the rim, and crimp to seal. Cut 4 small slits in top of the pie to vent. Brush the top with egg wash or milk to produce a golden finish.
Bake for 30 minutes, then lower the heat to 375℉ and bake an additional 20-30 minutes or until the crust is golden and the apples are tender when pierced with a cake tester.

Frequently Asked Questions:

What can I use instead of quick-cooking tapioca?

You can use cornstarch or arrowroot powder. Use the same amount of arrowroot powder as you would for quick-cooking tapioca in your recipe and 2 tbsp cornstarch.

Can I make the apple pie filling in advance?

Yes! Peel, core, and slice the apples for the pie filling. Toss them with the sugar, spices, and any other desired flavorings as well as the tapioca. In a saucepan, cook the apple mixture quickly over medium heat until the apples start to soften and release their juices. Stir occasionally to ensure even cooking. You don’t need to fully cook the apples; just heat them enough to release some of their moisture and partially soften them.
Allow the cooked filling to cool completely. Once cooled, transfer it to an airtight container or sealable bags. Make sure to remove any excess air from the bags before sealing. Store in the fridge.

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