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Apple pie (American apple pie)

by Ada Parisi
5 min read
Apple pie, ricetta originale della torta di mele americana

Today the original recipe of apple pie, or the American apple pie. Who as a child he read the stories of Mickey Mouse will recognize immediately: The apple pie is apple pie Grandma Duck. A crunchy and buttery chest, slightly salty, which contains a sea of ​​apples, acidification, soft but not untrimmed. While not very loving apples as the fruit, are a fan of sweets made from apples because this fruit, in baking, It becomes fully. from classical mom's Apple Pie, my forte has always, passing through the stuffed baked apples, the apple tart and cream, the apple pie light, I could make a cake with apples every day and not get enough. And if the apples also like you to remember to have a look at all my CAKES WITH APPLES.

My tips for a perfect apple pie

This is the American Apple pie in its original recipe and therefore without uovin, taste not too sweet and full of apples. Those most suitable are the Granny Smith and Golden Delicious, but also Renette are a good substitute, and I recommend overstating at least two types, and never just one. The apple pie is perfect if served warm and accompanied by a little’ Vanilla ice. It is not hard to do, pie crust at, ie this Sablee rich in butter and egg-free, It requires some little attention: butter and water needed dough should be very cold, you have to work the dough with your fingertips not to heat it too much and you have to put a good pinch of salt, because the beauty of this cake lies in the perfect relationship between salt and sugar. I suggest you prepare for the Apple pie and eat it the same day, because then the pastry lose crunchiness. If, though, you can not finish it all, you can store it in the refrigerator and heat (All the time) before eating. And now I wish you good day!

Apple pie, ricetta originale della torta di mele americana

APPLE PIE (original American recipe)

Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 3 voted )



350 grams of flour 00

30 grams of caster sugar

a large pinch of salt

215 grams of cold butter

90 milliliters of ice water


6 mele Delicious and Granny Smith

80 grams of caster sugar

organic lemon juice

cinnamon, to taste

grated organic lemon, to taste

20 grams of flour 00

a pinch of fine salt


an egg yolk

15 milliliters of whole milk

granulated sugar or cane, to taste


Apple pie, original recipe

To prepare the apple pie dough, mix on the work surface or in a large bowl the flour, salt and sugar. Then add the cold butter cut into cubes and start to knead with your fingertips until the mixture is composed of crumbs. You can also use a cutter, so as not to excessively heat the butter working it. At this point, add water, to be frozen (I put it in the freezer for 10 minutes). Pour the water slowly, because it might not serve all. Knead quickly to obtain a homogeneous, elastic dough. Wrap the panetto in food film and store in the refrigerator for at least an hour.

For the filling of apple pie, wash apples, Peel, remove the core and cut into slices not too thin. Put the apples in a large bowl, Add salt, sugar, cinnamon and lemon juice. Cover with plastic wrap and let marinate for at least 30 minutes. After the apples resting time, drain the excess fluid vegetation and add flour, stir to distribute it well.

Preheat oven to 200 degrees static. Grease and flour a cake pan with high sides (for apple pie traditionally it uses a flared edges, Also ceramic). Divide the dough into two parts and coat the edges and bottom of the cake bowl, making sure that the dough exceeds the edges, so as to seal the cake easier.

Prick the pastry with a fork and pour the apples. The apples must be abundant and form a sort of dome into the pan, so do not miss to form in cooking. Roll out the pie crust remained with a rolling pin and cover the apples. Seal the cake by folding the edges inwards. If you want, you can simply trim the excess dough, or you can fold it inwards, while pinching it with your fingers, to obtain a wavy edge as what you see in the picture.

Apple pie, original recipe

Mix the yolk with the milk and carefully brush the entire apple pie, then sprinkle with granulated sugar (also cane). Finally, with a sharp knife, practicing on the surface of the cake deep cuts, so that the steam created from apples in cooking comes completely. I recommend, cut in depth and well, because otherwise the dessert inside will be watery.

Cook the apple pie for 30 minutes, then lower the oven temperature to 180 degrees and continue cooking for another 30 minutes or until the apple pie will not be uniformly golden. Remove from oven and allow to cool.

The apple pie, in my humble opinion, it's delicious served slightly warm, alone or with a little vanilla ice cream or English cream. Good snack!


This dose of pie crust (dough for pie) it is enough to coat a cake 20 cm in diameter and cover the apple pie, but you can also use it to prepare two tarts uncovered, because it is also an excellent base for tarts with jam. This dough can also be freeze, carefully wrapped in clingfilm, and use within one month after it is thawed in the refrigerator for 12 hours.

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Giovanni 12 January 2020 - 17:37

Good evening Ada, I wanted to ask about cooking. The first 30 minutes how many degrees? as the oven must be static or ventilated? Thank you very much, Giovanni.

Ada Parisi 12 January 2020 - 18:06

Hello GIovanni, It is written in the recipe: Preheat oven to 200 degrees and bake a static apple pie for 30 minutes, then lowers the temperature of the oven to 180 degrees and continue cooking for another 30 minutes or until the apple pie will not be uniformly golden. Let me know, ADA.

matilde of peter 28 October 2018 - 09:01

Ada Buogiorno I just write to say thank you, a thousand thanks. I love to cook, your recipes knows sunny, of Italian earth, of Sicily and beyond.
I live in France so it's not always easy to find ingredients, They are often forced to assassinate your recipes, with succedani but always with passion and love.
When my children were small they often asked : mother but as cousins, the cake, pasta?. I invariably answered with love.
The photos are beautiful, often you use of dishes with the drawings caltagirone….
Congratulations to your companion for photos, as I understand it is Sardinian, another land that I know well, especially the Barbagia.
Thank you very much because when I open the mail the morning I brought a breath of perfume of my beloved land.
Say hello to my city Roma
A hug and apologize confidence but it comes from the heart.

Ada Parisi 29 October 2018 - 11:17

Hello Matilda, email like yours are the reason why I started this site and work and struggle (so much) to publish well-made recipes and itineraries. Is’ a great effort, I confess, and behind there is a lot of work (We are considering that we both have a job 'true’ full time), But mails like yours I really compensate for everything. And everything that I do too is made with love. I also love France, I hope you will want to read the route on Champagne will publish this week, I fell for those wine-growing hills. A dear greeting, ADA

Catherine 27 October 2018 - 18:20

Hi Ada. I have discovered and do not give up more of Palermo which DOC! :) I really admire you so much, you are very clear and precise in your explanations and photos… speak for themselves! A question regarding your Apple pie: and if sostituissi 20 gr, of flour ranging in apples with
equal amount of hazelnut or almond flour… What are you saying, I could?

Ada Parisi 27 October 2018 - 18:46

hello Catherine! I'm delighted to have you here, my mom is from Palermo and Palermo is my place of the heart. Then, if you want to replace the flour because you are celiac or gluten intolerant, I suggest you just use the maizens or potato starch. The purpose of the starch is to gently coagulate the water that comes from apples, and not have such a stuffing a bit 'too soupy. Then, , if you used hazelnuts or almonds, having no gluten, They would not have the same purpose. cornflour, corn starch, instead they have no gluten but are a natural binder. Let me know if the alternative convinces you, ADA.

Catherine 28 October 2018 - 12:00

… thanks for your prompt and kind reply. I'm celiac and I have not thought enough. You're right, the principle is the same for the addition of the crumb toasted dough strudel.. Ok, go for the flour :) Thanks, next to your creation… rest in trepidating waiting ;)

Ada Parisi 29 October 2018 - 11:13

hello Catherine, exact, you understand perfectly the use of flour, but you can also use cornstarch or potato starch, really they have the same use. Let me know if you try, a warm greeting. ADA

elisabetta corbetta 26 October 2018 - 08:45

How wonderful, I had so many apples in the house and I really wanted to prepare this cake
A big kiss

Ada Parisi 27 October 2018 - 18:42

Then look photos!


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