Apple pie: Varieties of an American favorite

Oct 7, 2009 at 9:29 p.m. ET

Now that you have been to the orchard, what are your plans for all those apples you picked? Here are some delicious ideas for that classic, American tradition: apple pie.

Basic Apple Pie

American as apple pie

Somewhere between applesauce and apple dumplings we always get pulled back to the traditional apple pie. While baking an apple pie from scratch -- that means no ready-made pie crusts, folks -- can be an art form in itself, it is actually an easy and rewarding baking task to undertake.

We have gathered together a collection of some traditional - as well as some not-so-traditional apple pie recipes to test your pie making and baking savvy. Okay, so if you really want to use a ready-made pie crust, go ahead; these recipes are certainly adaptable.

Basic Apple Pie


1 batch pie pastry
6 large apples
1 Tablespoon fresh lemon juice
1/2 teaspoon lemon zest
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1 Tablespoon all-purpose flour
1 Tablespoon butter -- cut into bits
1 teaspoon sugar
Dash cinnamon
1 tablespoon milk


Peel, core and thinly slice apples. Toss with lemon juice and zest. Mix sugar, flour and spices. Toss with apples to coat.

Roll half of dough into a round and fit into a 9" pie pan. Fill shell with apple mixture. Dot top with butter. Roll remaining dough into a round large enough to cover top of apples. Place carefully over apple filling and crimp edges of crusts together. Make slits in top crust to vent. Mix teaspoon of sugar with dash of cinnamon. Brush top of crust with milk and sprinkle lightly with cinnamon sugar.

Bake at 450 degrees F for 10 minutes. Reduce heat to 375 degrees F and bake an additional 20 to 30 minutes.

Next: Cheddar-Crust Apple Pie

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