Apple pie is thought of as proverbially American. Old-fashioned and uncomplicated, it calls to mind simpler times and family gatherings of yesteryear – picnics at the park after a rousing baseball game, holiday dinners around a long family table, or a slice purchased at the county fair that was homemade by the church ladies as a fundraiser.
Over the years, recipes have developed that add to the old-fashioned goodness of apples, sugar and cinnamon mounded between two crusts and baked to perfection. Nowadays, we have so many to choose from: Dutch apple pie, French apple pie, streusel-topped, apple-nut, caramel-apple, lattice-topped or combined-fruit pies like luscious cranberry-apple. Traditional apple pie has sprouted wings, which means there’s freedom to choose and experiment as you bake.
The shape of pie evolved as well. While the round, double-crust traditional apple pie is the all-time mainstay, it’s fun to try new forms and shapes when you decide to make fresh apple pie. These Pie doesn’t have to be made in a pie pan, and it doesn’t even have to be round!
Deep dish: Got lots of apples? Try a deep-dish apple pie. Double the goodness!
Tart: An apple tart is a thin pie with crust covering the bottom of a shallow tart pan. A thin layer of apple filling is added on top and baked. Tarts leave much room for play, as you can top slices with dollop of whipped cream, or drizzle with caramel, butterscotch-caramel or even white chocolate for a dessert that’s as eye-pleasing as it is palate-pleasing!
Fold-over: A single round unbaked pie crust is filled on one half only, with the non-filled crust side brought up and over the filled side. Pinch edges to close and seal, to make apple pie in a half-round form! Slice top side to allow venting and prevent the pie from bubbling over.
Cookie pizza pie: For an extra sweet treat, bake a sugar cookie “pizza,” cool and spread with warm apple pie filling. Slice pie-style and serve immediately with a scoop of slightly softened vanilla-bean or cinnamon ice cream on top. Fresh apple pie, ala cookies and cream!
Crostata: For a new way to make apple pie, use a single pie crust on a baking sheet or in a pie pan. Fill with apple pie filling, allowing enough crust on the sides to bring up and over the top of the filling to leave a large uncovered hole in the top. Originating in Italy, crostatas are a quick and easy pie alternative that yield the same great taste in a different and pretty form.
Apple bars: Try filling a jelly-roll pan with crust top and bottom, with a thin layer of apple filling between. This is a good alternative for packing and traveling!
Mini pies: Small pies take more time but are so pretty for showers, holiday dinners or other special occasions. Use custard cups, mini-pie pans, disposable aluminum mini pie pans, or large-size muffin tins to bake mini pies.
Let your imagination run wild – baking apple pie is fantastic in any shape or form!