Apple pie comes in many different shapes, flavours and sizes, which is not surprising really, since the first English recipes for apple pie date back to the late 14th century. Since then, the apple pie has been adopted by almost every country in the world and sits highly in the rankings for people's most favourite dessert.
The popularity of the apple pie is immense. It is not a particularly delicate or fancy dish, yet it may be found on the sweet menu of almost every restaurant, even the most stylish and expensive.
After having eaten a two-course meal and feeling significantly stuffed, swearing that not another morsel of food will pass our lips, many of us can still be tempted by a small piece of apple pie to satisfyingly round off our meal.
Apple pie traditionally consists of a two-crust pastry that is filled with a sweet mixture of apples, sugar and spices.
In some recipes however, there is no pastry crust on the bottom and the filling is just covered by a single crust of pastry over the top. For pastry lovers, the former is probably the most appealing.
Apple pie may be served on its own, hot or cold, but you would be missing out if you didn't have a scoop of vanilla ice cream or double cream on the side, or even better, lashings of warm and creamy custard
poured over the top.
A number of recipes call for the use of cooking apples such as Bramleys, yet if you do not have any to hand, other varieties of apple will suffice.
Below are two easy recipes for apple pie. The first is for a traditional one- crust apple pie, made with shortcrust pastry and the second is for a double-crust apple pie, made from rich sweetcrust pastry, a sweetened and richer version of shortcrust (see our guide
to shortcrust pastry).