Apple pies

Apple pie

Apple pie with lattice upper crust
Place of origin	Western Europe
Food energy (per 100 g serving)	about 265 kcal

An apple pie, regional variation apple tart, is a fruit pie, in which the principal filling ingredient is apple. It is, on occasion, served with whipped cream or ice cream on top, or alongside cheddar cheese. The pastry is generally used top-and-bottom, making it a double-crust pie; the upper crust may be a circular or a pastry lattice woven of crosswise strips. Depending on the baker's preference, the bottom of the double-crust may be baked first (before baking the whole pie) to prevent the bottom from getting soggy. Exceptions are deep-dish apple pie, with a top crust only, and open-face Tarte Tatin. The apple pie is one of the United State's signature comfort foods.

Apple pie can be made with all sorts of different apples. The more popular cooking apples include, Braeburn, Gala, Cortland, Bramley, Empire, Northern Spy, Granny Smith, and McIntosh The fruit for the pie can be fresh, canned, or reconstituted from dried apples. These different types of apples (canned, dries, fresh) affects the final texture and the length of cooking time required will vary, therefore people disagreeon if it affects the flavour or not. Dried or preserved apples were originally substituted only at times when fresh fruit was unavailable. Along with the apples people commonly use, cinnamon, salt, butter, and most importantly sugar. Though most of the old recipes don't include sugar due to the price or having a better sweetener option, most people definitely use it today. Apple pie is often served in the style of "à la Mode" (topped with ice cream). Alternatively, a piece of cheese (such as a sharp cheddar) is, at times, placed on top of or alongside a slice of the finished pie.