Apple pie

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An apple pie is a fruit pie in which the principal filling is apples. It generally has shortcrust pastry both above and below the filling; the upper pastry may be solid or latticed (woven of crosswise strips). The bottom pastry base may be baked separately (known as "blind-baking") to prevent it from getting soggy. Tarte Tatin is baked with the pastry on top, but this is served the opposite way round with the fruit exposed. First recorded in the 14th century in England, apple pie recipes are now a standard part of cuisines in many countries where apples grow. Apple pie is a significant dessert in many countries of Europe, Canada, Australia, New Zealand, and the United States. Due to a greater use of sugar in the recipe, American apple pies may be sweeter than European versions.

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