Taste of Home
Apple Almond Raisin Pie
Apple Almond Raisin Pie is a delightful dessert that blends tender, spiced apples with crunchy almonds and sweet, chewy raisins, all encased in a flaky, buttery crust. The filling is infused with warm cinnamon, nutmeg, and a touch of brown sugar, creating a perfect balance of tart and sweet flavors. The almonds add a delicate crunch and a slightly toasty, nutty flavor that complements the juicy apples and plump raisins. Baked to golden perfection, this pie is a cozy and nostalgic treat.
The crowning glory is the crumble topping, baked until golden and crisp, adding a contrasting texture to the soft, juicy apples. Often served warm, it pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Its aroma, as it bakes, fills the room with a sense of cozy nostalgia.
Deep Dish Apple Pie
A deep-dish apple pie is a show-stopping dessert that takes the classic apple pie to new heights—literally! Baked in a taller pan, this pie is generously packed with layer upon layer of juicy, spiced apple slices, creating a towering filling that overflows with flavor.
The apples, typically a mix of tart and sweet varieties like Granny Smith and Honeycrisp, are coated in a blend of cinnamon, nutmeg, brown sugar, and sometimes a touch of lemon juice to balance the sweetness. As the pie bakes, the apples soften to a tender, melt-in-your-mouth texture while retaining just a hint of bite.
Encased in a buttery, flaky crust, which might be topped with a lattice or fully covered with a golden dome, this pie is both rustic and elegant. It’s perfect for serving with vanilla ice cream or whipped cream, as its rich aroma fills the room with warmth and nostalgia
History of Apple Pies
Apple pie is a classic dessert beloved worldwide, known for its comforting blend of sweet, tart, and spiced flavors.
According to Food52, apple pie originated in England. It arose from culinary influences from France, the Netherlands, and the Ottoman Empire as early as 1390—centuries before the Pilgrims set foot on Plymouth Rock.
Eventually, apple pie was brought to the colonies by European settlers, where the dish quickly caught on. America's first cookbook, American Cookery by Amelia Simmons, published in 1796, included two recipes for the fruit-based dessert.