Classic American Apple Pie al Prosecco

"As American as apple pie" — the phrase is so deeply embedded in American culture that most people forget apple pie isn't actually American at all. The apple pie as we know it — a sweet apple filling encased in a pastry crust — is one of the most famous desserts in the American canon, and yet its roots trace back to medieval England, with significant contributions from the Dutch and the French.

The earliest known English apple pie recipe dates to 1381, appearing in the Forme of Cury, a collection of recipes compiled by the master cooks of King Richard II. This early version used apples, figs, raisins, pears, and spices, all enclosed in a pastry "coffin" — a thick, inedible crust that served as a container rather than something to be eaten. The Dutch developed the edible pastry crust and the lattice-top design in the 1500s; a Dutch cookbook from 1514 contains a recognizable apple pie recipe, and apple pies appear in 17th-century Dutch still-life paintings. The French contributed the butter-rich, flaky pâte brisée. Apple pie arrived in America with English, Dutch, and Swedish colonists in the 17th and 18th centuries, where it was adapted to use the abundant local apple varieties and the ingredients available in the New World.

The phrase "as American as apple pie" itself is a 20th-century invention, popularized during World War II when American soldiers told journalists they were fighting "for mom and apple pie." By the 1950s and 60s, apple pie had become inextricably linked to American identity — a symbol of home, comfort, and national pride, despite its European origins. A proper American apple pie has a flaky, buttery double crust, a thick filling of tart-sweet apples (Granny Smith, Honeycrisp, or Braeburn are ideal), warm spices (cinnamon, nutmeg), and a lattice or crumb top.

Our Mimosavated version adds a splash of Prosecco di Valdobbiadene to the apple filling — the bright, slightly acidic wine enhances the tartness of the apples and adds a subtle floral note that lifts the entire pie. The Prosecco doesn't make it taste like sparkling wine; it makes the apples taste more like themselves.

Ingredients (serves 8):

The Double Crust: - 10.6 oz all-purpose flour (plus extra for rolling) - 7 oz unsalted butter, very cold, cut into cubes - 1 teaspoon salt - 1 tablespoon granulated sugar - ⅓ cup ice water (approximately — start with less)

The Prosecco Apple Filling: - 2 ⅔ lb apples (a mix of tart and sweet — Granny Smith, Honeycrisp, or Braeburn), peeled, cored, and sliced 5mm thick - 3 ½ oz granulated sugar - 1 ¾ oz brown sugar - 1 oz cornstarch (to thicken the juices) - ¼ cup Prosecco di Valdobbiadene - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - 1 tablespoon lemon juice - 1 teaspoon vanilla extract - A pinch of salt - 1 egg, beaten (for egg wash) - Coarse sugar, for sprinkling

Making the Crust: In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes and toss to coat. Using your fingers or a pastry blender, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining — these create the flaky layers. Gradually add the ice water, 1 tablespoon at a time, tossing with a fork, until the dough just holds together when you squeeze a handful. Divide the dough into two pieces — one slightly larger (about 55%) for the bottom crust, one smaller (about 45%) for the top. Form each into a disc, wrap in plastic, and refrigerate for at least 1 hour.

Making the Filling: In a large bowl, toss the sliced apples with the lemon juice. In a separate bowl, mix the granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and salt. Add the dry mixture to the apples, then add the Prosecco and vanilla. Toss until the apples are evenly coated.

Assembling the Pie: Preheat the oven to 392°F (400°F). Roll out the larger disc of dough and fit it into a 9 in (9-inch) pie dish, leaving the edges overhanging. Pour the apple filling (including all the juices) into the crust, mounding it slightly in the center. Dot the top of the filling with small pieces of cold butter.

Roll out the second disc of dough. Either lay it over the filling as a full top crust (cut steam vents with a knife), or cut into strips and weave a lattice. Trim the edges, then fold the top and bottom crusts together and crimp decoratively. Brush the top with beaten egg and sprinkle with coarse sugar.

Baking: Place the pie on a baking sheet (to catch drips). Bake at 392°F (400°F) for 20 minutes, then reduce the heat to 347°F (350°F) and bake for another 40–50 minutes, until the crust is deep golden brown and the filling is bubbling. If the crust edges are browning too quickly, cover them with a ring of aluminum foil for the last 20 minutes.

Let cool for at least 3 hours before slicing — the filling needs time to set. Cutting a hot apple pie will result in a soupy mess.

Serving: Slice and serve warm or at room temperature. A scoop of vanilla ice cream ("à la mode") or a dollop of whipped cream is traditional and highly recommended.

The Mimosa Pairing Logic: Since the filling contains Prosecco, pair with a classic Prosecco mimosa — orange juice and Prosecco. The bright citrus complements the warm spices and tart apples. An apple cider mimosa is even more thematic — the cider echoes the apples in the pie. Avoid heavy or creamy mimosas — apple pie is rustic and warm, and you need something bright and refreshing.

Reference Links: - Apple pie on Wikipedia (14th-century English origins): Wikipedia - Why Apple Pie Isn't So American After All: Food52 - A Short History of Dutch Apple Pie (1514): Travel Gourmet - Apple Pie Is Not All That American: Smithsonian Magazine - Prosecco di Valdobbiadene: Wikipedia

Make-Ahead: The pie can be made 1–2 days ahead and stored at room temperature. The crust can be made up to 3 days ahead and refrigerated (or frozen for up to 1 month). The assembled, unbaked pie can be frozen for up to 2 months — bake from frozen, adding 15–20 minutes to the baking time. Reheat slices in a 347°F/350°F oven for 10 minutes to restore the crisp crust.

Pro Tips: Keep the butter and water ice-cold — this is the single most important rule of pie crust. Warm butter melts into the flour and creates a tough, dense crust instead of a flaky one. Don't overwork the dough — mix just until it holds together; overworking develops gluten and makes the crust tough. Let the pie cool for at least 3 hours before slicing — the filling needs time to set, and cutting a hot pie gives you apple soup. Use a mix of apple varieties — one tart (Granny Smith) and one sweet (Honeycrisp) gives the most complex flavor. The lattice top is traditional and beautiful, but a full top crust with steam vents works just as well. The egg wash gives the crust its golden, glossy finish — don't skip it.