Cookbook:Apple Pie

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An apple pie is a fruit pie (or tart) in which the principal filling ingredient is apples. Pastry is generally used top-and-bottom, making a double-crust pie, the upper crust of which may be a pastry lattice woven of strips; exceptions are deep-dish apple pie with a top crust only, and open-face Tarte Tatin.

Here are three variations on apple pie:

1. Apple Pie I: an apple pie recipe which suggests a variety of apples.
2. Apple Pie II: a recipe that uses the first one as a model; uses McIntosh apples exclusively.
3. Tarte Tatin: an open-faced kind of apple pie.