If there’s one dessert that’s managed to stay cool for centuries, it’s the Apple pie!
Juicy apples, buttery pastry, a smell that can make the whole street jealous – it’s got serious staying power.
But here’s the twist: apple pie hasn’t always been the sweet, golden beauty we know today. In fact, its history is a little… crusty.
So grab a fork (or just your hands, we’re not judging) – we’re digging into apple pie’s journey from medieval banquets to our very own gluten free apple pie that’s selling out faster than hot pasties on a rainy day!!
The first known apple pie recipes appeared in England around the 14th century. But don’t picture a lovely buttery dessert topped with ice cream - oh no.
Medieval apple pie was more of a practical food hack than a pudding!
Little to no sugar (it was expensive and rare), so pies were often a mix of sweet and savour - or straight up sour!
The “pastry” was called a coffyn (yes, coffin), and it was a tough flour-and-water shell designed to hold the filling. You didn’t eat it – you just threw it away once the apples were gone!
Fillings were often bulked out with figs, pears, raisins, or even saffron for colour.
Basically, medieval apple pie was more armour than indulgence. Tasty? Debatable. Groundbreaking? Definitely!
As sugar became more affordable, apple pie got its much-needed glow-up. By the 1500s, pies became sweeter, softer, and much closer to what we’d actually want to demolish today.
Cooks started adding sugar and honey to balance out tart apples.
Spices like cinnamon, nutmeg, ginger, and cloves joined the mix, giving apple pie its signature warming kick.
Pastry itself started improving too – buttery, flaky, and finally worth eating!
By the 1700s, apple pie wasn’t just food, it was comfort. The kind of dish people gathered around after a long day, the dessert that smelled like home. Sound familiar?
When apple pie crossed the Atlantic in the 17th century, it became a household staple in America. Colonists baked it regularly, apples were easy to grow, and before long, apple pie was everywhere!!
By the 20th century, the phrase “as American as apple pie” was born – transforming this humble dessert into a full-on cultural icon. Apple pie showed up at family dinners, holidays, diners, and even in wartime propaganda.
It wasn’t just a pie anymore. It was a statement.
Funny, really - considering apple pie started life as a medieval “coffin.” Now it was the dessert of freedom, family, and a little bit of national pride!
Fast forward to 2025, and apple pie is still top of the dessert charts. But here’s the best bit: it’s finally accessible to everyone.
At Baked to Taste, we’ve taken this centuries-old classic and given it the ultimate upgrade – the gluten free pie treatment. Our gluten free apple pie is:
Big enough for the family (or just you – zero judgement).
Buttery, golden pastry you actually want to eat.
A juicy apple filling that’s sweet, sharp, and properly moreish.
No “coffyns,” no weird substitutes, just a gluten free apple pie that tastes every bit as good as the original. Maybe even better.
Here’s the truth: our family-sized gluten free apple pie didn’t just sell out last time – it disappeared quicker than a fry-up at a music festival. People pre-ordered, hoarded, and guarded them like treasure!!
And now… it’s back. But only for a limited time.
So if you want to be part of apple pie’s centuries-long history (and actually enjoy eating it this time around), don’t wait around.
👉 Order your Gluten Free Apple Pie now before it sells out (again)!
