The Glorious History of Apple Pie!
The Big Apple Pie Is Back (For A Limited Run)
You asked. We listened!
Our 8-inch Big Apple Pie (the family-sized apple pie you devoured on Father’s Day) is back on the counter for a short encore! It's still apple picking season after all, so is there any better time to get some apple pies on the go?!
It sold out in a flash last time, and judging by the comments, you weren’t finished. Consider this your heads-up: when it’s gone, it’s gone.
Perfect timing, too. Late-summer slides into autumn. Cool evenings. Warm bakes. This is exactly when a gourmet pie like this earns its place on the table!
Why Apple Pie, Why Now
Buttery shortcrust. A proper mound of British apples. Just enough spice to let the fruit sing. Slice, steam, serve. That’s the brief - and we stick to it.
We usually bring the Big Apple Pie back with our Taste of America lineup, but this year it's flying solo! The people spoke: “Bring back the apple.” So we did.
A (Very) Short History Of Apple Pie
Apple pie is older than you think!
The earliest known English recipe turns up in 1381 in The Forme of Cury. (Medieval bakers were already mixing fruit, spice and pastry long before it was a dinner-table staple!)
It crossed the Atlantic early.
British, Dutch and Scandinavian settlers baked apple pies in North America from the 17th century onward. By the late 19th century, “apple pie à la mode” (with ice cream) was a thing.
Then came the American association...
“As American as apple pie” really caught on in the 20th century, especially around the 1920s and WWII, when GIs famously joked they were fighting “for Mom and apple pie.”
We love that it bridges both cultures. Over here it’s the ultimate Sunday pud, served steaming with custard or clotted cream. Over there it’s star-spangled, picnic-basket perfection.
And now, in true Chunk fashion, we’ve taken that tradition and given it some proper West Country love – turning it into a gourmet pie big enough to feed the family.
What Makes Ours A Big Deal
-
It's an 8-inch apple pie that happily feeds a crowd (or a very enthusiastic few).
-
We use a balanced blend of sharp-sweet British apples so the filling stays bright, not sugary.
-
Thin, short, and crisp pastry - built to cradle the fruit, not bury it!!
-
Has a gentle warmth added, so the apples do the talking.
This is comfort food the Chunk way: simple, honest, and properly made.
How To Serve (And Look Very Clever)
-
Classic British: Warm slices with hot custard or thick Devon cream.
-
Stateside nod: À la mode, pile on the vanilla ice cream.
-
Cheesemonger’s tip: A thin shard of sharp cheddar alongside. Old-school, and ridiculously good.
-
After the main event: It’s the perfect follow-up to a pie night!! Grab a selection of pies in your Create Your Own Selection order to accommodate your guests and end the night gathered round the sweet pie! What an event, we say!
Stash, Slice, Smile
The Big Apple Pie arrives chilled and ready when you are. Keep it in the fridge if you’re serving soon, or freeze if you’re planning ahead.
Warm gently until the pastry is crisp and the fruit is bubbling. Then stand back (it will disappear)!
Ready To Claim Yours?
This is a limited run because we’re baking with the best of the season. They sell faster than hotcakes, and we’re not exaggerating.
Add a Big Apple Pie to your next order - and if you’re going all-in on comfort, pop a whole range of awesome pies in the basket too. Dinner and dessert, sorted!!
Go on - Take a Chunk!
