Well thank goodness we are demonstrating some pride in British food! Goodness knows its been missing for long enough.
As I said earlier I am sure that the apple variety has a lot to do with differences in pie. As does type of pastry etc. Really, as Snoop points out, much of the ingrediants are the same in Northern Continental Europe and differences are slight. If I am honest then I suppose French apple pies are probably more my taste and if I could eat apple pie in ony one country it would be there.. I am not a huge tarte tatin fan, but those light finely sliced apple and puff pastry affairs that look too good to eat are heaven. But, a good apple pie with a good custard is pd good too, and I'm pleased too. And quicker to make!
In omnibus amor et iustum