How To Make Apple Pie
Don’t you just hate it when you taste something positively divine that a friend made, ask for the recipe, and they refuse to give it? How awkward is that? I have always found it somewhat rude and therefore have made a point to share any and every recipe that has ever been requested of me.
There is only one recipe which has tempted me to stray from this policy, my apple pie. ~Takes a deep breath~ So, today, to force myself to remain generous, polite, and kind to anyone interested, I am posting not only my apple pie recipe but a photo tutorial as well.
This is actually quite easy. The most difficult and time consuming part is simply peeling and “chipping” the apples. In no time at all you will be wowing folks with your apple pie. That is all that I ask, don’t say you got this recipe off of a blog or website or make any other excuses when someone compliments it (although feel free to send them to my site!). When (not if, but when) someone tells you how divine your pie is, I want you to smile graciously and say “thank you”. This is now your apple pie recipe.
Starring roles: Sugar, Apples (at least two different kinds, one being Granny Smith), Lemon Juice, Corn Starch, Vanilla, Pie Crusts (You can make your own, I just use Pilsbury), Allspice, Cinnamon, and a wee bit of apple juice.
SMELL this now, its getting there! Go ahead and eat a coated apple slice!
Spoon apples into prepared crust. You want to fill it pretty high.
After you’ve sealed them together (see left side of pic), fold the edges over and crimp them with your fingers or use a fork, whichever you prefer (see right side of pic).
Melt some butter and brush it over the crust then sprinkle a bit of sugar on top to make it even prettier!
Bake in oven at 425 for fifteen minutes.
Include obligatory pic of cute kid who really wants to be in your blog….
And her brother.
Ingredients
- 1 Package Pilsbury Pie Crusts
- 9-10 apples two different kinds, one Granny Smith
- 1/4 Cup Apple Juice
- 2 Tablespoons Lemon Juice
- 3/4 Cup Sugar
- 1/4 Cup Corn Starch
- dash of salt
- 1 teaspoon Vanilla
- 1 teaspoon Cinnamon
- 1/2 teaspoon allspice
Instructions
- Preheat oven to 425. Roll one pie crust out into pie plate. Peel and chip apples into large mixing bowl. In separate bowl, combine all dry ingredients and stir to blend. Combine all liquid ingredients in another bowl and stir to blend. Pour dry and liquid over apples and stir well.
- Place in oven and bake 15 minutes. Remove from oven and cover entire pie with foil. Cut slits in center of foil and peel back so mainly the outer edge is covered (to prevent it from burning). Reduce heat to 375 and continue baking for 45-55 minutes or until golden.
Made this pie today to share with some friends and it was a bit hit. I didn’t have any apple juice like the recipe called for but I did have some Hot Apple Cider Mix. I made a cup of that and used
1/4 cup of it in the pie and everyone agreed I needed to make that a standard part of the recipe. Thanks so much for sharing this recipe with all of us. It is definitely a keeper.
I am so glad you liked it Janel!!!
Seen your apple pie receipe (mamas receipe), but could not email
Hi Christy! Your pie recipe is awesome!!! I made it today and I have to admit I forgot to add the vanilla (oops!), but it was still fantastic! My dad tried it, loved it and he and my mom took the rest of the pie home with them. A little backstory here: When I was a child, my grandmother, Mary MacAlister, ( my dad’s mom) used to have my family over for dinner every Sunday afternoon, and she always had one of her wonderful apple pies warming in the oven for my dad, her “baby”, (all 6 foot, 4 inches of him! – haha! ). Her apple pie would just melt in the mouth and it always had such a ‘warm’ flavor to it – Through much trial and error, I figured out it was nutmeg that gave it that warmth Over the years since by beloved grandmother passed in 1986, I have tried to copy her apple pie recipe. She was one of those cooks who never measured, and never wrote anything down. I have always hoped to surprise my dad with an apple pie that would remind him of his mom’s and I have to say, this recipe pretty much sealed the deal after I added some nutmeg to it. Just wish I’d remembered to pick up some vanilla ice cream – This apple pie recipe + vanilla ice cream = Swoon!! Thanks yet again for another incredible recipe and an opportunity to reflect on one of the dearest people I have ever had the privilege of calling family – boy do I miss her! Happy Thanksgiving!
Love this pie!! I always had a problem getting the apples tender but not mushy and the liquid to thicken.. This recipe is perfect. Love your site and reading all of your posts..
I’m going to bake the pie over the weekend….is your pie dish in picture…a longaberger pie dish….it looks like one….have a great weekend
my son in law is an apple pie freak, so will have to try this one on him, have a bowl of apples in the house, the tree put out well this year, and they are going to wizzle away if I don’t do something with them. I will make crusts and freeze the unbaked pies, after doing one for each house for eating first! The baking in the middle of winter agrees with me! Right now I’m doing pickles so don’t want to have the oven on too!
This recipe is amazing!!!! PURE AWESOMENESS. It was the hit at Thanksgiving dinner, and it was my first apple pie 🙂 Thanks so much for an epic recipe!!! Wow. I did not use a remade pie crust, but also attempted my first pie crust. OMG, the most amazing pie ever. Thanks so much for sharing the love of a fabulous apple pie!!!!!!