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Apple Pie Crust

Looking for recipes for apple pie crust? Taste of Home has the best apple pie crust recipes from real cooks like you, featuring reviews, ratings, how-to videos and tips.

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Prize-Winning Apple Pie

Prize-Winning Apple Pie

Prize-Winning Apple Pie

I've baked many apple pies in the last 40 years. But when I entered this apple pie at the 1987 Kansas State Fair, it won first prize! The prize was especially meaningful, because the contest was sponsored by the Kansas Mother's Assn., and of the 31 pies entered, mine was the one that was presented to the Kansas Mother of the Year.

Apple Graham Pie

Apple Graham Pie

Apple Graham Pie

I can whip up this pie in minutes using the microwave, so it's great for drop-in guests. People are always surprised I can serve them a slice so quickly.—Shirley Pochipinski, Prince Albert, Saskatchewan

Sugar-Free Pineapple Pie

Sugar-Free Pineapple Pie

Sugar-Free Pineapple Pie

Graham cracker crumbs, pudding mix and crushed pineapple gives this tasty pie just the right amount of sweetness. It's easy to double the recipe for a crowd.

Apple Crisp Tart

Apple Crisp Tart

Apple Crisp Tart

The crumb topping gives this apple tart a delightfully sweet crunch in every bite. I like to make it year-round, but it's especially good in fall when fresh apples are at their best. --Janet Briggs

Apple Butterscotch Crumb Pie

Apple Butterscotch Crumb Pie

Apple Butterscotch Crumb Pie

This cute little pie has a nice butterscotch flavor without being too sweet. It's a satisfying meal-ender for any season.

Honey and Spice New England Apple Pie

Honey and Spice New England Apple Pie

Honey and Spice New England Apple Pie

If they're in season, use Honeycrisp apples. With the brown sugar and spices, they make the juiciest, most flavorful apple pie you have ever tasted! —Jannine Fisk, Malden, Massachusetts

Cranberry-Apple Spice Pie

Cranberry-Apple Spice Pie

Cranberry-Apple Spice Pie

Dried cranberries add flecks of festive red color in this tender apple pie. Your kitchen will be filled with a spicy aroma as the pie bakes.—Suzanne Earl, Spring, Texas
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