Washington State Apple Pie Recipe
Washington State Apple Pie Recipe photo by Taste of Home

Washington State Apple Pie Recipe

Publisher Photo
This pie won Grand Champion in the Apple Pie category at the 1992 Okanogan County Fair. The pie looks traditional, but making your own filling gives it a different flair and great taste. —Dolores Scholz, Tonasket, Washington
TOTAL TIME: Prep: 25 min. Bake: 45 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 25 min. Bake: 45 min.
MAKES: 6-8 servings

Ingredients

  • 6 cups sliced peeled tart apples (about 5 to 6 medium)
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon salt
  • Pastry for double-crust pie (9 inches)

Directions

  1. In a saucepan, combine the apples, water and lemon juice; cook over medium-low heat just until the apples are tender. Remove from the heat and cool (do not drain).
  2. In a large bowl, combine the sugars, flour, cinnamon, nutmeg, ginger and salt; add apples and toss to coat. Place bottom pastry in pie plate; add apple mixture. Cover with top pastry; seal and flute edges. Cut slits in top crust.
  3. Bake at 450° for 10 minutes. Reduce heat to 350°; bake 35-45 minutes longer or until golden brown. Yield: 6-8 servings.
Originally published as Washington State Apple Pie in Taste of Home August/September 1993, p33

Reviews for Washington State Apple Pie

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 25, 2013

So good. The only apple pie recipe I use.

MY REVIEW
Reviewed Aug. 28, 2013

I have been making this fabulous pie since you first published it in you magazine. It is the best!

MY REVIEW
Reviewed Oct. 24, 2012

This was the best apple pie I've ever made. I believe that taking the extra step to cook the apples just enough was the key to this recipe. The apples were still in tact but they were soft and delicious, and the crust was perfect in the 35-40 minute cooking time. I did not start at 450 for 10 minutes because I don't like my crust to be too brown.

MY REVIEW
Reviewed Nov. 1, 2010

p.s. I used 2 tablespoons of apple juice instead of water and I dotted with 2 tablespoons of butter before covering with top pastry.

MY REVIEW
Reviewed Nov. 1, 2010

I baked this recipe for the first time at a harvest fair entry in an apple pie contest. I won first place with rave reviews!! Absolutely delish!

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