Apple Pie Recipe
Apple Pie Recipe photo by Taste of Home
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Publisher Photo
I remember coming home sullen one day because we'd lost a softball game. Grandma, in her wisdom, suggested, "Maybe a slice of my homemade apple pie will make you feel better." One bite…and Grandma was right. This is the best apple pie recipe. If you want to learn how to make homemade apple pie, this is really the only recipe you need. —Maggie Greene, Granite Falls, Washington
Featured In: 25 Best Fall Desserts
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.

Ingredients

  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 6 to 7 cups thinly sliced peeled tart apples
  • 1 tablespoon lemon juice
  • Pastry for double-crust pie (9 inches)
  • 1 tablespoon butter
  • 1 large egg white
  • Additional sugar

Directions

In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.
Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with apple mixture; dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry.
Beat egg white until foamy; brush over pastry. Sprinkle with sugar. Cover edges loosely with foil.
Bake at 375° for 25 minutes. Remove foil and bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.
Originally published as Apple Pie in Grandma's Great Desserts Cookbook 1992, p81

Nutritional Facts

1 piece: 414 calories, 16g fat (7g saturated fat), 14mg cholesterol, 227mg sodium, 67g carbohydrate (38g sugars, 2g fiber), 3g protein.

  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 6 to 7 cups thinly sliced peeled tart apples
  • 1 tablespoon lemon juice
  • Pastry for double-crust pie (9 inches)
  • 1 tablespoon butter
  • 1 large egg white
  • Additional sugar
  1. In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.
  2. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with apple mixture; dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry.
  3. Beat egg white until foamy; brush over pastry. Sprinkle with sugar. Cover edges loosely with foil.
  4. Bake at 375° for 25 minutes. Remove foil and bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.
Originally published as Apple Pie in Grandma's Great Desserts Cookbook 1992, p81

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Reviews forApple Pie

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wwjd1961 User ID: 4467672 278134
Reviewed Nov. 22, 2017

"Perfect!"

MY REVIEW
elam11251018 User ID: 8885411 277691
Reviewed Nov. 13, 2017

"It's a good recipe. I opted out the ginger just because I'm not much of a ginger fan. I used 6 granny Smiths apple and 1honey crisp. It was alittle too Tarte. Next time I'll use another honey crisp apple and less granny Smiths. Wish I could add a picture."

MY REVIEW
Bronna User ID: 844380 276874
Reviewed Oct. 27, 2017

"Wonderful! The best apple pie I have made in a long time. I think the added brown sugar really made it good. I made one today for company and my husband is already asking me to make another one. :) It looks like apple pie will be served at Thanksgiving dinner as well."

MY REVIEW
Chicagorocks User ID: 7704800 276557
Reviewed Oct. 21, 2017

"fabulous and what a pie...."

MY REVIEW
beachgirlmb User ID: 8847971 276419
Reviewed Oct. 17, 2017

"Great recipe. I used 6 cups of apples and 4 T of flour and it was perfect. I used granny smith apples. Thanks for the recipe. It is my new go to recipe for apple pie."

MY REVIEW
Richard User ID: 9250598 273089
Reviewed Sep. 16, 2017

"I made this pie today and it turned out very nice but next time I'll skip the ginger. About apples, if you live in an area that has fresh picked apples you are very lucky. Apples after being stored lose moisture and this will cause your pie to be dry unless you add a little fluid or less flour. Used fresh picked Granny Smith (4) and only (2) Honeycrisp because they were huge and so sweet and tart too. All in all, this 85 year old man is glad he found this recipe."

MY REVIEW
Ian User ID: 9239447 272369
Reviewed Aug. 28, 2017

"For a novice pie crafter, I and my coworkers raved about this recipe. easy and unnaturally delicious.

I used Granny Smith, Breaburn and Jonagolds for two pies, just enough tart and sweet and bulk for pie filling. I'll keep this for other times when apple pies are called for."

MY REVIEW
Yiola User ID: 9234436 271738
Reviewed Aug. 14, 2017

"No hassle apple pie recipe. Cooked to perfection."

MY REVIEW
Ashley User ID: 9158511 265447
Reviewed May. 2, 2017

"Delicious pie! I used my favorite go-to homemade pastry dough recipe for the crust. I used 4 granny smith apples and 2 honeycrisp apples . That combination was perfect for us. Just the right amount of tart and sweet. TIP FOR ALL: If you dont want runny pies heres what to do; Mix your fruit with your sugars and lemon juice, let sit for at least 30 minutes, dump the juices that have been rendered out into a small sauce pan, boil it gently for about 5-10 minutes to form a syrup (you can add a teaspoon or so more of sugar at this point to thicken up your syrup if needed) let it cool slightly then add it back to your fruit and sugar, mix well then add your flour. This works every single time with every kind of pie. You will not have any more runny pie filling. Thanks for sharing this great recipe!"

MY REVIEW
David User ID: 9021755 259315
Reviewed Jan. 6, 2017

"Followed this recipe to the 'T'. Beautiful pie. Knife blade pulled dry in 30 minutes. Cooled pie and found it had about 3/4 " of juice free in the bottom of the pie. Was a soggy mess."

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