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Washington State Apple Pie

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. + cooling
  • Makes
    8 servings


  • 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
  • Dough for double-crust pie


  • In a large saucepan, combine apples, water and lemon juice; cook over medium-low heat just until apples are tender. Remove from the heat and cool (do not drain).
  • Preheat oven to 450°. In a large bowl, combine sugars, flour, cinnamon, nutmeg, ginger and salt; add apples and toss to coat. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add apple mixture. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top.
  • Bake for 10 minutes. Reduce oven setting to 350°; bake until golden brown, 35-45 minutes longer. Cool on a wire rack.
Editor's Note
Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour.
Nutrition Facts
1 piece: 496 calories, 23g fat (14g saturated fat), 60mg cholesterol, 351mg sodium, 69g carbohydrate (35g sugars, 2g fiber), 5g protein.

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  • rena 55
    Jan 4, 2020

    This was a big hit with my husband! Very tasty and easy to put together! Will file this in my recipe collection to use again and again!

  • blonde62
    Oct 11, 2019

    I have used this recipe for years now and I do not change anything except I do put in 1/2 tsp. of vanilla or Maple flavor when I mix the sugars and spices into the apples.

  • misscoffeepot
    Sep 20, 2019

    just perfect every time! Nothing to change or improve on- apples always perfect...what more can I say?

  • sjpoor
    Jun 23, 2019

    Made this a few days ago and it was a hit. I hadn't baked an apple pie in years (or any other flavor for that matter) so I carefully read all the comments before settling on this one. I used Granny Smith apples (6 a little larger than a tennis ball size) and that seemed about right. An apple peeler sure helped speed up the job, and did dot with butter.. Was curious about the pie the made with zucchini and may just try that next time for fun and see if I agree with Heavens_IL Thanks for the recipe, Dolores.

  • Pat6181
    Oct 28, 2018

    Baked this yesterday, first time I've ever made an apple pie where you cook the apples on the stovetop first. It tasted delicious. I used a combination of spartan and honeycrisp apples. Next time I make it (and there will be a next time!), I'm going to add an additional 1-2 cups of apples. I like a LOT of fruit in my pie!

  • sweetpeamrsc
    Oct 21, 2018

    My whole family loved this pie! I used Northern Spy apples and followed the recipe. This recipe is a keeper.

  • Stephanie
    Nov 14, 2017

    I did not like this pie at all, the apples had very little flavor after the water bath. I will stick to making apple pie the traditional way.

  • Alicia
    Nov 20, 2016

    To answer ukiah: yes, you can cook the apples in a water bath. Cook for approximately 1 hour at 155 degrees F. I reduce the resulting juices to a syrup before adding back into the ingredients.

  • ukiah
    Nov 14, 2016

    very good would love to know if I can can this in a water bath? i have lots of apples.

  • NanZim
    Sep 28, 2016

    My husband's favorite dessert is apple pie. He declared this one 'very good'. The filling is tender and not too sweet.