Apple Pie has to be one of my top 10 favorite things in the world. This recipe came to me when I had my oldest son, and my friend Mary Jane brought me dinner.
I for sure know that I am beating a dead horse. But I cannot contain my excitement about the arrival of fall. I just love everything about it. I have been burning a Harvest candle for a month already just to get the fall smell into my house. Who cares if it is 96 degrees outside? The other morning I was walking to the soccer field to see William’s first soccer game and I saw a spectacular sight. The leaves on the branches of my neighbor’s tree were fire-red and orange. Fall is almost here.
Apple pie has to be one of my top 10 favorite things in the world. This recipe came to me when I had my oldest son, and my friend Mary Jane brought me dinner. I have no idea what she made for the dinner part, but I can guarantee you that I will never forget the dessert. I called her to thank her for the lovely (I am sure that it was delicious) dinner, but also to find out about the pie.
It is simple. Easy to make. Uses a variety of apples that you can get anywhere, any time. And quite honestly, the best apple pie I have ever eaten. In my life. And I have eaten a lot of apple pie.
Hello, fall. It is nice to see you.
Pie Crust (for a double crust pie)
- 2 1/2 pounds Golden Delicious apples, peeled and sliced
- 3/4 cup sugar
- 2 to 3 tablespoons of flour
- 1 tablespoon lemon juice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon salt
- 2 tablespoons butter
- sugar and cinnamon for sprinkling
How To Make // The Steps
Step 1: In a large bowl combine the apples, sugar, flour, lemon juice, salt, nutmeg, and cinnamon. Wes and Will used the old-fashioned apple peeler to slice our apples. Just because it is fun to use.
Step 2: Give everything a toss and let stand for 15 minutes, stirring a few times.
Step 3: Meanwhile, roll out your pie crusts. I pretty much had the sloppiest crust in all of pie crust history. But who cares? It still tasted amazing. Even though I burnt it a little. You’ll see in a minute.
Step 4: Fill the crust with the apple mixture. Next time, I will add an extra apple or two. I like a puffy-top apple pie. Scatter the butter over the top of the pie.
Step 5: Cover the top with the second crust. See, you can’t even tell how ugly my bottom crust is.
Step 6: Cut a few slits in the top to let steam escape. Sprinkle with sugar and cinnamon.
Step 7: Bake the pie for 30 minutes in a preheated 425-degree oven. Slip a baking sheet underneath it, and reduce the heat to 350 degrees. Bake until the fruit feels just tender when you poke a knife through one of the steam vents. The juices will thicken and they will bubble through the vents. A very beautiful thing. It should take another 30 to 45 minutes.
Ugly crust, not puffy enough top, burnt edges, and this was still the most comforting and satisfying apple pie that I have ever eaten.
It was so good that I had to give it away. Seriously. I found myself making breakfast for the kids and unable to control the fork that I suddenly found in my hand. I have no idea how that fork got there. This pie is that good y’all. Even forks want in on the action.
So does homemade vanilla ice cream. Who can blame it?
If your crust gets too brown as mine did, you can make a tin foil ring to cover the edges. I got there too late.
There are a few things to remember or try to get a puffy pie top when making apple pie. First, be sure to cut slits or vents in the top crust to allow steam to escape. Brush the top crust with an egg wash or milk before baking. This will help the crust to brown and will give it a glossy finish. Bake the pie at a high temperature for the first 15-20 minutes, then reduce the heat to finish baking. This will help the crust to puff up and become flaky. Make sure the filling is not too wet, as this can prevent the crust from puffing up. If the filling is too wet, you may need to add a little more flour or cornstarch to absorb some of the excess liquid.
The general rule is to bake pies on the lower rack so that the crust becomes crisp and golden brown.
If the pie is too close to the top heating element, the crust can become overcooked and burnt before the filling is fully baked. Baking the pie on the lower rack moderates the temperature and cook time so you don’t overdo it.
How To Store Apple Pie //
Let the pie cool first. Then, cover the pie with a lid or foil and store it in the refrigerator. Properly stored apple pie will keep for 3-4 days in the refrigerator.
You can also freeze apple pie. Just wrap it tightly in plastic wrap or aluminum foil, then place it in a resealable plastic bag or airtight container. It should keep for up to 3 months.
Saturday 24th of December 2022
I used to make this recipe all the time and couldn't find it. Thank you so much for sharing. THE best apple pie recipe!!
Tuesday 27th of December 2022
You are welcome Karen, Happy 2023!
Anna Olson Apple Pie - Baked Bree
Monday 25th of October 2021
[…] pie is my favorite pie, hands down. My apple pie recipe my friend Mary Jane shared with me has been my number one for almost 15 years but one bite of this […]
Anna Olson Apple Pie - Baked BreeBaked Bree
Monday 12th of November 2018
[…] Pie is my favorite kind of pie, hands down. I have been making the same apple pie recipe for almost 15 years. My friend Mary Jane brought it to my house when my oldest son was born and […]
Wednesday 22nd of February 2017
thanks bakedbree per this post zorry for my bad english i student for cheff and great content i read more articles to your website
Monday 12th of March 2012
I really like as well as appreciate your article post.Really thank you! Really Cool.
Thursday 15th of March 2012
you are welcome!