Apple Pie

I did a small survey of my Thanksgiving guests a few weeks before the big dinner of what their favorite pies were. Apple pie was one of the top picks! Also at the top was Pecan and Pumpkin! So I made all three! I like this recipe because it’s not like the average apple pie recipe, this one has a more homey caramel warmth to it.


If you are worried about the apples turning brown, you can squirt a few drops of lemon juice on them.


Paula Deen has it right, butter makes everything better 🙂





I found a pie top cutter which allows venting. I was so excited to use it and it came out great!


This pie went perfect with the maple ice cream I made a few days before! Who doesn’t like pie a la mode?


Apple Pie

Prep time: 20 minutes    Cook time: 1 hour     Cool time: 30 minutes


1 recipe pastry for a 9 inch double crust pie

8 Granny Smith apples – peeled, cored and sliced

1/2 cup unsalted butter

3 tablespoons all-purpose flour

1/4 cup water

1/2 cup white sugar

1/2 cup packed brown sugar


Preheat oven to 425 degrees F (220 degrees C). Wash, peel, core and slice apples and set aside.

Melt the butter in a saucepan.

Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.

Place the bottom crust in your pan.

Add the apples to the sugar mixture and stir apples until each apple is coated and add to the crust, mounded slightly. Cover with a vented top crust.

Bake 15 minutes at 425 degrees F. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

{Adapted Recipe from}




3 thoughts on “Apple Pie

  1. Pingback: Pecan Pie | Bake and Be Merry

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