Dessert, Pies

My Favorite Apple Pie

Sometimes I get into a funk and make something over and over again trying to perfect it.  When I say perfect it, that is, make it exactly to my liking…and my family’s.  After all, baking is a work of art and each masterpiece’s beauty or taste is in the mouth of the beholder, or something like that.  So, for quite some time a few years ago, I was on a quest for the “perfect” apple pie.  I made so many apple pies, I wasn’t sure if my family would ever again want to eat pie.  Pie would sit in the refrigerator and I would have to throw it out (they tell me it was them being tired of it, and not that it was awful???).  This recipe is a compilation of many recipes, then pinched, pulled, twisted, and tweaked and then tweaked again.  And, well, I love it, and my family eats it, and enjoys it!

Pastry for double crust pie
Apple Filling:
1/2 cup sugar
1/2 cup brown sugar
2/3 cup flour
1½ tsp cinnamon
1/8 tsp nutmeg
dash salt
6 baking apples, peeled, cored, thinly sliced, cut into pieces
8 oz unsweetened applesauce
2 tsp lemon juice
2 Tbl butter, cut into small pieces

Pie Topping:
2 Tbl flour
2 Tbl sugar
1/8 tsp cinnamon
dash nutmeg
dash salt
1 Tbl butter, softened

Preheat oven to 425°.  Line 9″ deep dish pie plate with bottom crust.  In small bowl mix sugar, flour, cinnamon, salt, and nutmeg.  In large bowl, combine prepared apples, applesauce, and lemon juice.  Gently stir in dry ingredients until well mixed.  Spoon apple filling into crust lined pie plate.  Dot with pieces of butter.  Cover pie with top crust and crimp edges.  Mix topping ingredients, flour, sugar, cinnamon, nutmeg, salt, and softened butter until crumbly.  Sprinkle evenly over top crust and make a few vents with knife to allow steam to vent.

Bake for 10 minutes, then turn heat down to 350° and bake for about 45-55 minutes more.  Cover with foil if starts to get too brown.

Hint:  The best way I have found to get a nice clean slice, is to make pie early enough so it can cool and set up (refrigerate if necessary).  Then, if you want to eat warm pie, cut a nice clean piece, heat in microwave just to warm and serve.  If you serve a fruit pie right from the oven, delicious but most of the time doesn’t hold its shape.

I had to add this picture, this is how my husband dishes up his pie.  Happy man.

If you are interested in Demarle bakeware and kitchen tools please visit or simply click on the Demarle at Home logo below.

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