Apple Pie

Best Apple Pie, home made apple pie

My husband loves this apple pie recipe. The whole house smells of sweet apples and cinnamon! Need I say more?

Apple Pie Recipe


  • 7-8 Granny Smith apples, (tart apples)
    2  9" pie crusts for top and bottom crust, store bought or homemade
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup water
  • 3 tbs all-purpose flour
  • 1 tsp pure vanilla extract
  • 1 tsp cinnamon
  • 1/8 tsp freshly grated nutmeg (optional)

  • Egg Wash:
  • 1 large egg (beaten)


  1. Preheat oven to 400 degrees.
  2. Peel, core and slice the apples to desired thickness. Place in a large bowl.
  3. Sprinkle cinnamon and nutmeg on the apples and stir.
  4. Melt the butter on low heat in a saucepan.
  5. Stir flour in melted butter to form a paste.
  6. Add water, white and brown sugar and bring to a boil.
  7. Reduce the temperature and simmer for a few minutes until the mixture thickens. Remove from heat and stir in vanilla.
  8. Carefully pour the hot liquid mixture over the apples and combine well.
  9. Place the first pie crust in a 9" pie pan. If using an 8" pan, you will have to reduce the amount of apples probably to 5 or 6.
  10. Pile the apple mixture onto the bottom crust, mounding slightly higher in the middle.
  11. Place the second pie crust over the apple mound.
  12. Crimp the edges to seal. Cut slits or designs in the top to allow steam to escape.
  13. Using a pastry brush, brush the top crust with the egg wash. This will make the crust shiny, however, it is not necessary.
  14. Place the pie on a baking sheet to capture any run away juices.
  15. Bake 10 minutes in preheated 400 degree oven. Reduce the temperature to 350 degrees.
  16. Continue to bake for an additional 40 to 50 minutes until the pie is golden brown. Place on rack to cool.


- I like to use tart apples such as Granny Smith apples and usually slice them between 1/4' to 1/2" thick.


- If the edges are starting to brown, use a pie crust saver or cover the edges with tin foil.

- When making fruit pies, be sure to allow the pie to cool completely, at least an hour. I know this is hard to do once you smell the pie baking. But this allows the liquid to absorb and it is much easier to slice. You can always warm it into the oven on a low temperature right before serving.


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