I know, I know. Apple pie. I should’ve posted this in time for the 4th of July, but it was just a case of too many recipes, too little time. But hey, sometimes I have more than one birthday party; America’s a big place…you can have more than one celebration! Have mini cheesecakes AND apple pie!

I love this recipe because it’s simple and classic, something I imagine grandmas were making 150 years ago. Butter. Apples. Cinnamon. Sugar. Nutmeg. It just takes you back to a different place and time and a happy place at that. Let it cool down for as long as you can stand it and then cut a slice and add a scoop of vanilla ice cream. For breakfast. Because apple pie is totally breakfast food.

Now…if you’ve never used an Apple Master (or similar product), your life is not complete, especially if you cook with apples a couple times a year. Heck, if you have one, you’ll look for excuses to cook with apples because it’s just so amazing. AMAZING. It peels. It cores. It slices. It can even be used on potatoes. It’s magic.


So slice all of those apples up and toss them with lemon juice. Then mix up all of your seasonings and flour.

Toss the mixture together with the apples 

And pop them in the prepared pie crust.  Dot top of apples with butter

Easy as pie!  All that’s left to do is place another crust on top.  If you’re using a full crust, then make sure to slit the top for a vent.  Or you can follow the instructions shown here for a lattice crust like shown below:

If desired, brush the top of the crust with a little melted butter and sprinkle some sugar on top. 

Then pop it in the oven to bake.  Make sure to keep an eye on it (especially if you’ve sprinkled with sugar) and place a piece of foil on top if it starts to brown to early.


Apple Pie

A simple classic that is always a hit.


  • Pastry for double-crust pie
  • 6 cups peeled, sliced Granny Smith apples (about 1 1/2 pounds)
  • 1 Tbsp. lemon juice
  • 1/2 c. sugar
  • 1/2 c. brown sugar
  • 2 Tbsp. all-purpose flour
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 2 Tbsp. butter, chopped


  1. Roll half of the pastry to 1/8" thickness on a surface that's been sprayed with cooking spray. Gently place in a 9" pieplate; set aside.
  2. Preheat your oven to 450. Combine lemon juice and apples in a large bowl. Combine 1/2 c. sugar and next four ingredients, mixing well. Spoon over apple mixture, tossing gently. Spoon filling evenly into pastry shell and dot with chopped butter.
  3. Roll remaining pie crust 1/8" thick (see "Pie Crusts" -- link below -- for ideas on how to top your crust, including instructions on how to make a lattice crust). When your top is how you want it, bake at 450 for 15 minutes. Reduce heat to 350 and bake 50 minutes more. Definitely keep an eye on the pie; you may need to make a shield if it starts getting too brown. If you get worried, go ahead and make a square of foil, cut a center out of the foil, and place it on the pie so the foil covers the edge of the pie.


Click here to see our pie crust tutorial and get the recipe for a batch of pie crust.

*Disclaimer: this post contains affiliate links. To learn more about what those are, click here.


  1. A few weeks ago Sara challenged me to bring a *milk-free* dessert, while my husband challenged her to Southwestern Burgers! I made apple pie, and we joked to see who could make **blog-worthy** food! I would have to say I won, since Sara’s grill crapped out on us and we ordered pizza!!! So me and my hubby just laughed when we saw my apple pie didn’t make it! HAHAHA!

  2. ***I know someone thought, “Who eats apple pie without ice cream!” I brought Sara a special container of dairy free ice cream.

  3. Hahaha, that’s funny. I bet your pie was really good! Sara and I just don’t collaberate on every recipe–she posts hers and I post mine and I’ve had this one sitting on my computer since I did the lattice pie crust a few weeks ago. So you weren’t being shafted by Sara! 🙂

  4. Apple pie is TOTALLY breakfast food. Mmm, I think I’ll make some tonight so I can have an excuse to eat the leftovers.

  5. Oh ya. Totally agree about apple pie being breakfast food. I also think it counts as one of your daily fruit servings. Kate, that looks deeeeelish!

  6. Well Kate, you finally convinced me to dust the 5 years worth of dust off of my Apple peeler, corer, slicer that I got at my bridal shower and give it a whirl. I think I’ve just been intimidated by the seeming complexity of the machine… But tonight I will assemble and conquer!

  7. I’m a new reader of this blog, but I can already tell you that I love it! I made this apple pie recipe on Saturday night, and it was a huge hit. My husband’s exact words were…”Now this is how apple pie is supposed to taste!” Thanks so much for the clear explanations (and all the pictures). It makes it so much easier to attempt the recipes! I look forward to many more delicious meals thanks to the recipes on this site.

  8. I made this before but it didn't gel, which upset me. It still tasted quite good though, and I was surprised that the crust didn't even get soggy. I'm making it again right now and I upped to flour to 3T, so I'm hoping it'll be perfect this time

  9. I love the recipes on this blog and have come to trust them, regardless of the "genre" of recipe. I wanted to make mini apple pies in muffin tins and adapted this recipe. They turned out great! Little lattice crusts and all. Thanks for all your hard work and creativity. This has come to be my first stop for all things cooking 🙂

  10. I love the recipes on this blog and have come to trust them, regardless of the "genre" of recipe. I wanted to make mini apple pies in muffin tins and adapted this recipe. They turned out great! Little lattice crusts and all. Thanks for all your hard work and creativity. This has come to be my first stop for all things cooking 🙂

  11. Just made my first pie ever from this recipe including making the pie crust following your recipe for that too. I can’t believe how wonderful it turned out!! It looks just as pretty as the picture. My husband is going to LOVE it!! Thank you!

  12. Thank you for the recipe. My pie was delicious. i think it turned out pretty good for my first go @ making apple pie.

  13. I have to tell you how this has opened me up to the world of pies! Thank you so much!! I’m good with cakes and cookies, cobblers and the like, but I’ve been sort of afraid of pie. Mainly the crust. This Thanksgiving I was asked if I could make an apple crumble. “Sure,” I said, while I racked my brain on where I had seen a tutorial. Then the spine of your wonderful cookbook stared me in face. I was a little nervous but the crust of the crumble was wonderful! Then for Christmas I was asked to make an old fashioned apple pie, since the crust was so yummy! I’m so excited to try out other fruits this summer! 🙂

  14. i just loved this site and made me want to make an apple pie. this will be my very first pie and im so nervouse. i went and bogth everything i just hope i do it right!:)

  15. oh yeah and im making two one for my family and one for some friends. My parents think that im going to mess something up lol but i want to prove them wrong. I m only 17 and i already love to cook 🙂

  16. Is this the recipe you used for your pie pops (except grating the apple)? I was going to make the pie pops this weekend and I have never made apple pie from scratch and I don’t care for the canned filling.

  17. I need to freeze the pie to take it out of town before Thanksgiving. I want to freeze it before it is baked. Should I let it thaw first or cook it frozen? If cooking frozen, how does this change the cooking time and temperature?

  18. I made this for Thanksgiving this year-my first pie EVER. I even made the lattice top from the tutorial in the book. It was such a hit!!! I was a little full of myself and took pictures and showed them to everyone who wasn’t privileged enough to make it to our Thanksgiving. I was just so proud of myself! Thanks for the help!

  19. Pingback: My first ever…

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