Growing up in Upstate NY the smell of apple pie baking in the fall was something I took for granted. I absolutely loved it, but it was more expected than it was a special treat. The best pie was the pies my grandmother made. Other than her incredible blueberry pie my Grandma’s Homemade Apple Pie Recipe was too die for! I’ve never come close to replicating her flakey, delicious crust, but I think the filling is spot on. I loved all the flavor her pie had and how she picked the right blend of spices to compliment the apples. I especially loved how there was a tart/sweet combination and a salty/sweet one going on all at the same time. It brings back great memories.
I have to admit, I don’t bake nearly as much as I should. It’s just hard to compete with the baked goods I had growing up. I’ve always been more of a cook than a baker, but the things I do bake are pretty darn good, I admit. I apologize that I don’t have a great crust recipe. It’s always been something that’s irked me, but believe me it wasn’t for the lack of trying. However, once you attempt making pie dough and get so incredibly flustered at it that you have a huge hissy fit in the kitchen throwing balls of dough at the walls and stomp them on the ground you pretty much swear off attempting it ever again.
- 1 9-inch double crust pie
- 5 cups Granny Smith & McIntosh apples - peeled, cored & sliced into wedges
- 2 tablespoons lemon juice
- 3 tablespoons all-purpose flour
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon all spice
- 1/4 teaspoon salt
- 4 tablespoons butter
- Preheat oven to 425 degrees F.
- In a small bowl combine flour, sugar (set aside 1 teaspoon), brown sugar, cinnamon, nutmeg, cloves, all spice and salt mixing until blended together. In a separate bowl add apples and toss with lemon juice to coat evenly.
- Add flour/sugar mixture into apples little by little until apples are coated with flour/sugar mixture evenly. Pour apples into pie pan. Dot with butter and cover with top crust making sure there are steam vents across the top.
- Crimp edges to seal, brush with beaten egg and sprinkle with additional sugar.
- Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
For more fall recipes, visit a few of my favorite bloggers.
- Paleo Clam Chowder Recipe by Confessions of an Overworked Mom
- Chilly Day Comfort Food by Controlled Confusion
- Homemade Apple Pie Recipe by Life with Lisa
- Spinach Pie Recipe by Champagne Living
- November Comfort Food by Tools 2 Tiaras
- Comforting Cheese Soup Recipe by Rajean Blomquist
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I love apple pie. That lattice top must have taken forever!
Apple pie is one of my favorites! This is beautiful. I never get the top to look like that LOL
I love pie, but those who love me know I share the back pie crust with whoever I am dining with because I prefer the filling and the under crust. I have never attempted a lattice top but I always admire them. Did you intentionally make a piece that looks like the state of Florida? If so, I was thinking that is a very sweet addition, though the state shape of Colorado is a boring rectangle.
That looks so good! Apple pie is definitely one of my favs!
The recipe is to die for and try using lard for the crust. Old timers swear by it.
Someday I’m going to make a perfect apple pie. This one looks beautiful! What perfection!!