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Apple Pie


Thanksgiving week, my oldest son had to attend a “Friendsgiving” dinner and had to bring apple pie for dessert. Everybody else in the house was also asking for apple pie. Just the thought of the freshly baked apple pie made me thinking that I could make one. I had plenty of apples and everything else to make one. But I never made pie other than chocolate oreo pie which doesn’t require the making of a pie crust. I was a bit scared but decided to search for a good recipe. There are so many out there but came across one from that caught my attention.

The recipe from add-a-pinch asked for three different types of apples and I will leave her recipe as is. But I used what I had on hand and it ended up tasting just fine. However, I think that next time I will use Granny Smith apples for their tartness. Mixed with the sugar and spices, I think it would taste fantastic.

But before making the pie, I needed two pie crusts. The weather wasn’t very nice out and I didn’t feel like going to the store to get me some ready-made pie crust – organic ones of course. Because I don’t ever make pies or anything requiring vegetable shortening, I had to look for a pie crust recipe that didn’t ask for it. I know, I know. A pie crust without vegetable shortening is not the same. You don’t get the flaky texture that vegetable shortening would give you. I know that. My mom would use it growing up when she would bake pies, meat pies, and chicken pot pies. The crust was always flaky and yummy. If I would use a vegetable shortening, I would use an organic one and would use one from Nutiva. But since it is not something I carry in my pantry, I had to look for an alternative ingredient. BUTTER!!!! Yes, butter. We eat butter. No margarine. No Earth Balance butter spread…We eat the real stuff. In moderation of course. But I am not afraid to use it.

After searching for a butter crust recipe, a came across this one, from crazyforcrust. Because it is an all butter crust, you don’t get the flakiness of what the shortening would give you, but it ended up tasting great.

Now that the pie crust is ready and being chilled, below is the recipe for the pie itself. If you follow it step-by-step, you will have thumbs up from everyone.

Apple Pie
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 (9-inch) pie crust recipe
  • 2 baking apples (Cortland, Braeburn, Rome, etc.)
  • 2 crisp eating apples (Honeycrisp, SweeTango, Fuji, etc)
  • 1 Granny Smith apple
  • 1 tbsp of lemon juice
  • 1 tbsp of apple pie spice
  • 1 tbsp of cornstarch
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • pinch of salt
  • 3 tablespoons milk
  • 2 tablespoons granulated sugar
  1. Preheat oven to 350º F.
  2. Prepare 2 (9-inch) pie crust recipe. Place bottom crust into pie plate and freeze as directed. Roll second pie crust and set aside while preparing apple pie filling.
  3. Peel all apples, remove core, and slice into ¼-inch slices.
  4. Toss apples into a large bowl with lemon juice and coat. This will prevent apples from turning color.
  5. Add brown sugar, granulated sugar, apple pie spice, salt, and cornstarch.
  6. Remove pie plate from freezer and pour apple mixture into the bottom crust.
  7. Top with second pie crust and turn bottom crust on top of edges of the top crust. Crimp or press closed.
  8. Cut slits into the top of the pie crust, place on top of a rimmed baking sheet to catch any drippings.
  9. Brush top of pie crust with milk and sprinkle with granulated sugar.
  10. Bake 45 - 50 minutes, until top crust has browned. Remove from oven and allow to cool at least 30 minutes before slicing.
  11. Store remaining pie tightly covered in the refrigerator.

If you don’t have apple pie spice it is easy to make if you have a well stocked spice cabinet like mine. I didn’t have ground cinnamon on hand and grounded cinnamon sticks with my coffee grinder. Just make sure to break the cinnamon sticks into small pieces before grinding to not damage the grinder.

This Apple Pie Spice recipe makes about ¼ cup. Since I don’t use the spice very often, it is perfect for us. Other recipes found online makes over ½ cup but it is too much for me to have on hand. If you think you will use a lot of it, don’t be afraid to double the recipe. Get a printable version here.

  • ⅛ cup ground cinnamon
  • 1 tsp of ground nutmeg
  • ½ tsp of ground allspice
  • ½ tsp of ground ginger
INSTRUCTIONS: Mix all spices together in a bowl and store in an airtight container.

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