I remember coming home sullen one day because we'd lost a softball game. Grandma, in her wisdom, suggested, 'Maybe a slice of hot apple pie will make you feel better.' One bite...and Grandma was right.
I remember coming home sullen one day because we'd lost a softball game. Grandma, in her wisdom, suggested, 'Maybe a slice of hot apple pie will make you feel better.' One bite...and Grandma was right.
Great recipe for classic "Apple Pie"! I love apple pies and this was no exception! I used Granny Smith apples piled high and the only thing I did different was to omit the ginger and add a few spashes of vanilla for good measure. For the pie crust I used "Grandma's Secret Pie Crust" from this site as I've always had a lot of success with it. For the additional sugar, I used turbinado to give the crust a little added crunch. My pie took a little longer to cook and I always let my pies cool then refrigerate them for a few hours before cutting them. This was definitely worth the wait especially topped with vanilla ice cream!Read More
This pie looked perfect when it was done. I couldn't wait to taste it after thanksgiving dinner. I was so sad when we cut into it and the juices ran out into the pie plate. I found this pie much too runny, the cinnamon too strong, and the apples were still too firm. I followed the recipe exactly. Sorry.Read More
Great recipe for classic "Apple Pie"! I love apple pies and this was no exception! I used Granny Smith apples piled high and the only thing I did different was to omit the ginger and add a few spashes of vanilla for good measure. For the pie crust I used "Grandma's Secret Pie Crust" from this site as I've always had a lot of success with it. For the additional sugar, I used turbinado to give the crust a little added crunch. My pie took a little longer to cook and I always let my pies cool then refrigerate them for a few hours before cutting them. This was definitely worth the wait especially topped with vanilla ice cream!
Just a great all American apple pie,very similar to the one I've made for years using both white and brown sugars. Adjust the spices to your liking (I don't care for ginger in my apple pie and prefer a little less nutmeg) but you cannot go wrong with this recipe. Just a note to those who have had problems with the pie being runny...make sure you start your pie with room temperature apples. Also, you must let the pie cool before cutting to allow the juices to thicken.
If I could give this pie10 stars I would!!! I'm not sure what it is about this recipe, but it was by far the best apple pie I have ever made! I did use 8 cups of apples instead of 7, and did add just a 1/3 tablespoon more of the flour just to make sure it did not run (juices). I brushed on milk instead of the egg whites and then sprinkled the sugar and it looked beautiful! I used store bought pie shells and I kid you not when I say the first piece cut came out perfectly!!!!! I almost wanted to take a picture of it. Usually the first peice is a mess and then the juices run all over the pie pan. Not with this pie! And everyone loved it!! I think the difference with this recipe is the baking time and temperatures. Every other apple pie I have baked had one temperature. maybe that had something to do with it??? Not sure, but I will be making this again for Thanksgiving...that is for sure!!! This is a keeper!
What a yummy pie, and so very easy! I made it several times, changing the recipe a little each time before writing a review. I give it 5 Stars for the making eaxctly according to the recipe and also give it 5 Stars with minor modifications. (I really hate constantly reading certain reviews when the reviewer admits to not making it according to the recipe and then rates the recipe low based on their changes!! I mean, Duh! There should really be rules against doing that) Anyway, with my picky family, we preferred the crust brushed with milk and cinnamon. I also used the frozen premade crust made by Mrs. Smith, which after trying all of the premade crusts, that seems to be closest to my gram's homeade crust. Thank you so much for this wonderful recipe, it's a keeper!
This is the most original and most fantastic pie I have ever made. I am 59 years old and my great Grandmother and my Grandmother made it almost like this. We are talking over 150 years here. I did not change a thing except changing 7 cups of Apples to 7 Apples of different varieties and the juice of one whole lemon instead of 1 tablespoon. I will make this again and maybe add a little bit of raisin. SUPER!!!
This pie looked perfect when it was done. I couldn't wait to taste it after thanksgiving dinner. I was so sad when we cut into it and the juices ran out into the pie plate. I found this pie much too runny, the cinnamon too strong, and the apples were still too firm. I followed the recipe exactly. Sorry.
I would make this again but I definately would use more flour the filling wsa very watery
This was my first attempt at making a pie. It was really easy to make, although it was a little too sweet for me. I'll try this again with a little less sugar next time.
Awesome apple pie! Easy to make with my 3.5 year old daughter and very tasty! I skipped the nutmeg and added a little extra cinnamon and ginger. Will probably cut back on the sugar a little the next time I make it...
Such a simple and delicious recipe! "Picture perfect" and "wow this is really good!" are a couple compliments I received after making this pie. I had never made a pie before, but I will definitely make this one again! I used the Pillsbury Pie Crusts (found by the crescent rolls). Like someone below, I doubled the cinnamon because I did not have nutmeg. Just the perfect apple pie recipe that I will definitely share with family and friends!
Sooo easy if your in a pinch and want a quick pie. Everyone raved about it!!
Very juicy mixture, leading to a very tasty pie--though, perhaps, more kitchen clean-up than expected! A note for anyone (like myself) new to pie-baking: it's probably a good idea to cook this (or any fruit pie) on a baking sheet, or at least to put some foil underneath to catch spillage. Another remedy might be to add a little more flour than called for, but I wouldn't want to mess with the flavor of the pie itself, so I'll offer no measurements. All in all, delicious!
Very good apple pie and I have been making pies for 30 years. I omitted the ginger by choice and cooked it at 375 for 35min at which time it was golden brown and cooked. The sides were getting dark. Cooking time in different ovens often differ, therefore, it did not require the extra 10min at 400. A little tip to pass on to others. Letting it cool completely prevents this pie or any type of fruit pie to become watery. Five star is well deserved.
Very tasty apple pie. I didn't use ginger though, since I would have had to go back to the store. The nutmeg more than made up for it. The recipe was easy to read and follow, the pie was easier to eat! 09/24/07 Thanks, Pam C. Bellingham WA.
This is the best apple pie recipe! I am surprised to find the filling made out of lemon juice. I thought that would make it a sour flavor, but it made the flavor come out when all put together. Yummmy!!
Perfect classic apple pie and not at all runny--YUMMY!
I followed the receipe as is and it is great. The only thing I do is I also brush the bottom crust with egg white (I do this with all pies) it keeps the bottom crust nice and flakey without getting soggy (:
Absolutely delicious as is.
This was tasty but it turned out very watery...I followed the recipee exactly
Fantastic. I love a tart apple pie and change the amounts of sugar and lemon juice depending on the type of apple used (i.e. gala apples use 3Tbsp. lemon juice and 1/4c. each type of sugar). I also add a little extra flour (approx.1/2Tbsp.). I also brush mine with milk and sprinkle with a sugar/cinnamon mixture. Looks beautiful and tastes amazing every time.
WOW! This is the best apple pie I've ever made! We had my boyfriend's parents over for dinner and they really loved it! While we were sitting at the table after dessert talking, my bf's dad was picking more from the pan! Mine usually comes out runny, so I saw that some other people said to use room temperature apples and to let the pie cool completely before cutting it, which I did both and it wasn't runny at all!!! These two things are a must for the apple pie! Also, I had read someone's review that said they used about 1/4 cup of both sugars, so that is what I did and it was a perfect amount! The only other things I changed were, I didn't use nutmeg, so I added a bit more cinnamon and a dash of vanilla which was perfect! I also did not use butter on top, egg white on top of the top crust, or additional sugar. Really did not need it. I would put on a baking sheet because the juiciness got all over my oven! Also, I cooked at 375 degrees for like 45 minutes. Keep an eye on it around 40 minutes, and take out when top crust starts browning. Thank you for the amazing recipe, this is a keeper! Oh PS, we used apples that we had picked at an orchard yesterday! :)
delicious !!!!! Everyone should know that this pie ( and most fruit pies) has to cool before slicing it, or it will be runny. It was perfect. Since there is only 2 of us, I sent half over to our neighbors. They really enjoyed it. Great recipe!!!!!
Not really a pie person, but I had a lot of apples leftover from a get together and did not want them to go to waste, So, followed the recipe to the exact measurements and it was GREAT!!! My hubby and I are not really pie/ fruity dessert people, but this was just oh-so-yummy!!! next time though I am going to bump down the temperature a tad because mine did come out a little dark, but that is just my nuclear oven LOL. Thanks Maggie for the recipe... this is a keeper
This is a really simple recipe and it is sooo delish! This is going into my recipe box for good. I just want to remind everyone that all apple pie is runny if cut into to soon. In this house we can never wait but once it sets it sets. Just a reminder. Thanks for this wonderful recipe. It's a keeper!
I feel a little bad giving this pie only three stars because overall, it's not bad. It turned out well and is full of flavor, but this pie is just not for me. I definitely did not like the ginger and I also thought the pie needed more apples and a little more flour to make it less runny.
Spent the last 20 years looking and testing several apple pie recipes. This is the 3rd time I have made it. PERFECTION. I just use an extra tablespoon of butter when dotting it around the Apwonderful
Great apple pie. I use Pillsbury pie crusts because they are just as good as my homemade ones and MUCH easier -- just unroll them and they're ready. I reduce the sugar a bit because we don't like our pie too sweet. Instead of tossing the apples in the sugar/spices mixture, I just load the apples right into the crust and pour the sugar mixture on top. I then top the apple/sugar heap with dots of butter, which I don't bother measuring. I also skip brushing the crust with egg white and dusting with sugar. Even doing it the "lazy way", I always yield a fantastic pie!
I made it to a "T" and it was very runny :( The juices came out while baking and dripped all over the oven. Next time I will use a little more flour, but overall it was very good flavor. I used the Simple Flaky Pie Crust from this site... just wonderful.
This was a GREAT pie recipe. My son loved it (and he didn't like the Grandma Ople's pie which is a favorite of mine)! The key seemed to be really letting it cool COMPLETELY before slicing to let everything gel. I did cut into one small spot before it was completely cool and it was very runny and watery in that spot, but I put it in the fridge and let it finish setting up and the rest of the pie was perfect. I halved the nutmeg and omitted the ginger and might increase the flour a little, but this was really perfect classic apple pie! (I probably used 8 cups of apples too, I didn't measure, just eyeballed). Made with Pie Crust IV.
I do not bake very often...but this turned out AWESOME. Served it at Thanksgiving and I will definately make this again. Very easy recipe to follow, and I used ready made pie crusts.
This was a really great pie! Will make again.
OMG tris pie is ven setter than my nana's, it's amazing, thank you so much for sharing
This apple pie is easy to make, and I had to substitute some fresh orange juice in the place of lemon juice to toss and coat the apples with, before adding the spice-sugar-flour mixture. I just put it in the oven, for I decided to make something sweet since I cannot sleep. Maybe I'm a baker at night, but the apartment smells just wonderful, and I cannot wait to taste-test the apple pie. This is the first one I ever made, so I am very excited to see the results! Thank You!
Wow! This pie really hit the spot with our family. I'm not really an exact recipe follower but followed this one almost to the letter. The spices were just right. I used granny smith apples. yum! I got some more apples because I want to make it again...soon!
Excellent recipe! I just reduced the sugar a bit and everyone loved it!!
mine turned out watery. Not sure why. i used apples the orchard said were good for pie. Taste was just so-so
I made this pie last weekend. I used my deep dish pie plate and added more apple filling. I used a mix of Jonagold apples and Granny Smith's. The mix of apples and the seasonings were just right. Thanks for a great recipe! I already have people asking when I will make it again.
Excellent pie. I made it for my husband's birthday and he loved it. Followed a few of the other reviewer's suggestions, I added 1/3T more flour and used 8 cups of apples rather than 7. I didn't have problems with it being runny, although it looked like it might have been when it was hot. We waited for it to cool before we cut into it. I also followed the suggestion of one reviewer to use the use of one whole lemon rather than 1 T, so it wasn't too sweet; it helped balance it quite nicely. Also make sure you're using apples intended for baking (such as Cortland), rather than those meant for eating (Red Delicious or Gala). Excellent pie. I will definitely make it again. Happy baking!
I adore this recipe because it's easy and traditional. The only change I made was to decrease the amount of ginger to 1/8 tsp. I find it overpowers the pie if made as written. Other than that, delicious! It's in my cookbook for sure!
Tastes great and easy. I used fresh ginger since I can't stand the taste of ground ginger. Once you use the fresh its hard to go back.
The taste was pretty good. But for some reason VERY runny. Not sure why. Thanks for a simple recipe it was easy to make with my four year old. I'll keep looking for my pefect recipe though.
Oh my word this was good. I used a little less nutmeg (don't care for the taste) and it was absolutely delicious. Exactly what I was looking for, this will be my go to recipe for classic apple pie!
Excellent Recipe. This is the only one I will make from now on!!! MMMM
I had a lot of hope for this recipe, and I think it has a lot of potential. But I just found a few things wrong. For example, found it VERY sweet. I will cut back a bit of the sugar next time. Also, I cooked it for 35 min at 375 and then at 400 for 15 min and unfortunately the apples weren't cooked enough. Some of them were still pretty crunchy. (Maybe that comes down to personal preference...) Oh and it was really runny...but that could be because I used cold apples. I will retry this recipe again though...
I've never been good at pies, and this was no different. I think I may have rolled my (butter-based) dough a bit too thick, as following this recipe it turned out lovely on top - but still uncooked on the bottom. I had to cover the top with foil and put it back in for another 30 min...well worth it if you like a thick crust. Considering I used a glass dish (versus an aluminum pan), I think if you increase the temp to 400 degrees for the entire baking time (covering the top with foil, as needed, to prevent over-browning) it would have been perfect. Overall, it turned out delicious!
I baked this pie and the cooking time is wrong. the crust is done while the apples are still raw.
The pie turned out perfectly, it might have been my best pie yet!! I omitted the ginger as I am not a huge fan of it, but other than that, Perfect.
I never made an apple pie in my life, so I gave this recipe a try. I used a thawed frozen deep dish pie crust for the bottom and a thawed frozen regular pie crust inverted to cover the top. I added 1/4 tsp of ground cloves to the mixture. Sprinkled Cinnamon and sugar on the bottom before spooning in the mixture. I am proud to say that my neighbor tried the first slice of this pie and wanted more. My partner and I ate the rest of it. I must have done something right...now I am encouraged to bake another one.
YUMMY!! It was very runny even after letting it sit for 40 mins. But the apples from my apple tree are very juicy! I did not have ginger, so like others I just added a little more cinnamon and nutmeg. I used Grandmas secret pie crust from this site. I have only made a few crusts from scratch and I found that one pretty manageable. All my boyfriend said the entire time eating his was "this pie is so delicious!" and "this is the best apple pie I have ever eaten!" It was easy to make and a huge hit with the BF!
This is the absolute best apple pie ever! I did have to cook it longer as I used 4 different types of apples and to allow them to soften I kept going at 15 minute increments. It ended up taking about 30 extra minutes but well worth the wait!
Delicious and beautiful had several compliments. Only problem it could have cooked a little longer, my fault. I did add vanilla and cinnamon but otherwise followed recipe. This is a keeper.
Oh my goodness - literally and figuratively. This is the first review I've made since this is so good! Made a few changes ... I doubled the cinammon, omitted the nutmeg (had none), added a tablespoon of flour (still runny though), used 8 cups of apple, an entire lemon and added 1/2 cup of walnuts. Used best ever pie crust recipe. Scandalous its so good!
I made this and it was the first pie I ever made, my friends loved it!
I used apple pears for this recipe and it was amazing!! Will definitely make again...probably using regular apples next time!
This was the easiest recipe ever. I love it!
Oh my loooorrrd I do declare this o'le recipe is oh so delightful...!!! You will never ever ever ever ever ever find a good owld recipe like this one in your whooooole life AND that my friend is not a lie!! Awwww Yeah baba.. Heres a little story to prove this bragging I have got my self into..................................... Well one day I CAME HOME FROM WORK MY HUBBY WAS IN A DIABETIC COMA... So I just made an apple pie from all recipes. And it just so happend it was this very recipe. And I shoved a slice of apple pie down his throat and oh lord he get better then the well... Please try this honey child.... ;)
This pie had a very good flavor but it was so very juicy it ruined the crust. I followed the recipe but took a reviewers advice about mixing apple varieties. I used 2 Granny Smith, 2 Golden Delicious and 2 Fuji. I have baked many apple pies and not had this happen so that's why only 3 stars. I normally include some flour or corn starch to help thicken and I think this recipe needs that. Hubby liked it anyway and has almost finished it off - but he's not picky.
I love this recipe! It was easy, delicious, and received race reviews from my entire family. First caveat- I tasted the spice blend, and was a little underwhelmed. So I used 1 tsp cinnamon, 1/4 tsp each nutmeg and Ginger, and a generous 1/8 tsp cloves, and a 1/4 tsp salt. I also upped the lemon juice to 3 large sloshes( about 1/3+ cup) and the flour to a generous 1/3 cup. We ended up cleaning the apple bowl with extra dough bits, it was so good! I used my family's pie crust (simple butter and flour with ice water in a food processor), and brushed the crust with milk and dusted with brown sugar. Absolutely divine. I can safely say this is the new gold standard in my family!
I made this the other day, it was the first pie I baked ever and it was super easy and tasty. The whole family loved it :)
this was really good! a bit runny but nothing a little extra flour cant take care of
Perfect recipe as is. I didn't change a thing and I loved it!
This was my first apple pie...and it was amazing! I think the Ginger was the thing that stood out in the flavor, so good, and I got rave reviews.
I just ate a slice of this pie...it was spectacular! Just the right amount of ingredients and spices. Added some extra apples and used a variety of apples...used a Pillsbury crust. Brushed egg white all over the top crust and srpinkled generously with sugar. It browned perfectly and did not burn. In the past I have used foil to protect the crust from overbrowning but it is absolutely perfect here. I made 4 pies and put them all in the oven at the same time. Put both racks up high. The top pies were done first and I just kept looking to make sure they were ok. Follow the directions for oven temp. and timing and you will cry this pies are sooooooo good. I want to skip the Thanksgiving dinner and just have this pie. THANK YOU, MAGGIE, FOR A REAL KEEPER!
It was a beautiful looking pie, we even took a picture of it. I'm not sure about increasing the temperature at the end. The pie got brown, but the apples weren't tender. The pie was runny after refrigerating it. The pie tasted good, although it was underdone. If I make this again, I'm going to try adding more flour and baking it on the lower temperature longer.
I have tried several apple pie recipes with varying results. This one has worked every single time! I love it! Thank you, Maggie Green!
This is the first pie I have ever made, and it was easy and delicious! I am notorious for ruining recipes somehow, but this was a cinch! Thank you for such a simple and mouth watering recipe!
The flavor of this pie is wonderful, however after making twice I will probably look for a different recipe. Both times I have made it, I have found there is heaps of liquid in the center. This means that the pastry on the bottom of the pie is not cooking. Maybe it is something that I am doing wrong. If so, I would love some suggestions.
Flavor was great, amount of apples perfect. I used premade crusts from the grocery store. This was the first pie I made that did not get a soggy bottom. This is a keeper and the family loved it :D
this recipe was okay, it could have been better. The apple pie was still runny even after I added extra flour. There was too much lemon juice, and not enough cinnamon. or sugar. This recipe still needs some tweeking.
AMAZING this recipe was one of the best deserts i had ever served to people GREAT JOB
I'm not an experienced baker, but we had a whole bag of Macintosh apples, and I was hungry for pie. I followed the directions word for word and put the apple mixture into pastry made from Grandma's Secret Pie Crust, also on this site. Best apple pie I've ever had in my life --- and I'm in my 60s. My husband loved it, too, and I know I'll use this recipe again and again. It's a keeper!
Best Ever Apple Crumb Pie: Crust 1 1/4 C all Purpose Flour 1/3 Cup Butter 4 tblsp cold water Mix together in food processor until smooth. Mold into ball. Grease pie tin. Spread flour on rolling surface.. Roll out crust. and place in pie tin. Trim edges. Crumb Topping 1/2 c all purpose flour 1/2 Packed Brown Sugar 3 tblsp butter chopped Swirl around with finger in bowl until the mixture until it resembles crumbs. 4 to 6 cups apples(thinly sliced) Toss around in a bowl, 4 tbsp and 1 tbsp nutmeg, 1/3 C White Sugar, 1/3 C Brown Sugar, 2 tblsp Flour, and apples. Lay apples on pie crust.Spread Crumb Topping on top of apples. Bake for thirty - forty five minutes on 375. Serve hot from the oven with Vanilla Bean Ice Cream.
Followed recipe exactly and turned out fantastic! Used 5-6 medium-sized apples sliced VERY thin. Others have complained that this recipe is too watery upon serving; we did not have that problem, but it sat in the fridge overnight before we cut it, so maybe that helped. Will definitely make this again.
Really great apple pie recipe. I used Macintosh apples, which were nice and soft! My husband loved this.
Awesome pie!!! I did omit the ginger and just added that amount extra in cinnamon! Will use as my apple pie recipe again!
Delicious! This is the first apple pie that I've tried and it came out perfectly. Great pie and easy to follow recipe!
This pie is great!! It is the first one that I have made home made that hasn't ran all over the pan after I cut the first piece. Spices are perfect....Leaves a bit of a sour taste in your mouth, I wish I would have had some vanilla ice cream to top it all off!!!!!! Great recipe!!
Loved this recipe, so easy and delicious.The only thing I changed was the amount of nutmeg as its very strong spice.
This was Absolutely Splended. I love this! And everyone that tried it loved it too. Awesome, awesome. I will be making this again.
AWESOME!! Love the spice blend-I forgot to add the lemon juice and butter, but it was fantastic!
I think the apples you use can make or break this recipe. I made it with Jonamacs, and it doesn't seem very flavorful. And the texture is a little mushy. I'm going to try it again in a few weeks with Jazz, if I can still find them. So my pie turned out...nice, pleasant, but forgettable. But I don't think it's the fault of the recipe. I learned my lesson about trusting what the sign at the grocery tells me is a good cooking apple.
Excellent Classic recipe! I did not have ground ginger and the pie was still fantastic! I added a little extra flour by maybe a tablespoon or so and the pie came out thicker!
I also found it a bit runny. I used 90% Mcouns and 10% Granny smith. Great taste but next time will have to add more flour or cornstarch.
love this pie did it just as the reciep says and its the best apple pie i have ever made also its not runny like everyother pie ive made
I made this pie last night and my family loved it. It was very simple considering the fact i have never made a pie before. I omitted the ginger and used fresh lemon juice. I have already been asked to make it again:)
This is a great tasting easy pie to make. I did forget to add the butter before I put the top on but that made no difference to me. I was having a very difficult time rolling out the dough to cover the whole bottom of the pan so I used a store bought graham cracker crust and rolled out the whole box of dough for the top and just threw away the remaining. Even my husband who does not normally like apple pie really enjoyed it. Great recipe!
My friends and I made this pie the other day to use up her apples from her tree, and we were SO impressed with how delicious it was! Even 2 days later...I think it got better! YUMM!
Excellent tasting filling. This was my first attempt at making an apple pie so I followed the directions as given and it did turn out too runny. In the future I will follow the advice of using more flour.
This was a fantastic pie recipe! I baked for 45 minutes at 375. I was great, I liked the brown sugar in the recipe. It gave a smoother, more caramel flavor. This is a definite keeper!! Thank you for sharing this recipe :)
Very very good apple pie recipe, just what I was looking for! My husband told me it was the best pie I ever made!
I made this for a dinner party and everybody said it was the best apple pie they'd ever tasted. It has a fantastic balance of tart and sweet, and the spices add depth to the flavor without any one spice being too prevalent (there is no strong ginger or nutmeg flavor, which other reviewers seemed concerned about, at least not to my tastebuds). I think using Granny Smith apples really helped achieve that perfect balance of tangy / sweet. For the crust, I used a ready-made refrigerated Pillsbury pie crust, which worked great. I followed the recipe precisely, except I used the juice from 1/2 of a fresh lemon instead of bottled lemon juice. I also rubbed the interior of the bottom crust with butter before putting in the apple mixture, because it seals the crust and helps prevent it getting soggy (a little tip from "Restaurant Impossible"). Oh, and I dusted the top crust with cinnamon sugar over the egg wash instead of just plain sugar. Really, the pie turned out amazing!
Perfect the way it is...
My wife says this is the best pie she has ever eaten and being from farm country she and I ought to know..I used "squirt" ginger from a tube, which didn't seem to downgrade the result..