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My review
Aunt Carol's Apple Pie
Jo Ann Taylor
"Everyone in the family has something that they're the best at making. I make the best cookies, my sister, Carol, makes the best pies in the whole world!...no competition in our family! This recipe includes an ingredient called free-flowing brown sugar. This is a non-clumping or caking version of ordinary brown sugar. It has a lower moisture content then the traditional one, which makes it free flowing much like granulated sugar. It is available at most specialty supermarket. If it is not available in your part of the world, use regular brown sugar and make sure it is broken up, free of clumps. Macintosh or Granny Smith apples are the best choices for apple pie because they are the least mushy apples."
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Ingredients
1 h 30 m servings 492Original recipe yields 8 servings (1 10-inch pie)
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- US
- Metric
Directions
{{model.addEditText}} Print- Peel and slice apples. Toss with sugars, cinnamon and flour. Set aside.
- Roll crust to make slightly larger to fit 10-inch glass pie pan. Fit bottom crust in pie pan. Turn in apple mixture and dot with butter. Put crust on top and crimp edges of crust together.
- Preheat oven to 450 degrees F (230 degrees C).
- Wet hands with water and dampen top of pie. Sprinkle with additional sugar. Puncture top of pie with fork so the steam can escape.
- Bake for 15 minutes in preheated oven. Reduce heat to 350 degrees F (175 degrees C) and continue baking for about 45 minutes more, until crust is golden brown. It's a good practice to place a piece of aluminum foil slightly larger than the pie under the pie plate to catch overflows. Serve warm.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 167203 Ratings
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Most helpful positive review
12/9/2005
YUM!!! I've been making pie after pie tweaking things here and there trying to get it perfect. THIS IS IT!!! I used "regular" light brown sugar, added nutmeg, extra cinnamon and a dash of vani...
Most helpful critical review
4/9/2011
Did not care for this pie at all. It was too sticky and thick.
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12/9/2005
YUM!!! I've been making pie after pie tweaking things here and there trying to get it perfect. THIS IS IT!!! I used "regular" light brown sugar, added nutmeg, extra cinnamon and a dash of vani...
11/17/2009
I have not made an apple pie in years but decided to do so today because I wanted to use up some McIntosh apples before they went bad. I previously used my mother's apple pie recipe, which wasn...
11/19/2005
This is the best apple pie recipe. I have even forgotten to add the cinn. one time and it still turned out great. I use pillsbury rolled crust and I love adding the sugar to the top, it really m...
6/2/2009
I have been making this pie according to Aunt Carol for 9 years or so and I thought it's about time to give it a rating. I have been able to make excellent pie dough for many years, but the app...
5/5/2005
I use 1/2 cup white sugar and 1/2 cup brown sugar. I usually sprinkle white sugar on the top crust rather than brown. Depending on how juicy the apples are 1/2 cup flour might be just right or i...
8/28/2010
OMG! E-Z, perfectly delicious pie! As another suggested, I set the oven to 425 and cook for about 12 min at the beginning (instead of the 450 for 15 min.) Then 350 for 45 min as written, the cru...
11/22/2005
I baked this pie for my husband and he told me it was "quite possibly the best apple pie" he'd ever tasted!! Thanks for the recipe.
11/29/2009
Wonderful! Tried many recipes, made many pies and finally this is a keeper. Made my own crust. My Dad LOVED it and my husband ate it for breakfast! WOOOOOOOO!