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.

Recipe Summary

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
8
Yield:
1 10-inch pie
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Peel and slice apples. Toss with sugars, cinnamon and flour. Set aside.

    Advertisement
  • 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.

Nutrition Facts

492 calories; protein 3.9g; carbohydrates 81g; fat 18.3g; cholesterol 7.6mg; sodium 257mg. Full Nutrition
Advertisement

Reviews (184)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/09/2005
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 vanilla extract. I cheated and used a premade piecrust (pillsbury) but adding the sugar on top really made a differance. This really is the best apple pie i've ever eaten, let along made. Oh yes...i also pre-cooked the apples and mix on the stove before putting them in the pie. Thank you Aunt Carol!!! Read More
(64)

Most helpful critical review

Rating: 2 stars
04/12/2011
Did not care for this pie at all. It was too sticky and thick. Read More
(9)
228 Ratings
  • 5 star values: 191
  • 4 star values: 22
  • 3 star values: 6
  • 2 star values: 5
  • 1 star values: 4
Rating: 5 stars
12/09/2005
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 vanilla extract. I cheated and used a premade piecrust (pillsbury) but adding the sugar on top really made a differance. This really is the best apple pie i've ever eaten, let along made. Oh yes...i also pre-cooked the apples and mix on the stove before putting them in the pie. Thank you Aunt Carol!!! Read More
(64)
Rating: 5 stars
11/18/2009
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't great (not an Italian specialty-smile). OMG!!! When I cut into this pie I couldn't believe it! Could not believe that I made this pie! I used the Pillsbury Refrigerated Rolled Pie Crust (delicious) and followed the recipe to a near "t" with the following changes: I added 1/2 tsp of fresh grated nutmeg and 1 tsp of vanilla to the apple mixture I baked the pie at 450 degrees for 15 minutes then 350 degrees for 55 minutes. Pie came out PERFECTLY!!!! Not too sweet not gooey not too wet or too dry perfect mixture of sweet and spicy tender & tasty apples perfect crust! Absolutely wonderful! Can't wait for my dear husband to taste this tonight! Will definitely be making this pie again and again and again!!! Read More
(52)
Rating: 5 stars
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 makes the crust taste wonderful.(I usually don't eat the crust but I love this one) The only thing I do differently is I set the oven to 425 and cook for about 12 min at the beginning instead of the 450 for 15 min. The crust turns out purfect every time. Thank you so much for this wonderful recipe. Read More
(40)
Advertisement
Rating: 5 stars
06/04/2009
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 apple filling in this pie is the very best. My brother-in-law has cautioned me so many times about arriving to their home without an apple pie and risking being locked out of the house. ;o) I will continue to make this recipe as written and I thank Jo Ann Taylor and Aunt Carol for it. Read More
(31)
Rating: 5 stars
05/22/2005
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 it could be a bit much but I hate a watery pie so I normally do use that much flour just to be sure. It is better to determine doneness by whether the juices have started to boil instead of the crust color. If it isn't boiling yet and the crust is getting too brown put foil strips over the edges. Read More
(27)
Rating: 4 stars
10/20/2004
good but a little sweet. Read More
(24)
Advertisement
Rating: 5 stars
11/23/2011
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 crust was perfect no burning. I also used 1/2 the brown sugar because I thought it would be too sweet. I also added the juice of 1 lemon. It turns out either way would have been fine. It's a GREAT recipe thanks Aunt Carol. Read More
(24)
Rating: 5 stars
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. Read More
(23)
Rating: 5 stars
12/15/2002
This is a great recipe. It bakes up just nicely and the sugared top crust is just extra yummy. I was looking for a great apple pie recipe and I found it! Read More
(21)
Rating: 2 stars
04/12/2011
Did not care for this pie at all. It was too sticky and thick. Read More
(9)
Advertisement