*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!!!
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!!!
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.
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.
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.
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.