*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.
To solve the issue of having a "running" pie, Alton Brown suggests letting the apples draini(once you add the sugar) in a collendar for one hour then proceed with your recipe using the drained apples. I did this and sure enough, no running or over liquid apple pie!
I have been using this recipe for 40 years...and my mother before that. Only difference I saw was we use 1 tsp of cinnamon and don't use the lemon juice....I may try that. We dot the top of the apples with butter before placing on the top crust. Then I sprinkle sugar and cinnamon on top. For those who are home crust makers (me for 39 years) I use these Betty Crocker crusts....only take a little of my whole wheat flour, spread on a board and roll the crusts just a little thinner...and people think I still make my own. Smile.
For the best results dot the top of the apples with butter before putting on the top crust. Also, try using several different varities of apple, such as Golden Delicious, Gala, York etc. in the same pie. It really adds depth of flavor. Sometimes,instead on lemon juice, I throw a handful of fresh cranberries on top of the apples to give it the tartness and flavor of fall.
I am 63 years old and have never made an apple pie without using the canned fruit pie filling. I had 4 small Granny Smith and 2 large Jonathon apples on hand that needed to be used so I made the pie with those. I followed the recipe exactly as originally posted, except I did use 1/4 cup brown sugar and 1/2 cup of white sugar, because I love the flavor of brown sugar. I also sprinkled some cinnamon/sugar on the top after giving it a light milk wash. This pie is fabulous and I highly recommend it to even the novice cook. I doubt I will ever make an apple pie again without using this recipe.
I've made this pie for more years then I can say. It's requested of me at every outting. The flavor can't be beat. On top of this, I've used the Pillsbury pie crust ever since it was put on the market. Why go to all the trouble when this is just as good as homemade. I do tweek the recipe a bit and I know you'll find wonderful results with this. I put dabbs of butter on top of the apples before layering the top crust. Once the top crust is in place and crimped, I brush the top with egg yolk. You can either sprinkle with colored sugar or leave alone. The color of your pie will be a beautiful golden color. It doesn't change the flavor, but it sure enhances the appearance. Your pie will be the most beautiful around.
Very nice. I blind baked the base crust, coated with egg white and baked another 5 minutes. Added cranberries and walnuts to the filling. Delish. Base was nice and crunchy, not soggy as it sometimes gets with an apple pie. Will make again next week for Thanksgiving.
I just made this for my husband and he loved it. I have to say the easy crust is perfect every time and I realized that whatever fruit I have around the house can easily turn into a delicious pie using this simple crust.
I've been getting rave reviews using this recipe. I apply an egg wash to the top crust before putting it in the oven so it looks nice and golden brown. I found the egg wash on another site; I beat 1 egg yolk with 1 tablespoon of milk and apply to the top crust.
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