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Aunt Carol's Apple Pie

"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. Originally submitted to"
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servings 384 cals
Original recipe yields 10 servings (1 - 10 inch pie)

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  1. Peel and slice apples. Toss with sugars, cinnamon, and flour. Set aside.
  2. Roll pie crust dough to make slightly larger than 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.
  3. Wet hands with water and dampen top of pie. Sprinkle with additional sugar. Puncture top of pie with fork so pie will vent.
  4. Bake for 15 minutes at 450 degrees F (230 degrees C), 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.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 384 calories; 14.5 g fat; 62.5 g carbohydrates; 3.1 g protein; 6 mg cholesterol; 207 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 47
  1. 57 Ratings

Most helpful positive review

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...

Most helpful critical review

I didnt like this pie because it was too gooey and too dark. I found that if you use this recipe you should only use about 1 1/2 Tbs. of flour and 1 Tbs. of cinnamon. It came out alot better.

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Least positive

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...

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...

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!

This is the best apple pie we have ever tasted. My husband doesn't like apple pie, but he's loves this one. My brother in law wanted only this pie for his birthday. Thank you Aunt Carol!

Great recipe, thanks for posting. I added vanilla and nutmeg like a few reviewers suggested. We ate it while still warm so it was pretty sloppy bit delicious anyway. I hope tomorrow it's set ...

This was my first apple pie ever. It was absolutely perfect, followed it exactly (my teenage son made the filling EASY PEASY!!!! and I made the crust ~ ) it was very simple and it tastes amazing...

My first apple pie! I used 3 Granny Smith and 5 McIntosh, 3/4c white sugar, and 1/4 brown and it had just the right sweetness. Follow the recipe if using all Granny since they are so tart. Th...

This was awesome! And not real hard to prepare. I saved time with store bought pastry. It disappeared!

The most delicious and homey apple pie ever!