Recipe by Lori Haussy
"This is the American Apple Pie."
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packed light brown sugar
7 1/2 cups
peeled, cored and sliced apples
pastry for a 9 inch double crust pie
THE BEST APPLE PIE! I've been using this recipe for the past 2 years. It is always a hit. I sometimes mix different apples and leave out the raisins. I've even used a mixture of pears and apples and still couldn't ruin the recipe. My relatives beg me to make this pie as gifts for the holidays.
I can rate only 3 stars for the original recipe. the taste was good. But the baking time was not enough and resulting pie was runny.
I made it a second time with another tablespoon of flour and some cinnamon and baked at 425 for 15 minutes and then at 350 for 40 minutes. It was perfect.
We loved this pie...The only thing I changed was I only used about 6 cups of apples and added an extra pinch of cinnamon...I will be using it again, and again, and again... K J
Uncomplicated...however, I increased sugars to 1/2 cup each, and cinnamon to 1/2 heaping tsp...I'm not much of a pie baker, but actually succeeded with this recipe!
This pie was awesome! Next time I'll use less apples because it was just TOO full and a bit of the juice spilled over but I latticed the crust (from a store bought pack), brushed it with milk and sprinkled sugar on top.
I enjoyed making this pie as well as eating it! It states that the baking time is 35-40 minutes, however my pie was ready in 25 minutes so check on your pie often because ovens vary. I also minimized the number of cups of apples to 4 because I didn't want the pie to overflow with apples.
I've made several apple pie recipes over the years but something about this pie set it apart. Very simple and honest, nothing fancy.
This pie was a hit at thanksgiving. My husbands mother thought it was excellent.
* Percent Daily Values are based on a 2,000 calorie diet.
American Apple Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 80
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