"This is a sweet, tart and delicious apple pie. Guaranteed to please. Be sure to use Granny Smith apples since they work the best." — Lisa H
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thinly sliced apples
pastry for a 9 inch double crust pie
The lemon really makes this pie exceptional!
Drop the temperature to 350 F after 25 minutes, and use a baking ring.
Lisa, Such a volume of apples 'way overfilled the 9-inch plate. Then , the crust started to get real dark after 35 minutes, but the insides had barely begun to cook! ( I took the heat down to 350 at that point).
Suggestions for a little "twist " on your classic recipe: for the white sugar, I tried half white and half brown. I also added a smidgen of fresh ground ginger root.
I had made other apple pie recipes,but this one was the best tasting and very easy to make.Because I didn't have a fresh lemon rind to zest.I just didn't put it in the suggested recipe.However,I did add the suggested amount of lemon juice,as I did have that on hand.My husband,as well as, my 18 year old son loved it.
I am relatively new to pie baking and this makes a lovely apple pie. I used a pie ring towards the end of baking to keep the rim from over browning. Would definitely bake it again.
It was a bit dry.
I made this for thanksgiving and everyone loved it. Even the kids. I made it again with the same great results.
loved the "new" flavor of lemon zest. Used brown sugar instead of white and only 1/3 cup.... Still tasted great!
This was my first pie and it turned out perfect. Great recipe. I did use 6 cups of apple instead of 7 and I followed someone's suggestion of lowering temp after 25 minutes. People were fighting over the last piece.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 151
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