Recipe by Jo Ann Taylor
"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. Macintosh or Granny Smith apples are the best choices for apple pie because they are the least mushy apples."
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Granny Smith apples
pastry for a 9 inch double crust pie
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!!!
Did not care for this pie at all. It was too sticky and thick.
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.
good but a little sweet.
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.
I baked this pie for my husband and he told me it was "quite possibly the best apple pie" he'd ever tasted!! Thanks for the recipe.
Wonderful! Tried many recipes, made many pies and finally this is a keeper. Made my own crust. My Dad LOVED it and my husband ate it for breakfast! WOOOOOOOO!
* Percent Daily Values are based on a 2,000 calorie diet.
Aunt Carol's Apple Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 165
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