"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 ThanksgivingRecipe.com." — Jo Ann Taylor
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Granny Smith apples
pastry for a 9 inch double crust pie
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 apple filling in this pie is the very best. My brother-in-law has cautioned me so many times about arriving to their home without an apple pie and risking being locked out of the house. ;o) I will continue to make this recipe as written and I thank Jo Ann Taylor and Aunt Carol for it.
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.
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 it could be a bit much, but I hate a watery pie, so I normally do use that much flour just to be sure. It is better to determine doneness by whether the juices have started to boil instead of the crust color. If it isn't boiling yet and the crust is getting too brown, put foil strips over the edges.
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 up more.
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. Perfect sweetness/tartness!!!! So good served warm with some real vanilla ice cream. THANKS :)
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. The McIntosh gave it a little natural sweetness, and since they are very firm, did not get mushy. This is my go to apple pie recipe! Can't wait to make for Thanksgiving. I also used the Good Housekeeping pie crust recipe--it is very easy!
* Percent Daily Values are based on a 2,000 calorie diet.
Aunt Carol's Apple Pie
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 130
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