The Big Apple Pie Recipe -
The Big Apple Pie Recipe
  • READY IN hrs

The Big Apple Pie

Recipe by  

"My daughter used this recipe to submit a pie in the baked goods department of our local county fair. She not only received a blue ribbon for this pie she also won the all around grand champion at the fair."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 30 mins


  1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water a tablespoon at a time until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
  2. Preheat oven to 400 degrees F (200 degrees C.)
  3. In a large bowl, combine sliced apples, sugar, 1 tablespoon flour and cinnamon. Mix well and pour into pie shell. Dot with remaining 2 tablespoons butter. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  4. Bake in the preheated oven for 60 minutes, or until golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Nov 17, 2008

I just made this pie and it came out great I do suggest using 2 tablespoons of flour to thicken the filing. It really tastes yummy!

Most Helpful Critical Review
Aug 29, 2002

A good pie, but a little flat tasting, I thought. Got compliments, but I would have liked it better with some ice cream, I think. The crust was easy to make, but not as flaky as your typical shortening-based crust. A nice basic apple pie though.


17 Ratings

Aug 29, 2002

This pie is WONDERFUL! The crust, in particular, was a dream come true! I have tried so many recipes for crust and my Irish mother would always tell me, "Butter, flour, salt and water is all you need," but I wouldn't listen. Mom knows best! The filling is great, too as it doesn't have too much spice to it (some apple pie recipes are drowned in cinnamon and nutmeg and you can't taste the apples). Since I go to the orchard to pick mine, I want to be able to taste them (that's the only thing I do differently with this recipe-- I don't use Granny Smith). Thanks so much for submitting this!

Jul 11, 2006

Loved the taste of the filling in this pie. It is a keeper!

Mar 26, 2009

did not like this at all the crust was hard and there was a lot of air between the apples and the top crust the apples were very good although there was a lot of juice and i even added a little flour like some people said would not recommend

Mar 17, 2008

I did not make the crust recipe because I had a recipe for a crust that tasted like a sugar cookie but I did use the recipe for the filling and it turned out kind of runny. I would use a little more flour (like another tablespoon). But other than that it was a great pie

Oct 28, 2002

The crust on this recipe was not very good, it was very hard, husband and kids wouldn't eat that part of the pie,just the filling which was great, not too sweet and just right. I'd much rather just go buy a ready-made crust and then do just the filling part of this recipe. Not a winner here!

Jul 04, 2011

Thank you so much for posting this! I was flitting through the net trying to find something like my mother's recipe and this is exactly it. Even though "mom" always made the best because it is what we grew up with, it really is the perfect pure apple pie recipe.


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  • Calories
  • 414 kcal
  • 21%
  • Carbohydrates
  • 69 g
  • 22%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 14.9 g
  • 23%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 250 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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