Aunt Bev's Famous Apple Pie Recipe -
Aunt Bev's Famous Apple Pie Recipe

Aunt Bev's Famous Apple Pie

Recipe by  

"My dad loves apple pie and always says that no one has ever come close to his mom's pie...until now!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    50 mins

    1 hr 10 mins


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Cut the apples into 1/4 inch slices.
  3. In a mixing bowl, combine sugar, cinnamon, flour, nutmeg (or apple pie spice), and salt; mix thoroughly. Pour the spice mix over the apples and stir until the apples are coated.
  4. Line one crust in a 9 inch deep dish pie pan. Place the apples in the pie crust. Dot the apple filling evenly with butter. Fit the top crust over the apples. Press the crust down gently and cut 3 or 4 slits in the top crust to allow steam to escape while the pie bakes
  5. Bake in the preheated oven 50 minutes, or until the crust is golden brown. Check the pie after the first 30 minutes of cooking: if the crust is already browned reduce the heat to 350 degrees F (175 degrees C) to allow the apples to cook without the crust burning.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Apr 06, 2009

This recipe was great after I made a couple adjustments. I added 4 tablespoons of flour to avoid a runny pie.I saw someone say their crust was soggy on the bottom. I brush the bottom of the crust with egg white before adding the filling. I also used 3/4 cup brown sugar and 1/4 cup white sugar. To finish the pie for a picture perfect look, brush the top with the remaining egg white and sprinkle with white sugar. Never a pasty dull looking crust will you ever have again. I always get "oohs and ahhhs". If you're creative, you can cut shapes into the top crust before putting on the top, like hearts. Save the cut out hearts to lay decoratively around the pie, securing in place with egg white as "glue" and brushing the top of them with the egg white as well. If the crust starts to brown too quick, lay a piece of aluminum foil over the top for the remainder of baking. Don't seal it on, just lay over the top of the pie.

Most Helpful Critical Review
Jul 01, 2005

OK recipe, after tweeking. This was my first time baking a pie and I wanted to surprise my hubby with his favorite. I followed this recipe to the "T", but I used a store-bought crust. I surpised him alright...with runny filling and under cooked apples! What a sloppy mess! I was disappointed and embarassed because I read every review before choosing this recipe. There is a happy ending though...I put the pie back in the oven for another hour and 15 minutes (covered the crust with foil), and then I put it in the fridge overnight and finally this morning...Aunt Bev's apple pie! Beware.

Jul 30, 2005

Loved this recipe. I used granny smith apples and it had a great taste. My bottom crust was soggy, but to avoid this you can dust the bottom crust with flour before putting in the filling. Will make again.

Nov 25, 2005

This recipe is *perfect*. Toward the end, I brush the top crust with melted butter and add a little cinnamon sugar. Thank you so much for this delicious apple pie recipe...I will never look for another.

Nov 04, 2003

A little runny. The next time I made it, I substituted corn starch in place of flour and also cut down on amount of sugar, used 3/4 cup instead of 1 cup.

Jan 22, 2006

Yummy!Tart apples are the only ones that should be in a pie. I used granny smiths and the sweetness/tartness was perfect. Mine was a little runny and was the last time I made this also. Next time I'll add a bit more flour. Flavor is excellent though. Use the baker's secret pie crust from this site.

Oct 06, 2003

what a great apple pie! it was very easy to make, and turned out beautifully! I used the easy flaky pie crust recipe for the crust. I'll make this my new apple pie recipe.

Nov 11, 2005

This apple pie always gets rave reviews - I love to try new recipies on your website and this recipe is one I keep coming back to! You can always switch it up a little by adding more cinnamon, and sometimes depending on what type of apples I am using - I cut back on the sugar.


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  • Calories
  • 616 kcal
  • 31%
  • Carbohydrates
  • 84 g
  • 27%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 30 g
  • 46%
  • Fiber
  • 2.6 g
  • 11%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 569 mg
  • 23%

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

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