Aunt Bev's Famous Apple Pie Recipe

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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.

—Wick of Twizt

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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.

—SILENTONLOOKER

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192 Ratings

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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.

—Meg H.

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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.

—mbphilli

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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.

—DLAZ

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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.

—WHITEYBEAR

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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.

—Amber Waite

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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.

—JGBILLS

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Nutrition

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.

Nutritional Information

Aunt Bev's Famous Apple Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 616
Calories from Fat: 270

% Daily Value *
Total Fat 30g 46 %
Saturated Fat 5.2g 26 %
Cholesterol 4mg 1 %
Sodium 569mg 23 %
Potassium 201mg 6 %
Total Carbohydrates 84g 27 %
Dietary Fiber 2.6g 11 %
Protein 4.3g 9 %
** Sugars 36.4g
Vitamin A 2 %
Vitamin C 8 %
Calcium 4 %
Iron 6 %
Thiamin 8 %
Niacin 6 %
Vitamin B6 7 %
Magnesium 8 %
Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.