Apple Pie – Weekend Cooking

Posted 20 November, 2010 by Trish in In the Kitchen / 14 Comments

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I have designated myself as the “Apple Pie Maker” in my family. Not that I make a particularly awesome apple pie, but it seems to be the one stress-free dish I can consistently make without screwing it up. Well, except that one time when I added too much sugar to the top of the pie without first adding water. Luckily my family was sweet enough to discreetly push aside the burnt pie top and concentrate on the yummy goodness below.

Apple Pie is surprisingly easy to make. Washing, peeling, coring, and slicing the apples is the most tedious part of the whole business.

Fresh Apple Pie


8-inch pie
Pastry for top and bottom of pie pan (usually I cheat and buy the premade pastry)
½ cup Sugar
3 tbsp Flour
¼ tsp Ground Nutmeg
¼ tsp Ground Cinnamon
Dash of Salt
5 cups peeled and thinly sliced pared tart Apples (about 5 medium)
1 tbsp Margarine or Butter

9-inch pie
Pastry for top and bottom of pie pan
¾ cup Sugar
¼ cup Flour
½ tsp Ground Nutmeg
½ tsp Ground Cinnamon
Dash of Salt
6 cups peeled and thinly sliced pared tart Apples (about 6 medium)
2 tbsp Margarine or Butter

Preheat oven to 425°. Prepare pastry.

Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl. Stir in apples until apples are well coated and ingredients form a sticky residue.  It’s OK–use your hands–it’s messy but it’s the best way to coat the apples. I’ve also put all into a large ziplock baggie, but the apples tend to break when I use this method. Turn into pastry-lined pie plate and dot with margarine.

Cover with top crust and cut slits into crust so pie can vent. Seal the edges and flute. Dab water on top of pie crust and sprinkle lightly with sugar.

Cover edge with 3-inch strip of aluminum foil.

Remove foil during last 15 minutes of baking. Bake until crust is brown and juice begins to bubble through slits in crust, 40 to 50 minutes (25 with foil, 15 without).

Serves 8-10 people.


The Betty Crocker recipe has never failed to please, but I’d love to hear what spices your recipe calls for and what kind of apples you like to use?

I usually pick up whichever apples look pretty in the store (McIntosh for this pie), but my cousin Michelle told me she mixes her apples and I was thinking about doing the same for Thanksgiving next week.


Every weekend, Beth Fish Reads hosts Weekend Cooking.  “Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs.”  Hope you’ll join the fun!


On another note, I’m going to Unplug for the rest of the week and possibly month.  I’ll still be putting up the Readalong Check-Ins for The Odyssey and maybe Wordless Wednesday, but otherwise I need to focus on some pressing professional obligations that I’ve grossly procrastinated on.  I plan to be fully back and in motion come December. 

14 Responses to “Apple Pie – Weekend Cooking”

  1. Yummy! I actually have a little ring thing that I can place over a pie so I don’t have to use foil. Enjoy your time away from the computer!

  2. Ohhh yum! I haven’t made an apple pie in forever! I can’t eat much white flour or sugar, so I rarely get to enjoy true apple pie anymore. I do, however, love apple (and cranberry apple) crisp. I’ve added a little cardamom to my crisp topping before with good results!

  3. Beautiful pictures! If I were actually going to go to the effort of making an apple pie, I would use Jonathan or Braeburn – both very tart and crisp but sweet.

  4. Yummm, I would do anything to get a bite of that :)

    I tried once, but i made the base, it came out OK, not great!

  5. I LOVE apple pie, but sadly I have never mastered making homemade crust.

    I hope you and your family have a wonderful Thanksgiving, Trish!

  6. *Bermuda – Oh, I so want one of those rings! Keep forgetting to actually pick one up. The foil is a pain to use.

    *Erin – Apple and Cranberry Apple Crisp? I would love your recipe if you’d be willing to share! ;) I’ve never been successful at making a good crisp topping.

    *Rhapsody – Eeep—I’ve never heard of Jonathan apples! But I’ve used Braeburn now and again—they are yummy! Will look for Jonathans!

    *Charley – Why thank you—my mom always teases me for the way that I flute, but I secretly enjoy the process…! ;)

    *Joanna – Had a little trouble with my pastry being too thin on the bottom, but it all tastes the same, right? Ha! And thanks—hopefully I can get things done sooner than later.

    *Vasilly Seriously—the pie is easy. You can get the pastry in the refrigerated section of the grocery—by the Pillsbury rolls and pre-made cookie dough.

    *Melody – This is maybe a dumb questions, but do you guys have any traditional holiday desserts?

    *Veens – LOL—fly to Dallas to see me? :P If I’m cooking with mom, she’ll usually make the pastry, but I’m too lazy. Maybe for Thanksgiving I’ll do the “real” work! Ha!

    *Molly – I struggle with my crust as well—need to find a good pastry cutter. I hope you and your family have a lovely Thanksgiving as well.

    *Debi – Come visit and I’ll make you pie. :P