Apple Pie (10 of 10).jpg


  • 6 apples (Granny Smith)
  • 1/2 tbsp lemon zest
  • 2 tbsp lemon
  • 1/2 cup sugar
  • 1/4 cup flour
  • 1/2 tbsp nutmeg
  • 1/2 tbsp cinnamon 
  • 1 pie crust (pre-made in pie pan found in the freezer section near frozen rolls, etc.)
  • 1 pie crust (to unroll and use as the cover found in the refrigerator section near cookie dough, rolls, etc.)

Apple pie is one of the easiest pie recipes, ever!

This year I tried a couple of things differently:

1. I used Rome Beauty apples instead of Granny Smith 


2. I used brown sugar

The women at the apple orchard recommended Rome Beauties as the best apples for baking. I wasn't too happy with the results. I usually cook with Granny Smiths--I think they add more flavor and are much sweeter than the RBs. Also, just no to brown sugar for apple pie. Just, no.

I'm sticking with my original recipe listed above with GSs and regular sugar. 

Pre-heat the oven to 400 degrees. If you purchased pre-made pie crust for the bottom and the unrollable pie top, take it out of the fridge to adjust to room temperature about 10 minutes before you're ready to bake the pies. For me, this is usually when I'm chopping the apples and mixing the ingredients. 

First, wash the apples! Wash and wash some more--especially if you picked them yourself. Since you're peeling the apple and not eating the outside it's okay if you don't get the outside 100% clean as you'll be throwing the peel away. 

Once washed, peel the apples, chop and remove core. Quickly wash again.

Mix apples, spices, flour, sugar and zest together in large mixing bowl.

Lightly pierce the sides and bottom of pie crust with a fork. Distribute mix into pie crust, being careful not to overfill. You don't want the mix to be higher than the top edges of the pan.

Take the other pie crust for the top and unroll, removing the excess that's hanging over the edge. Press the edges down with a fork, all the way around the top edge of the pie. Cut slits into the top of the pie so it can breathe while baking--I like to do 8--it's pretty!  

If you don't want brown pie edges, cover the edges only with aluminum foil.

Bake for about 1 hour or until you can see the mix bubbling, remove from the oven and let sit for 10-15 mins before serving.

Add vanilla ice cream and enjoy! This is the perfect dish to bring along for Thanksgiving or a holiday party.

Tiffany Jones-1 Comments