All American Apple Pie

I love making this apple pie recipe. I did find it a little bit to sweet for me the first time I made it. This time I used 2/3 cups of sugar for the filling and for the topping I used 1/4 cups of sugar. It came out great. Thanks Sonja M. Ford

Amazing my family loves it!!!

This is the perfect food for Thanksgiving, and the Fall season! Although, I would like to know how to not use up so much ingredients, because my family doesn’t like apple pie. Overall, it was a great recipe and I recommend doing it again.

So scrumptious I added a little cinnamon and nutmeg to the topping.

Wow delicious. My first apple pie. I used a combination of delicious and gala apples. As other reviewer suggested I added 2 tbsp. of corn starch to the dry ingredients of the filling and tossed the apples with slightly over 1 tbsp. of lemon. Was concerned how pre-cooking the apples with the dry filling would work out, but the moisture from the apples created the “filling”. I covered the pan the apples and filling were in so the moisture would not escape. Although my apples did not become completely soft, the filling coated all the apples. I placed them in a PRE-MADE crust (didn’t have the time to make the crust). For the topping, as suggested by the same reviewer I used 1/2 cup brown sugar, 1/4 cup white, I added chopped walnuts and a couple of shakes of cinnamon. And YES I pealed the majority of the skin off of the apples. What I like about this recipe is that it is that the instructions are broken up into sections. Helpful for a newbie to pie making. My first attempt was excellent and a hit.

Great recipe! I appreciate the input from other reviewers, which helped guide my making this pie. I used Golden Delicious apples because that’s what my hubby likes. I also used Truvia (1/2 regular, 1/2 brown sugar blend) instead of regular white sugar to greatly reduce the glycemic impact. As suggested by another reviewer, I made the liquified the filling in a sauce pan on the stove, which required a little butter and heavy cream, plus added 1 tsp of vanilla to the filling. Reason for 4 stars instead of 5? The crust ingredients did not make enough crust to push up the sides and crimp at the top. It went only about half way up the sides of my glass pie dish.

I’ve been making this apple pie since 2005. It’s my go-to fall recipe and everyone who’s tasted it loves it. I’ve used different varieties of apples in the past. The last pie I made, I used some honeycrisps that were more tart than we liked and a ready-mix crust that I had on hand. It still came out great.

Great recipe! My husband has told me to ditch all other apple pie recipes. He says this one is by far his favorite. I’ve made this recipe two times so far. The recipe is perfect as is, the only exception is that on the second pie I doubled the crumb topping. I also have had to double my bake times. Both times it took an hour and 30 minutes to finish baking. (I like a nice golden top to the pie) pie!!!

My family loved it. I used a store bought pie crust instead, but followed the recipe for the filling and top. Will definitely make this again.

Great and easy. Use pulls bury pie crust for shortcut. I increased cinnamon and nutmeg to 1 tsp and it’s much better. Also I used Granny Smith apples, not Fuji.

Absolutely the best Apple Pie I have ever tried. It is a keeper!!

Great pie! After looking through lots of comments, I substituted 1/2 of all sugars with brown sugar and I also added 1/4 cup crushed oatmeal to the crumb mixture and added one tsp of cornstarch in addition to the flour. Came out perfect – first apple pie that was juicy and yet all of the slices stayed together without falling apart. I’m saving this one for sure!

First time making a pie. Started with “Easy Pie Crust”, then found this recipe. Made it with 5 Cameos, with the addition of some lemon juice, put it in the pre-baked crust & it turned out so good that it was our dinner– hubby & I ate the whole thing in one sitting. So, next morning, made 3 more pies, this time according to the recipe, putting the apples in the unbaked crust. It came out a little doughy. Next morning I made another pie — pre-baking the crust, My recommendation: pre-bake the crust! I am obsessed. Thank you, Amy, for this 10-star recipe!

I enjoyed this recipe. I do believe it could be a bit sweeter. Perhaps use brown sugar instead? I will surely make this pie again! Thanks!

I have been using this recipe for years now. My entire family loves this apple pie. My son requests it every year for his birthday instead of cake.

I made this because someone gave me a very large package of apples already peeled an cored. Therefore I didn’t use Fuji apples. Everything else was exactly the same. I couldn’t believe the raves I received and the pie was eaten within twenty-four hours. It went beyond delicious. The crumb topping didn’t brown as quickly as I would have liked but was ready at the end on the baking time. This is a real keeper and I am going to make it again this week with Fuji Apples. Definitely, a five star.recipe.

Followed directions as written, but this pie turned out to be quite juicy and drippy. Not something we’ll make again

this is a great recipe! simple and tasty. however, I did have some trouble with the crust. but otherwise, great

It’s too sweat for me. so I used 1/2cup sugar and it suits me.

Love how this pie didn’t have a crust rich taste to it. You could definitely taste the apples.

This has been my daughter’s favorite pie for years. I always make it for her on Thanksgiving and Christmas. The recipe is absolutely perfect as is. My main advice is buy a pastry cutter! I’ve tried making the topping without one, and it never works.