A tried-and-true, delectable recipe for traditional American apple pie!
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 2 (9 inch) unbaked pie crusts
- 7 cups peeled, cored and sliced apples
- 1 cup white sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅛ teaspoon ground nutmeg
- 2 tablespoons butter
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a 9-inch pie plate with bottom crust.
- Combine apples, sugar, flour, cinnamon, salt, and nutmeg in a bowl. Place mixture into the prepared pie plate. Dot with butter. Cover with top crust and seal. Cut holes in top crust to allow venting.
- Bake in the preheated oven for 10 minutes.
- Reduce the oven temperature to 300 degrees F (150 degrees C) and bake until crust is golden brown and apples are tender, 40 for 50 minutes. Cool and serve.
Nutrition Facts
| Calories | 402 kcal |
| Carbohydrate | 61 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 3 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 374 mg |
| Sugars | 35 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
It was delish! I basted melted butter on the uncooked crust and then put sugar crystals on it. The holes in the pie crust were for me to see if the apples were soft.
First time making an apple pie and it turned out great. I followed some of the commentary and made the following adjustments: 4 Tbs flour, half brown sugar, half white sugar; cooked at 425 for 10 minutes, then 375 for 50
I make this pie quite often and each time I make it it turns out fantastic and of course I do my own thing with it by adding brown sugar and regular sugar half cup each so it gives it that little bit extra ump of flavor and usually put some egg on the bottom to keep the bottom from getting too soggy…..all in all great starter recipe and if you choose to put sugar on the top use some milk first….makes the crust nice and crunchy if you like that sort of thing…..I always use a little bit more butter probably than most but it just makes it that much better tasting…..and I use 3 heaping tablespoons of flour as well….no complaints from the hubby at all….he loves it….keep up the good recipes!!!!!
This was wonderful! Perfection in cinnamon and nutmeg. Everyone enjoyed! I used MacIntosh apples. A cooking apple. For those that say it’s too runny, do your research! All apples are used differently. Read. Understand. Then you will enjoy!
I made it according to the recipe, but it didn’t work for me. I used a juicy sweet apple (Macintosh), and my apples didn’t cook through, my pie was soupy, and my crust didn’t brown. The flavor was almost there. The ingredients and cooking need some modifications, which I will attempt the next time I make it. Maybe add more flour, some lemon juice, adjust the oven temp., etc. Again, this was my experience. It might work better for others using different apples.
This was an easy recipe (and very similar to the recipe on the pie crust packaging)… we opted to skip the nutmeg. Also, we took the recommendation of one of the reviews to increase the secondary baking temp to 375°f.
it was soo good i ate it like 8 times this week
I followed the recipe and added 2 Tblsp of corn starch. It turned out pretty good, but it was still too watery and it needed to bake for over an hour. The picture is of when it was just finished and before I cooled and cut it.
I Baked this pie for my Brother in law. He loves Apple pie. He said it was Awesome! It’s what he wanted for his Birthday from me. The only thing I added was more cut up apples for the height and about a teaspoon of cornstarch along with the flour. It turned out so Delicious
I folllowed the ingredients and used Granny Smith apples. I started off at 425 degrees for 10 min then turned the oven down to 375. With all the complaints of a watery pie I figured ithe 300 degrees recommended was not a high enough temp to thicken the sugar and flour. Turned out perfect.
It came out very watery, even after added time in the oven. And even with Granny Smith apples, it was too sweet for my taste. So if I made it again, less sugar and more flour.
This recipe was good although I did it a bit differently. I tossed the apples in the mixture that was to go over the top. I did a cinnamon and sugar sprinkle on the top of the crust and my family loved the pie. I made the everything as the recipe said but put it together a little differently.
I followed the recipe. It turned out great, and it tasted wonderful. I had been craving apple pie, but I didn’t want to buy one. This was the first time I baked a pie. Now, that I have done it, I know it isn’t difficult if you follow the recipe.
Love this recipe! I added more flour and some brown sugar, love how the crust stays golden and doesn’t burn, thank you!
It’s the best pie I’ve made in a long time it was perfect
The recipe came out good but the apples had juice overflowing the pie crust in the oven and when sliced there was apple juice flowing out of the crust! I think some added cornstarch might have corrected this issue. The flour did not do enough to thicken the apple juice to keep it in the crust. Also made the bottom pie crust soggy
I’m very new to cooking and baking. This recipe was easy to follow except for the baking time because I had to bake it longer than what was called for. I know I made a few mistakes and learned what to do next time. It was pretty runny but it tastes absolutely delicious. I’m definitely going to make it again.
It was a great recipe but the amount of sugar was a bit too much for me. Still, amazing!
Easy enough
I followed the recipe almost exactly. I doubled the flour and cinnamon. I also used puff pastry to do a lattice top. I love this recipe!
Found this recipe Christmas day in a pinch! It’s now our go to recipe for apple pie…delish