This pie has a sweet but tangy apple filling and a lovely sweet crumb topping. Continually or as-moderatedly.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 1 to 9 – inch deep dish pie |
Ingredients
- 1 (9 inch) unbaked deep dish pie crust
- 1 cup all-purpose flour
- ½ cup packed brown sugar
- ½ cup white sugar
- 1 teaspoon ground cinnamon
- ½ cup butter
- 7 Granny Smith apples – peeled, cored and sliced
- 1 tablespoon lemon juice
- ½ cup white sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
Instructions
- Place rack in lowest position in oven. Heat oven to 450 degrees F ( 230 degrees C).
- To Make Topping: Mix 1 cup flour, 1/2 cup brown sugar, 1/2 cup white sugar and 1 teaspoon cinnamon; cut in butter or margarine until mixture is moist and crumbly, and clumps together easily.
- To Make Filling: Peel, core, and slice apples into approximately 1/8 inch slices. If you cut them too thick you’ll have crunchy apples. In another bowl, toss cut up apples, white sugar, lemon juice, 1 teaspoon cinnamon and nutmeg. Sprinkle in flour, and stir until apples are evenly coated.
- Layer apple slices in pie shell. You will have a lot of apples, but they will shrink. Layer them higher in the middle. Pour left over juice from apple mixture over apples. Pat the brown sugar topping evenly over apples to make a top crust.
- Place pie on cookie sheet in oven to catch juice droppings. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and bake for 45 minutes to one hour; bake until center of pie has no resistance. If top starts to get too dark, cover with piece of foil. Cool on wire rack before serving.
Nutrition Facts
| Calories | 491 kcal |
| Carbohydrate | 80 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 10 g |
| Sodium | 234 mg |
| Sugars | 52 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I made this pie for the very first time in 2006 for the 4th of July weekend with my then boyfriend. He loved it SO much, he has often joked over the years in our 15 year marriage that it was b/c of this pie that he proposed to me. Ha! We like to call it “Seal the Deal” Apple Pie or “Put a Ring on it” Apple Pie. It really is THAT good. Recipe is easy to follow. I make it for the holidays for our friends and neighbors…always a huge hit!
This pie is fantastic! It’s the first time I’ve ever made an apple pie, and the instructions were easy to follow. The filling turns into this ridiculously delicious caramel apple mix and the house smells amazing while baking. The only change I made was doubling the topping recipe as someone else suggested and making two pies, though be careful with the depth of the crust: this recipe is perfect for one deep dish pie or two shallow pies (when you make a bit more topping). I also pressed the topping down a bit as others suggested so it formed more of a crust, and that worked out well.
This one’s a keeper! The perfect marriage of apple pie and apple crisp.
Family favorite!!
Great recipe for pie filling and topping. I added a bit more cinnamon to the apples and a hint in the crumb topping too. I love cinnamon, so maybe what the recipe called for is in line with what most folks like. I also added a splash of vanilla. If I had it on hand, I would’ve added allspice instead of nutmeg. Anyway, very minute changes to a nearly perfect recipe. I always get compliments.
I’ve made this recipe twice and it was great exactly as written. The first time I made the crust hard and crunchy by patting it down well before cooking. The second time I didn’t pat it down, and it was looser but still had crunch. Loved it both ways!
This is my new Apple pie go-to recipe. Everyone loved it.
Followed the directions closely & it turned out perfectly! Family loved it and it was fun to make.
I could not take a pic because it is all gone. I used red Delicious apples because they were going to go bad. Since they r sweeter I doubled the lemon. So Good!
Excellent..My son in law asks for it every time he comes for dinner
This is our favorite pie. Delicious and easy to make. The pie turns out gooey, so if you want a crisp pie crust, I suggest par baking your crust. However, the
I made two apple pies this weekend from apples we picked, not Granny Smith. This pie was devoured!! The family was literally bidding on the last piece! The other pie was only half eaten. The only change I will make is this was a little too moist, I will bake it a little longer next time, which I was informed will be Thanksgiving!
I made this for Christmas dinner and wanted to thank all my peeps on AllRecipes.com! Your reviews have NEVER steered me wrong. 🙂 This pie was a hit with the MIL, SIL (who is super picky about her food…) and my husband (who hates apple pie, no joke). The recipe was great, I didn’t modify it all, but I did jack put he temp to 400 the last 15 minutes to get those apples to fall down and the juices to get thicker and bubbly. Perfect. Won lots of compliments and preserved my cred. Thank you for posting it!!!
To die for apple pie! My 89 year old dad, who considers himself an apple pie expert, loved it.
FANTASTIC!!!!!WAS A BIG HIT!!!!
I’ve been using All Recipes for years and years but just now created an account to rate this pie! O-M-G best apple pie I have ever had or made! The only thing I did different is I did not lower my over rack (because that scared me…afraid it would burn) and I added an extra TBSP of Flour to the apple mixture (because I hate a runny pie), but other than that followed it to a T and it was perfect!
I have made many apple pies in my time, but this recipe is 10 thumbs up. The topping is delicious, and with a few preference tweakings, I think this is the best apple pie ever! Also turns out pretty as a picture.
Everyone Loves this pie & the crunchy topping. I used a regular pie crust, 5 apples & piled the apple filling higher in the middle. I patted about half of the topping down over the entire pie and put the rest on more by holding one hand along the edge of the pie to catch the crumbs that fell over the side while sprinkling the crumbs with the other hand. It cooked down and a bit of crust was pushed over the side of the pan. I didn’t have granny smith apples so I used Braeburn. Any tart apple will work. I used a little more cinnamon (1/2 tsp or so) in the filling and added a bit of vanilla extract (1/2 – 1 tsp) to the filling. This pie held together really well after slicing when it was room temp. Even when I cut it early, though the piece I removed didn’t look perfect, the filling stayed in place. Other apple pie recipes I’ve used have had filling that was too runny unless completely cooled. Tip: I couldn’t find my pastry blender to cut the butter into the sugar mixture so I sliced the butter into pats (a cheese slicer with the wire & roller works great) and then just used my fingers to pinch the butter & sugar mixture until the butter was all pebble sized. Not all of the sugar mixture blends in with the butter, but the topping works nonetheless.
Awesome recipe, just place foil over the top after baking the first 15 minutes.
Best apple pie recipe EVER! Made this for a party and everyone requested the recipe. The only change I made was using 1/4 cup white sugar and 1/4 brown sugar for the filling.
I reduced the amount of topping in half and thought that was plenty of crumble for the top of the pie. Just so you have a weight for the apples, 2 to 2 1/2 lbs of apples is a good amount.