How To Make Apple Pie (Mama’s Recipe)

Don’t you just hate it when you taste something positively divine that a friend made, ask for the recipe, and they refuse to give it? How awkward is that? I have always found it somewhat rude and therefore have made a point to share any and every recipe that has ever been requested of me.

There is only one recipe which has tempted me to stray from this policy, my apple pie. ~Takes a deep breath~ So, today, to force myself to remain generous, polite, and kind to anyone interested, I am posting not only my apple pie recipe but a photo tutorial as well.

This is actually quite easy. The most difficult and time consuming part is simply peeling and “chipping” the apples. In no time at all you will be wowing folks with your apple pie. That is all that I ask, don’t say you got this recipe off of a blog or website or make any other excuses when someone compliments it (although feel free to send them to my site!). When (not if, but when) someone tells you how divine your pie is, I want you to smile graciously and say “thank you”. This is now your apple pie recipe.

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Starring roles: Sugar, Apples (at least two different kinds, one being Granny Smith), Lemon Juice, Corn Starch, Vanilla, Pie Crusts (You can make your own, I just use Pilsbury), Allspice, Cinnamon, and a wee bit of apple juice.

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Mix dry ingredients (corn starch, sugar, allspice, and cinnamon). Stir to blend. Exact amounts and recipe are at the bottom of this page.

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Peel all apples. Instead of slicing them, cut them in little “chips” as pictured below.

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These chips stack better for your pie and help it maintain its shape. Since you used at least two different types of apples, on being Granny Smith, you will end up with a nice pie that has some apples cooked up a bit to form a gooey good sauce and some maintaining their shape to help it hold its form.

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In separate bowl, mix apple juice, lemon juice, and vanilla. Pour over chipped apples.

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Add dry ingredients to apples and stir.
IMG_5688SMELL this now, its getting there! Go ahead and eat a coated apple slice!
IMG_5689Spoon apples into prepared crust. You want to fill it pretty high.

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Wet your fingers and wipe around the edge of the crust before unrolling your other crust on top. Press to seal around edges.
IMG_5693After you’ve sealed them together (see left side of pic), fold the edges over and crimp them with your fingers or use a fork, whichever you prefer (see right side of pic).

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Cut a few slits on the top with a knife. You can also use a decorative cookie cutter for this or cut a pattern…I just cut four slits. I just want my pie and by this point I’m hungry. This is gonna take another hour til its ready so…..cut slits and lets get on with it. :)

Isn’t that pretty?

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I feel like I should carry this photo in my wallet!

IMG_5700Melt some butter and brush it over the crust then sprinkle a bit of sugar on top to make it even prettier!

Bake in oven at 425 for fifteen minutes.

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Remove from oven and reduce heat to 375.

Cover pie in foil and cut and peel back the center so mainly the outer edges are covered. Return to oven and bake for an additional 45-55 minutes.


Include obligatory pic of cute kid who really wants to be in your blog….

And her brother.

How to Make Apple Pie

How to Make Apple Pie

Ingredients

  • 1 Package Pilsbury Pie Crusts
  • 9-10 apples, two different kinds, one Granny Smith
  • 1/4 Cup Apple Juice
  • 2 Tablespoons Lemon Juice
  • 3/4 Cup Sugar
  • 1/4 Cup Corn Starch
  • dash of salt
  • 1 teaspoon Vanilla
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon allspice

Instructions

  1. Preheat oven to 425. Roll one pie crust out into pie plate. Peel and chip apples into large mixing bowl. In separate bowl, combine all dry ingredients and stir to blend. Combine all liquid ingredients in another bowl and stir to blend. Pour dry and liquid over apples and stir well.
  2. Place in oven and bake 15 minutes. Remove from oven and cover entire pie with foil. Cut slits in center of foil and peel back so mainly the outer edge is covered (to prevent it from burning). Reduce heat to 375 and continue baking for 45-55 minutes or until golden.
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Comments

  1. Heather says

    Thank you so much for sharing this wonderful recipe! I made this pie for my family at Thanksgiving this year, and it was a hit! Very easy to make and delicious to eat. I am also very appreciative of the images added to the instructions. I am a visual learner and having the pictures made it super easy for me to make. Thanks again:-)

  2. Tina says

    Hey! I have to say… I LOVE YOUR SITE!!! It is definitely in my fav list… just found it today. My son asked for Apple Pie for his Christmas dessert and was gonna use a trusty recipe, but didn’t feel like lookin for it–so I hopped on the net and found your Mama’s Apple Pie. It definitely got my interest and thought to give it a whirl. We haven’t tried it yet as it is for Christmas dinner, Sunday, but I am sure it will be D-LISH!

    I have a comment and a question. First off, my apple pies have ALWAYS come out MESSY with juice all spillin out. What am I doing wrong? I seal the dough and tuck under or over. What do you think my problem is? Thank you for your thoughts.

    Merry Christmas!

  3. Courtney says

    I just used this recipe for Pi Day and it was a huge hit with my kids. I will be sure to use this again. It was fantastic! Thanks for sharing your recipe because it really is something special.

  4. Amanda says

    At 24, in a family that cooks and bakes for their respective homes, I finally felt it’s time I bake a pie. I thought it would be so hard, and that it would take forever. I was seriously cringing. Cupcakes are my thing. But I found this, I stopped holding my breath, and I baked the pie.
    (I was actually holding my breath the entire time, as I have a knack for ruining the simplest things.)

    THANK YOU! I’ve moved up that much more in our house of grown-ups! The mothers and aunts and grandmothers loved the pie! They especially liked my fleur de lis center. Thank you so much. I now have the courage to bake on! I think pies might be my next thing. :)

    *On top of one of the pies, I sprinkled gruyere cheese about 20 minutes before it was done baking. I’m a nerd, so I had to copy Chuck from Pushing Daisies. Anyway, that turned out better than I thought, and I seriously recommend it.

      • Lorraine Henderson says

        My mother-in-law always used to make us apple pies — and froze them — UNBAKED . . . in the middle of winter, taking that pie out and baking it turned a snowy day back into summertime!!
        Now that I’m much much older, I’ve not baked a pie in YEARS but somebody gave me some apples so I’m trying this recipe — right now!! It is in the oven and smells delicious! Will let you know how it turns out. Thanks!

  5. Pgm says

    Thank you!! This is the best apple pie recipe I have ever made and will always use this one, no more looking! I bake all the time, I look for recipes that I can keep and always use for certain things. This is it.!!!!

  6. Debbie Strum says

    Thank yous to you and Mama Janice for sharing this recipe. What a wonderful recipe. Love the idea of ‘chipping’ apples instead of coring and slicing them! I just might have to make another one in the near furture.

  7. Rebecca says

    I’m 16 and I love to cook. I cook for my friends and family all the time, and even though they are all picky eaters, (Especially my brothers who are 3 and 5) They all love this recipe. One friend doesnt even like pie, but she loves this recipe. Thank you, this is amazing. It’s always gone the day I make it.

  8. amanda says

    So, I just made this and it’s in the oven as we speak. I put the apples in the crust, but not all the excess juice that had settled in the bottom of the bowl. Is my pie going to turn out ok?

  9. Margaret Roy says

    Christy, I would swear you are peeping over my shoulder while I cook. You were going along with your narrative just fine, and then you showed those apples all covered with cinnamon, and just as my mouth started watering you gave me permission to eat a slice! I literally SNORTED! That’s exactly what I would do if that had been a real apple pie sitting in front of me instead of my IPAD! Love you, sweet southern girl!

  10. kirsten says

    I found this at a time when I had too many apples that I had no idea what to do with. I thought about juicing, but apple juice isn’t my thing. I had failed at caramel apples and wasn’t keen to try again too soon, but when I searched for apple pie recipies and found this I was ecstatic. I didn’t do chips; I did half apple slices (thin slices mind) and it worked amazingly well at filling and still getting a fitted pie top. Thanks for sharing, even if it took a bit of steeling yourself ;)

  11. Kristen Brown says

    This recipe is amazing!!!! PURE AWESOMENESS. It was the hit at Thanksgiving dinner, and it was my first apple pie :) Thanks so much for an epic recipe!!! Wow. I did not use a remade pie crust, but also attempted my first pie crust. OMG, the most amazing pie ever. Thanks so much for sharing the love of a fabulous apple pie!!!!!!

Trackbacks

  1. [...] Mama’s Apple Pie Recipe: This is actually quite easy. The most difficult and time consuming part is simply peeling and “chipping” the apples. In no time at all you will be wowing folks with your apple pie. That is all that I ask, don’t say you got this recipe off of a blog or website or make any other excuses when someone compliments it (although feel free to send them to my site!). When (not if, but when) someone tells you how divine your pie is, I want you to smile graciously and say “thank you”. This is now your apple pie recipe. From Southern Plate. [...]

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