Apple Pie

finished pie

Ever since I got married I’ve made it a tradition to make apple pie every autumn. While it’s not a groundbreaking tradition, it’s something I look forward to every year. Since apples are in season and at such a good price, I like to stock up and find as many ways as I can to incorporate them into our meals.

This past weekend I made apple pie to take to a friends house for a nice, laid back dinner. It was the first time it really started to feel like fall here in the South Bay. The weather was finally cooling off, inside the house was cozy, and all the while the delicious scent of pie filled our house…it was wonderful! After many long days of studying and taking midterms, it was a perfect start to a relaxing weekend.

Apple Pie


Recipe adapted from All Recipes


2 9” pie crust

½ c. unsalted butter

3 tbsp. all-purpose flour

¼ c. minus 1 tbsp. water

½ c. white sugar

½ c. packed brown sugar

1 tsp. cinnamon

A good dash of nutmeg

1 tbsp. vanilla

8 granny smith apples peeled, sliced, and cored

  1. Preheat oven to 425 degrees Fahrenheit. Melt butter in a saucepan. Stir in flour to form a paste. Add water, white sugar, and brown sugar. Stir while bringing it to a boil. Add cinnamon, nutmeg, and vanilla. Reduce temperature and let it simmer for a few minutes. Be careful not to burn it!
  2. Place piecrust in pie dish. After you have peeled, sliced, and cored the apples, put them in a large bowl and pour the butter and sugar mixture over the apples to coat them. Pour the apples in the prepared pie dish. Cover with desired top piecrust.
  3. Bake for 15 minutes, then reduce the heat to 350 degrees and continue to bake for 35-45 minutes until the apples are soft and golden. Let it stand for 10 minutes to cool before serving.


melt butter

melted butter sugar

coated apples

lattice crust

finished pie 2

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I bet that tasted gooood! mmm pie