Apple Pie

You would think that making a tasty apple pie would be about the easiest thing to bake. Good tasting apples are easy to find year around, and let’s face it, you have to work pretty hard to destroy an apple. However, tasting much of what is passed off for apple pie, gives one pause for consideration. All those sweet, goopy, syrupy, “I don’t recognize anything in here that looks like an apple” fillings would lead you to believe that there must be some mystery surrounding baking a good apple pie.

Well I am here to tell you that your first instinct was right; it’s just not that hard. Follow the directions below and you will knock the socks off apple pie connoisseurs every time.


Another recipe from the old Better Homes and Gardens New Cookbook, copyright 1976. You knew it was a keeper because a photo of this pie was prominently displayed at the beginning of the pie and pastry section of the cookbook.


One double crust 9 inch pie shell


6 – 8 tart baking apple
1 tablespoon lemon juice
3/4 to 1 cup sugar
Dash salt
2 tablespoons flour
1 teaspoon ground cinnamon
Dash ground nutmeg
2 tablespoons butter


Preheat oven to 425 degrees.

Core and pare apples into thin slices. Sprinkle with lemon juice. Combine sugar, flour, spices, and salt. Mix with apples and set aside. Line 9-inch pie plate with pastry. Fill with apple mixture; dot with butter. Adjust top crust, cutting slits for escape of steam; seal. Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and bake for an additional 35 minutes or until filling is visibly bubbling.

Other Considerations

I use McIntosh apples exclusively. However, there are various opinions as to the right variety of apple. The McIntosh blends nicely with the other ingredients and bakes to a chunky sauce consistency. If you like your filling to have more crunch, use another variety. My suggestion is to start with the McIntosh and then experiment.

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Apple Pie Ingredients

These are the ingredients that you will need to make this recipe.


Lemon Juice


One double crust 9 inch pie shell