Apple Pie
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Apple Pie

Course: Dessert
Author: Anita's Table Talk


  • Perfect Apple Pie
  • 1 recipe pastry for a 9-inch double-crust pie I used Pillsbury refrigerated
  • ½ cup unsalted butter
  • 3 Tablespoons all-purpose flour
  • ¼ cup water
  • ½ cup white sugar
  • ½ cup packed brown sugar
  • 1 teaspoon cinnamon
  • teaspoon nutmeg
  • 1 Tablespoon vanilla
  • one good squeeze of lemon juice optional
  • 8 cups apples combination of Granny Smith and Golden Delicious peeled,
  • cored and sliced 8 cups is about 8 apples


  • PREHEAT oven to 425 degrees F. MELT the butter in a saucepan. STIR in flour to thicken. ADD water, white sugar, brown sugar, cinnamon, nutmeg, vanilla and lemon juice and bring to a BOIL. REDUCE temperature and let SIMMER.
  • PLACE the bottom crust in your pan. BRUSH with an egg white to prevent crust from getting soggy.
  • MIX the syrup with the apples. FILL the bottom crust with apples. COVER with top crust. CUT vents in the top crust for the steam to escape through. BRUSH the top crust with egg whites.
  • PLACE pie on the middle rack of the oven. BAKE 15 minutes in the preheated oven. REDUCE the temperature to 350 degrees F. Continue baking for 35 to 45 minutes, until apples are soft.