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Apple pie recipes


Cristella Arehart, 1996

1 unbaked 9-inch pie shell

4 or 5 large apples (2-2½ lb.)

½ c. sugar

2 Tbs. flour

½ tsp. nutmeg

2 tbs. lemon juice

Prepare pie shell and place in pie plate. Peel apples; cut into chunks and place in large bowl. Combine sugar, flour and nutmeg and sprinkle over apples, tossing to coat well. Spoon into pie shell and drizzle with lemon juice.


½ c. sugar

½ c. flour

½ c. cold butter

Combine sugar and flour. Cut in the butter until it makes crumbs. Sprinkle over apples to cover top. Slide pie into a heavy brown paper bag large enough to cover pie loosely. Fold over bag edge. Bake for 1 hour at 425°F. Split bag open and cool on wire rack. Serves 8.



Carolyn Markie, 2003

4 Tbs. butter

2/3 c. brown sugar

20 to 30 pecan halves

2 unbaked 9 or 10-inch pastry circles

6 c. pared and thinly sliced Granny Smith apples

Juice of 1 lemon

1/3 c. brown sugar


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