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3 apple pie recipes that’ll have you reaching for another slice

The first day of fall is almost here (Thursday, Sept. 22), and you can’t talk about fall without talking about apple pie.

The lucky folks out there have recipes from their mothers and grandmothers that have been passed down to them. The rest of us, perhaps, may be learning those recipes now, or are learning how to make our own variations.

If you’re looking for some inspiration, you just want to try something new, check out these three recipes


From allrecipes
Total time: 1 hour 30 minutes
Servings: 8



  1. Heat oven to 425 F.
  2. In a saucepan, melt the butter. Stir in flour to form a paste.
  3. Add water, white sugar, and brown sugar, and bring to a boil. Reduce temperature and let simmer.
  4. In a pie pan, place the bottom crust. Fill with apples, mounded slightly. Cover with a lattice crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
  5. Bake 15 minutes in the oven at 425 F. Reduce the temperature to 350 F and continue baking for 35 to 45 minutes, until apples are soft.


From Pillsbury
Total time: 3 hours
Servings: 8


  • 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
  • 6 cups thinly sliced, peeled apples (6 medium)
  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon lemon juice


  1. Heat oven to 425 F.
  2. In an ungreased 9-inch glass pie plate, place the pie crust. Press firmly against side and bottom.
  3. In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal. Flute the edges. Cut slits or shapes in several places in top crust.
  4. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning.
  5. On a cooling rack, let the pie rest for at least 2 hours before serving.


Total time: 1 hour
Servings: 8



  • 1 recipe, your favorite homemade pie crusts or 1 ready-made pie crust
  • 5 1/2 cups peeled, cored and sliced cooking apples
  • 1 tablespoon lemon juice
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 3 tablespoons flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg


  • 3/4 cup flour
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/3 cup butter or 1/3 cup margarine, room temperature


  1. Heat oven to 375 F.
  2. In a pie plate, gently fit the pie crust in place.
  3. In a large bowl, mix sliced apples, lemon juice, both sugars, flour, cinnamon and nutmeg.
  4. Pile into crust.
  5. In a medium bowl, with a pastry blender or a fork, mix the ingredients for the topping: flour, both sugars and butter. Mix until coarsely crumbled.
  6. Sprinkle the topping evenly over apples.
  7. Bake for 50 minutes.

As an added bonus, here’s a double-crust pastry recipe you can use with any of these pies, or with your own recipes!



From allrecipes
Total time: 15 minutes
Servings: 1



  1. In a large bowl, combine flour and salt. Add in butter until the mixture starts turning into coarse crumbs.
  2. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours, or overnight.
  3. Roll dough out to fit a 9-inch pie plate.

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