Mom's Apple Pie Recipe by Paula Jones

Level: Moderate

Time: 80 MINUTES

7 ratings
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  • 8 apples, peeled & sliced, half Granny Smith, half Macintosh
  • 2 sticks unsalted butter, cold and cubed, plus 2 tablespoons cold and sliced
  • 1 1/4 cups sugar, plus 1 teaspoon
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 1/2 cups flour, plus 3 tablespoons
  • 1 teaspoon salt
  • 1/4 to 1/2 cup ice water
  • 1 egg, lightly beaten, for egg wash
  • cinnamon sugar, for dusting


Preheat oven to 400°.


In a food processor combine the 2 1/2 cups flour, salt, 1 teaspoon sugar and pulse. Add in 2 sticks cubed, cold butter and slowly gradually add the ice water. Pulse until dough just comes together. Don't overwork the dough or it will make a tough crust.


Remove the dough from processor. Cut into two equal sections. Pat sections into discs and wrap in plastic wrap and place into refrigerator. Chill for 1 hour. (can be frozen for future use)


In a small mixing bowl bowl, combine cinnamon, nutmeg, 1 1/4 cups sugar and 2 tablespoons flour, set aside. In a large mixing bowl, add the peeled and sliced apples. Sprinkle spice and flour mixture over apples. Toss to coat.


Remove one chilled disc of dough from the refrigerator and roll out on a lightly floured surface, large enough to cover your pie pan. Shape to fit, cutting off any excess.


Pour apple mixture into pie pan and add your 2 tablespoons sliced butter to the top of the mixture. Remove second dough disk from refrigerator and roll out large enough to fit the top of your pie with an overhang. Place pie dough on top of apple mixture and crimp edges to seal. With a knife, add four slits to your piecrust. Lightly brush egg wash onto top of dough. Sprinkle liberally with cinnamon sugar.


Place onto a baking tray into preheated oven for approximately 50 minutes or until golden brown and bubbly. Allow pie to rest until cool before slicing. Refrigerate any uneaten portions.

Mom's Apple Pie


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7 Reviews

Mariah 10/15/2016
I love everythin

I love everything about this recipe!! The crust is perfect. The best apple pie recipe ever!

Danny 11/23/2014
Paula, can the p

Paula, can the pie dough stay in the cooler overnight and then make it the next day

James 10/17/2014
Hi Paula and ya'

Hi Paula and ya'll
I tried this reciepe and is was great but I changed it up some instead of putting the top crust on it. I made a crumble topping with crushed graham crakers and a stick of butter. It tasted just like my grandma's apple pie from Lily, Ga. Some 35 years ago. Thank you for helping me go down memory lane.

The PDN Web Team
The PDN Web Team 9/30/2014
Hi Amy, We are

Hi Amy,
We are sorry to hear that! There was an error in the recipe that we corrected. We hope you'll try this recipe again! There are several other great apple pie recipes on the site as well.
Thank you for your comment and happy baking!

Amy 9/30/2014
I printed this r

I printed this recipe out last week, but it said 1 TABLESPOON of nutmeg. I see that it's different now...but my pie is pretty gross. Waaaaaaay too much nutmeg. I'm very disappointed. I printed the recipe right from this site. AND It absolutely does say 1 Tablespoon ground nutmeg :(

The PDN Web Team
The PDN Web Team 9/29/2014
Hi Maria, Thank

Hi Maria,
Thanks for your comment! This recipes works great with a standard sized pie pan, 9-10 inches (not deep-dish). Happy baking!

Maria 9/27/2014
What size pie pl

What size pie plate is required for this recipe?

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