Mom’s Apple Pie

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Mom’s Apple Pie Mom’s Apple Pie Recipe Courtesy of

Servings: 8 servings
Difficulty: Easy

Ingredients Add to grocery list

For the filling:
8 apples - peeled & sliced (half Granny Smith, half Macintosh)
2 tablespoons unsalted butter – chilled and sliced
1 1/4 cup sugar
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
3 tablespoons flour

For the dough:
2 1/2 cups All Purpose flour
1 teaspoon sugar
1 teaspoon salt
2 sticks of butter, cold & cubed
1/4 - 1/2 cup ice water
Egg - lightly beaten for egg wash
Cinnamon sugar for dusting





Preheat oven to 400ºF.

In a food processor combine the flour, salt, sugar and pulse. Add in the 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, sugar & 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 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 & bubbly. Allow pie to rest until cool before slicing. Refrigerate any uneaten portions.

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Reader Comments:


I must admit I do make really good crust however, why do my apples cook down to applesauce?

By Michelle on March 31, 2014


I have used this recipe a few times and I use 5 Granny Smith & 6 Pink Lady's in a 9.5 pie plate. It comes out wonderful but I use her Paula's flaky piecrust dough in her book bcause I like it. It's moist and flaky. I add brown sugar and white and I cut the spices a little less then half. I also add raisins. My husband who is not a pie eater gobbles it up if my daughter doesn't beat him to it first.

By Taylor on February 06, 2014


Hi!Happy New Year from the Viator family. My question for you Paula is what kind of apples do you use to make a good old fashion apple pie. I have been using red delicious apple. These apple are hard after cooking,no matter how thick I cut my apples. Is there a trick to getting them soft or am I using the wrong apples. Thanks for your help.

By Gerald on January 03, 2014


Paula, I just wanted to say after watching you all these years you have inspired me to go back to school at fifty to get my associated degree. I wanted you to know that I have nothing but love for you and your whole family. May god bless and keep you all....

By Denise E Fryor on November 26, 2013


How much flour in the filling??

By Anonymous on October 06, 2013



By Baker on October 01, 2013


Pie tasted great but apples not soft ??? and why is the apple mixture darkand not enough liq. I know its something I done but what ???

By Barbara Grisham on August 29, 2013


I made this pie recipe tonight, and it was literally the best apple pie I've ever eaten...or made for that matter! What a delicious pie! I did twerk 4 things to kind of put my own spin on it, though: 1. I used about 6 medium Macoun apples picked from a friends tree. They are the perfect combination of tart and sweet. 2. Instead of using a tbsp. of cinnamon and nutmeg, I used half a tbsp. of cinnamon, and half a tbsp. of cider spices (i.e. mulling spice). I left out the nutmeg. Let me tell you, it was the BEST spice mixture I've ever tasted in an apple pie! 3. For the dough, I used 3 tsp. of sugar, instead of 1, and the crust was incredibly delicious! 4. Instead of dusting the pie with cinnamon sugar, I did so with cider spice mixed with sugar. Once again, the crust was delicious! Thanks for the recipe! I will be making this one for a lifetime smile

By Heather Olsen on August 27, 2013


your apple was amazing my hubby ate the whole thing except for one piece i had mine with some icecream thank you very much

By melody laux on June 06, 2013


I made this recipe and there is WAY too much nutmeg, it called for 1TBSP and it was so much it tastes like soap. Be careful and make sure you don't use that much! Also it was really watery not enough flour to soak up all of the moisture.

By Jennifer Thompson on December 27, 2012


I see that they took my review down but I just wanted to warn everyone that the nutmeg is WAY TOO MUCH and the pie will be awful if you use 1 tablespoon. use 1/2 teaspon....and I could not get all those apples into my pie so don't over buy and process.

By John on November 18, 2012


Loved this pie was just what I was looking for sweet and juicy this is the bomb!!

By Anonymous on October 11, 2012


I had this pie over at a friends house. She used a already made pie crust. Idk if she changed the amounts of cin or nut. but it was great!!! I loved it!!

By Anonymous on October 09, 2012


I want to make a cherry pie, and bake it in a cookie sheet. How long do i bake it i grease the cookie sheet..thank you for any help you can give me....brenda

By Brenda Rowley on March 14, 2012


I've made some apple pies in my time but this is the very first one that I now make and freeze them. I freeze them uncooked and bake them frozen. I just add 25 minutes to the cooking time. Everybody loves my pies and I just say thank you Paula. The best pie I've ever made and my family and friends thank you.

By Cathy on March 11, 2012


My family LOVES cinnamon so I use the whole tablespoon and if it's holiday time I use freshly ground cinnamon. I do cut back a little bit on the nutmeg and Paula, you MUST try tossing your apples with a tiny bit, like a tablespoon of LEMONCELLO liquer. I toss my apples in the liquer and the spices and flour before piling into the crust. It is to die for. I use a lot of apples in mine too and pile them up real high..they shrink down as they cook and I find it makes a pie that's just gorgeous. I did not need to cut back on Paula's amount of apples at all. This recipe is fantastic. Just do try the'll love it!

By Ruth on December 19, 2011


Overall, this is a good recipe but you need to make a few modifications. I made this pie twice this weekend and here are my adjustments: 1 tsp. cinnamon (NOT 1 Tablespoon), 1/2 tsp. nutmeg (NOT 1 Tablespoon). Use 5 1/2 apples (NOT 8 as that many will hardly fit into a pie shell and definitely will NOT cook through) and use 2 or 3 Granny Smith and 2 or 3 Braeburn apples. I found that the ideal baking time at 400 degrees is 52 minutes. This will give you a pie with a bit darker color (not burned-looking, just darker than those icky apple pies you see in the store) and all the apples will be cooked through perfectly. I made this for Thanksgiving and even the pickiest eaters went back for seconds and said it was the best apple pie they'd ever had. Will definitely make this one again but definitely with these modifications.

By merlynthecat on November 27, 2011


Paula, I have a question. When I bake an apple pie it always comes out watery. What can I do to prevent watery apple pie? I do put a couple of tablespoons of flour. Should I try using some cornstarch? Thank you, Tammy

By Tammy Sheppard on November 22, 2011


I love your recipes and I also love to watch your cooking shows

By Brenda Franklin on November 19, 2011


i love you sooooooooooooo much laura deen you are my favorite cook !!!!! i just love and i love and adooooooore youre recipes !!!! i love youuuuuuuuuuuuuu <3

By sabrina on November 18, 2011

A few reviews said that the pie came out runny. To avoid this try putting a couple of the individual servings of cinnamon/applesauce over the apples before you place the top crust. I make apple crumb pies exclusively and I have done this the last few years. My sons absolutely adore this pie and have made it themselves, but they said they like the addition of the applesauce even better.

By EdwinaC on December 07, 2010

I have to say this pie is very good. I was not sure about eating it after i read all the bad reviews about it. but this was very good.

By lindsey on November 10, 2010

This recipe is WRONG!! Don’t make this pie. There was so much nutmeg and cinnamon in it that I threw it in the trash.

By cindy on October 31, 2010

Don’t make this pie.  There is no way anyone could think this pie is delicious.  There was so much nutmeg and cinnamon in it that we couldn’t eat it.

By cindy on October 31, 2010

I questioned the recipe amount of nutmeg when my daughter wrote it down for me, so I checked it and it was correct - 1 tablespoon.  However when they pie was ready, it was almost in edible.  Is this really correct as stated?

By Angela on October 24, 2010

I used 8 apples, but they were BIG apples as a result the pie came out very runny.  The pie was about 7 inches tall in the middle and huge! I would guess I had 8 cups of apples.

I have never made a pie before and I think not having a precise measured amount of apples was a problem for me.  I think you should limit this to 4 cups of apples.  There was simple too much apple juice for the filling to thicken.

I thought the cinnamon and nutmeg were great in higher quantities.

By Clark on October 03, 2010

Great recipe, made my first ever homemade pie crust with it and it worked!!! My only question is - 1 TBSP of each cinnamon and nutmeg? Is that correct? I found it a bit overpowering…

By Sarah on June 29, 2010

I tried this recipe today as a trial run for my Thanksgiving dinner and it is so easy and absolutely delicious!  This is a great recipe!

By Christina on November 22, 2009

My 6 year old son loves your apple pie, I tell him if he’s good in school I will bake him one, so lets just say he keeps me baking, thank you so much for sharing your recipe for this great pie

By mpmissey68 on November 21, 2009

Sounds awesome!! Always in the market for new recipes.  Can’t wait to try it.

By Delaine Dickerson on November 19, 2009

Oh my my, this recipe looks divine! I was visualizing myself helping my own mother in the kitchen as a young girl. I have such fond memories of that. I do love apple pie, but nothing compares to a home made apple pie.  This looks delectable and it will be a centerpiece on my own Thanksgiving table. I can not wait to try this recipe, thank you for sharing Paula!

By Anna Shingleton on November 19, 2009

I remember my mom’s pie, but never got her to write it down before she died-boohoo!!! But I will try this one out and see what happens, I love apple pie!!!

By Earlene on November 18, 2009

I love how this recipe mixes the Granny Smith Apples and Macintosh Apples.  This allows for the pie to be sweet and tart at the same time.  I adore this recipe!

By Beth Comella on November 18, 2009

This looks fabulous.  I believe you’ve just given me one of two pies I’ll make for our Thanksgiving dinner.  I’m so happy I found this recipe via your Torta di Noci picture at Tastespotting.  (I’ll save the torta for Christmas!)

By debbie on November 18, 2009

Wow… what a mouth-watering article!  It made me want to immediately put on my own little pink & brown paisley apron and get to bakin’ this great-lookin’ apple pie! The writer’s vivid description of her Mom’s famous recipe definitely enticed me to try this one out VERY SOON!

By Shannon on November 18, 2009

I absolutely LOVE homeade apple pie.  Thanks Paula for a fabulous recipe and keep them coming. 

Excellent !!

By Melissa Staie on November 17, 2009

Looks delicious and yummy.  Wish I was at your house tonight bella mia!!! smile


By Katie on November 17, 2009

Looks delicious and yummy.  Wish I was at your house tonight bella mia!!! smile


By Kate Greenaway on November 17, 2009

This recipe is perfect for the holidays!  I love how you combined Granny Smith and Macintosh apples to make the pie tart and sweet.  The crust is just like I remember it buttery and flakey.  This is the perfect apple pie to impress your guest.

By Beth Comella on November 17, 2009

This pie looks delicious. We are headed to the store right now to get the ingredients to make it!!!

By John Ek on November 17, 2009

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