Total TimePrep: 20 min. Bake: 45 min.
I needed to use some golden delicious apples before they went bad. Never have attempted a homemade apple pie. Used this recipe...OH MY GOODNESS, I am hooked! It is so good!
Made it as a tart using half a pie crust. Loved this so simple recipe.
This was delicious and I even skipped the white sugar. Due to heath and latent food allergies, I limit my sugar and I can not use sugar substitutes. Has anyone else ever altered the recipe? I think I will try it without any sugar next time. Also, can anyone recommend a tool that helps you figure out the nutrition value, this way I can see the grams of sugar based on my alterations. Thanks again, grandma knew what she was doing.
I love this recipe!!!! The pie was delicious!! And it’s so easy!! I did use a ready made pie crust which worked out great!!!
Best apple pie filling!! The apple slices were crisp, not soggy, the recipe was easy to follow, and the advice was a plus. My friends gave the pie filling rave reviews. This will be the one I use for now on.
This filling added tablespoon brandy and teaspoon vanilla, but did everything else as directed. This filling recipe is our favorite coupled with a butter and sour cream crust. Delicious!!!
We LOVE this recipe! It is the only one I use for apple pie now. It has never been runny for me either, but I also do not cut into it right away.
This is the 4th time I have made this pie...comes out perfect every time!!
I made this pie today and it is so good ....I didn't add ginger or nutmeg. It wasn't soupy at all ! I think that comment was very nice at all. Thanks for the recipe.????
This is probably one of the easiest apple pie recipes ever. I have been baking almost my entire life, usually using my mom's recipe. After she passed away, I was unable to replicate it, but THIS is DARN close. I only use granny smith apples, I use less sugar and brown sugar (slightly less than half a cup per pie), a bit more cinnamon, about the same nutmeg and flour. I skip the ginger, as I don't think the pie needs it. I don't care for a pie that is TOO sweet, so I am pretty liberal with the lemon juice. (I might add a teaspoon more of flour, depending on how crazy I went with the lemon juice.) I generally don't sugar the crust, but that is my preference. I made two apple and two pumpkin pies for Thanksgiving this year, and needless to say, there were NO leftovers. To those that have a problem with the filling being too wet, I suggest using extremely crisp granny smith apples. The peel should be dark green. If the texture of the apple is "mealy", it is over ripe and will probably be too wet. Thanks for this great recipe and the lovely memories it gave me of baking with my mom.