Classic Apple Pie - Sisters, What!

Classic Apple Pie

Thanksgiving is next week. If you are like me then you are busy planning your Thanksgiving Feast. If you are also like me then the most important part of the meal is the desert. Yes, the turkey (or ham), mashed potatoes, rolls and stuffing are delish but what would a Thanksgiving meal be without a beautiful apple pie?

Now we all know that the apple pie starts with the apple. I know there is some serious opinion out there about what apples to use or not use when making the pie. I am here to tell you that with this recipe you cannot go wrong. Why? Well the apples are cooked before you add them to the pie so no matter what apple you use it bakes perfectly in the oven. Trust me, I have tried multiple kinds of apples and while the taste may change slightly, the pie is always yummy.

See...precooked and yummy.

Now I know you are asking how I made such a wonderful looking crust...I didn't! I use good old Pillsbury Pie Crust (in the freezer section at Costco now). The crust has always been the stressful point for me and I have never had a pie turn out well with a homemade crust (except when my good friend Shelly helped me make her fabulous crust) so when I found this recipe in Better Home and Garden one year and it said to use a store bought crust I jumped at the chance to try it and I have been making this pie ever since.

classic apple pie

1 package refrigerated rolled pie crusts

1/2 cup plus one tsp. sugar

1/2 cup packed light-brown sugar

3 Tbs. cornstarch

1/2 tsp. ground cinnamon

1/4 tsp. salt

Pinch ground cloves

2 pounds Granny Smith apples, peeled and cored*

2 pounds Fuji apples, peeled and cored*

2 Tbs. butter

2 Tbs. lemon juice

1 Large egg, beaten with 1 Tbs. water


Heat oven to 400. Unroll on pie crust onto work surface. Roll out slightly with rolling pin to 12 inches. Fit into bottom and up side of a 9-inch deep-dish pit plate. Prick bottom of crust with fork;refrigerate while assembling filling.

In a small bowl, blend 1/2 cup of the sugar, the light-brown sugar, cornstarch, cinnamon, salt and cloves. Set aside.

Cut apples into 1/2 inch pieces. Melt butter in a large skillet over medium heat. Add apples, lemon juice and sugar mixture. Cook 10 minutes, stirring occasionally, until pan juices thicken. Cool for 25 minutes.

Pour cooled apple mixture into prepared crust-lined pie plate. Unroll second pie crust and roll out slightly to 12 inches. Cut 1-inch vent hole in center of dough. Transfer dough to pie, centering over filling. Crimp edge together and flute decoratively.

Brush pie with egg mixture; sprinkle with remaining 1 tsp. of sugar. Bake at 400 for 20 minutes then reduce temperature to 350 and bake an additional 25 minutes. Cover pie with foil if it browns too quickly. Cool at least 1 hour before slicing and serving.

*I used Golden Delicious and Empire Apples. They seemed juicier but still good.

There you go folks. My fool proof apple pie. Try it. Let me know how it goes.

Come join Love the Pie with TidyMom sponsored by Cherokee USA, Le Creuset, Wilton,Bags by Bloom and Harvard Common Press



  1. my mouth is watering. I wish I was going to be at your house for thanksgiving again. Seriously though, i LOVE store bought crust.

  2. This is such a beautiful pie! Nicely done!

  3. Your pie looks beautiful, but you need to try making pie crust. It's not hard, one thing I do is lightly wipe the bread board with water, then lay a good size piece of waxed paper, put on the dough,then cover with another piece of wax paper and roll. No more flour and a wonderful flakey crust every time. come check out the wedneday I have my crust posted. Come on try it once. Good luck and I agree its what's for dessert on Thanksgiving that make that dinner complete. andi

  4. wow it looks amazing! It inspired me to go wanna make one! yay happy new follower!


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