Apple Pie | Peri's Place For Recipes

Apple Pie
Oven Temp
425 - 15 Minutes and then 350 - 40 - 45 minutes


Double pie crust (see below)
8 cups sliced, peeled assorted baking apples - about 3 lbs (Granny Smith, Jonathan's)
3/4 cup white sugar
1/4 cup brown sugar
1/4 cup all-purpose flour
1 tsp cinnamon
1/4 tsp nutmeg
1/4 - 1/2 tsp salt (your preference)
2-3 Tbsp butter
1 egg yolk
1 Tbsp milk

Pie Crust:

1 Cup cold unsalted butter for 2 layers
2 Cups flour-make sure not too packed down
1 tsp. salt
3-5 Tbsp. sugar


First role out your bottom pie crust and line 9 inch pie pan.

Mix the sugars, flour, cinnamon, nutmeg and salt together in a small bowl. Peel and slice apples into a large bowl. Mix the dry ingredients with the apples quickly so apples do not begin to turn brown.

Dump apples into pie pan and dab with generous amounts of softened butter (you can add more than 2 - 3 Tbsp if you want, it will not hurt the pie!)

Role out the top crust and put on top of the pie filling. The apples should be mounded. Mix yolk and milk together and brush on the pie crust, make sure to get the edges. Optionally, you can sprinkle a little bit of sugar on top to give the crust a nice little crunch. Make sure to cut slits in the crust so it vents.

Bake in a 425 degree oven for 15 minutes. Turn oven down to 350 and continue baking for 40 - 45 minutes. At about 35 minutes into the 350 part check to make sure the crust isn't getting too brown on top. If so, put foil over the pie loosely and continue baking until done.

Pie Crust

Put flour, sugar, and salt in food processor and buzz a few times to incorporate.

Cut butter into small chunks. Throw in processor while on and continue buzzing until consistency of cornmeal, or a little chunkier.

Add 1T of chilled water, up to 6T total. I have found on a hot day I need only approximately 3 T water, in the winter more.

It may remain pretty powdery, but if you pinch it and it sticks together, then it’s ok.

Dump it out in a pile on the counter and squish it together into a ball, working it as little as possible.

Cut into 2, put each piece in plastic and flatten into disks and place in the fridge for awhile, until fairly stiff. Roll out on a floured surface to size.

Good to Know

You don't necessarily need to mix up the apples, you can use just Granny Smith's, or a combination, you can experiment to find out what works best for you.

I like to go extra on the butter that gets dabbed on top before baking. It makes for a much better pie. 

Make sure to cover the edges with foil (you do have foil don't you?) so that you can make sure to get the bottom nice and brown.