Fresh Apple Pie

Fall is here and I know of no better way to celebrate than with a fresh apple pie! I picked up some Red Delicious apples at the farmers market last week, and I couldn’t wait to bake pie. This is my mom’s recipe and she makes her crust from scratch. I take an easier way out and use ready-made refrigerated pie crust.

Fresh Apple Pie


You need:

Refrigerated pie crust (not the frozen kind in the foil pan but the refrigerated kind near the cookie dough; make sure it says there are 2 crusts in the box)
6 cups of peeled, sliced apples (for me this was 4 large apples)
3/4 cup of sugar
1 tablespoon cornstarch
1/2 to 1 teaspoon cinnamon

Preheat oven to 400.
Prep pie crust according to package directions. Most will direct you to let the pie crust set out at room temperature for 15 to 20 minutes.

Mix apples with sugar, cornstarch and cinnamon.


Give it some gentle stirs until the apples are well coated with the sugar and spice. While they are all getting acquainted, place one pie crust into a glass pie pan. Fit the crust into the pan and trim off any edges if necessary.

While you work on your crust, your apples will start smelling wonderful and will have taken on a gooey pie filling texture.


Pour apples into crust and spread them around evenly.

Then place your second crust on top. Pinch the edges together. You can do this very fancy-like or go for a more “rustic” look like I do. With a knife, cut some slits into the top crust to let the steam out. You can also write your favorite letter in the middle

Place your pie pan on a cookie sheet so that if your pie should dribble, it won’t dirty your oven. Bake for 50 to 60 minutes at 400 until golden brown.


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