Apple Pie

Now y’all want some pie huh? Well my mum is famous for her apple pie. She has a thin flakey crust, soft cinnamon apples, and smooth cool vanilla ice cream on the side. Pretty much to die for. So first off your pie crust. At our house it’s illegal to even think of buying a crust. No offense to all those lovely ladies that use them and love them. But they just aren’t homemade or thin enough for us.

Fill 9 inch pie shell with cut apple slices


Sprinkle 1 Cup of Sugar over apples in our shell (1-1/4 Cup sugar if apples are less sweet), Reserve part of sugar to sprinkle over the flour.

Sprinkle 1/4 Cup Flour over apples

Put pats of butter on top of apple slices–about 3 tsp. in equal portions across top

Sprinkle 1 tsp of cinnamon.

Finish with reserved sugar, so flour and cinnamon are equally distributed


Pie Shell

2 Cup flour

1 tsp salt

1/2 Cup of good quality oil–Canola oil is my preference

Mix with a pastry blender or in a mixer with a whip

Ice water as needed to roll out dough– add to the flour mixture just until dough sticks together but is flakey.

Mix 1/2 of dough into a ball and place between two pieces of plastic wrap, and roll into a circle. Do not knead or over work. It will create a tough dough. Roll the dough as thin as you can and get it large enough to cover the pan and go over the edges a bit. Thin crust makes the best pie!



Put the first circle of pie dough into the bottom of a 9″ pie pan, allowing some dough to hang over the edge. Hint, remove top plastic wrap, lift with bottom plastic wrap, flip into the pie pan, center it and press it down then remove plastic. (If it cracks or breaks just repair by pressing down with your fingers or adding a bit of dough from the side.

Fill the bottom with apples and filling.


Roll out second ball of dough in the same manner.

Cut vent holes before placing the 2nd circle over top of the apples. (Remove top plastic and make design using a press, or knife.) Vent holes may be decorative–or there may be some patterns for apple pies, another for cherry and yet another for berry pies. This is the pattern of vent holes done by my grandmother and mother.

/ / / / /

\ \ \ \ \ \

/ / / / /

Easy, but effective and still beautiful.

After placing top shell on, seal the edges by pressing the two shells together. You can do any cool or simple design you wish.




Cut the extra edges off the pie.

For extra fancy sparkles sprinkle sugar on the top of the crust.

Tip- For a quick easy way to peel and slice an apple. This is an awesome and fairly cheap tool.


Buy an apple peeler

Cook for 15 minutes at 425 degrees. Then turn the temperature down and continue cooking for 60 minutes at 350. This helps get a crispy crust but not mushy apples. You can cover the edges with foil or use those pie pans that go under and around the edges too keep them from burning or going too brown. When juice bubbles (over) it is done😊

Enjoy hot with cold vanilla ice cream or cold for breakfast the next day!

(This post contains affiliate links)

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