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Ned's Apple Pie


This is a classic 2 crust apple pie, an excellent choice for a holiday dinner.

Cook Time: 40 minutes

Total Time: 40 minutes


  • 4 large cooking apples, about 2 pounds (to make 6 cups sliced apples)
  • 1 tablespoon lemon juice
  • 2/3 cup granulated sugar
  • 1/2 cup light brown sugar, firmly packed
  • 3 tablespoons flour
  • 1 teaspoon ground cinnamon
  • dash nutmeg
  • dash allspice or ground cloves
  • pastry for 2-crust 9-inch pie
  • 2 tablespoons butter


Peel, quarter, and core apples; cut into 1/4-inch slices (should have 6 cups). Toss with the lemon juice in a bowl.

In a separate bowl, combine granulated sugar, brown sugar, flour, cinnamon, nutmeg, and ground cloves; pour over the apples and toss to coat.

Prepare pastry. Roll half of pie pastry to a 12 inch circle on a lightly floured surface. Fit pastry into a 9-inch pie plate; trim overhang to 1/2 inch.

Spoon apples into the prepared pastry shell; cut butter into very small pieces and sprinkle over the apples.

Roll out remaining pastry to an 11-inch circle. Cut several slits in pastry to allow steam to escape. Cover pie and trim overhang to 1/2-inch. Turn edges under flush with the rim; flute all around to make a stand-up edge.

Bake pie at 425° for 40 minutes, or until top is golden brown and juices are bubbling up. Cool on wire rack.

More Apple Pie Recipes
Hand-Held Apple Pies
Cranberry Apple Pie with Vanilla Buttermilk Crust
Apple Pie with Buttermilk Pastry
Apple Crumb Pie Recipe

Slow Cooker Recipes | Casseroles | Main Recipe Index
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