Favorite Apple Pie Recipes

By Cindy Sanchez Created: November 18, 2012 Last Updated: November 18, 2012
Related articles: Life » Food
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Apple pie is everyone's favorite pie. (Courtesy of Susan Fox/

Apple pie is everyone's favorite pie. (Courtesy of Susan Fox/

Somewhere between applesauce and apple dumplings, we always get pulled back to the traditional: apple pie. 

While baking an apple pie from scratch—that means no ready-made pie crusts, folks—can be an art form in itself, it is actually an easy and rewarding baking task to undertake.

We have gathered together a collection of some traditional and then not-so-traditional apple pie recipes to test your pie making and baking savvy. OK, so if you really want to use a ready-made pie crust, go ahead; these recipes are certainly adaptable.

Let’s begin with the traditional.

Apple Pie

  1. 1 batch pie pastry (see Crumb Apple Pie crust below)
  2. 6 large apples
  3. 1 tablespoon fresh lemon juice
  4. 1/2 teaspoon lemon zest
  5. 1/2 cup brown sugar
  6. 1 teaspoon cinnamon
  7. 1/4 teaspoon nutmeg
  8. 1/8 teaspoon ground cloves
  9. 1/8 teaspoon ground ginger
  10. 1 tablespoon all-purpose flour
  11. 1 tablespoon butter, cut into bits
  12. 1 teaspoon sugar
  13. Dash cinnamon
  14. 1 tablespoon milk

Preheat oven to 450 degrees. Peel, core, and thinly slice apples. Toss with lemon juice and zest. Mix sugar, flour, and spices. Toss with apples to coat.

Roll half of dough into a circle and fit into a 9-inch pie plate. Fill shell with apple mixture. Dot top with butter.

Roll remaining dough into a circle large enough to cover top of apples. Place carefully over apple filling and crimp edges of crusts together. Make slits in top crust to vent. Mix teaspoon of sugar with dash of cinnamon. Brush top of crust with milk and sprinkle lightly with cinnamon sugar.

Bake at 450 degrees F for 10 minutes. Reduce heat to 375 F and bake an additional 20–30 minutes.

Cheddar-Crust Apple Pie

  1. 1 1/2 cups flour
  2. Dash salt
  3. 1/2 cup shortening
  4. 1 1/2 cups (6 ounces) shredded sharp cheddar cheese
  5. 4–6 tablespoons water


  1. 1/2 cup sugar
  2. 2 tablespoons flour
  3. 1/4 teaspoon cinnamon
  4. 6 cups sliced peeled apples
  5. 2 tablespoons margarine

Preheat oven to 425 degrees F.
Combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Stir in cheese. Sprinkle with water while mixing lightly with a fork; form into ball.

Divide dough in half. Roll one part into an 11-inch circle on lightly floured surface. Place in 9-inch pie plate.

Combine sugar, flour, and cinnamon. Mix with apples. Place mixture in pie shell; dot with margarine.

Roll out remainder of dough into an 11-inch circle; place over apples. Seal edges of crust and then flute pie edge. Cut slits in top of pastry. Bake at 425 F for 35 minutes.

Cookie Sheet Apple Pie

  1. 2 1/4 cups all-purpose flour
  2. 1/2 teaspoon baking powder
  3. 1/2 teaspoon salt
  4. 1/2 cup butter or margarine
  5. 1 cup whipping cream


  1. 5 medium-size tart apples
  2. 1/4 cup granulated sugar
  3. 1 tablespoon all-purpose flour
  4. Dash salt
  5. 1/2 teaspoon cinnamon


  1. 1 egg
  2. 2 tablespoons milk

Preheat oven to 400 degrees F. For crust: Combine all ingredients for crust except for the butter and whipping cream. Cut in butter until mixture resembles coarse crumbs. Blend in the whipping cream to make firm dough. Chill if necessary until firm.

Dust a lightly greased baking sheet with flour; flatten dough out onto baking sheet. Roll or pat out to 1/4-inch thickness. Trim to make a 14-inch square. Roll out the trimmings and cut into strips.

For filling: Pare, core, and slice apples. Turn into bowl; mix with filling ingredients.

To assemble pie: Arrange apples in rows over crust in pan, leaving 2 inches empty at edges. Dot with 2 tablespoons butter. Arrange strips in crisscross fashion over apples, then fold edges of crust up and over ends of strips, and pinch corners to seal.

For glaze: Beat egg and milk, and brush pastry with the mixture.

Bake at 400 F for 30–35 minutes or until golden and apples are cooked.

Crumb Apple Pie

  1. 1 cup flour
  2. 1/2 teaspoon salt
  3. 1/3 cup solid vegetable shortening
  4. 1/4 cup ice water


  1. 7 medium Granny Smith or Golden Delicious apples
  2. 1/2 cup granulated sugar
  3. 1 teaspoon cinnamon
  4. 1/4 teaspoon nutmeg
  5. 1/4 teaspoon salt


  1. 3/4 cup packed dark brown sugar
  2. 3/4 cup flour
  3. 1/2 teaspoon cinnamon
  4. 1/3 cup chilled butter or margarine, cut into pieces

Place rack on lowest position. Preheat oven to 400 degrees F.

For crust: In a medium bowl, mix together flour and salt. Using a pastry blender or two knives (I also use my fingers), cut shortening into flour mixture until coarse crumbs form. Add water 1 tablespoon at a time, tossing with a fork, until dough forms.

Shape dough into a disk, wrap in plastic wrap, and chill for 30 minutes. On a floured surface, using a floured rolling pin, roll dough into a 12-inch circle. Fit into a 9-inch pie plate. Trim dough, leaving a 1-inch overhang; pinch a decorative edge.

For filling: Peel, core, and very thinly slice apples. Mix together with other filling ingredients. Spoon into crust.

For topping: In a small bowl, mix together brown sugar, flour, and cinnamon. Cut butter into mixture until coarse crumbs form. Sprinkle apple filling evenly with topping. Bake pie until topping is lightly browned and filling is bubbly, 35 minutes. If pie is overbrowning, cover loosely with foil. Cool on a wire rack. Makes 8 servings.Recipe from Brenda Hyde of

Easy Deep-Dish Apple Pie

  1. Two 16-ounce cans apple pie filling
  2. 1/2 cup raisins
  3. 1 cup shredded sharp cheddar cheese
  4. 8-ounce can refrigerated crescent dinner rolls
  5. 2 tablespoons sugar
  6. 1/4 teaspoon cinnamon

Preheat oven to 375 degrees F.

Spoon pie filling into 12×8-inch baking dish. Sprinkle with raisins and cheese. Unroll both halves of refrigerated dough into flat rectangular sheets. Fit to cover baking dish.

Combine sugar and cinnamon; sprinkle evenly over dough. Bake at 375 F for 25 minutes. Top with cheese slices, if desired.

Slow-Cooker Apple Pie

  1. 8 tart apples, peeled and sliced
  2. 1 1/4 teaspoons ground cinnamon
  3. 1/4 teaspoon allspice
  4. 1/4 teaspoon nutmeg
  5. 3/4 cup milk
  6. 2 tablespoons butter, softened
  7. 3/4 cup sugar
  8. 2 eggs
  9. 1 teaspoon vanilla
  10. 1/2 cup Bisquick
  11. 1 cup Bisquick
  12. 1/3 cup brown sugar
  13. 3 tablespoons cold butter

Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place in lightly greased slow cooker.

Combine milk, softened butter, sugar, eggs, vanilla, and 1/2 cup Bisquick. Spoon over apples.

Combine 1 cup Bisquick and brown sugar. Cut the cold butter into mixture until crumbly. Sprinkle this mixture over top of apple mixture.

Cover and cook on low for 6–7 hours or until apples are soft.

Cindy Sanchez is a freelance writer, recipe developer, and owner of

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