November 07, 2013

Apple Pie

Fall wouldn't be complete without making an apple pie.  I had the perfect occasion to make this pie a few weekends ago while hosting some family for dinner.  It truly was a special treat and the icing on the cake to a very enjoyable family get together!  This pie will also be making an appearance on my Thanksgiving dessert table in a few weeks!

Apple Pie


  • 1 unbaked Homemade Pie Crust (recipe here) or 2 9” unbaked pie crusts 
  • 2/3 - 3/4 cup sugar (1/3 - 2/3 cup sugar/stevia blend)
  • 2 T whole wheat pastry flour 
  • 1 t cinnamon
  • 1/2 t grated lemon peel
  • 1-2 t lemon juice
  • 8 McIntosh apples; cored, peeled, and thinly sliced
  • 1-2 T butter, thinly sliced
  • Milk


  1. Preheat the oven to 425 degrees F
  2. Prepare pie crust according to directions
  3. In a small bowl, combine the sugar (adjust for tartness of apples), flour, cinnamon, lemon peel, and lemon zest
  4. Place half of the apples into the pie crust
  5. Sprinkle half of the cinnamon and sugar mixture on top of the apples
  6. Then repeat that process with the remaining apples and cinnamon and sugar mixture
  7. Place the thinly sliced pieces of butter evenly over the apple mixture
  8. Place the top piece of the pie crust onto of the pie
  9. Fold the pastry overhang under the bottom crust then bring it up over the top of the pie-plate rim
  10. Pinch it together to form a tightly closed edge
  11. Brush the milk on top of the pie crust for a golden glaze
  12. Bake for 40-50 minutes until golden brown
  13. Allow pie to cool completely before cutting
  14. Serve with vanilla ice cream or fresh whipped cream

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