Recipe: Autumn Apple Pie


For me, autumn means crunchy leaves, crisp wind during a run, and apple picking. Though I think we went a little late in the season this year since most of the apples had already fallen from the trees, Todd and I still had a great time apple picking with my parents at Barton Orchard in Poughquag, New York. Row upon row of apple tree promised to fill our bag, with varieties like Rome, Fuji, Macintosh, Ida Red, Golden Delicious, Granny Smith, and more. I also really wanted to venture into the five-acre corn maze, but unfortunately the day turned rainy and so we decided to just call it a day and buy some apple salsa, cherry apple butter, and both a berry pie and a pumpkin pie.


Todd carrying our heavy bag of apples.

This weekend, Todd and I got to do my favorite thing with those fresh-picked apples: make an apple pie. We followed a really simple recipe on the Pillsbury website (with one or two changes, of course), and it turned out to be our best apple pie yet.

Ingredient List:

~ 2 Pilsbury or other brand rolled premade pie crusts
~ 6 cups peeled and thinly sliced apples (we mixed all different varieties)
~ 1/2 cup granulated sugar
~ 1/4 cup brown sugar
~ 2 full tablespoons of all-purpose flour
~ 2 teaspoons ground cinnamon (or more of less depending how much you like cinnamon)
~ 1 tablespoon fresh lemon juice
~ 1 tablespoon pure vanilla extract

~ Large bowl
~ 9-inch pie plate
~ Tin foil or a metal pie crust shield


Preparation Steps:
~ 10 to 15 minutes before baking, let the pie crust sit out of the packaging at room temperature.
~ Preheat the oven to 425 degrees.
~ In a large bowl, combine apples, sugar, flour, cinnamon, lemon juice, and vanilla extract.
~ Unroll one of the pie crusts and press it into the 9-inch pie plate.
~ Pour filling into pie plate.
~ For my pie above, I carved some “leaf shapes” (they didn’t quite look the way I had imagined they would) out of the center of the second crust before placing the it on top of the pie. Then I spread the leaves along the edges to give it an autumn feel.
~ Bake for 40 to 45 minutes or until crust is golden brown. After about 10 to 15 minutes, wrap foil around the edges or use a pie shield to keep them from burning.

A slice of our apple pie didn’t stand up quite as well as the pumpkin pie we bought at the orchard, but it tasted just as delicious.



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