17 Reviews

Love this pie. Minimal spices so it's a very "fresh", light taste. It calls for so many apples, I wasn't sure they would all fit in the pan but of course it cooked down and was wonderful. Will definitely make this again! Thanks for a great recipe!

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AliBrooklynBaker December 07, 2009

This was the first pie I have ever made & it turned out great. Thank you for the great recipe.

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COC in East Troy, WI October 11, 2009

I used pie crust Pie Crust - Blue Ribbon. Fast to whip up. I have to say I am no fan of nutmeg, so please use measurements! lol. I even think the sugar amount was right on. Zip-loc bag technique is a clean way to do it. I used Baldwin apples which didn't give off too much juice. Turned out great!

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memphis361 September 21, 2009

This was the second pie I've ever baked. I made it as a dessert for my husband's relatives who came out of town. I told them I had never made apple pie before and his uncle said, "You dun good." It was wonderful. I made it with Betty Crocker's homemade pie crust; I rolled out the crust between wax paper so as not to have to put more flour in the crust. I used the oatmeal crumble topping as suggested, and then I put aluminum foil over the top to keep the crust and the oatmeal from burning. I took it off about ten minutes before the pie was supposed to be done. I have a small oven, so I had to cook mine longer, about ten minutes longer. I used granny smith apples because my grandma always told me those were the best for pies. I served it about two hours after it was done, so it was still a little warm inside-- a perfect match with vanilla ice cream. It feels good to have made something so successful and I have a feeling I will be making pies for family get togethers more often!

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ShortChef2009 August 29, 2009

I made this and realized after pulling the pie out of the oven that I forgot to add the flour and cornstarch! LOL - this pie was just fine without it. Just the right amount of spices and butter. This really hit the spot and it is easy to see why you won a blue ribbon! Thanks for posting a wonderful recipe.

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CindiJ August 20, 2007

This pie turned out great. I added about an extra tablespoon of flour, used a combination of Mackintosh and Granny Smith apples, and baked an additional 10-15 minutes. I think I would make it with just Granny Smiths next time (and increase the sugar), as the Mackintosh apples got a bit too soft for my tastes (more like applesauce). The pie was a bit light on spice, so I would probably double that next time.

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Jen in Victoria, BC November 04, 2013

Awesome apple pie! Used all of the beat up apples in my refrigerator and a crust recipe I posted in my deep dish Emile Henry pie plate. The pie was absolutely gorgeous and wonderfully delicious. Perfect in every way! Thanks for sharing the recipe!

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LonghornMama February 12, 2011

This is a fabulous pie! I used it along with pie crust 13619 and followed this recipe brushing the milk on top and cinnamon sugar. It made a beautiful and tasty pie. I almost took a picture of it! :o) All the boys agreed it was the best!

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Momof5boys2 September 23, 2009

Delicious!! I used apples from my mom's tree and pre- made crusts. All and All it was perfect and so tasty! I loved the sugar-cinnamon mixture on top! Yum! Thanks!!

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Lara423 September 07, 2009

Awesome! Used jonamac apples and pie crust out of a box. 8 cups of apples seemed too much so on second pie only used 6 cups and it was plenty on 9 inch pie. Didn't use pie crust shield--wasn't needed. Turned out awesome!

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msprout September 06, 2009
Blue Ribbon Apple Pie