Real Recipes From Real Home Cooks ®

grammie's autumn apple pie

(1 rating)
Recipe by
Joyce Harrison
Lafayette, LA

Enjoying great food begins with "eye appeal" .... and I just love creating something unique .... and enjoy seeing friends and family enjoy it, too!!! This was prepared for a family dinner party ... and served with vanilla ice cream!!! To say the least, I got rave reviews!! The marriage of the apples, cinnamon and nutmeg filled the house with the scents of Autumn and excited the taste palate!!! When in a rush, I use 2 cans of the prepared apple pie filling, and add extra seasonings and butter (to "taste"). Bake at 425 for 35 to 45 min, and everyone thinks I spent hours preparing this pie!!!

(1 rating)
yield 6 -8
prep time 45 Min
cook time 45 Min

Ingredients For grammie's autumn apple pie

  • 1 pkg
    pillsbury prepared refrigerated pie crust in box (room temperature)
  • 1 md
    egg, beaten
  • 1 Tbsp
  • 8 md
    apples, granny smith, thinly sliced and peeled
  • 1/2 c
  • 1/4 c
    all purpose flour
  • 1/2 tsp
    cinnamon, ground
  • 1/2 tsp
    nutmeg, ground
  • 1/8 tsp
  • 2 Tbsp
    butter, melted (not margarine)

How To Make grammie's autumn apple pie

  • 1
    Preheat oven to 450 degrees.
  • 2
    In a small bowl, combine sugar, flour, cinnamon, nutmeg and salt. Mix well.
  • 3
    Prepare the apples and place into a large bowl.
  • 4
    Sprinkle dry mixture over apples and toss until well coated.
  • 5
    Melt butter and pour over the apple mixture and toss until evenly distributed. Set aside.
  • 6
    Coat a 9" pie plate with non-stick spray.
  • 7
    Roll out one of the pie crusts and place in pie plate, leaving the overhanging edges.
  • 8
    Pour apple mixture into pie shell. (Carefully arrange some of the apple slices so that the surface of the pie will be even.)
  • 9
    Roll out the second pie crust, and place over the mixture. Carefully, cut off the excess dough around the edges, leaving about 1 inch from the edge of the plate. Roll top edge of crust under edge of bottom crust and press together. Then, gently grip the edge of the crust between the thumb and bent index finger and do a half-twist. Continue this all around the edge to create a decorative fluted border.
  • 10
    Using the remaining pie dough, use a paring knife to free-hand a circle for an apple and joined right and left arcs to create the leaves. Use a toothpick to mark the veins in the leaves and indention in apples.
  • 11
    Carefully, place individual pieces on top of pie crust. Make slits in the crust in whatever design you choose.
  • 12
    Beat egg, add 1 tablespoon of water mix well. Using a pastry brush (I actually use a small paint brush), gently spread the egg mixture over the entire crust.
  • 13
    Cover edge of crust with a 2 to 3 inch piece of foil to prevent over-browning. Remove the foil during the last 15 to 20 minutes of baking.
  • 14
    Bake 40 to 50 minutes, or until crust is a beautiful golden brown, and the juices are bubbling through the slits.
  • 15
    Remove from the oven. Place on baking rack to cool. You may serve it warm (not hot), if desired, with vanilla ice cream. (I prefer Blue Belle Homemade Vanilla)!! Enjoy!!!!

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