Real Recipes From Real Home Cooks ®

our farm fresh apple pie

(2 ratings)
Recipe by
Family Favorites
Not Far From Green Bay, WI

Our Farm Fresh Apple Pie uses simple, no-frills ingredients that have stood the test of time for three generations. The generation before mine never gave out the recipe. But, since my generation is up to bat, I think it should be shared. It's just that good. No need for ice cream or whipped topping. The fresh, simple flavors stand alone. It's truly delicious and you're free to share our simple, farm fresh recipe as well. Enjoy!

(2 ratings)
yield 8 serving(s)
prep time 30 Min
cook time 1 Hr 10 Min
method Bake

Ingredients For our farm fresh apple pie

  • 6 cups of apples (i like granny smiths)
  • 3/4 c. white sugar
  • 1/2 c. brown sugar
  • 2 tb. corn starch
  • 1 tsp. cinnamon
  • 1/4 tsp. allspice (this is literally my secret ingredient. you can use ginger or nutmeg, but it won't taste the same.)
  • 1/4 tsp. salt
  • 2 tb. butter
  • milk, cinnamon and sugar for sprinkling
  • pie crust for a two crust pie, prepared or homemade. for this pie, i used pillsbury deep dish pie crust found in the freezer section, an excellent product.

How To Make our farm fresh apple pie

  • 1
    Preheat oven to 425 degrees.
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    Peel, slice and core apples uniformly and place in large bowl. Add sugars, corn starch, cinnamon, allspice or your choice of spice (...see above) and salt. Mix thoroughly until apples begin to give off a little bit of moisture.
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    Place apple mixture into the bottom crust, mounding higher in the center. Dot with butter.
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    Add top crust. I chose to make a lattice crust. Dampen edges with water and seal. If you don't make a lattice top, cut small slits to allow steam to escape.
  • 5
    Bake for 15 minutes at 425 degrees, placing a piece of foil or cookie sheet underneath to catch drips later on.
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    Remove pie from oven. Decrease temp to 375 degrees. Brush top of pie with milk, then sprinkle with additional cinnamon and sugar. Very loosely tent the entire pie with foil. If you prefer, you can cut a hole in a piece of foil allowing the center to be exposed. I find it gets too brown if I do this. It all depends on your oven. Place back in oven and continue to bake for 45-60 minutes, or until apples are tender and the syrup begins to bubble from the top of the pie. Allow to cool slightly before slicing.