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Apple Pie Recipe

– Posted in: Food
Recipe | Apple Pie | Baking a homemade pie should definitely be on your Fall Bucket List. There is nothing more inviting than the aroma of a pie in the oven!

During the fall season, there are a lot of apples to choose from.  A firm and tasty one is needed for an Apple Pie.  I use delicious Braeburn apples in my recipe because they hold their shape so well when cooked.  Our local grocery store sells them so they are readily available.  While you can use whatever brand of applesauce you choose, I find that Musselman’s Chunky style really helps with the pie’s structure.  It is never runny and comes out perfectly yummy.

If you want to Cozy up to Fall, then you need to turn on your oven.  There is absolutely nothing warmer and more inviting than the aroma of a pie baking in the oven.  This is definitely one baking adventure that should be included in your Fall Bucket List.  Your family will love you for it ♥

Homemade Apple Pie | Using chunky applesauce instead of the regular kind helps to create a thicker texture. Always delicious; never runny!While I would love to take credit for coming up with this Apple Pie Recipe, I must give credit where credit is due.   The recipe below is from the Southern Living Heirloom Recipe Cookbook.  It is a collection of long-loved recipes passed down from one generation to the other.  They call their recipe Crunch-Top Apple Pie.  It is an excellent cookbook, and one of my most favorites.  The cookbook consists of a wide variety of recipes – from regular main dishes to a collection of prized desserts.

Apple Pie Recipe

Rating: 51

Prep Time 20 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 4 hours, 20 minutes

Yield: 8 to 10 servings

Apple Pie Recipe

This recipe is from the Southern Living Heirloom Recipe Cookbook.


    For the Pie
  • Pastry, divided
  • 3/4 cup sugar
  • 1 tablespoon all-purpose flour
  • 1/2 tsp. ground cinnamon
  • 1/8 tsp. salt
  • 4 1/2 cups peeled and chopped cooking apples (about 4)
  • 1 (16 oz) jar applesauce
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon butter, cut up
  • Crunch Topping
  • For the Pastry
  • 2 1/2 cups all-purpose flour
  • 1 tsp. salt
  • 2/3 cup plus 2 tablespoons shortening
  • 1/2 cup ice water
  • For the Crunch Topping
  • 3 tablespoons all-purpose flour
  • 1 tablespoon sugar
  • 1/8 tsp. salt
  • 1 tablespoon butter, cut up


    For the Pie
  1. Preheat oven to 425 degrees. Roll half of Pastry to 1/8-inch thickness on a lightly floured surface; fit piecrust into a 9-inch pie plate, and trim off excess piecrust along edges. Combine sugar and next 3 ingredients; stir in apples and next 2 ingredients. Spoon apple mixture into prepared pie plate, and dot with butter.
  2. Roll out remaining Pasty to 1/8-inch thickness on a lightly floured surface. Using the width of a ruler as a guide, cut piecrust into 9 (1-inch wide) strips. Arrange strips in a lattice design over filling; gently press ends of strips, sealing to botom piecrust. Prepare Crunch Topping, and sprinkle over lattice crust.
  3. Bake at 425 degrees for 10 minutes (place foil on rack beneath pie to catch drips, if necessary); reduce oven temperature to 350 degrees, and bake 1 hour and 5 minutes or until crust is golden brown. Cool 2 hours.
  4. For the Pastry
  5. Combine flour and salt; cut in shortening with a pastry blender until mixture is crumbly. Sprinkle ice water, 1 tablespoon at a time, evenly over surface; stir with a fork until dry ingredients are moistened.
  6. Shape into 2 balls; wrap in plastic wrap, and chill 30 minutes.
  7. For the Crunch Topping
  8. Combine first 3 ingredients
  9. Cut in butter with a fork until mixture is crumbly.

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