Apple Pie

Apple pie marked with a pi symbol.

In honor of Pi Day (March 14), I’ve been covering a trio of pies this week.

To start with an easy recipe, yesterday I made Pecan Pie.

Today, increasing the difficulty, I made Apple Pie.

Apple Pie isn’t too difficult to make actually, just a little more time-consuming since you have to peel, core, and slice up the apples. But I’ll still use this as my medium difficulty recipe.


2 pastry crusts

6 cups of apple slices 1/8-inch thick (about 6 apples)

1/2 cup sugar

1/4 cup flour

3/4 teaspoon cinnamon

1/4 teaspoon nutmeg

dash of salt

2 tablespoons of cold butter, diced

2 tablespoons water

1 tablespoon sugar


  1. Peel, core and cut 6 apples into 1/8-inch slices
  2. In a bowl, mix sugar, flour, cinnamon, nutmeg and salt. Add in apple slice and coat with mixture.
  3. Prepare one pastry crust in a 9-inch pan.
  4. Pour the apple mixture in the crust. Sprinkle the butter on top.
  5.  Place the second pastry crust on top. Seal the edges. Trim extra pie crust, then scallop the edges.
  6. Cut vents in the top of the crust.
  7. Brush with water and sprinkle with 1 tablespoon of sugar.
  8. Bake at 425 degree for 45 minutes.
  9. Let rest for at least 30 minutes. Serve with whipped cream.

Recipe from “Betty Crocker: 1500 Recipes for the way you bake today.”

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