Blue Ribbon Apple Pie

Blue Ribbon Apple Pie
804
80 Reviews
Apple pie recipes are an American favorite! This old fashioned homemade apple pie recipe produces a flaky pastry crust and juicy apple filling..
1:00
Prep Time
2:15
Total Time
8 servings

Ingredients

Crust

2 1/2 cups
all-purpose flour
1 teaspoon
sugar
1/2 teaspoon
salt
1/2 teaspoon
ground cinnamon
1/4 teaspoon
ground nutmeg
3/4 cup
cold Land O Lakes® Butter, cut into chunks
6 to 9 tablespoons
cold water

Filling

1/4 cup
firmly packed brown sugar
1/4 cup
all-purpose flour
1/2 teaspoon
ground cinnamon
1/2 teaspoon
ground nutmeg
6 medium (6 cups)
tart cooking apples, peeled, cored, sliced 1/4-inch
1 tablespoon
Land O Lakes® Butter
1 teaspoon
sugar
1/2 cup
sugar

Directions

  1. Combine 2 1/2 cups flour, 1 teaspoon sugar, salt, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg in bowl. Cut in 3/4 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
  2. Divide dough in half; shape each half into ball. Flatten slightly. Wrap each ball of dough in plastic food wrap; refrigerate 30 minutes.
  3. Heat oven to 400°F.
  4. Roll out one ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie plate; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pie plate; set aside.
  5. Combine all filling ingredients except apples, 1 tablespoon butter and 1 teaspoon sugar in bowl. Add apples; toss lightly to coat. Spoon apple mixture into prepared crust.
  6. Roll remaining ball of dough into 12-inch circle. Fold into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Brush with melted 1 tablespoon butter; sprinkle with 1 teaspoon sugar. Cover edge of crust with 2-inch strip aluminum foil.
  7. Bake 35 minutes; remove foil. Continue baking 10-20 minutes or until crust is lightly browned and juice begins to bubble through slits in crust. Cool pie 30 minutes; serve warm. Store refrigerated.

Recipe Tips

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 serving)

Calories
460
Cholesterol
50mg
Carbohydrates
69g
Protein
5g
Fat
19g
Sodium
300mg
Dietary Fiber
3g

Recipe Comments and Reviews

Rating

Hi Meagan, feel free to use whatever apples you like! We usually test with tart cooking apples (such as Granny Smith) because they hold up well while baking. The recipe calls for 6 cups of apples, which translates to roughly 6 apples, depending on what type you are using. And yes, the butter is for the sugared topping on the pie. Hope this helps - happy baking!

Posted October 17, 2016 by Mallory

Rating

The crust turned out flaky and tasty but the filling was too dry. I think it was the amount of flour. If I made it again, I would limit the flour in the filling to 1 or 2 T, 1/4 cup is way too much flour. Didn't taste bad, just dry.

Posted October 04, 2016 by Ruth

Rating

Best recipe ever!

Posted September 21, 2016 by Maria Clark

Rating

Awesome recipe..my compliments! Came out Great!..I did add my own little touch as my Husband is a Big Toffee Fan.. I sprinkled in some Toffee Crunch just before putting the top crust on and brushed the top with a little egg wash.. Superb!!..TY from the Cold State of Maine!!

Posted September 10, 2016 by Linda

Rating

I'm really excited to try this recipe but I have afew questions. When I make apple pie I use 4 different types of apples because I noticed it taste really good rather than just using one type. Will that work for this recipe? Also the butter is only for the top right? Lastly is it calling for six apples?

Posted September 06, 2016 by Meagan

Test Kitchen Comment
From: Mallory
Hi Meagan, feel free to use whatever apples you like! We usually test with tart cooking apples (such as Granny Smith) because they hold up well while baking. The recipe calls for 6 cups of apples, which translates to roughly 6 apples, depending on what type you are using. And yes, the butter is for the sugared topping on the pie. Hope this helps - happy baking!
Posted October 17, 2016

Rating

I am looking for new and exciting pie ideas In crust and filling Also presentation I what to do some things never before done Test me!!!

Posted August 19, 2016 by Jdh

Rating

I followed the recipe and the pie was excellent. I cooked it the full time specified. I waited until it was cooled to room temperature and then refrigerated. It sliced beautifully. No excess juices. Not too sweet. Got many compliments. Thanks for sharing!

Posted May 17, 2016 by Julie

Rating

Hi Ray - you definitely can freeze the unbaked pie. We'd recommend making the pie as directed, but do not cut slits in the top crust before freezing. Freeze the pie for 2-3 hours and then cover it with a double layer of plastic food wrap and return to the freezer. When you're ready to bake, remove it from the freezer and cut the slits in the top crust and brush with butter as directed in the recipe. Bake at 425F for 55 minutes, and then at 325F for 20 minutes. If the crust is browning too fast, cover it with aluminum foil. Hope this helps - happy baking!

Posted January 28, 2016 by mallory

Rating

The recipe was fantastic Question: can I make the pie and leave it unbaked and freeze it for a couple of days then take it with us on a 4 hour drive to my son's and bake it in his oven when we get there? I have never tried to do this before and wonder if it will come out good or if he will just throw it out after tasting it, PLEASE HELP, I WANT TO SURPRISE HIM WITH THIS PIE thanks ray

Posted January 24, 2016 by ray

Test Kitchen Comment
From: mallory
Hi Ray - you definitely can freeze the unbaked pie. We'd recommend making the pie as directed, but do not cut slits in the top crust before freezing. Freeze the pie for 2-3 hours and then cover it with a double layer of plastic food wrap and return to the freezer. When you're ready to bake, remove it from the freezer and cut the slits in the top crust and brush with butter as directed in the recipe. Bake at 425F for 55 minutes, and then at 325F for 20 minutes. If the crust is browning too fast, cover it with aluminum foil. Hope this helps - happy baking!
Posted January 28, 2016

Rating

Love this pie easy to make came out perfect the first time did add more cinnamon to my pie this is my new apple pie recipe

Posted January 17, 2016 by Diana

Rating

I have been baking for quite a long time, so I know how to bake. I made this recipe today, followed the instructions exactly and it's the worst apple pie I've ever eaten. I used Granny Smith apples since the recipe called for tart apples. In other recipes, I just use regular Red Delicious, however, I was following the directions. The apples made the pie too sour/tart and not at all sweet even though I used the called for sugars. In addition, When I cut the first piece and removed it from the pie plate, lots of liquid poured into the empty space I just created. The bottom crust was very soggy as a result. The pie was cooked for the recommended and the top crust had browned. The pie was cooled for 30 minutes and then refrigerated.

Posted January 17, 2016 by Allison

Rating

This is the best apple pie my hubby and myself have tasted. It was quite the crowd pleaser at Christmas dinner. So simple and easy. I used store bought crust (not the norm for me.) I also sliced the apples a little thinner and added the normal butter to the pie filling, out of habit. It turned out perfect, with amazing taste and the apples cooked to perfection. It was so good, he's asking me to make another one this week for New Years. I haven't written a review on a recipe before, but this recipe definitely deserves it!

Posted December 28, 2015 by Kari

Rating

Best pie EVER! I do add a couple more apples and 2 tablespoons of butter to the apples Also I make it the day before. I do that with all pies . The only apple pie my grandson will eat and I make it every time he comes over. To make the bottom crust cook well I am baking it on a preheated cookie sheet, also used a metal pie pan instead of my usual glass pan , experimenting because I want a well cooked bottom crust.

Posted December 18, 2015 by Gail

Rating

I made this for Thanksgiving and it was a hit. I think a lot of apple pies have to much cinnamon but the mixture for this pie was perfect. I made the pie exactly as written except I used store bought pie crust. I used 3 granny smiths and 3 slightly sweet apples and sliced them super thin. The apples were nicely done after baking, not to mushy and not to crispy. I have been asked to make this for Christmas and I will probably make the crust to go with it. Thanks for a great apple pie recipe.

Posted November 27, 2015 by Melissa

Rating

I used this recipe to make an apple pie for Thanksgiving, and it turned out perfectly! Everyone loved it. It was easy to make.

Posted November 27, 2015 by Jessica

Rating

Hi Cynthia - feel free to use either salted or unsalted butter in this recipe. You can use either - it just comes down to personal preference. Happy baking!

Posted November 24, 2015 by mallory

Rating

Unsalted or salted butter? Thanks

Posted November 22, 2015 by Cynthia

Test Kitchen Comment
From: mallory
Hi Cynthia - feel free to use either salted or unsalted butter in this recipe. You can use either - it just comes down to personal preference. Happy baking!
Posted November 24, 2015

Rating

Excellent recipe! I wish I could be a taste tester in their kitchen!!

Posted November 16, 2015 by ashley

Rating

Yes, I agree this is the best apple pie I have ever made! However, I do add butter into the apples. 2 Tablespoons of it and it comes out amazing. My hubby and kids say its the best too

Posted November 14, 2015 by Michelle R.

Rating

Hi Beth - when baking with apples, we'd suggest using a tart apple that doesn't break down while baking. Granny Smith, Braeburn, or Jonathan apples are all great choices. Happy baking!

Posted November 10, 2015 by mallory

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