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Apple Pie

The Haralson apples in season are my all-time favorite, whether it's for eating plain, baking in pies and apple crisp, or coating with melted caramel. This is a good old-fashioned basic apple pie recipe - enjoy!


  • 8 cups Haralson apples, peeled, cored and thinly sliced (about 8 medium sized apples)

  • 1-1/4 cups sugar

  • 2 Tablespoons flour

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon ground nutmeg

  • 3 Tablespoons butter

  • pie crust for top and bottom - make your own favorite, use mine (double the recipe for two crust pie), or use Pillsbury refrigerated pie crust if you're short on time.

  • 1 egg white, beaten with a few drops water

  • 1 Tablespoon sugar


Preheat oven to 450. Place lightly floured bottom crust in pie pan, floured side down.

Peel, core and thinly slice apples to measure 8 cups. Mix with sugar, flour, cinnamon, cloves, and nutmeg. Pour apple mixture into bottom crust in pie pan and dot with butter. Apple mixture should be heaped in pie crust.

Spread top pie crust over apples mixture and pinch edges firmly to seal the pie. With sharp knife, cut slits in pie crust (about 8-12 slits).

Beat egg white with a few drops of water and brush lightly over top crust of pie. Sprinkle with sugar and bake at 450 for 10 minutes. Lower heat to 350 and bake for another 30-35 minutes until crust is golden.

Serve pie with ice cream.


Makes 8 servings

Dorothy & Jay Harris - Copyright 2004-2010