The best apple pie recipe for fall (or any time of year, really) is one that my mom had tucked away in her floral printed recipe box on the kitchen counter while growing up.  It was torn out of a magazine when I was little and I can still recall helping to make that very pie at so many different ages along side my whole family.  Through the years, we all kept baking that same pie, never altering it even the littlest bit.  It is that good.  That tiny square of paper, now shredded at the sides, was laid out on the cutting block countless times, covered with sugars and flour and now you can barely make out the text, the measurements faded.  Luckily, I hand-wrote the ingredients and directions and kept it in a binder that traveled with me from my childhood home, to my apartment in college, to the home I now share with my own little family.  And since the leaves seemed to change overnight (like they always do), and the air felt like fall, we went apple picking this weekend and grabbed all of the best apples needed for this pie.


– 1 keebler ready crust graham cracker
– 1 large egg yolk, slightly beaten
– 5 1/2 cups slice cored peeled cooking apples
– 1 T lemon juice
– 1/2 cup sugar
– 1/4 light brown sugar
– 3 T flour
– 1/4 tsp salt
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg

– 3/4 cup flour
– 1/4 cup sugar
– 1/4 cup light brown sugar
– 1/3 cup butter at room temperature

– Preheat oven to 375
– Brush bottom and sides of crust evenly with egg yolk
– Bake on baking sheet until light brown – approx 5 minutes
– Remove crust from oven
– Combine sliced apples, lemon juice, 1/2 cup sugar, 1/4 cup brown sugar, 3 T flour, salt, cinnamon, and nutmeg
– Mix well and spoon into crust

– Mix remaining flour, sugar, brown sugar and butter with fork or pastry blender until crumbly
– Sprinkle topping mixture evenly over apples
– Bake on baking sheet until topping is golden and filling is bubbling –  about 50 minutes
– Cool on wire rack
– Serve at room temp

*My favorites are the honeycrisp apples.  They are the apples that I eat every morning or have as a mid-day snack, and they are also my go-to pick for my apple pies.


xo gina