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To pie!

My motto is “You can never have too much pie.” Which is an interesting choice for a motto, but I stand behind it. What I’m saying is I love pie. So I thought I’d share my apple pie recipe, which is a variation of this recipe.

apple pie
The crust isn’t very pretty this year, which I attribute to using a butter crust recipe rather than shortening. And also poor design planning. But it will still taste yummy!

Caramel Apple Pie


  • 1 recipe pastry for a 9 inch double crust pie (I used this butter crust recipe and doubled it. It’s not as pretty as the shortening crust, but it’s not hydrogenated!)
  • ½ cup unsalted butter
  • 3 tablespoons all-purpose flour
  • 3 T water water
  • ½ cup white sugar
  • ½ cup packed brown sugar
  • 1 T vanilla
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 8 Granny Smith Apples

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  1. Preheat oven to 425 degrees F. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar, brown sugar, vanilla, and spices. Bring to a boil. Reduce temperature and let simmer.
  2. Place the bottom crust in your pie pan.
  3. Coat apples with sauce. I recommend doing this in a large bowl.
  4. Fill the crust with apples, mounded slightly. Cover with a vented crust.
  5. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F. Continue baking for 35 to 45 minutes, until apples are soft.

Best served a la mode. Well, everything is best served a la mode, but particularly this. Whipped cream is also nice, but not as nice.

What does your favorite pie say about you? Mine says I radiate joy. Interesting.

Happy pieness!


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