Aunt Bev's Famous Apple Pie

Aunt Bev's Famous Apple Pie

157 Reviews 15 Pics
  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
Recipe by  Lori

“My dad loves apple pie and always says that no one has ever come close to his mom's pie...until now!”

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Adjust Servings

Original recipe yields 8 servings



  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Cut the apples into 1/4 inch slices.
  3. In a mixing bowl, combine sugar, cinnamon, flour, nutmeg (or apple pie spice), and salt; mix thoroughly. Pour the spice mix over the apples and stir until the apples are coated.
  4. Line one crust in a 9 inch deep dish pie pan. Place the apples in the pie crust. Dot the apple filling evenly with butter. Fit the top crust over the apples. Press the crust down gently and cut 3 or 4 slits in the top crust to allow steam to escape while the pie bakes
  5. Bake in the preheated oven 50 minutes, or until the crust is golden brown. Check the pie after the first 30 minutes of cooking: if the crust is already browned reduce the heat to 350 degrees F (175 degrees C) to allow the apples to cook without the crust burning.

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Reviews (157)

Rate This Recipe
Wick of Twizt

Wick of Twizt

This recipe was great after I made a couple adjustments. I added 4 tablespoons of flour to avoid a runny pie.I saw someone say their crust was soggy on the bottom. I brush the bottom of the crust with egg white before adding the filling. I also used 3/4 cup brown sugar and 1/4 cup white sugar. To finish the pie for a picture perfect look, brush the top with the remaining egg white and sprinkle with white sugar. Never a pasty dull looking crust will you ever have again. I always get "oohs and ahhhs". If you're creative, you can cut shapes into the top crust before putting on the top, like hearts. Save the cut out hearts to lay decoratively around the pie, securing in place with egg white as "glue" and brushing the top of them with the egg white as well. If the crust starts to brown too quick, lay a piece of aluminum foil over the top for the remainder of baking. Don't seal it on, just lay over the top of the pie.

Meg H.

Meg H.

Loved this recipe. I used granny smith apples and it had a great taste. My bottom crust was soggy, but to avoid this you can dust the bottom crust with flour before putting in the filling. Will make again.



This recipe is *perfect*. Toward the end, I brush the top crust with melted butter and add a little cinnamon sugar. Thank you so much for this delicious apple pie recipe...I will never look for another.

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Amount Per Serving (8 total)

  • Calories
  • 616 cal
  • 31%
  • Fat
  • 30 g
  • 46%
  • Carbs
  • 84 g
  • 27%
  • Protein
  • 4.3 g
  • 9%
  • Cholesterol
  • 4 mg
  • 1%
  • Sodium
  • 569 mg
  • 23%

Based on a 2,000 calorie diet



previous recipe:

Caramel Apple Pie II


next recipe:

Emily's Famous Apple Pie