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Tante's Apple Pie

Tante's Apple Pie

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Ruby Tuesday

One of the best recipes containing sliced apples that I have ever had.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 247 kcal
  • 12%
  • Fat:
  • 10.7 g
  • 17%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 172 mg
  • 7%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C.)
  2. In a large bowl, combine flour, 2 teaspoons white sugar, baking powder and salt. Cut in 1/4 cup butter and lard until mixture resembles coarse crumbs. Blend egg yolk and milk, add to flour mixture and stir until mixture forms a ball. Pat onto the bottom and about 1 inch up the sides of an 8x12 inch baking pan. Arrange apple wedges in rows lengthwise on top of dough. Cover with streusel.
  3. To make the streusel: In a medium bowl, combine 1/2 cup white sugar, 1/4 cup brown sugar, cinnamon and 1 1/2 tablespoon flour. Cut in butter and blend into coarse meal.
  4. Bake in the preheated oven for 60 minutes. Cover with foil the last 25 minutes to prevent over browning.
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An absolutely scrumptios apple pie. Really easy, too. I loved the way the streusel carmelized...turning it into a flaky, spicy, melt in your mouth delicacy!


This was a great recipe for our family. I made a gluten free version (which is easy to do because of the amount of flour used) substituting 3/4c rice flour, 1/4c potato starch and 1/4c tapioca starch for the all-purpose flour in the crust and just rice flour in the topping. Excellent!


I was not impressed with the recipe. The pie came out really liquidy, and after an hour, the crumble on the top had melted into the pie because it had so much liquid. Perhaps I will try it again, but toss a few tablespoons of flour or cornstarch with the apples, along with some cinnamon and sugar.