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Aunt Carol's Apple Pie

Aunt Carol's Apple Pie

Jo Ann Taylor

Everyone in the family has something that they're the best at making. I make the best cookies, my sister, Carol, makes the best pies in the whole world! . . . no competition in our family! This recipe includes an ingredient called free flowing brown sugar. This is a non-clumping or caking version of ordinary brown sugar. It has a lower moisture content then the traditional one, which makes it free flowing much like granulated sugar. It is available at most specialty supermarket. If it is not available in your part of the world, use regular brown sugar and make sure it is broken up, free of clumps. Originally submitted to ThanksgivingRecipe.com.

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 384 kcal
  • 19%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 62.5g
  • 20%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 207 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Peel and slice apples. Toss with sugars, cinnamon, and flour. Set aside.
  2. Roll pie crust dough to make slightly larger than 10-inch glass pie pan. Fit bottom crust in pie pan. Turn in apple mixture and dot with butter. Put crust on top and crimp edges of crust together.
  3. Wet hands with water and dampen top of pie. Sprinkle with additional sugar. Puncture top of pie with fork so pie will vent.
  4. Bake for 15 minutes at 450 degrees F (230 degrees C), reduce heat to 350 degrees F (175 degrees C) and continue baking for about 45 minutes more, until crust is golden brown. It's a good practice to place a piece of aluminum foil slightly larger than the pie under the pie plate to catch overflows. Serve warm.
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Reviews

chellebelle
26
5/22/2005

I use 1/2 cup white sugar and 1/2 cup brown sugar. I usually sprinkle white sugar on the top crust rather than brown. Depending on how juicy the apples are 1/2 cup flour might be just right or it could be a bit much, but I hate a watery pie, so I normally do use that much flour just to be sure. It is better to determine doneness by whether the juices have started to boil instead of the crust color. If it isn't boiling yet and the crust is getting too brown, put foil strips over the edges.

Nini
25
6/4/2009

I have been making this pie according to Aunt Carol for 9 years or so and I thought it's about time to give it a rating. I have been able to make excellent pie dough for many years, but the apple filling in this pie is the very best. My brother-in-law has cautioned me so many times about arriving to their home without an apple pie and risking being locked out of the house. ;o) I will continue to make this recipe as written and I thank Jo Ann Taylor and Aunt Carol for it.

Bliss
21
12/15/2002

This is a great recipe. It bakes up just nicely and the sugared top crust is just extra yummy. I was looking for a great apple pie recipe and I found it!