Apple Pies

Apple Pies

Recipes on this page:

Apple Torte     Four Fruit Pie     Frosted Apple-Raisin Pie     Love Apple Pie     Upside Down Apple Pie     Apple Tart with Caramel Sauce     Apple Tart     Apple-Orange Pie     Sour Cream Apple Pie     Swedish Apple Pie     Blackberry-Apple Crumb Pie     Blackberry-Apple Pie     Basic Apple Pie     Green Chile Apple Pie     Apple-Hot Pepper Jelly Pie     Cranberry-Apple Pie     Cider-Apple Pie     Cooked Fruit Apple Pie     Grated Apple Pie     Apple Pie with Pecan Crumb Topping

Recipes from around the web:

Cider Caramel Apple Pie  Apple Rose Tartlets  Chai Spiced Cranberry Apple Pie

Apple Torte (return to top)
Makes 16 servings

  • 2 c flour
  • 1/2 c oatmeal
  • 1/2 tsp salt
  • 1 c brown sugar
  • 3 Tbsp margarine
  • 10-12 medium apples, peeled and sliced
  • 3 Tbsp cornstarch
  • 1 c water
  • 1 c sugar
  • 1 Tbsp butter
  • 1 tsp vanilla

Use fingers or pastry blender to mix until crumbly the flour, oatmeal, salt, brown sugar, and margarine. Reserve 1 c mixture, and press the rest across bottom and up sides of greased 9- by 13-inch pan. Cover with sliced apples.
Dissolve cornstarch in water; add sugar and butter and cook over medium heat until thick, 4-6 minutes. Stir in vanilla and spoon over apples.
Pat reserved crumbs over all. Bake at 350 degrees until apples are tender and topping is brown, 45-50 minutes.
Note: Cover loosely with foil if top browns before apples are done.

Four Fruit Pie (return to top)

  • 1 9-inch pie shell
  • 3 apples
  • 3 fresh peaches
  • 1 pear
  • 1 c raspberries
  • 3/4 c white sugar
  • 1 t ground cinnamon
  • 3 T all-purpose flour
  • 1/3 c packed brown sugar
  • 3/4 c all-purpose flour
  • 6 T butter
  • 1/2 c chopped pecans

Preheat oven to 400 degrees
Peel, core and slice peaches, apples and pears, and place into a large bowl.
Add raspberries, white sugar, cinnamon, and 3 T flour. Mix .
Mound fruit mixture into pie shell.
In a medium bowl, combine 3/4 cup flour, butter, brown sugar and chopped pecans. Mix until crumbly and sprinkle on top of fruit.
Bake at 400 for 35 to 40 minutes, or until done.

Frosted Apple-Raisin Pie (return to top)

  • ¾ c. sugar
  • 2 T. flour
  • 1/8 t. salt
  • ½ t. cinnamon
  • 6 c. sliced apples
  • ½ c. seedless raisins
  • 2 T. orange juice
  • 3 T. butter or margarine
  • 2 9” pie crusts (use your favorite recipe or a purchased crust)

Combine dry ingredients, then mix in apples and raisins.
Place mixture in pie shell, sprinkle with orange juice and dot with butter.
Cover with top crust and seal edges.
Bake in preheated 400 oven for 15 minutes, then turn down to 350 and bake for 40 more minutes.
Confectioners Sugar Frosting: Mix together 1 c. confectioners sugar, 3 T. orange juice and 1 t. grated orange rind. Spread over hot pie.

Love Apple Pie (return to top)
(ok, this sounds kinda weird….)

  • 1/3 c. ketchup
  • 2 t. lemon juice
  • 5 c. thinly sliced apples
  • ¾ c. sugar
  • ¾ c. flour
  • ½ t. ground cinnamon
  • 1/3 c. butter or margarine, softened
  • 1 9” pie shell (use your favorite recipe or a purchased crust)

Blend ketchup and lemon juice, then combine with the apples.
Combine sugar, flour and cinnamon; cut in butter until thoroughly mixed.
Fill pie shell with apples.
Top with sugar mixture.
Bake at 375 for 40-45 minutes, or until apples are cooked.
Serve warm with vanilla ice cream, if desired.

Upside Down Apple Pie (return to top)
-Susan F.

  • 2 cups flour
  • 1/2 tsp. salt
  • 6 tbsp. solid vegetable shortening
  • 2 tbsp. butter, chilled
  • 1/2 cup (or as needed) orange juice, chilled

Mix flour and salt in a bowl. Add shortening and butter. With a pastry blender or fork, cut butter and shortening into flour until crumbly. Gradually add enough orange juice until dough holds together. Knead dough very lightly and form into 2 balls. Wrap in plastic wrap and refrigerate while preparing filling.

  • 6 tablespoons butter, melted, divided
  • 1/2 cup packed light brown sugar
  • 1/2 cup chopped pecans
  • 3 large Granny Smith apples, peeled, cored and cut into 1/4-inch slices
  • 2 large Macintosh apples, peeled, cored and cut into 1/2-inch slices
  • 1 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 3/4 teaspoon ground cinnamon

Preheat oven to 375 degrees F. Line a 9-inch deep-dish pie plate with waxed paper. In a small bowl, combine 4 tablespoons butter, the brown sugar and pecans; mix well and spread evenly over the wax paper on bottom of the pie plate. On a floured surface, roll out one ball of crust pastry and place it in the pie plate, pressing the crust firmly against the nut mixture and the sides of the plate; set aside.
In a large bowl, combine the granulated sugar, flour, cinnamon, and the remaining 2 tablespoons butter; mix well. Add the apples and toss gently to coat. Spoon into the pie crust. Roll out the second ball of crust pastry and place it over the apple mixture. Trim excess and pinch the edges together to seal; flute as desired. Using a knife, cut four 1-inch slits in the top crust. Bake for 40 minutes, or until the crust is golden. Place on cooling rack for 10 minutes and then invert the pie onto a serving plate, remove the pie plate and starting on one side, slowly remove the waxed paper from the top. Cool completely then drizzle with glaze.

  • 1/2 cup sifted confectioner’s sugar
  • 2 1/2 teaspoons orange juice

After pie has cooled, combine the glaze ingredients until it is thick yet a good drizzling consistency; mix well. Drizzle glaze over pie in the form of a lattice; serve.

Apple Tart with Caramel Sauce (return to top)
(a caramel apple in grown-up form)
Caramel Sauce:

  • 1 ½ c. packed dark brown sugar
  • 1 ½ c. heavy whipping cream
  • 6 T. unsalted butter


  • 1 ¼ c. all-purpose flour
  • ¾ c. powdered sugar
  • ¼ t. salt
  • ½ c. unsalted butter, diced
  • 2 large egg yolks


  • 2 T. sugar
  • 1 T. all-purpose flour
  • ½ t. ground cinnamon
  • ½ t. ground cardamom
  • 6 large apples (Gold Rush! or other flavorful apple), peeled, cored, quartered

For Caramel Sauce:
Bring ingredients to a boil in medium saucepan over medium-high heat, whisking constantly until sugar dissolves.
Boil until caramel thickens enough to coat spoon thickly, whisking often, about 10 minutes.
(Can be made up to several days ahead and refrigerated. Heat before using)

For Crust:
Blend flour, powdered sugar, and salt in processor.
Add butter and blend until coarse.
Add egg yolks and pulse until moist clumps form.
Gather dough into ball, flatten into disk, then wrap and chill for at least 1 hour.

For Filling:
Whisk first 4 ingredients in large bowl and blend.
Add apples and toss until evenly coated.
Preheat oven to 375
Roll out dough on lightly floured surface to 13-inch round.
Transfer to 9-inch diameter tart pan with removable bottom.
Cut overhang even with top of pan sides.
Press sides of dough to bring ¼ inch above sides of pan.
Arrange apple quarters, cut side down, in circle around outer edge of pan, fitting snugly.
Cut remaining apple quarters lengthwise in half an stand in center of tart, fitting snugly.
Bake tart until apples are tender, about 75 minutes.
Remove tart from oven, brush with some caramel sauce, and cool to room temperature.
Rewarm remaining caramel sauce, and drizzle tart lightly.
Serve, passing remaining sauce around as tart is served.

Apple Tart (return to top)

  • 1 c. all-purpose flour
  • ½ t. sugar
  • 1/8 t. salt
  • 6 T unsalted butter, just softened and cut in ½ in. pieces
  • 3 ½ T. chilled water


  • 2 ½ pounds apples (try Gold Rush or Liberty), peeled, cored, and sliced
  • 2 T. unsalted butter, melted
  • 5 T. sugar


  • ½ c. sugar
  • Peelings and cores from the apples

Mix flour, sugar and salt in large bowl.
Add 2 T. butter and blend in mixer until dough resembles coarse cornmeal.
Add remaining butter and mix until biggest pieces look like large peas.
Dribble in water, stir, then add more water until dough just sticks together.
Keep tossing, and add a bit more water, until you can roll dough into a ball.
Flatten dough into a 4-inch disk and refrigerate for at least 30 minutes.
Remove dough from fridge and allow to soften so that it’s malleable, but still cold.
On a lightly floured surface, roll dough into a 14-inch circle about 1/8 inch thick.
Place dough on parchment-lined tart pan.
Overlap sliced apples on dough in a ring 1-inch from the edge, continuing inward until you reach the center of the dough.
Fold any dough hanging over pan back onto itself, crimping edges at intervals.
Brush melted butter over apples and dough.
Sprinkle 2 T. sugar over dough edge and 3 T. sugar over the apples.
Bake in a pre-heated 400 oven, rotating tart every 15 minutes, until apples are soft and crust is golden brown, about 45 minutes.
Make glaze: Combine sugar and reserved apple peels and cores in a large saucepan. Pour in just enough water to cover, and simmer for 25 minutes. Then strain glaze syrup through cheesecloth.
Allow tart to cool for at least 15 minutes, then brush glaze over tart and serve.

Apple-Orange Pie (return to top)

  • 6 c. apples, sliced thin (6-7 medium apples)
  • ½ c. orange juice
  • ½ to ¾ c. sugar
  • ¼ c. brown sugar
  • ½ t. ground cinnamon
  • 2 T. butter or margarine
  • Your favorite 9” pie crust (purchased or homemade)

Place apples, juice and sugars in saucepan. Add water barely to cover.
Cook gently until apples are just tender.
Remove apples, and cook juices until syrup thickens. Add cinnamon.
Place apples in pie crust; add syrup and dot with butter. Cover with remaining pie crust and flute trim.
Bake in preheated 425 oven for about 40 minutes.

Sour Cream Apple Pie (return to top)

  • 2 T. flour
  • 1/8 t. salt
  • ¾ c. sugar
  • 1 egg, unbeaten
  • 1 c. dairy sour cream
  • 1 t. vanilla
  • ¼ t. nutmeg
  • 2 c. diced apples
  • 9” pie shell (use your favorite recipe or a purchased crust)

To dry ingredients, add the egg, cream, vanilla and nutmeg. Beat to a smooth, thin batter.
Stir in apples
Pour mixture into pie crust.
Bake in preheated 400 oven for 15 minutes, then turn temp down to 350 for 30 minutes.
Remove from oven and top with spicy topping: Mix together 1/3 c. sugar, 1/3 c. flour, 1 t. cinnamon and ¼ c. butter or margarine. Sprinkle over pie.
Return pie to a 400 degree oven and brown for 10 minutes.

Swedish Apple Pie (return to top)
(no pie crust involved!)

  • 4 apples, sliced
  • 1 T. sugar
  • 1 t. cinnamon
  • ¾ c. butter or margarine, melted
  • 1 c. flour
  • 1 c. sugar
  • 1 egg
  • ¼ c. chopped walnuts

Place apples in a pie plate.
Sprinkle apples with mixture of 1 T. sugar and 1 t. cinnamon.
Mix together the flour, sugar, egg, and walnuts, then add the butter and mix well.
Spoon mixture over the apples.
Bake at 350 for 50 minutes, or until golden brown.

Blackberry-Apple Crumb Pie (return to top)
-Richard F.

  • ¾ cup flour
  • ½ cup sugar
  • 1 T. butter (softened)

Mix flour and sugar together. Use pastry blender to cut in butter.

  • 3 c. fresh or frozen blackberries
  • 1 c. sliced apples
  • 1 ¼ c. sugar
  • 3 tbsp. quick cooking tapioca
  • ½ tsp. cinnamon

Combine sugar, tapioca, and cinnamon. Stir well. Mix sugar mixture into mixed fruit. Pour into pie crust. Sprinkle topping mixture on top. Bake at 350 degrees for about 1 hour. Place foil or cookie sheet under pie because the juices will likely overflow.

Blackberry Apple Pie (return to top)
Use your favorite pie crust recipe, or use a purchased fresh or frozen crust. Chill the crust in the freezer for 15 minutes or so. You can put fewer blackberries in this pie if you wish…. Just be sure to add more apples!

  • 3 c. fresh blackberries
  • ½ c. plus 2 Tbl. Sugar
  • 2 Tbl. Lemon juice
  • 6 c. sliced apples
  • 2 ½ to 3 Tbl. cornstarch
  • ¼ tsp. Nutmeg

Preheat oven to 400
Place blackberries, ½ c. of sugar, and lemon juice in a large mixing bowl.
Crush the berries with a potato masher.
Add apples and remaining ingredients to the berries and mix well. (Use less cornstarch if you are using fewer blackberries).
Pour filling into piecrust.
Top with upper crust, crimping the edges and cutting steam vents into the top crust (or poking several times with a fork).
Bake pie for 30 minutes.
Reduce oven to 375, place pie on baking/cookie sheet, and bake for an additional 35 to 40 minutes.
Allow pie to cool awhile before serving.

Basic Apple Pie (return to top)
Use your favorite pie crust recipe, or use a purchased fresh or frozen crust

  • ¼ to ¾ c. sugar (depending on how sweet the apples are)
  • ¼ c. flour
  • ½ t. nutmeg
  • ½ t. cinnamon
  • Dash of salt
  • 5 or 6 medium apples
  • 2 T. margarine or butter

Heat oven to 425
Mix together dry ingredients, then stir in the apples. Fill bottom crust with the mixture, dot with butter, then cover with top crust, seal the edges and cut slits in the top.
Bake at 425 for 40-50 minutes, until crust is brown and juice is bubbling through slits in the crust.

Green Chile Apple Pie (return to top)
Use your favorite pie crust recipe, or use a purchased fresh or frozen crust

  • 5 large tart apples, peeled and sliced
  • ½ c. brown sugar
  • 1 T. flour
  • 1 t. cinnamon
  • 1 t. vanilla
  • ½ t. salt
  • ¼ t. ground nutmeg
  • 1 T. chopped hot green chilies

Mix all ingredients together and mound into bottom pie crust
Dot mixture with butter or margarine, then place upper crust on top, crimping the edges.
Cut steam vents into crust
Bake at 375 for 15 minutes, then 350 for 45 minutes
Optional finish (to do before baking)
Mix 1 egg white with 1 T. water, and brush onto top crust. Sprinkle with 1 T. sugar, then bake pie as above.
Serve warm

Apple-Hot Pepper Jelly Pie (return to top)
For some reason, I keep seeing combinations of apples and hot peppers as pie ingredients. Evidently, some folks think these are great! Be adventurous…it would make a great submission to your next apple-pie buffet party. Everyone will talk about it! (Note: You can find Jalapeno or other hot pepper jelly from other vendors at most of the farmers’ markets we attend).
Use your favorite pie crust recipe, or use a purchased fresh or frozen crust. You only need a single crust for this recipe. Chill the crust in the freezer for 15 minutes or so.

  • 8 c. sliced tart, juicy apples
  • 2 Tbl. Sugar
  • 2 tsp. Lemon juice
  • ¾ c. Jalapeno jelly, stirred to loosen
  • ¼ tsp. Cinnamon
  • 2 tsp. Flour
  • Cornmeal Topping:
  • ¾ c. flour
  • ¼ c. cornmeal
  • 2/3 c. sugar
  • ¼ tsp. Salt
  • ½ cup butter or margarine

Preheat oven to 400.
Mix together all filling ingredients, and allow them to rest for 10 minutes.
Pour filling into pie shell.
Bake pie for 30 minutes.
Meanwhile, make the topping:
-Mix all dry ingredients in food processor (or do this whole process by hand)
-Add butter, in small pieces, to the dry ingredients and pulse repeatedly until they look like crumbs.
-Refrigerate crumbs until pie comes out of the oven.
Remove pie from oven and reduce temperature to 375.
Sprinkle crumbs evenly over the pie, smoothing them out and tamping down slightly.
Bake the pie for an additional 30 minutes. (Place on a baking sheet in case of bubbling-over….and if topping starts to get too brown before baking time is done, cover loosely with aluminum foil).
Allow to cool for at least 1 hour before serving.

Cranberry-Apple Pie (return to top)
Single pie crust – use your favorite pie crust recipe, or use a purchased fresh or frozen crust

  • 2 c. cranberries, fresh or partially thawed
  • 2 large apples, thinly sliced
  • 2/3 c. sugar
  • 1 Tbl. Lemon juice
  • 1 ½ c. flour

Crumb topping:

  • ½ c. flour
  • ½ c. sugar
  • ¼ tsp. Cinnamon
  • ¼ c. (½ stick) cold butter or margarine, cut into ¼ inch pieces

Chill pieshell for 15 minutes in the freezer
Preheat oven to 400
Mix together all the filling ingredients and let them sit for 10 minutes (for juicing)
Pour fruit mixture into chilled pieshell
Bake for 30 minutes
While pie is baking, make the topping:
Cut together butter/margarine into other topping ingredients, until the texture looks like coarse crumbs.
Refrigerate until pie comes out of the oven.
After pie is out of the oven, reduce oven to 375.
Sprinkle topping over fruit, and press to compact it somewhat
Return pie to the oven and bake for about 25 to 30 minutes, until topping is browned and juices bubble thickly.

Cider-Apple Pie (return to top)
Precooking apples a bit before putting them in a pie allows you to cram more fruit in, since the apples shrink down as they cook. Plus, it helps eliminate the gap that tends to form between the crust and the fruit as the apples bake down in a traditional pie.
Use your favorite pie crust recipe, or use a purchased fresh or frozen crust. Chill the crust in the freezer for 15 minutes or so.

  • 12 c. sliced apples
  • ¾ c. apple cider
  • ¾ c. sugar
  • 1/3 c. flour
  • ½ tsp. Cinnamon
  • ½ tsp. Nutmeg (if desired)
  • Pinch of salt
  • 1 Tbl. Cold butter or margarine


  • Milk or light cream
  • Sugar

Combine apples and cider in a saucepan. Bring to a boil, cover, and cook over med-high heat for 5 minutes, stirring occasionally.
Drain the apples, reserving the juice.
Cook the juice in a small saucepan on med-high heat to reduce the juice to ¼ cup.
Combine reduced cider with the apples.
Preheat oven to 375
Combine dry ‘filling’ ingredients, then mix them into the apples.
Pour filling into the chilled pieshell, and dot the top with butter/margarine
Place top crust, crimp edges, and cut vents or poke with a fork.
Brush top crust lightly with milk and then sprinkle sugar on top
Bake for 30 minutes, then turn the pie 180 degrees and bake for another 35 to 40 minutes, until crust is browned and juices are bubbling thickly.
Allow to cool somewhat – for an hour or two before serving

Cooked Fruit Apple Pie (return to top)
Use your favorite pie crust recipe, or use a purchased fresh or frozen crust. Chill the crust in the freezer for 15 minutes or so.

  • 2 Tbl. Butter/margarine
  • 8 c. apples, thickly sliced
  • ½ c. sugar
  • 1 Tbl. Cornstarch
  • 2 tsp. Lemon juice
  • ½ c. raisins
  • ¼ tsp. Cinnamon

Melt the butter in a large skillet.
Add apples and cook, stirring often, for 3 to 4 minutes.
Add most of the sugar, and continue to cook and stir for 2 to 3 minutes.
Mix the remaining sugar with the cornstarch. Then stir this into the apples, and cook for another minute.
Pour apple mixture into a large casserole, then mix in remaining filling ingredients and allow the mixture to cool thoroughly.
Preheat oven to 400
Pour filling into chilled piecrust, then top it with the top crust. Cut vents in top crust or poke steam holes with a fork.
Back for 40 to 45 minutes total, turning the pie 180 degrees halfway through baking.
Allow pie to cool for at least ½ hour before serving.

Grated Apple Pie (return to top)
The grated apples tend to cook down, ending up sort of like applesauce. Some kids, who are fussy about ‘chunky’ things in their food, might just love this idea!
Use your favorite pie crust recipe, or use a purchased fresh or frozen crust. Chill the crust in the freezer for 15 minutes or so.

  • 5 large tart and juicy apples, peeled and cored
  • 2 Tbl. lemon juice
  • ½ c. sugar
  • 2 ½ Tbl. Cornstarch
  • ¼ tsp. Cinnamon
  • ½ c. raisins

Preheat oven to 400
Grate the apples using the large-sized holes on a hand-held grater.
Place all the grated apples and resulting apple juice in a large mixing bowl.
Add lemon juice and mix well with the apples.
Mix in all the other ingredients.
Place the apple mixture into the chilled pie shell, leveling the top.
Cover with top crust and crimp edges.
Cut in steam vents or poke holes with a fork.
Bake for 30 minutes.
Reduce heat to 375 and place pie on a baking or cookie sheet, in case the juices bubble over.
Bake an additional 35 to 40 minutes, until browned and juices bubble thickly
Allow to cool for at least 1 hour.

Apple Pie with Pecan Crumb Topping (return to top)
Use your favorite pie crust recipe, or use a purchased fresh or frozen crust. Chill the crust in the freezer for 15 minutes or so. You only need a single crust for this recipe.

  • 10 c. sliced tart apples
  • 2/3 c. sugar
  • 2 Tbl. Lemon juice
  • ¼ c. flour

Crumb Topping:

  • 1 c. pecans – halves or coarsely chopped
  • ½ c. sugar
  • ¼ c. firmly packed brown sugar
  • 1 c. flour
  • ¼ tsp. Salt
  • ½ c. margarine or butter

Preheat oven to 400.
Combine all filling ingredients, and allow them to rest for 10 minutes.
Put filling into pie crust, and bake for 35 minutes.
Meanwhile, make the topping:
-Combine pecans and sugars in food processor, pulsing to chop the nuts
-Add the flour and salt, and pulse again to mix.
-Add butter/margarine in small pieces to the mix, pulsing repeatedly, until the mix looks like crumbs
-Refrigerate crumbs until the pie is done with the first baking period
Remove pie from oven, and reduce temperature to 375.
Spread crumbs evenly over the pie and tamp gently.
Put pie on baking/cookie sheet, and bake for 35 to 40 minutes.
Allow to cool about 1 hour before serving.