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Rustic Apple Pie

Pic Monkey Apple Pie

A lot has been happening around here lately.  For starters………………..


We are so so so happy for him and his new wife.  We gained a sister, friend, and an entire new family that we deeply care for and love!

Now they just need to start having babies and my life will be complete.  No pressure, right?  LOL!

Well, Mom and Dad were here as well and one of the last nights they were here, we had everyone over for Sunday dinner and mom made Apple Pie!  I have made it before, but when Mom is in town, it’s best to just leave things like this to the “professionals”.  😉



It always has this Rustic quality to it and I love that she never tries to make it too “fake looking”.  Everything is from scratch, including the crust.


Just let me set the stage for you.  It’s a crisp cool day in Fall.  The aroma from the kitchen is taking over the house as the cinnamon and sugar fills the air. As you bring your fork to your mouth filled with that bite of perfection……..   um YEAH!  That happened here that day!  The crust was slightly crunchy, while the filling was a thick cinnamon apple yumminess!

Come on y’all, it’s FALL!!!

Why not get in the kitchen and bake you up some Apple Pie?


You know you want too!  And just in case, because I love you so much……..Here is Mom’s recipe!

Recipe: Rustic Apple Pie

– 2 Homemade or Prepared Deep Dish Pie Crusts  (*You will need 2 crusts, one for the bottom and one for the top. *NOTE: Crusts perform better when refrigerated well.  If frozen, make sure to thaw completely and chill in fridge until you need it.)

– 15 Granny Smith Apples, Peeled, Cored and Sliced (*NOTE: Slice no larger than a 1/2 inch in thickness or apples will not cook properly)

– 1 Heaping Tbsp. Cinnamon

– 2 Cups Sugar

– 1 Tbsp. Cornstarch

– 4 Tbsp. Unsalted Butter

– 2 Tbsp. Milk

– Small amount of additional cinnamon and sugar for dusting the top of pie.


– Preheat oven to 400 degrees.

– Take a 9in. pie plate and spread first crust evenly over bottom.  Refrigerate.

– Place apple slices into a large mixing bowl.

– In a separate bowl, combine cinnamon and sugar and cornstarch.

– Add Cinnamon mixture to apples and mix well using hands, making sure all apples are coated well.

– Remove pie plate from fridge and add apple slice mixture.  *NOTE:  Apples will mound up in dish.  This is normal and makes for a great pie!

– Cut 4 Tbsp. Butter in half and dot over apple mixture evenly.

– Top apples with remaining pie crust.  Pinch all around edges of pie to “seal” crusts together.  *NOTE: This can be done by using a fork or by index finger and thumb method all the way around.

– Brush top of pie with 2 Tbsp. Milk.

– Lightly dust top of pie with additional cinnamon and sugar.

-Cut 2-3 slits (1 in. long)  in top of pie crust for steam to escape during baking.

– Bake pie in oven for 15 minutes.

– Turn temperature down to 350 degrees and continue baking pie for an additional 45 minutes.

– If at end of baking, pie is not golden brown, turn temperature back to 400 degrees and watch closely for 5 minutes.  *That should do the trick! 😉


I hope you enjoy the recipe!




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