Apple Pie

Yield: 8 servings

And here it is, my famous or infamous depending on the mood of the day, apple pie recipe. Also known as “Tanya’s emotional gauge.”


  • 1 double crust pastry –I use the traditional Betty Crocker Double Pie Crust Recipe.


  • 8 Golden Delicious apples, peeled, cored, and cut into ¼-inch slices
  • 2/3 cup granulated sugar
  • 3 Tbsp. all-purpose flour
  • ¾ tsp. ground cinnamon
  • ¼ tsp. table salt
  • 1/8 tsp. freshly ground nutmeg
  • 1/8 tsp. allspice
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. cold salted butter
  • 1 Tbsp. granulated sugar, for sprinkling

Preheat the oven to 375°F.


In a large bowl, use your hands to mix the apples with the sugar, flour, cinnamon, salt, nutmeg, and allspice until they’re well coated.

Roll out just less than half the pastry to about 1/8 inch thick and line the bottom and sides of a 9-inch pie plate with it.

Place the apple slices evenly in the pastry. Some overlapping is okay. Drizzle the apples with the lemon juice and then dot them with pieces of the butter. Roll out the remaining dough so that it’s big enough to overhang the pie and place it over the apples.

Trim off the excess pastry and then fold the dough over itself and flute the edges using your fingers. Cut six slots (three on each side) on the top of the pie as a vent for the steam. Using a pastry brush, lightly brush the top of the pie with water. Sprinkle with sugar.

Bake for 40 minutes or until the top is light brown. Let sit for 10 minutes once it has been baked.

This will keep in an airtight container in the fridge for 2-3 days.