Apple Pie

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 366.9
  • Total Fat: 13.0 g
  • Cholesterol: 3.9 mg
  • Sodium: 222.3 mg
  • Total Carbs: 62.3 g
  • Dietary Fiber: 5.6 g
  • Protein: 2.5 g

View full nutritional breakdown of Apple Pie calories by ingredient
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Number of Servings: 8


    Frozen pie crust, 2 crust, single 9"
    Apples, fresh, 6 large (3-1/4" dia)
    *Flour, white, .33 cup
    Granulated Sugar, .5 cup
    Cinnamon, ground, 1 tbsp
    Nutmeg, ground, 1 tbsp
    Allspice, 1/2 tbsp
    Vanilla Extract, 1 tbsp
    Butter, unsalted, 1 tbsp (
    *Smuckers Sundae Syrup FF Caramel, 1 serving
    Lemon Juice, 1/8 a cup


In a small bowl add the flour, sugar, cinnamon, nutmeg, and allspice together and mix. Set aside.

Grab a large bowl and fill half way to the top with water and add the lemon juice (this is to place the apples in so they will not turn brown). Start peeling the apples one at a time. Then slice them in half and take out the core. Now slice them length wise in fairly thin slices (The thicker you make them the more crunchy they will be. Do not go bigger than eighths). Place slices immediately in the water bowl. Finish all 6 apples and set aside.

Next roll out one pie crust and place evenly in a 9" pie pan, letting the extra hang over the sides. With a fork poke about 12 hole evenly on the bottom of the crust. Sprinkle a fair amount of the flour mixture on the bottom of the crust. Add two thin layers of apples and then sprinkle with flour mixture again (not as much as the bottom but a good amount). Then place about 1 tablespoon of caramel syrup and 1/2 tablespoon of vanilla extract evenly over the apples. Then add another layer of apples and flour. Then add another layer of apples and flour. Then add another layer of apples and flour. Add the rest of the caramel syrup and vanilla. Then cut the butter in little squares and spread around the top of the apples. Add another final layer of apples. You may not use all of the flour mixture and that is ok. Give the apples a firm press down to compact them. They will be over the top of the pie pan (I like a real thick pie). Roll out the final pie crust and place evenly on the top of the pie. Press the top crust gradually to press out the air and adhere the crust to the apples. Then press the edges together and roll from the bottom to the middle to seal the crust. Place four slits in the top of the pie to vent.

Place pie in a preheated oven at 375 degrees for 60 minutes. Place tin foil over the edges only for the first 10 minutes so to prevent burning. You need to watch the pie after about 55 minutes and once it is a golden brown place a tooth pick through one of the slits to see if the apples feel cooked. It may take an additional 15 minutes.

Number of Servings: 8

Recipe submitted by SparkPeople user LAURIEWY.

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