Aunt Florence’s Classic Apple Pie

4.77 avg. rating (93% score) - 8 votes

Aunt Florence’s Classic Apple Pie

A classic apple pie, with just the right amount of sweetness. Our testers liked a mixture of apple varieties in this one, with a couple of McIntosh apples thrown in for flavor.

Yield: 6 to 8 servings


  • Unbaked pastry for double-crust 9-inch pie
  • 1/4 cup brown sugar
  • 3/4 cup white sugar
  • 2 tablespoons all-purpose white flour
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 6 cups peeled, cored, and sliced apples
  • 1/4 cup cream or milk
  • 1 tablespoon milk
  • 1 tablespoon margarine
  • 1 tablespoon white sugar


Preheat the oven to 400 degrees F. Prepare the pastry and fit the bottom crust into a 9-inch pie pan.

In a small bowl, combine the brown sugar, 3/4 cup white sugar, flour, spices, and salt. Spread one-third of the apples in the pie pan; sprinkle with one-third of the sugar mixture. Repeat the layers twice more. Pour the cream into the center of the apples. Cover with the top crust. Brush the crust with milk, dot with the margarine, and sprinkle with the 1 tablespoon sugar.

Bake for 1 hour. Cool slightly before serving warm, or serve completely cooled.

  • I have made a lot of apple pies, and this one is the very best. There is no more looking for a good apple pie recipe for me.

  • Anonymous

    A wonderful mile-high pie. My friends who tasted it have requested this recipe. Thanks!

  • Anonymous

    I made this recipe for Thanksgiving and my grandmother loved it. She is 93 years old and if anyone is an expert on homemade pies it is her. She gives it an A plus.

  • Richard

    Very simple, little mess, very good. To me the measure of a good apple pie is that it should taste even better cold from the refrigerator the next day. This one delivers!

  • This is my favorite apple pie recipe (i have tried it a lot!). I would suggest dotting the top of the apples with 1 tablespoon of butter before applying the top crust.


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