I was quite pleased with myself when I realized today (3.14) would be Pi Day, and therefore the perfect day to post my pie recipe. I was so pleased with myself that I slept in every morning this week in celebration and felt no further need to write until today arrived.

I can’t remember exactly how or why I chose to make apple pie, except that it ended up being my contribution to a spontaneous little dinner party. I found this recipe by doing an internet search for “best apple pie”, which of course threw roughly a thousand widely varying recipes my way. While this one had a large number of positive reviews (always a good sign), I quickly found by scrolling through the comments that people were rating the pie based on their alterations to the recipe, not the basic recipe itself. I then found myself scrolling through the comments and selecting out the most popular amendments to the recipe and voila, my apple pie recipe.

I won’t say this is the “best” apple pie because frankly I haven’t had enough variety of pies to support such a claim. I can say, though, that it is a good apple pie, and after having made it once, was approached with several requests to make “that pie” until I was finally simply told one day that there was–surprise!–another dinner party. And maybe I could make “that pie.”

While it looks like a lot of steps at first glance, it’s really all pretty easy. The quality of my photography isn’t awesome, but listen: it’s more about the pie.

“That Pie” Apple Pie

1 recipe pastry for 9″ double crust pie (store-bought crusts are fine)
6-8 Granny Smith Apples
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water, minus 1 tablespoon
1/2 cup white sugar
1/2 light brown sugar, packed
1 tablespoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon cornstarch


Pretty apples all in a rowPreheat oven to 425° (you will later lower this temp to 350° and I have no idea why, other than it’s in the original instructions.)

While the oven is heating, core and peel your apples. Roll out your bottom crust in the pie pan and brush with egg whites. Add the apples. (Taking the time to arrange your apple slices neatly will make for a prettier pie.) Now it’s time to make the sauce! Syrup? It’s a thick, gooey, sugary, caramel-like mixture. I don’t know what it is, really. We will call it sauce.


Sauce will bubble and thicken quickly, so it’s helpful to have all of the ingredients laid out within reach before beginning.
Melt butter in saucepan; stir in flour.
Add water, white sugar, brown sugar, and bring to a boil.
Reduce heat, add vanilla, cinnamon, nutmeg, and cornstarch and simmer. (To avoid cornstarch clumps–although they mix in eventually–you can stir in a dash of water with the cornstarch separately to make a creamy paste before adding to sauce)

Mixture should be thick and syrupy and smell divine. Pour most of the syrup over the apples, saving about 1/4 cup to brush onto the top crust. This is the moment where everyone walking by thinks you’re amazing and a domestic goddess. I won’t tell if you won’t, and you’re welcome.


Sugar and spice and everything niceCover with lattice crust and brush on remaining sauce. Sprinkle cinnamon and sugar on top to finish.

Reduce temperature to 350° and bake for one hour or until apples are soft. If edges begin to burn, you can rim them with aluminum foil. Let cool for 20-30 minutes to allow all that gooeyness inside to set up a bit and then serve with ice cream. Accept the adoration from your friends graciously. Enjoy!

That pie!