Your Cooking Companion

Sharon’s Perfect Apple Pie

Main photograph of prepared recipe.

Densely layered apples in a sugar and cinnamon sauce with a light and flaky crust. The apples are treated in a special way that makes it possible to get more apples in the pie, and they will stay where you put them so that they don't shrink and leave the top crust towering over empty space. The lucky consumers of this pie tend to "ooh" and "aah" when you cut that first slice because it looks impressively luscious. Luckily, the taste is a dream come true.

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Difficulty Level



Needed Items


  • Apple prep: 45 minutes
    Filling prep: 10 minutes
    Resting time: 8-12 hours
    Crust-making: 15 minutes
    Pie prep: 5 minutes
    Baking time: 45 minutes
    Total hands-on: 1 hour, 15 minutes


  • 9 cups sliced apples (about 9 apples)
    1/2 cup granulate sugar
    1/2 cup firmly packed brown sugar
    1 1/2 tsp ground cinnamon
    1/4 tsp ground nutmeg (optional)
    1 tsp vanilla extract (imitation is okay)
    1/4 tsp salt
    2 Tbsp lemon juice
    1 Tbsp butter or margarine
    ...and a pie crust (see notes below)

Number of Servings

  • 8


  • Paring knife
    Sharp knife
    Large bowl
    Rolling pin
    Parchment paper, waxed paper, or plastic wrap
    Slotted Spoon
    9" x 1 1/2" pie pan


  • The first part of this podcast is a do-ahead.
    Preheat oven to 450° before you start making the crust

Additional Notes

Here is Cindy’s Favorite Pie Crust (Two-crust pie) podcast

If you are making the extra large version of this pie, and using a 9 1/2″ – 10 1/2″ springform pan, use
Easy Pie Crust podcast with these amounts for the crust:
3 cups all-purpose flour
3/4 cup vegetable oil
3/4 tsp salt
3/8 tsp baking powder
4 1/2 Tbsp cold water

And fill it with:
11-12 cups sliced apples (11-12 apples)
2/3 cup granulated sugar
2/3 cup packed brown sugar
2 tsp cinnamon
1 1/2 tsp vanilla
ROUNDED 1/4 tsp salt
3 Tbsp lemon juice
1/4 cup flour
1 1/2 Tbsp butter
…and increase your baking time by 10 to 15 minutes.

Another note…I have drizzled this with caramel ice cream topping right before cutting the pie. That got my guests pretty excited about eating it.

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