Apple Pie Recipe Number 3,141,592,653
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 1 pie
Easy low-sugar, not-too-sweet apple pie.
  • Two premade refrigerated pie crusts or your own recipe, enough for a top and bottom of a 9" pie pan
  • 5-6 medium to large granny smith apples, just over 4 cups prepared
  • ½ cup brown sugar, packed
  • 2 tablespoons corn starch
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon freshly grated nutmeg (approximate)
  • ¼ teaspoon ground cloves
  • 2 tablespoons butter
  1. Preheat oven to 425 F.
  2. Peel, core, and thinly slice the apples. Optional: reserve the cores and peels if you want to make the apple jelly below.
  3. In a bowl, mix together the brown sugar, corn starch, salt, cinnamon, nutmeg, and cloves. Make sure there are no lumps.
  4. Pour the sugar mixture over the apples and toss thoroughly using a fork to coat.
  5. Put one of the crusts into a deep 9" pie dish.
  6. Pour the apple-sugar mixture into the pie crust.
  7. Cut the butter up into small chunks and dot around the top of the apple mixture.
  8. Put the top crust on, being sure to cut several vent holes. If you wish, you can construct a lattice pattern or use a cutter to make a decorative set of holes. I used a maple leaf pie crust cutter.
  9. Crimp around the edges to seal the top crust to the bottom crust.
  10. Put the pie dish on a tray (to catch leaks) and bake at 425 F for 15 minutes, then reduce heat to 375 F and bake for another 30 minutes or until the crust is lightly browned.
  11. Let cool as long as you can stand waiting and then eat the evidence, nom nom nom.
Recipe by Eat The Evidence at