Recipe: Creamy Apple Pie


The 4th of July weekend is just around the corner, and what better to enjoy at family pitch-ins than a great apple pie. It’s what I made last year for our annual church pitch-in.

Years ago, after trying, at my sister-in-law’s house, the most delicious apple pie I had EVER had, she shared the family recipe. The genealogy of the recipe goes like this: it’s my husband’s sister’s husband’s dad’s mom’s recipe. Follow all that ;) ? It is the BEST apple pie in the whole wide world!!

I’ve made some ever-so-slight alterations to the written recipe I recieved, but nothing major.

If you have apple trees, this is a great recipe to put those apples to more use.


  • 5 – 7 Granny Smith Apples
  • 2 Pie Crusts
  • 4 – 5 T. Flour
  • 1 c. Sugar
  • 1 Pinch Salt
  • Nutmeg (approx. 9 dashes)
  • ¾ – 1 c. Heavy Whipping Cream


  • Pre-heat oven to 350 degrees.
  • Peel and slice apples into very small cubes.
  • Place apples in unbaked crust.
  • Mix the flour, sugar, salt, and nutmeg.
  • Pour the heavy whipping cream into the mixed dry ingredients, and mix well. (The consistency should be just a little thinner than brownie batter.)
  • Pour mixture over apples.
  • Apply a top crust, with ventilation slits.
  • Bake 1 hour at 350 degrees.

The pie usually oozes out of the pan, so you might consider placing the pie on an old cookie sheet with some aluminum foil. Since the drippings are mostly sugar, it’s VERY difficult to clean.

Let the pie come to room temperature before slicing.

**I prefer to eat the pie after it’s been refrigerated. I HIGHLY recommend trying a slice this way, at least once. :) You can always microwave the next slice if you prefer it warm. **

If anyone makes this pie, I would love to hear your thoughts on it. Do you have a great pie recipe you’d like to share? Later this summer, I’ll do a post on elderberries.

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