Grandma's Secret Apple Pie (Fruit Pie Round)

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I am always looking for the ultimate apple pie recipe and this easy down home pie recipe is fantastic. I have made this recipe a few times now and the pie comes out perfect every time. The secrete to this recipe is to let the pie cool completely so that the juices consolidate and wont run when you cut into the pie. However if you are like myself there is nothing better than cutting into a warm apple pie. To help avoid the runny center while warm add in an extra egg, and a table spoon or two of extra flour. I always add in extra bourbon for that extra flavorful punch. I have tried the recipe using Pillsbury Crust and the Crust within the recipe. Depending on your time I suggest making the crust within the Recipe for that perfect added touch. The pie filling converts easily to a French Apple pie by adding some raisins(1/2 cup or for an awesome country feeling I have thrown in a hand full of chopped pecans.

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This is THE apple pie recipe for me. I have made it several times for Thanksgiving, although until yesterday I have just used a Pillsbury crust - easy and tastes just fine. For the Fourth I made the crust recipe - it is great and also easy, won't go back! I am a pie crust novice so it was a little thick in places but tastes great. Strangely - it was also the first time I had an issue with the filling being runny - we sliced in to it not long after it came out of the oven and before it has always been cooling for much longer, so I think that's why. I used Wild Turkey Honey, have used Beam in the past. Always a different mix of apples. The best thing is I have even flown this pie across the country! I baked pumpkin and apple for Thanksgiving, froze them, and carefully packed them in bubble wrap and insulated grocery bags in my suitcase (the filling consistency might cause trouble with TSA and flew them to my parents in Virginia. By dinner time they were thawed and perfectly delicious!

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Ultimate FAVORITE Apple Pie Recipe!!!!!!!!!!!!!

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It was a hit! Didn't try crust - too many years since I baked - but offered to bring dessert for Thanksgiving. My brother is picky about his apple pie, and loved this! I ended up using 8 apples from a Stop & Shop 3 lb bag, and left some room in the top of the crust. No spillage! I will add a touch less allspice because of my preference, but pie was flavorful and apples were good consistency. I ended up letting coated apples sit for a little while before finishing the pie, which may have led to a thicker filling. Will definitely use again!

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Tried it! Loved it! Best so far! I will add more flour & 1 more egg to avoid the runny filling. All & All the best one yet that I have made!

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Tried it! Loved it! Best so far! I will add more flour & 1 more egg to avoid the runny filling. All & All the best one yet that I have made!

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Excellent! I must say this has been my favorite pie recipe for over a year now. I recently came across another 5 star recipe on another cooking site and it was rated by over 3000 people and saved by over 100,000. The curiosity overcame my faithfulness to this wonderful recipe, and I tried it. The disappointment could not be sugar coated (pardon the baking pun. I learned my lesson - don't mess with a GREAT thing. I still have trouble with pie crust and I would give anything if my amazing grandma were still living to show me. She was the master. I am not giving up but am frustrated it's such a challenge. Hopefully years of 'practice makes perfect' will happen me for. Thank you for this fabulous recipe! Delicious!

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it was awsome but how can i get the apples to be softer

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So good! I used my old family recipe for the crust, but I followed the filling recipe exactly. After years of searching for a good apple pie, I've finally found a keeper!

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The crust and filling were excellent. My only change was to add more apples so I could have a tall pie. This was shared with neighbors who found it very tasty. Thanks, Connie