Aunt Florence’s Classic Apple Pie

By Yankee Magazine

May 23 2002

A classic apple pie, with just the right amount of sweetness. Our testers liked a mixture of apple varieties in this one, with a couple of McIntosh apples thrown in for flavor.


6 to 8 servings


Unbaked pastry for double-crust 9-inch pie
1/4 cup brown sugar
3/4 cup white sugar
2 tablespoons all-purpose white flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
6 cups peeled, cored, and sliced apples
1/4 cup cream or milk
1 tablespoon milk
1 tablespoon margarine
1 tablespoon white sugar


Preheat the oven to 400 degrees F. Prepare the pastry and fit the bottom crust into a 9-inch pie pan.

In a small bowl, combine the brown sugar, 3/4 cup white sugar, flour, spices, and salt. Spread one-third of the apples in the pie pan; sprinkle with one-third of the sugar mixture. Repeat the layers twice more. Pour the cream into the center of the apples. Cover with the top crust. Brush the crust with milk, dot with the margarine, and sprinkle with the 1 tablespoon sugar.

Bake for 1 hour. Cool slightly before serving warm, or serve completely cooled.