My Mom makes the best Apple Pie I have ever tasted. Now I would like to share her secret with you. Serve with vanilla ice cream if you wish.
Ingredients
- 1 recipe pastry for a 9 inch double crust pie
- ¾ cup white sugar
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 6 tart apples – peeled, cored and sliced
- 2 tablespoons butter
- 2 tablespoons whiskey
Directions
Step 1
Preheat oven to 450 degrees F (225 degrees C). Fit bottom crust into a 9 inch pie plate.
Step 2
In a small bowl, mix together sugar, flour, salt, cinnamon, and nutmeg. Place sliced apples in a large bowl and sprinkle with sugar mixture. Toss until apples are thoroughly coated. Spoon apples into pan.
Step 3
Dot apples with butter or margarine, then sprinkle with whiskey. Cover with top crust. Seal edges and cut steam vents in top.
Step 4
Bake in preheated oven for 10 minutes. Lower temperature to 350 degrees F (175 degrees C) and bake an additional 40 minutes. Serve warm.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 397 | |
% Daily Value * | |
Total Fat18g | 23% |
Saturated Fat6g | 28% |
Cholesterol8mg | 3% |
Sodium292mg | 13% |
Total Carbohydrate55g | 20% |
Dietary Fiber4g | 16% |
Total Sugars30g | |
Protein3g | |
Vitamin C5mg | 24% |
Calcium15mg | 1% |
Iron2mg | 8% |
Potassium144mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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- by: MEG1014
- 23 years ago
I made this pie for my father-in-law for his birthday and he hasn’t left me alone since! This is a great pie. I did not have whiskey so I subsituted it with Vanilla Extract and it came out wonderful!!! I did a Lattice top as well and it also turned out great!! It is so easy to make and so wonderful! :)!!!!!
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- by: Cookdap Member
- 20 years ago
My pie turned out to be a little tart, especially the next day when we had leftovers. I contribute this to my mistake. I used a little less brown sugar because I didn’t want an overly sweet pie.. I should have used what the recipe called for. I also used vanilla extract instead of the alcohol. I will definitely make this again with all the recommended amounts. Because even with my mistake it tasted very good and look very nice coming out of the oven. The overall flavor was quite nice.
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- by: FIFIMSP
- 20 years ago
This is the best apple pie i have ever tasted. I’m not to fond of apple pie and i made this for a party we had at work. Everybody could not believe how good this pie was. I agree that serving it warm is the trick. I made the pie the night before and we set the oven to warm at work and stuck it in for about an hour. We then served it and it was delicious. I don’t think i’ll ever use another pie recipe again. I also used Macintosh appels which might have helped.
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- by: JDVMD
- 20 years ago
I finally got to try some of this pie this morning and thought it was fabulous. I only had Red Delicious apples on hand but it seems to have turned out fine. Used Walmart brand pie crusts in the refrigerated section and made a lattice top (use a pizza cutter to make this job go quicker and easier). This has the perfect amount of sugar and spice, not too much of anything. Just plain, darn good.
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- by: Tnociti
- 19 years ago
This is a great pie! Rave reviews at Thanksgiving dinner. My husband actually said it was better than “mom’s”. Thanks!
The only thing I did differently than recipe was to put a dash of whiskey in some melted butter and brush the top of the pie…then sprinkled with a touch of cinnamon and sugar…just to crisp up the crust. I did this when there was only about 10 minutes left to bake.
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- by: HADDIE78
- 19 years ago
This pie turned out pretty good. I only used 5 apples and my pie was a little flat so I will use more apples next time. I forgot to add the butter but I don’t think it needed it. I also dabbed the top crust with egg yolk and sugar which made the crust come out a pretty golden brown. I also cooked it about 15 mins longer then suggested because my apples were still a little hard the first time I took it out.
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- by: Cookdap Member
- 19 years ago
I wowed my new boyfriend and his family with this recipe last year! They loved it so much, I didn’t even get any leftovers! I am planning on using it again this year, but I will be making a lot more!
P.S. This year (2005) I made a pie from this recipe using Splenda instead of sugar for a diabetic friend of mine. He said that it tasted wonderful, and my boyfriend said that he couldn’t taste the difference between the Splenda pie and the sugar pie!
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- by: Cookdap Member
- 19 years ago
I used this recipe for the filling, and the Streusel Apple Pie recipe for the topping. The pie was absolutely wonderful. That?s saying a lot since I grew up on an orchard in a town known for it?s fantastic apple pies. If using a firm tart apple such as Granny Smith, slice apples thinly (approx 1/4?). This will facilitate a good texture without overcooking the pie. I used a regular 9? pie plate (Corning is my favorite), and used 6 medium to large Granny Smiths. Apples cook down; I was taught to pile them into the pie plate and pack ?em in (before baking, my packed mound of apples rose above the edge of the plate approx. 3 ? 4 inches). After heaping the apple mixture into the crust and dotting it with butter, I covered the pie with aluminum foil and placed it into a preheated 450-degree oven. After baking for 10 minutes I reduced the heat to 350 and baked for another 30 minutes while making the streusel topping. I then removed and uncovered the pie, patted the topping on my mound of apples, covered the edge of the pie with a strip of foil to prevent overcooking the crust, and returned it to the oven for another 30 minutes at 350. I had excellent results by following both the filling and topping recipes; I didn?t have whiskey so I used good scotch. I?ll never use vanilla in an apple pie again!
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- by: KCLYNND
- 18 years ago
I’m a whiskey girl, so when I saw this recipe had whiskey in it, I was sold. I followed another reviewers advice to pile the apples high (because I faintly remember my grandmother doing this also) but my Granny Smith Apples didn’t cook down much at all, so my pies was a 3″ mountain! Unfortunatly I thought it turned out fairly bland. I will try the recipe again sometime, but with only 5-6 apples and double the cinnamon & nutmeg.
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- by: Cutietart
- 17 years ago
I made this recipe for my family over the holidays to rave reviews. I changed the recipe a by pouring about a tablespoon of melted butter and whiskey on the crust with 10 minutes remaining to cook. I then sprinkled cinnamon and sugar on the crust. Not only did it look amazing, it tasted just as great!
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- by: Arlene Murphy
- 17 years ago
I made this yesterday for Thanksgiving and it was the best. I even used some Irish Whiskey. 😉 I can’t really say you could taste it, but it was a wonderful pie. I did combine Granny with McIntosh apples. Can’t wait to make it again.
Thank you so much for sharing this recipe. -
- by: Cookdap Member
- 16 years ago
This is the best apple pie I have ever eaten. My wife has chained me in the kitchen and forced me to make them every night this week. They are so amazingly good. I was worried at first that the sauce would not be enough. You do not have the “gravy” that you normally get with apples in the can. But trust the recipe…the sauce is plenty. Oh, and I hate eating old pies and I especially hate throwing away old pies, so I took small 4 inch custard bowls and made personal pies. They ended up looking great and tasting better!
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- by: Dalila
- 16 years ago
This was my first time making an apple pie and it was great! I didn’t change anything about the recipe — it is perfect as is. The whiskey definitely makes this pie. I used the Pillsbury pie crusts you can find in the refrigerated section and it turned out delicious. I made this once for my fianc? and I and later on for my parents — we all loved it and I’ve been asked to make it for Thanksgiving next week! Thanks so much for the great recipe!!
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- by: Cook4fun
- 16 years ago
I love apple pie but had never baked one until yesterday.
Can I just say Holy Moly!
This is the best pie I have ever tasted. The smell was enticing the look was beautiful (I used the flaky butter pie crust from this site) the flavoring perfect. I used Gentlemen Jack on my pie, I had recently received a gift pack of JD and had an option of three types of whiskey (to me this one smelled smoother). Every one in the house was eager to try it and would not leave it alone (Test Pie). Even my sis-in-law who usually bakes for T-Day said they’ll never ask her to bake again. Really and truly an awesome recipe Thanks so much for sharing. -
- by: Jkmarcoux
- 15 years ago
This recipe was good, will need to make a few minor adjustments. Forgot to add an egg wash and/or sugar to brown the top crust. The bottom crust was not done enough so I’ll have to place it on the bottom of the oven for a few minutes and then bake as usual. Overall good flavor and will make again. Whiskey added some depth, but I couldn’t really taste it. May add a splash more next time.
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- by: Bmeadows87
- 15 years ago
This is the BEST apple pie I have ever tasted! I decided the night before thanksgiving that I’d help my mom out and make a pie and I’m glad I did! Its awesome! Now every time theres a holiday I get asked to make this pie. The whiskey is a must and is what sets it apart from every other apple pie. My dutch mother who loves dutch apple pie says this tastes just like something you’d eat in Holland!
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- by: Shaunagirl
- 15 years ago
I made this last year during apple season and froze in a bunch of fillings (less the butter and whiskey). Even thawing the prepared fillings, adding to a storebought crust, a sprinkle of minute tapioca (to absorb excess moisture), butter and whiskey, top crust, bake and this is still, bar none, the best apple pie EVER! I gave a frozen filling to friends and their entire family has now adopted this recipe! Really really good!
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- by: Lara
- 15 years ago
I would have given this 5 stars if I hadn’t almost immediately after making this also made Ina Garten’s French Apple Tart (Food Network). I thought this pie was excellent, but, compared to that tart…. wow! I will say, however, that both recipes called for liquor (whisky in this one, rum in the other), and, that is my new favorite way to bake with apples. The alcohol brings a wonderful depth to the dish! I am keeping this recipe for the filling (I had to make a gluten-free crust, so I cannot comment on the crust here) and will definitely use it again.
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- by: HEATHER20
- 15 years ago
This is a good pie, not the best I’ve ever had but good. I did find that I had to cook it a little longer then what the recipe called for, about 10 more minutes. It also wasn’t as liquid-y (for lack of a better word) as I like my pies to be. I will say that I liked it because usually the syrup bubbles out of the pie and all over the cookie sheet and that didn’t happen with this pie but it was too little. It’s easily fixable and I think next time I will increase the sugar and flour a bit, a 1/4 of flour and a 1/2 cup each of brown and white sugar.I did like the addition of the whiskey, I couldn’t taste the whiskey but it added a depth to the flavor. I will make this again but with a little tweaking.
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- by: Morgan
- 14 years ago
Delicious!! I only made 2 changes, one was to cut down the amount of apples to 4 and the other was it just omit the nutmeg and whiskey simply because my mother doesnt care for it. My mother said it was better than the one she had when she was a kid! You know thats a great pie if she says that! Thanks for the recipe!
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- by: Ajensen
- 14 years ago
This is the BEST apple pie I’ve made. My husband ate all but one slice. He was nice enough to leave me one. I will be making this one over and over again. I used Benjamin Prichard’s Sweet Lucy Bourbon Based Liqueur and couldn’t be happier with the results. I am making this to share with my very picky, bourbon loving father. We’ll see if he can guess the secret ingredient.
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- by: Mermaid410
- 13 years ago
I made this pie tonight with Granny Smith and the flavor was good but the apples broke down like I have never experienced before -almost like apple sauce and my apple slices were pretty chunky. Maybe it was the whiskey? I didn’t even use the entire amount and I always use Granny Smith – a little confused.
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- by: Cookdap Member
- 12 years ago
I was looking for an apple pie recipe and saw this one has whiskey in it so I decided to give it a shot. My boyfriend travels with his job and has tried a lot of apple pies. He told me after making this one for the first time that this is the best apple pie he has tasted, and won’t let me make it for anyone other than him. lol! I didn’t really change anything. I used four gala apples. That was the only thing I changed, and let it set for a few hours before I cut into it.
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- by: Kreativekook
- 12 years ago
this is THE perfect pie recipe. My husband will not let me make anything else. he request this to be made for every occasion, even for his birthday instead of cake. i seen that some had a soupy pie turn out, it happened to me twice and i discovered that it was the kind of apples that i had used. a simple mistake on my part ( dont use soft tender apples like McIntosh). Now i use a variety of apples, what ever is in store. for super firm crisp ( granny smiths) apples i cut the chunks a little smaller and for the rest i slice & dice as usual. Hope this helps!
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- by: What's Cookin'
- 12 years ago
I have made this recipe for a years now…..it is always the rave of the holiday celebration!! Funny, but I remember watching the Waltons as a child and the two Baldwin sisters always put “papa’s recipe” in their apple pie 🙂 (Which was whiskey) A deliciously flavored apple pie!!
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- by: Kimberlyn D Whitney-Monroe
- 11 years ago
I MADE THE MOM’S APPLE PIE, WITH A FEW CREATIVE ADDITIONS: FOR THE BOTTOM CRUST, I BUTTERED IT, THEN DUSTED IT WITH CINNAMON & BROWN SUGAR..THEN I BLIND-BAKED THE BOTTOM CRUST TO A LIGHT BROWN
I TOASTED WALNUTS FOR THE FILLING, I ADDED I/2 CUP BROWN SUGAR, 1/2CUP WHITE SUGAR AND MELTED IT INTO THE BUTTER & (3) TAB FLOUR AND WATER TO MAKE A PASTE, I ADDED 2 TAB OF HENNESSEY/ ( DIDN’T HAVE WHISKEY- LOL! ) ADDED 1-TEAS OF CINNAMON, LESS THAN 1/4 TEAS OF NUTMEG – ALL THIS MAKING A PASTE OR SAUCE LIKE MIXTURE , ADDED WALNUTS AND FRIED APPLES TO BLIND-BAKED BOTTOM CRUST…ADDED LATTACE CRUST TOP, BUTTERED IT..SPRINKLED IT WITH MORE CINNAMON & BROWN SUGAR TO MAKE IT CRISP! NOTE: YOU CAN ADD MORE WATER OR HENNESY TO THIN MIXTURE! HAPPY EATING, KW MONROE -
- by: Ricelover
- 9 years ago
This was my very first time making apple pie! I love how the recipe is so easy for beginners. I do not drink Whiskey, and unfortunately wasn’t going to buy a whole bottle just for a splash….so I used some Kahlua Liquor instead and I really think it made a difference in taste I think. I also sliced my apples thin but it was ok. I didn’t have enough green tart apples so I had to threw two honey crisp apples in there too. They were a hit at the family Christmas party. Thanks for the great recipe!
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- by: Tiffiny2186
- 8 years ago
Made this according to directions but i think my pan was 8in round not 9in. Had way too many apples even piled high so i froze the extras for next time. I used Jack Daniel’s whiskey added a nice flavor. Recipe called for 6 apples, i used 2 each of Pink Ladies, late season Fuji and Breaburns. Each type had its own texture and flavor in the pie but together were amazing. Paired with Ruth’s Grandma’s pie crust also here on AllRecipes and my family can’t wait for me to make more. Definately wrap crust edges with foil mine began to burn a bit.
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