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“This makes a compact, full-flavored pie.”
1hr 25mins

Ingredients Nutrition


  1. Make the filling at least 4 or up to 12 hours before assembling the pie.
  2. Put the apples in a large mixing bowl.
  3. In a small bowl, combine the sugar, flour, and cinnamon; stir this mixture into the apples.
  4. Stir in the lemon juice and salt; toss well.
  5. Cover the bowl with saran wrap and refrigerate, stirring every hour or so, when you think of it.
  6. Remove the filling from the refrigerator about 1 hour before you plan to use it.
  7. Turn the filling into the chilled 9-inch pie shell and smooth the top with your hands.
  8. Dampen the edge of the pie shell with a wet fingertip or pastry brush.
  9. Invert the top pastry over the filling, center, and peel off the paper.
  10. Press the top and bottom pastries together along the dampened edge.
  11. Trim the pastry and crimp/flute as desired.
  12. Poke several steam vents in the top of the pie with a fork or paring knife.
  13. Put a couple of the vents near the edge of the crust so you can check the juices there later.
  14. Place the pie on the center rack in the oven; bake at 400° for 25 minutes.
  15. Lower the temperature to 375° and rotate the pie 180°.
  16. Continue to bake about 25-30 minutes or until the top of the pie is golden and the juices visible at the steam vents bubble thickly.
  17. Transfer pie to a wire rack.
  18. While the pie is hot, dust with powdered sugar.
  19. Let cool at least 1 hour before serving.

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