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“This is my daughter's favorite pie and one we wait to make each autumn. This is a recipe I have been tweeking for years and I believe it is the Mutsu apples that make it good. Sometimes the apples may be called Crispin instead of Mutsu.”
1hr 5mins
1 pie

Ingredients Nutrition

  • 6 cups mutsu apples, peeled cored and thick sliced
  • 34 cup sugar
  • 3 tablespoons flour
  • 12 teaspoon cinnamon
  • 14 teaspoon nutmeg
  • 1 prepared double pie crust (I recommend Pillsbury)


  1. Combine sugar, flour, cinnamon and nutmeg ( if apples are really juicy you may want to increase flour to 4 tablespoons.
  2. If you still have the apple slices as rings cut them into quarters so that you have smaller pieces of apple.
  3. Add sugar mixture to the apples and toss to coat.
  4. Prepare the pie crust according to the box, making sure that you flour the bottom crust so that it won't stick to the pie pan.
  5. Fill the pastry lined 9-inch pie plate with the apple mixture.
  6. Put the top crust over the apple mixture.
  7. Seal and flute the edge.
  8. Put a 1-2 inch slice in the top of the crust to allow for the steam to escape.
  9. Cover the edge of the pie crust with a strip of foil.
  10. Bake in a 375 degree oven for 25 minutes.
  11. Remove foil.
  12. Bake for 20 - 25 minutes more or until the curst is golden.
  13. Cool and serve.

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