No-Fail Apple Pie Recipe

by | Nov 2, 2018 | a slice of life, Popular, Recipes | 87 comments

I attempted to make apple pie many times and it never turned out quite right.  The dough was tough or the filling was runny or there was a big pocket of air under the top crust or the apples weren’t fully cooked, but the crust was burnt on the edges.  I finally threw in the towel.  We’ll just buy a stupid pie since I can’t make a proper one.  

Then, I was taught all of the secrets for making a perfect apple pie.

We had just moved to Pennsylvania and a couple had us over for dinner.  For dessert, she served the best apple pie I ever had.  Ever.  After all of my pie-making failures, I was not shy about asking if she would teach me her ways.  And I was learning from an expert.  She grew up on an apple orchard and then owned an apple orchard as an adult.  Apple pie baking was a family tradition.  She told me that, during apple season, she would sometimes make three pies a week, one for each of her teenage sons!

So, she had me over one morning and we baked a couple of pies together and she taught me everything she knew.  That was 12 years ago and, since then, I’ve tweaked the recipe and baked at least a few pies each year.

MIss Mustard Seed No-Fail Apple Pie Recipe

The ingredient list and directions are at the bottom of the post, but I’ll walk you through it with pictures and sprinkle in some of the tips I learned.

ONE – Peel, Core & Slice Apples

Preheat oven to 350°.  Peel and core 8-12 granny smith apples.  Cut into slices approximately 1/8″ thick.  Put apples into a large, microwave-safe mixing bowl.

MIss Mustard Seed No-Fail Apple Pie Recipe

Key number one is peeling the apples.  Always peel the apples!  The skin can be tough when it’s baked and it’s an odd texture in the pie.  Several recipes I tried early on did not specify peeling the apples, but it makes for a much better filling.

MIss Mustard Seed No-Fail Apple Pie Recipe

TWO – Mix & cook apple filling

Add  3/4 cup white sugar, 1/4 cup brown sugar, 1 tsp cinnamon, 4 T uncooked tapioca, 1/8 cup cornstarch, 1 tsp kosher salt, 1/2 fresh squeezed orange juice (or lemon), 1/8 tsp nutmeg, and 2 T butter to the apples.  Stir and microwave for 5 minutes on high.  Stir again and microwave for 5 more minutes.

MIss Mustard Seed No-Fail Apple Pie Recipe

This step is where I made the tweaks to the recipe.  I added salt, nutmeg, and orange juice.  Do not add the extracts at this time, since they will retain their flavor better if they are added after cooking the apples.

MIss Mustard Seed No-Fail Apple Pie Recipe

Microwaving the apples was brilliant!  It solves the issue of underdone apples, watery pie filling, and the apples shrinking, creating a large pocket of air under the crust.  The addition of the tapioca and cornstarch also helps absorb moisture from the cooked apples and gives the filling more body.

As I did, you can adjust the spices, salt, and acid as much as you want to suit your taste, but this is what our family likes the best.

One thing I will implore you to do, though, is to use fresh nutmeg. There is no contest between ground nutmeg and freshly grated nutmeg.  If you’ve only had jarred ground nutmeg, you’ve never really, really had nutmeg.  So, just try it.

MIss Mustard Seed No-Fail Apple Pie Recipe

Stirring halfway through the 10 minute cooking time ensures the apples are cooking evenly.

MIss Mustard Seed No-Fail Apple Pie Recipe

THREE – roll pie crust

While apples cook, lightly dust work surface and roll out one pie crust.  Lay in bottom of pie plate and press into corners.  Roll out top pie crust.  (It can be used as is or can be cut into strips approximated 1/2 – 3/4″ wide to make a lattice-patterned top.  If making a lattice top, cut an additional pie crust into strips.  )

I was thrilled to learn that my teacher used refrigerated pie dough!  It’s only been in recent months (with my tart excursion) that I’ve had any amount of success with pastry, so using a boxed, refrigerated crust took the pressure off.  I’ve always used Pillsbury and it’s turned out perfectly every time.  It’s also easy to roll out and work with and it’s very forgiving.

I tried a box of Trader Joe’s pie crust and here is a comparison…

MIss Mustard Seed No-Fail Apple Pie Recipe

The Trader Joes’ crust is the bottom one and the Pillsbury is the upper one.  Maybe I just got a bum box, but the TJ’s dough had to be shaped into a ball and rolled out again.  I think it also had a stronger shortening taste, which I’m not a big fan of.  So, I will stick to the Pillsbury crusts if I don’t make my own.

Either way, you do need to roll out the dough a bit to smooth it out and make it a bit bigger.

MIss Mustard Seed No-Fail Apple Pie Recipe

I always use a deep-dish pie plate for this recipe, so I can pack it full of apples.

MIss Mustard Seed No-Fail Apple Pie Recipe

I’m going to show how to do the lattice-topped pie, but feel free to leave the top whole and just cut a few slits to vent steam.

MIss Mustard Seed No-Fail Apple Pie Recipe

FOUR – fill apple pie

Stir 1 tsp vanilla and 1/2 tsp almond extracts into apple filling.  Pour apple filling into bottom pie crust and spread evenly.  Sprinkle edge of pie filling with 1/8 cup cornstarch to soak up any excess moisture from apples as they are cooking.  Dot top of filling with 2T softened butter.  Allow pie filling to cool.

MIss Mustard Seed No-Fail Apple Pie Recipe

MIss Mustard Seed No-Fail Apple Pie Recipe

MIss Mustard Seed No-Fail Apple Pie Recipe

This was another trick I learned…  sprinkle the edge of the pie filling with cornstarch and it will soak up any moisture that can pool around the edges, making the crust soggy.

MIss Mustard Seed No-Fail Apple Pie Recipe

FIVE – top with basketweave pie crust

If using pie crust as is, cut a few slits for vents, place on top of the pie and skit to step six.   To create a lattice pattern, weave sliced strips of pie dough (see pictures.)

To create the lattice, you’ll need about 1 1/2 pie crusts.  You could, in fact, use two whole crusts if your weave is super tight.  I keep mine a little more open, so I can check the doneness of the apples without messing up the design.

It is important to let the pie filling cool a bit before doing this step since the heat will start to melt and stretch the pie dough!

Lay strips on the pie…

MIss Mustard Seed No-Fail Apple Pie Recipe

Fold every other strip back in half and insert another strip of pie dough, perpendicular to the first layer.  Unfold pieces, so they overlap the piece just put in place.  Keep repeating this process, folding the strips that are under the strip that was just placed.

MIss Mustard Seed No-Fail Apple Pie Recipe

MIss Mustard Seed No-Fail Apple Pie Recipe

SIX – crimp pie crust

Wet outer edge of bottom pie crust with water and press upper pie crust into it.  This “glues” them together.  Crimp top and bottom crusts together with a fork.  Cut off excess dough.

I just fill a small bowl with water and then dip my (clean) finger into it to wet the dough.

MIss Mustard Seed No-Fail Apple Pie Recipe

Even if I shape the edge of the pie with my fingers into a fluted pattern or something, I always wet and crimp the edges first.  It really makes a difference when it comes to the top and bottom having a good seal, so the crust stays crisp and doesn’t get soppy from filling seepage.

MIss Mustard Seed No-Fail Apple Pie Recipe

MIss Mustard Seed No-Fail Apple Pie Recipe

SEVEN – embellish pie

Cut out leaves and make florets and other desired embellishments out of remaining pie dough.  Sprinkle entire top generously with cinnamon sugar.  Bake pie for 45-60 minutes or until apples are tender when speared and filling is bubbling.

MIss Mustard Seed No-Fail Apple Pie Recipe

This looks a lot fancier than it really is!  Just hand-cut some leaf-shaped pieces of dough and stick them on in a random pattern.  Make sure to wet the bottom of each leaf before sticking it into place.  Just a little dab of water with your finger will do.

If you don’t handle random well, you can have them all facing the same direction, slightly overlapping.  That would look pretty, too.

MIss Mustard Seed No-Fail Apple Pie Recipe

And, just for fun, I make a few rosettes.  Just cut a strip of dough, about 3-5″ long and 1/2″ wide.  Roll it up, slightly folding the dough as you go.

MIss Mustard Seed No-Fail Apple Pie Recipe

Wet the bottom with water and stick each one into a grouping on the pie.

MIss Mustard Seed No-Fail Apple Pie Recipe

Sprinkle it with cinnamon sugar and it’s ready to bake!

MIss Mustard Seed No-Fail Apple Pie Recipe

The wonderful thing is you can make the pie a day ahead, refrigerate it, and then bake it after everything else is out of the oven on Thanksgiving day, so the pie is fresh and hot.  You can also make the filling ahead of time and store it in the fridge for a couple of days and then assemble the pie just before you’re ready to bake it.

I hope these tips work well for you and you love this recipe as much as we do!

No-Fail Apple Pie

4.5 from 6 votes

Ingredients
  

  • 8-10 cups granny smith (or tart) apples, peeled cored, and sliced
  • 3/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • 4 tbsp uncooked instant tapioca
  • 1/4 cup cornstarch (divided)
  • 1 tsp kosher salt
  • 1/2 fresh orange or lemon, squeezed
  • 1/8 tsp fresh nutmeg
  • 4 tbsp butter (divided)
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 tbsp cinnamon sugar
  • 2 boxes refrigerator pie crusts (or homemade pie crusts enough to make three to four 9″ pie crusts)
  • flour for dusting

Instructions
 

  • Preheat oven to 350°. Peel and core 8-12 granny smith apples. Cut into slices approximately 1/8″ thick. Put apples into a large, microwave-safe mixing bowl.
  • Add white sugar, brown sugar, cinnamon, tapioca, 1/8 cup cornstarch, salt, 1/2 fresh squeezed orange juice (or lemon), nutmeg, and 2 T butter to the apples. Stir and microwave for 5 minutes on high. Stir again and microwave for 5 more minutes.
  • While apples cook, lightly dust work surface and roll out one pie crust. Lay in bottom of pie plate and press into corners. Roll out top pie crust. (It can be used as is or can be cut into strips approximated 1/2 – 3/4″ wide to make a lattice-patterned top. If making a lattice top, cut an additional pie crust into strips. )
  • Stir vanilla and almond extracts into apple filling. Pour apple filling into bottom pie crust and spread evenly. Sprinkle edge of pie filling with remaining 1/8 cup cornstarch to soak up any excess moisture from apples as they are cooking. Dot top of filling with 2T softened butter. Allow pie filling to cool.
  • If using pie crust as is, cut a few slits for vents, place on top of the pie and skit to step six. To create a lattice pattern, weave sliced strips of pie dough (see pictures.)
  • Wet outer edge of bottom pie crust with water and press upper pie crust into it. This “glues” them together. Crimp top and bottom crusts together with a fork. Cut off excess dough.
  • Cut out leaves and make florets and other desired embellishments out of remaining pie dough. Sprinkle entire top generously with cinnamon sugar. Bake pie for 45-60 minutes or until apples are tender when speared and filling is bubbling.

 

 

MIss Mustard Seed No-Fail Apple Pie Recipe

87 Comments

  1. Morgane

    Hi Marian, what a beautiful pie, very yammy!
    I have had the same problem with Trader Joe’s pie crust, so it is not just you!
    I do not use the Pillsbury pie crust because it is not vegetarian friendly, it is made from lard….
    I like to make my own (the day before) so it does not take too much time the day of pie baking.
    I will have to try with fresh nutmeg, it sounds very appealing.
    Morgane

    Reply
    • Marian Parsons

      Oh yes, you will love fresh nutmeg! 🙂 I was certain the Pillsbury crust isn’t the best food choice, but it’s just a couple times each year, so I let it slide!

      Reply
  2. Kate

    I’ve been making successful pies since I was a teenager (a long time ago) and my method is completely different than yours. It just shows there are many paths to success!

    I think the key to becoming a good pie maker is learning how to make good pie dough. The crust is what everyone either compliments or complains about. The absolute essential tip is: don’t handle the dough too much. Mix all the dough ingredients cold and quickly, roll it out quickly and don’t handle it more than necessary. I bake my apples pies for 20 minutes at 400 degrees and then 20 minutes at 350. Always comes out great. I never use a Granny Smith type apple, but one that is a combo of sweet and tart. The only time I precook apples is if I am making strudel because the pastry dough does not need to cook as long. (BTW. Trader Joe’s puff pastry is A+)

    Reply
    • Marian Parsons

      So interesting! Yes, I agree that there are many right ways to do things when it comes to baking and cooking. I’ll have to try pie crust again. I was able to make a successful crust for my tart and it was so tasty, so it’s given me the confidence to try pie dough again.

      Reply
  3. Marianne

    That pie dish is absolutely beautiful! I assume it is vintage/antique?

    Reply
    • Marian Parsons

      No…I think I found it at HomeGoods/TJ Maxx.

      Reply
    • Lorie

      Williams-Sonoma carries Emile Henry pie plates that are made in France that look very similar.

      Reply
      • Marian Parsons

        That’s actually the one I have, but I found it at TJ Maxx.

        Reply
  4. Mary

    I have an apple cobbler recipe my family loves, but hubby has asked that I not put on a top crust as it tends to get nearly burned. How do you avoid that? P.S. Your pie is gorgeous!

    Reply
    • Marian Parsons

      My oven cooks very evenly, so I haven’t had an issue with that, but you can always cover the edges with foil to protect them from burning.

      Reply
  5. Nancy

    Looks amazing. Are there any tips on might share on the actual baking of the pie. Reason for the request is the pie crust came out perfect (there are no dark areas or burnt edges).

    Reply
    • Marian Parsons

      Yes, you can cover the edges of the pie with foil, if necessary, but I have found that I can just pop it in and leave it alone in my oven.

      Reply
  6. Elizabeth Smith

    SO beautiful, Marion!! I feel like we are sisters in that much of our lives revolve around art. I baked w my daughter (who is also an oil painter)while she was growing up and she and I ended up opening 3 French macaron stores. I would just caution you on the use of a microwave bc there is far too much research that proves it is harmful. If you look past the mainstream research which always considers business and revenues, and look further into what actually happens to the food (Dr Mercola has a good example of a thorough report) you can read an alternate opinion which, to me, seems more thorough. Especially because sautéing apples yields the same result. Just cover on slow heat and cook until apples are barely soft. Then cool before placing in pie crust. First thing every morning I check your blog and see what you are up to and I adore the European influence on your decorating! Thank you for the many hours of pleasure you have provided me! Kind regards, Liz

    Reply
    • Marian Parsons

      Yes, you can definitely cook the apple filling on the stovetop. I generally don’t cook in the microwave, but we use it for reheating leftovers. Thanks for the information, though!

      Reply
  7. MARY ANNE SAUNDERS

    You can cover outer edge of crust with foil to keep it from over browning.

    Reply
  8. Darcy

    Thanks for sharing! When making the filling ahead of time, do you microwave the apple mixture before refrigerating? (I’ve never made apple pie!)

    Reply
    • Marian Parsons

      Yes. I cook them first, let them cool, and then put them in a ziplock bag. Then, they are ready to dump right into the pie crust when I’m ready to make it.

      Reply
  9. Carolyn

    Every year we have so many apples! I make pie “guts” with all them, I make lots of extra filling line a pie dish with plastic wrap freeze the filling in the pie plate, then when frozen wrap the “guts” well and they stack easily. You can keep them frozen up to a year. To use just thaw enough that it gets soft and squishy and put into your pie dough. I don’t precook the apples but cook the same as Kate 450 to brown then drop the oven to 350 until it’s bubbly.

    Reply
    • Marian Parsons

      Brilliant!! You are my hero.

      Reply
  10. CJ

    My sister is an awesome pie baker, I’m the cookie baker of the family…..each to her own 🙂
    Her secret is to use canned pie filling, the homemade kind that she cans herself and keeps for pie baking.
    Love your lattice crust, what a festive touch!

    Reply
  11. Vickie H.

    I always thought TJ’s pie crusts were all butter…..but whatever the case…they look just like yours…..and I had such HIGH hopes for them……

    Reply
    • Marian Parsons

      Yeah, I love TJ’s and I expected them to be better, but they were not easy to work with and I think the taste was a little off, too.

      Reply
  12. Bernie

    Looks gorgeous. I’m going to try it, and maybe use a variety of apples we picked at an orchard (mostly tart though). Re: use of the microwave: Of course everyone is entitled to their own opinion, but Dr. Mercola markets his own brand of supplements, and his advise is very controversial. Look him up on Quackwatch.

    Reply
  13. Paula

    Marian, your pie looks and sounds so yummy, I feel like I can almost smell it!
    Is it possible to make it pinable for Pinterest?

    Reply
    • Marian Parsons

      Yep! I’ll get that done. Until then, you can pin any picture from the post.

      Reply
  14. beverlee lyons

    you are just amazing and so generous.

    Reply
    • Marian Parsons

      Well, thank you!

      Reply
  15. Julie | Home On The Hill

    Looks superb! Shame to cut it, but the aroma probably quickly overrides any hesitation to dig in!

    I assume the Large T measurement is tablespoon?

    Also, since I’m in Australia we don’t have the same brand of dough here, does the dough you used come ready rolled in flat sheets or a block you need to roll out?

    Reply
    • Marian Parsons

      Yes, T = tablespoon and tsp = teaspoon. The dough comes in a box with two rolls, one for a top crust and one for a bottom. They are usually sold with the premade refrigerated cookie dough, biscuits, etc.

      Reply
  16. Sali

    Hi,
    This looks wonderful! Do you drain the apple mixture before adding to the pie pan?
    Thanks!

    Reply
    • Marian Parsons

      No. The cornstarch and tapioca will absorb all of the moisture. If it seems watery (based on the moisture in the apples), I’ll just add a little more tapioca or corn starch to soak it up.

      Reply
  17. Chris Moore of Seattle

    This falls into the “too pretty to eat” category!! It is beautiful! And after your struggles you must be doubly proud! I have a question on the recipe. It calls for 1/2 orange. Is that literally a half an orange or 1/2 cup? Also thanks for the research on TJ’s pie crust! I love TJ’S, but not all of their stuff is good.

    Reply
    • Marian Parsons

      I juiced half an orange or sometimes half a lemon. It just adds some acid and I think it brightens the flavors.

      Reply
      • Chris Moore of Seattle

        THANK YOU!!! I love the flavor of apples and oranges.

        Reply
  18. JC at the uncommon pearl

    Beautiful and delicious! I fortunately, had my husband’s Grandmother, who was the family expert pie maker, to show me how to make pies when i first got married. She passed away a number of years ago and the family looks to me for their pies. Its sweet to carry on the tradition. I must try fresh nutmeg though this Thanksgiving. Thanks for sharing!

    Reply
    • Marian Parsons

      Aw, I love that she taught you to bake pies and you’ve been able to carry on that tradition. Such a special thing.

      Reply
  19. mary m

    I applaud your unique tweaks to the traditional apple pie. I have always maintained that everyone has their own way of doing things but we end up with wonderful results. I always add a pinch of cardamom to all of my baked items. Adds a bit
    of mystery. I definitely tend to adapt this to my rhubarb/strawberry pies next June. They have always been problematic with my expertise.

    My mother couldn’t be bothered with the details. She would roll out this huge pie crust. Put it in a pan then filling. Gather up the dough and twist it around in a knot. She always called it her bag pies.

    I too am trying to figure out how to print the recipe.

    Thank you.

    Reply
    • sandi

      To print the recipe, open up a new document in Word.
      Go back to the recipe, left click your mouse to highlight the whole recipe.
      Then right click, and select the ‘copy’ option.
      Go back to your open blank Word doc and click ‘paste’. It is now a Word document.
      Save the file. Of course, this works on a PC/laptop. Apple computers may be a little different.

      OR – You could use the Print function in your browser and print just the pages with the recipe.

      Reply
      • Marian Parsons

        Yes, that’s exactly what I was going to suggest. I need to get a recipe plugin for my blog, so it can be opened in a separate window and printed.

        Reply
  20. Pat

    My husband makes the apple pies at our house as taught to him by his mother. He akways peeks three kinds of apples for his pies. Adds a richer dimension to the taste. Piles them high because they cook down…. no precooking.

    Reply
    • Marian Parsons

      I’ll have to try mixing apples! Sometimes I do by default if I’m just using what I have on hand. I’ll have to try it intentionally and pick varieties with different flavors.

      Reply
  21. Rosanna

    Gorgeous pie!!! Pie baking/making is a lost art,I feel. Thank you for the amazing photos !! Seemed like I could almost smell it…I will be making pie for Thanksgiving this year,and I want to try your recipe and tricks/hints. Who knows,I just may make a pretty top crust too!!

    Reply
    • Marian Parsons

      Awesome!

      Reply
  22. LaDonna THOMPSON

    I wonder what apples would be good mixed together for an apple pie.

    I drove an hour and half to get pies made at a Methodist Church in WV. Their goal was 5,000 pies this year making apple, cherry, blueberry and peach. The blueberry and cherry were pie fillings but apple and peach were made from scratch. This will be the closest I ever get to having homemade pies.

    Reply
  23. Kim Price

    Any advice from all the expert pie bakers on the tapioca? I can only find pearl type. Thanks

    Reply
    • Marian Parsons

      I’m not an expert baker, but I have used “minute tapioca” as well as the pearl variety and both worked fine! The pearl variety is more visible (you have little clear beads of tapioca throughout the pie, but it doesn’t negatively impact the texture or flavor.

      Reply
  24. Arvemia wilburn

    I have been making pies for about 75 years. I like to use at least three kinds of apples for pies. Any tart ones will do. Before there was many varieties of apples available I used yellow delicious Apples. I still prefer these for fried apples. A few years ago I experienced making pie crusts using different fats. I like all butter best, but a quick and easy one to use that is also flaky is oil. I used to use lard when we rendered our own. The commercial is not as flavorful. Some one is going to give me some she rendered, so will have this for Christmas.

    Reply
  25. Janet

    Lovely looking pie . I have a metal ring shaped pie tool that can be placed on the pie after it’s been cooking for awhile to keep the edges from browning too much.. I purchased mine here in Canada at a department store and have used it successfully for years. It’s so easy to use. Perhaps one of your kitchen stores might carry something like that.

    Reply
    • Marian Parsons

      Yes, you can find those in the US, too. It is called a “pie shield”.

      Reply
  26. Jan Cohen

    Never made an apple pie but I am going to attempt this “no-fail” and hope its true to its name…ha! will report back. thanks

    Reply
  27. Lin

    Your pie is a work of art, but of course it would be because you are a true artist!!
    How do you store your pie please?

    Reply
    • Marian Parsons

      I always try to time it so we eat it when it’s fresh out of the oven. If there is any left, I wrap it and store it in the fridge.

      Reply
  28. Cheryl

    Thank you Marian! Now I think I can bake a pie. I never have made an apple pie in my 30+ years because I didn’t like my mom’s, always runny and so I always bought one. I’m excited to try this and thank you for walking us through the steps!

    Reply
    • Marian Parsons

      Awesome! Let me know how it goes!

      Reply
  29. Elizabeth

    Thank you so much for sharing the recipe! I can’t wait to try it this Thanksgiving. I hope I can find a pie dish as beautiful as yours to bake it in. I am a faithful shopper at TJ Maxx and Home Goods, and will have to see if I can find a dish.
    I only use fresh nutmeg whenever I bake or cook. It is the ONLY way to go!

    Reply
    • Marian Parsons

      Yes! High five on the fresh nutmeg! I searched for one and Crate & Barrel has a white fluted pie pan, too.

      Reply
    • Lorie

      Elizabeth, Williams-Sonoma also carries fluted pie dishes that are made in France.

      Reply
  30. Shelia

    Hi Marian. Of course your pies would be as as creative as you are! 😁. It’s just beautiful! I’m in charge of bringing the pies on Thanksgiving and you’ve really saved my hide! Thanks so much for the recipe. Who knew tapioca and corn starch would solve the runny apple juices problem. And nuking the apples is genius! A few nuked apples never hurt anyone! lol. Thanks again for sharing!
    Shelia

    Reply
    • Marian Parsons

      Ha, best quote ever, “A few nuked apples never hurt anyone.” Glad this recipe will help you out!

      Reply
  31. Llynda

    Is a T, a tablespoon? Also, what size is a standard cup? We don’t use that measurement in England. How much water would it hold so I can work it out from that?

    Reply
    • Marian Parsons

      Yes, a T is a tablespoon. One cup is 236 ML, if that helps! Also, one cup is 16 tablespoons.

      Reply
  32. Sue Anderson

    I use lard for pie crusts and it is the best for a tender and flaky crust. Store bought can’t really touch it but you are right, some are better than others. I got a really great frozen crust at Natural Grocers for a stellar peach pie over the summer this year when my broken arm prevented any dough-rolling. But it cost $7! Phyllo is a good alternative when you want something less sweet. Did a pear-pecan tart that way–out of this world. But back to lard–it is very old fashioned and you must research to get the best you can from a local source of natural (not factory-raised) pork. Pure whole natural fats in moderation can be very useful to the body. Including real butter from pastured animals.

    Reply
    • Marian Parsons

      I completely agree that homemade crust is going to taste the best. I also know that pie crust can be a challenge to master, so this is a way for people to make their own pie without feeling intimidated by making their own crust. I’m definitely going to work on making one from scratch, though! Thanks for the tips!

      Reply
  33. Robin

    That’s most beautiful pie I have ever seen. And, now I’m hungry!

    Reply
  34. Paqui

    5 stars
    Hi Marian:
    I am passionate about the restoration of furniture and as soon as I “discovered” I started to follow you. Thank you very much for sharing with us all your work and thanks for sharing your recipe for the cake, sometimes it is difficult for us to share our precious prescriptions and you have done it generously.
    I also do it very often and I love the amount and mixture of spices that you have put, of course I am going to do it.
    A hug.

    Reply
  35. Anne

    Gorgeous! I think you need to try my Never-Fail Pie Crust next. It’s a bit different than many as it uses egg and cider vinegar. Be sure to let the gluten rest before rolling; I flatten individual crust portions like a wheel of brie and wrap each in plastic to relax in the fridge. http://husseyclan.blogspot.com/2012/10/apple-dumplings.html Thank you for sharing!

    Reply
    • Marian Parsons

      Yes, I’ll have to try that!

      Reply
  36. Tammi

    5 stars
    Thanks for the awesome recipe!
    After cooking the apples in the microwave I have one cup of liquid in the bottom of the dish. Should the apples be drained or does the liquid need to remain?

    Reply
    • Marian Parsons

      No, stir it and add just a little more cornstarch, if needed. When you sprinkle the cornstarch around the edge of the filling, that will absorb some as well and the tapioca will absorb even more liquid as the pie bakes.

      Reply
  37. Jen M.

    I’m so taken with the photos and descriptions of your pie that I’m committed to making my first one this week. Thanks for the inspiration!

    Reply
  38. Kathryn

    Lard gets a very bad rap. It’s much healthier than shortening. Beautiful pie!!!

    Reply
  39. Denise Bertrand

    I baked pie crust from scratch all my life and lard is the ingredient most used by our grandmothers. Flaky, tender crusts. I have several very good pie crust recipes.

    My mother began using Pilsbury and now I do as well. I still occasionally make home made though. You don’t want to loose your touch!

    Reply
  40. Donna

    The recipe calls for 1 t of tapioca but in your instructions with pictures it says 4 T of tapioca. Which is the correct amount? Thanks.

    Reply
    • Janice

      Donna – It is definitely NOT 4 T! I just made the whole pie – and threw it out. Good luck!

      Reply
  41. Janice

    2 stars
    Marian – the recipe card instructions call for 1 T of tapioca but your blog said 4 T. I just made the pie with the 4T as I was following the photos, and can tell you that is way too much! Into the trash and out to the market for more ingredients!

    Reply
    • Marian Parsons

      It actually is 4T of tapioca. That is usually the right amount based on the pies I’ve made and I adjusted the recipe card. Sorry, the recipe card was typed in after I wrote the post and I didn’t catch that discrepancy until a couple of days ago. If you ever have a pie filling that turns out too thick (because the apples don’t yield enough liquid), just add a little bit of water. There is no need to throw it away! Sorry you needed to go out to the store again.

      Reply
  42. Donna

    Thank you Janice. Glad I heard from you before I started!

    Reply
    • Marian Parsons

      Donna, it actually is 4T and I’ve never had it come out too thick. If it is a little too thick, you can always add some water to loosen it up, but, as I said, that has never happened to me unless I’ve added too much corn starch.

      Reply
  43. Jill Miglin

    5 stars
    Hi Marian,
    I’m so excited to tell you that I just used this recipe and the pie came out absolutely beautiful! I also did an experimental pie as I was going to be bringing one to a family gathering on Thanksgiving and I wanted to make sure it was worthy. My guinea pigs all agreed that it was the best apple pie that they have ever tasted. I have not made a pie from scratch in over 30 years and I am so proud of the result that I got with your recipe. Again, thanks so much. And have a nice Thanksgiving.

    Reply
    • Marian Parsons

      Awesome! Thanks so much for sharing!

      Reply
  44. Nicole

    5 stars
    My daughter and I had so much fun making it!
    It will surly be the prettiest pie on the desert table!
    I wish I could post a pic of how beautiful it turned out. It looks exactly like yours. That never happens!!

    Reply
    • Marian Parsons

      Oh, I’m so glad!

      Reply
  45. Barbara

    Looks yummy!! Making it today

    Reply
  46. L Susan Griffiths

    This recipe is the best apple pie ever. I used the 4TB of instant tapioca in the recipe. I put the cornstarch around the edges and before the top crust. The pie was wonderful. I cut it with no juices or liquid left behind. The flavor was everything I ever wanted in a pie.
    I used fresh nutmeg as well. I don’t think there is a way to top the taste of this pie. It is perfect.

    Reply
  47. Cabrini

    Where do u buy fresh nutmeg and do you need a nutmeg grinder? Thanks

    Reply
    • Marian Parsons

      You can buy fresh nutmeg at most grocery stores and can just grate it on a Microplane or a mini-cheese grater (like one for parmesan, etc.)

      Reply

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Hello!

Marian Parsons - Miss Mustard Seed

I’m Marian, aka Miss Mustard Seed, a wife, mother, paint enthusiast, lover of all things home and an entrepreneur, author, artist, designer, freelance writer & photographer.  READ MORE to learn more about me, my blog and my business…

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