Scrumptious Apple Pie by Rachel

As any other homegrown American gal, I adore apple pie. I make it for most holiday functions and Thanksgiving is no exception.

Apple  Pie

This particular recipe I picked up recently—and it is pretty delicious!


  • 2, 9-inch pie crusts (I stick with good ol’ Pillsbury)
  • 1 stick unsalted butter
  • 3 tbsp flour
  • ¼ cup water
  • ½ cup white sugar
  • ½ cup brown sugar
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 1 tsp vanilla
  • 6 baking apples

Heat oven to 350◦F

Wash and slice your 6 apples and set aside.

Mix cinnamon and nutmeg. Fold spices and vanilla into sliced apples, making sure to coat evenly.

Roll out one pie crust and gently line a pie pan. Add apple mixture then place in fridge.

Next, heat the butter and flour in a saucepan and combine. Add the water and sugar. Bring it to a boil and then let simmer until thick, stirring continuously.

Take out your half pie from the fridge and add the caramel like filling on top, evenly coating.

Now it’s time for the lattice.

Roll out a pie crust and cut vertically into 1-inch strips.

Starting from the center, place a strip over the filling.

Apple Pie

Then place a strip perpendicularly.

Continue the process as pictured, weaving each strip, until pie is covered.

Apple Pie

Dab each strip with a bit of water to act as glue where the strip meets the edge of the pie dough. Then fold under the excess pie dough to create the crust.

Use a fork to press the edges.

Apple Pie

Bake in the oven for about 50 minutes at 350 degrees Fahrenheit. Make sure to cover the crust edges with foil until the last couple minutes so they don’t burn.

Enjoy with vanilla ice cream or on its own!

About the Author

Rachel Pannell

Rachel is a rare fourth generation Heart girl. Her great-grandmother was the nurse for our first summer as Heart O’ the Hills Camp, and her grandmother and great aunt were campers, as were her mother and aunt. This fall she will be at UTSA as a marketing major. Rachel is a Jo Jones girl.

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