Ronnie & Ina’s BEST apple pie ever






EAT, PRAY (for more), LOVE every morsel.



This pie is GREAT with homemade, barely sweetened whipped cream. Use a little maple syrup (or sweetener of choice), dash of nutmeg & 1 tsp. of pure vanilla extract. `



1/3 cup brown sugar

2 TBS all-purpose flour

2 TBS fresh lemon juice

2 ½ tsp cinnamon

7 apples – 3 of which should be Grannie Smiths! Other good ones are: Mutsu, Pink Lady, Tango and Empire…whatever. It’s tastier to use 3 varieties.

~8 oz. frozen cherries.  You can also mix frozen with dried sour cherries.

3 – 9” pie crusts (or make your own)

2 TBS salted butter



MIX in a large bowl & set aside:

 Sugar, flour, lemon juice & cinnamon. This mixture will become a dark paste.

 Cut apples & then mix:

Wash apples well and keep their skins on. Cut them in half. With a paring knife (a grapefruit spoon works well also), core them, and then slice into thin wedges. Add apples & frozen cherries to the large bowl and use your hands to mix the apples with the sugar –flour paste. Make sure all the apples get coated.


Using a 9” deep pie dish, rework your pastry dough (should you make your own, or your store-bought crusts) to fit. (It takes almost 1.5 store-bought crusts to make the bottom crust in a deep dish.)


Pour in the apple mix from the large bowl into the pie dish. Pile well!

Put thinly sliced butter tabs onto the pie.

Put a crust on top, pinching the top and bottom crusts together.

Make a pretty pattern with a few slits on the top crust to let the air and juices out.

PREP the Oven, Prep the Pie

Put the pie in the fridge for the 15 minutes, or however long it takes to heat the oven to 400°F.


Put the pie on a baking sheet (or better yet, put the sheet on the rack below the pie). Bake the pie for 15 minutes at 400°F, then lower the temp to 350°F for the remaining time which should be between 50 and 60 minutes. Bake until the crust is golden brown and the juices are visibly bubbling through the slits.



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