This is Scott’s amazing apple pie recipe, presented without much comment. It’s not hard to make and tastes fantastic. If you absolutely must, you can buy the crust pre-made, but it really does taste better when homemade.



1 1/2 cups flour
1 teaspoon salt
2 teaspoons sugar
1/4 lb butter
2 tablespoons ice water


6 Granny Smith apples
1 cup brown sugar
1/4 lb butter
1 tablespoons vanilla extract
2 tablespoons ground cinnamon
2 tablespoons flour


First, make the crust. Mix all ingredients in a food processor. Pulse the mixer until the ingredients are just starting to form a ball. Wrap the dough in plastic and refrigerate for 30 minutes before using. On a floured surface, split the dough in half and roll each sheet to 1/8 inch thickness. Place one sheet in a 9” pie tin and cut the excess from the edge of the tin. Reserve the second sheet for the top.

Next, the filling. Peel, core and dice the apples. Place them in a large saucepan. Cut up the butter and add all ingredients except flour to the pot. Bring it to a boil, then lower to a simmer, cover and cook for one hour. Allow mixture to cool to room temperature. Pour off excess liquid and save for the glaze.

Finally, assembly & baking. Preheat oven to 425F. Toss the apple filling with the flour and put it all in the pie tin, cover with the second sheet of dough, seal with a fork, and cut vent holes. Bake for 20-25 minutes until crust is golden brown. Remove from the oven and glaze the crust with the reserved filling liquid 3 times.