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Sue's Favorite Apple Pie


Sue's Favorite Apple Pie Recipe

This apple pie isn't one that'll make you sit up and take notice. Instead, it'll invite you to snuggle into your favorite chair, heave a comfortable sigh, and enjoy bite after bite of this perfectly simple pie. The spices in the filling are understated, rather than overwhelming, and allow the flavor of vanilla to shine through. Meanwhile, the vanilla is pairing with the cream to give an impression of ice cream inside the pie, mirroring the scoop of vanilla you may have piled on top.

At a glance

one 9" pie, 8 servings


Choose your measure:


  • 2 tablespoons Instant ClearJel or King Arthur Unbleached All-Purpose Flour
  • 3/4 to 1 cup sugar, to taste, depending on the tartness of the apples
  • 1/4 teaspoon nutmeg or ground cardamom
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 4 to 5 cups (about 1 1/2 to 2 pounds) cored, peeled and 1/2" diced apples (Granny Smith and/or Cortland are our favorites)
  • 1 tablespoon vanilla extract
  • 2/3 cup half & half, light cream, or heavy cream


  • 2 teaspoons sugar
  • 1/8 teaspoon cinnamon
  • 2 teaspoons milk


  1. Preheat the oven to 450°F.
  2. To make the filling: In a large bowl, whisk together the Instant Clearjel or flour, the sugar, spices and salt. Add the apples, and toss to combine thoroughly. Add the vanilla and cream, and stir well.
  3. Roll one piece of the pie crust out to about 13" in diameter, and carefully transfer it to a 9" pie pan (a giant spatula works well here). Fold the edges under.
  4. Spoon the filling into the crust. Roll the second crust to a diameter of about 10" to 11", lay it atop the filling, and crimp to seal.
  5. Stir together the sugar and cinnamon for the topping. Brush the pie with the milk and sprinkle the topping on the pie.
  6. Bake the pie for 15 minutes, then reduce the heat to 350°F, and bake for an additional 40 to 50 minutes, until the top is medium-brown and the juices are clear and bubbly.
  7. Store, covered, on the counter for a day, or refrigerate for up to 5 days. Freeze for up to 3 months.