The best all-American apple pie from The Pie and Pastry Bible by Rose Levy Beranbaum

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • Dionysiaca on September 23, 2024

    This is a wonderful apple pie recipe, although it does require setting time aside. I use apples from my own orchard – one of them is newton's wonder, which is quite tart.

  • okmosa on October 19, 2022

    This is a great apple pie filling recipe. Lots of steps but definitely worth it. I used my own half butter/half lard crust recipe, though.

  • stockholm28 on October 17, 2015

    This is really an excellent pie filling, but you need to have some time because it is a multi-step process. You macerate the apples for a couple of hours and then strain off the accumulated juice. You cook down the juice with some butter to make a thick syrup and then add back to the apples. The pie sets up beautifully and has a wonderful apple flavor. I used four types of apples that I got at the farmer's market--- Northern Spy, Bramley (first time I've seen them in U.S.), Stayman, and another variety. Absolutely delicious.

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