The Best Apple Pie Recipe Ever!

Our Favorite Apple Pie Recipe

Our Uncle Bert introduced us to this delicious apple pie recipe many years ago and it’s been a holiday staple in our family ever since! Seriously, if there’s one dish that I look forward to the most on Christmas it’s Uncle Bert’s infamous apple pie!

baked apple pie from Furtuitous Foodies Apple Pie Recipe

This apple pie recipe is award-winning and even Chef Emeril Lagasse stands behind. How’s that for a stamp of approval?! If you’re looking to WOW your guests at your next dinner party or holiday gathering we highly recommend baking this exquisite and utterly delicious gem of an apple pie!

top view of baked apple pie from Furtuitous Foodies Apple Pie Recipe

The Best Apple Pie Ever!!!


  • 1 pastry crust for a deep-dish pie 9-inch (homemade or store-bought)
  • 1/2 cup sugar
  • 3 Tbsp. all-purpose flour
  • 1 tsp. ground cinnamon
  • 1/8 tsp salt
  • 6 cups apples, thinly sliced peeled (You may need more if your family sits by the bowl and sneaks the sliced applies when you are not looking. Marsha likes to use golden delicious and Fuji apples.)
  • 1 recipe crumb topping (see below)
  • 1/2 cup pecans, chopped
  • 1/4 cup caramel topping
  • 1 oz. of TLC (tender, loving care)
  • Crumb Topping
  • 1 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 1/2cup quick cooking rolled oats
  • 1/2 cup butter


  1. Crumb Topping
  2. Stir together brown sugar,flour, rolled oats. Cut in 1/2 cup butter until topping is like course crumbs. Set aside.
  3. Pie
  4. In a large mixing bowl, stir together the sugar, flour, cinnamon and salt.
  5. Add apple slices and gently toss until coated.
  6. Transfer apple mixture to the pie shell (I remove the store-bought pie shell from the aluminum pie plate and transfer it to a 9-inch pie plate of my own, but you do not have to.)
  7. Sprinkle crumb topping over apple mixture.
  8. Place pie on a cookie sheet so the drippings don't drop into your oven.
  9. Cover edges of pie with aluminum foil. Bake in a preheated 375 oven for 25 minutes. Then remove foil and put back in for another 25 to 30 minutes without foil. Remove from oven. Sprinkle pie with chopped pecans then drizzle with caramel on top. Cool on a wire rack and enjoy warm or at room temperature.
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*Recipe inspired by Marsha Brooks, Apple Pie Contest 2001 found here


  • Buy a wide variety of apples including Honey Crisp, Granny Smith, Delicious red and any other seasonal types.
  • Make an additional serving of the Crumb Topping, because there never seemed to be enough to cover the pie.
  • Sprinkle the pecans on the pie with about 5 minutes to go and put them in the back in the oven for that time – in top of the pie.


Bon Appetit!

Emily & Barbie

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