With Apple Season here now is the time for a Great Apple Pie Recipe

When the nights start getting cooler after a long hot summer, and the leaves show glimpses of turning color, that’s when apple season starts around here. We grow Granny Smith, Gravenstein, Pink Lady, and Fuji apples, all great for making apple pie!

Here is our favorite apple pie recipe, with an easy, no-fail, buttery, flaky homemade pie crust (the crust makes all the difference, don’t you think?), and a filling with a mix of different types of apples, spices, vanilla, and a splash of brandy.

My homemade apple pie is like a siren call to my family. All I have to do is pick up the phone and say “pie” to my father and he’s here in less time than it takes to clear a place at the table.

You know when people are eating and they aren’t saying a word? It’s either a very good thing, or a very bad thing. In this case, it’s all good!

What are the best apples for making apple pie? We always try to use a mix of different apple varietals in the same pie. Some apples cook up faster than others, some cook firm, some more soft; some apples are more tart, some more sweet.

By combining them, you’ll get a more complex, deeper flavor. That said, some apples are better for cooking into a pie than others. I like to use:

  • Fuji
  • Golden Delicious
  • Granny Smith
  • Gravenstein
  • Pippin

Avoid Red Delicious apples for pies, they don’t cook well.