A delicious traditional apple pie, made with fresh picked apples and the flakiest homemade pastry. It's heartwarming and delicious and well worth the effort.
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Recipe and Food Styling Mari Loewen

Recipe and Food Styling Mari Loewen

  • Duration
  • Cook Time
  • Prep Time
  • Serves 8Servings



  • 6 apples, peeled, cored and sliced (use a variety of apples, including Granny Smith)

  • 3 tablespoons all-purpose flour
  • 1 teaspoon lemon zest, finely grated
  • 1 teaspoon cinnamon
  • 1/4 teaspoon allspice

  • 1/4 teaspoon nutmeg

  • 2/3 cup plus 1 tablespoon sugar

  • 1/4 teaspoon salt

  • 1 tablespoon lemon juice


For pastry, prepare a double crust of your favourite basic pastry recipe. Divide into 2 doughs and refrigerate for 30 minutes.

For filling, preheat oven to 425°. In large mixing bowl, combine all ingredients, adding apples and flour last. Toss by hand until apples are well coated. Place one rolled pastry into 9-inch pie plate; spoon all filling into shell heaping high using all mixture. Cover with remaining pastry and trim to edge of pie plate with kitchen shears; pinch and crimp edges. Cut steam vents into top of pie and bake for 20 minutes; reduce oven temperature to 375° and bake another 30 minutes or until golden. Serve warm. 

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