Homemade Apple Pie


Courtesy of Jennet Mae Jones of Albany, NY

Recipe provided by Jennet Mae Jones of Albany, NY, finalist of the 2018 New York Apple Association’s Apple Recipe Contest.

  • Serving Size
    1 Slice
  • Yields
    8 Servings



  • 4 large Pink Lady or other tart apples, peeled, cored, and sliced thin
  • 1/4 cup(s) sugar
  • 1 teaspoon(s) cinnamon
  • 1/2 teaspoon(s) vanilla
  • 1/4 cup(s) apricot jam (generous)


  • 1/3 cup(s) brown sugar
  • 1/2 cup(s) flour
  • 1 teaspoon(s) cinnamon
  • 6 tablespoon(s) (3/4 stick) butter, cold and diced


  1. Blind bake your empty pie crust for 12-14 minutes (until golden brown) at 400 Fahrenheit, being sure to prick the bottom and edges with a fork first. Let cool for five minutes. Then spread your apricot jam all over the bottom of the pie.
  2. Combine all other filling ingredients until apples are evenly coated. Put filling in apricot jam covered crust.
  3. Combine dry ingredients of crumble topping until mixed. Use a fork/pastry cutter or food processor to add in butter until mixture is crumbly. Sprinkle over top of pie.
  4. Bake at 350 Fahrenheit for 50-60 minutes until brown and bubbly, and apples are tender. (Cover crust edges with foil as needed to prevent over browning). Serve warm with a dollop of whipped cream or vanilla ice cream.