My (Practically) World Famous Apple Pie Recipe

Do you harvest or can or preserve food?
I’m up to my eyeballs in apples this week.

I’ve spent hours and hours
peeling, coring, slicing, saucing, & freezing …

I have
apple sauce,
apple pies,
apple crisp,
apple cobbler
ready to go!

As I’m sure I’ve told you,
I’m practically famous
(at Mr. 4-Ever’s deer camp)
for my delicious apple desserts.

So, by popular demand,
I’m sharing my best applesauce and apple pie recipes.

Easiest Ever Applesauce


8-10 cups of peeled and cored apples*,
cut into slices or chunks.
1/2 c. water
1 tsp. cinnamon
dash of salt
Up to 1/4 c. sugar (optional)

Put everything in a crockpot
cover and cook on low for 8-10 hours.

Your house will smell wonderful
and your applesauce will be delish!

Serve warm or cold.
Freezes well, too.


Mr. 4-Ever’s Favorite Apple Pie:

4-6 apples*, peeled, cored, & thinly sliced.
1 c. sugar
2 Tbls. flour
1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. salt
9″ unbaked pie crust

Mix dry ingredients, then combine with the apples.
Dump into an unbaked pie shell.

If you use a store bought pie shell,
(which is totally not cheating in my opinion)
I recommend the kind in the dairy case
that you unroll and lay in your pie plate.

1/2 c. flour
1/4 c. brown sugar
4 Tbls. butter

Mix flour and sugar,
then cut butter into dry mixture till crumbly.
Spread over apples in pie shell.

Bake at 400 degrees for 40-45 minutes.
Pie is done when topping is browned and filling is bubbling.

*These apple desserts are most successful when you use good baking apples.
I ALWAYS use Northern Spy apples.
Sometimes I mix in some Empire or Jonagold apples.

Don’t skimp on the apples!
You’ll thank me later.

Bon appetit!

In the comments, let me know how it turned out!