Paula's Pie Project Blog

52 different pies in 52 weeks

Pie #27- Apple Pie July 6, 2010

This is the first of five or so pies I will be doing on the road.

The first stop is in Denver, where my brothers Dan and Brian live.  You met Dan in my previous posts from Memorial Day weekend when he, Gina and their three boys visited us in Boise.  Since I made three pies with Dan during his stay, it was now my youngest brother Brian’s turn.

Apparently, a few years back for Thanksgiving, Brian tried his hand at baking an apple pie. Unbeknownst to him, he chose the wrong apples.  Note to self, Red Delicious apples do not make a good pie.  This pie is his “redemption” pie and is his opportunity to save face wearing the baking hat.

Brian is actually quite impressive in the kitchen. He is the youngest of us five Metzger children, so Mom must have had more time to teach him a culinary thing or two.  I remember Brian telling me when he was in the dating scene that he would cook for his various female friends.  My guess is either he was too cheap to take them to dinner or he wanted to show them what great midwestern man-material he was made of.  Maybe both.  Well, his wife Andrea lucked out and caught the buckeye-gourmet, so I suppose she can comment how well fed she is….

This recipe comes from my sister-in-law, Gina (brother Dan’s wife).  It is her mom Sally’s recipe.  It’s a fantastic mid-western delight, straight from Wisconsin.

Sally’s Apple Pie Recipe


  • 1 cup of sugar
  • 1 tsp. cinnamon
  • 7 cups of peeled and sliced Jonathan apples (or Granny Smith)
  • 1-1/2 Tbsp. butter, cut into small chunks
  • 1/2 whipping cream


  • Heat oven to 425°.  Mix cinnamon and sugar.  Pour over apples and mix.  Place apples into pie crust and place butter chunks on top.  Cover with top crust and slit.  Place tin foil around edges and bake for 50-60 minutes. Brush whipping cream onto pie crust slits 5 minutes before done.

Since this pie required a top, I used the double crust proportions.  Here’s that recipe.

Personal Notes

  • Since Jonathan apples were not in season, I had to substitute them with Granny Smith. I even confirmed this substitution with the produce grocer to make certain these apples were pie worthy.
  • Brian peeled and cut nine apples which was just a handful too much for the pie. We never measured the nine apples to see if it made seven cups. Next time I know about 8 apples will do.
  • I decided impress Brian with a lattice top crust instead of a plain one with slits.  (My first lattice top crust was in Pie #15 Strawberry Rhubarb.  I plan to do another one with Cherry Pie.)  Together, we whipped out the weave in less than five minutes.
  • This pie was DELICIOUS.  Once cut, it fell completely apart, but none the less it was perfect on the pie scale- a 10.
  • Don’t forget the vanilla ice cream!