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based on Joy of Cooking


12 servings



- Prep: 60 Minutes
- Bake: 75 Minutes

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Design: Luka Cvrk, Solucija.com

Apple Pie a la Daniel


  • 1 box Pillsbury Pie Crusts, thawed
  • 2 ½ pounds apples, peeled, cored and sliced 1/4" thick
  • ¾ cup sugar
  • 2 ½ tbsp all purpose flour
  • 1 tbsp orange juice
  • ½ tsp ground cinnamon
  • tsp nutmeg
  • tsp salt
  • 2 tbsp butter, cut into small pieces
  • ½ tsp sugar, for topping
  • tsp ground cinnamon


Preheat oven to 425.

Combine apples, 3/4 cup sugar, flour, orange juice, cinnamon, nutmeg, salt and let stand for 15 minutes, stirring several times, so that the apples soften slightly and will better fit into the crust.

Meanwhile, unroll bottom crust into pie plate.

Pour the filling mixture into the bottom crust and gently level with the back of a spoon. Dot the top of the filling with the little pieces of butter.

Brush the overhanging edge of the bottom crust with water. Cover with the top crust, then seal the two crust edges together.

Cut steam vents in the top of the crust and sprinkle with the remaining 1/2 tsp of sugar and 1/8 tsp cinnamon.

Bake the pie for 30 minutes. Slip a baking sheet beneath it, reduce the oven temperature to 350, and back until the fruit feels just tender when a knife is poked through a steam vent and thick juices have begun to bubble through the vents, 30-45 minutes more. For the filling to thicken properly, the pie must cool completely on a rack, 3 to 4 hours. If you wish to serve the pie warm, place it in a 350 oven for about 15 minutes. The pie is best the day it is baked, but it can be kept for 2 to 3 days on the counter.


Daniel made this pie with a combination of 5 different types of apples:
Fuji, Rome, Honey Sweet, Pink Lady, and Gala. He used 1 of each variety of apple plus one extra Pink Lady.


, apples, cinnamon, juice, nutmeg, orange, pastry, salt, sugar


apples pastry orange juice sugar salt nutmeg cinnamon