Recipe for Apple Pie Day–The Perfect Follow-Up to Mother’s Day!

apple pie day recipe may 13

Well, we couldn’t have felt more all-American this past Mother’s Day. We were fooling around in the kitchen with a recipe for Apple Pie–in honor of May 13th being National Apple Pie Day, and that’s probably no coincidence. We cheated a little bit, though, and just went with a recipe from the fairly obvious source of It was Mother’s Day, though. We had the right to be lazy.  [photo via]

Besides, the great thing about Apple Pie is that it’s easy to make. Busy moms can prepare a tasty pie ahead of time and stick it in the freezer, ready to bake, for the perfect occasion. You’ll notice that we’re using a refrigerated pie crust, too. Granny Smith apples seem to still be the recommended variety for a good pie that will hold up during baking. This recipe is fairly healthy at 230 calories a serving–and at 8 servings, this pie is perfectly family-sized!

    • 1 box refrigerated pie crusts, softened as directed on box.


    • 6 cups thinly sliced, peeled apples (6 medium)
    • 3/4 cup sugar
    • 2 tablespoons all-purpose flour
    • 3/4 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 1/8 teaspoon ground nutmeg
    • 1 tablespoon lemon juice
  1. Heat oven to 425°F. Place 1 piecrust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
  2. In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
  3. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.