I went apple picking yesterday upstate New York. It was such a great day for it, a bit cold with some glimmer of sunshine. I don't eat that much fruit here in NYC, it's difficult to find really good fruit. But boy did I make up for it yesterday. What can be better then picking apples direct from the tree and taking a big bite? Not much, I promise you that. So today I have a big bag of freshly picked apples that I have to turn into something. I remember this pai I made some years ago. It's sweet, tasteful and even better easy to make. Enjoy!
Subscribe to Sweet Paul


Serves 6

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups sugar
1 egg
1 teaspoon vanilla extract
6 apples, peeled, cored and cut in wedges
4 egg yolks
4 tablespoons sugar
1 cup cream
1 teaspoon vanilla

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
  3. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll out the dough to a thin layer on a piece of wax paper.
  4. Turn the paper upside down in a greased pie tin and drag of the paper slowly.
  5. Trim the edges.
  6. Pre bake 6 to 8 minutes in the preheated oven, or lightly golden.
  7. Cool on wire racks.
  8. Fill the pie with apples.
  9. Whisk egg yolks and sugar light and creamy, add cream and vanilla and mix well.
  10. Pour into the pie and bake for another 18-20 minutes, or until the pie is set.
  11. Cool and serve a la mode.


Photography by little old me and studio Dreyer Hensley

Made it? Tell us about it–