Georgian Bay Apple Pie


Mmm, apple pie.

Who doesn’t love the smell of tart apples, cinnamon, and pastry fusing together to form a delicious, crispy slice of heaven.

I remember apple pie being a rare treat growing up. My mum would make it for Thanksgiving and Christmas and very occasionally on request. My very favourite part was the crust—perfectly crisp and flaky and buttery to the last bite. Once I had been taught how to make the perfect pastry (the recipe can be found here at Smitten Kitchen), my mum gave me her coveted recipe. It was like I had been entrusted to my family’s entire wealth, which I will now share with you.

This pie is too good to keep closeted away.


Pastry for deep 9-inch double-crust pie

For brushing:

  • 1 tbsp light cream
  • 1 tsp granulated sugar


  • 8 cups sliced, peeled apples
  • 3/4 cup granulated sugar
  • 3 tbsp all-purpose flour
  • 2 tsp coarsely grated orange rind (approx. 1 orange)
  • 1/4 tsp nutmeg
  • 1/2 tsp cinnamon
  • juice of 1 orange
  • 1 1/2 tsp butter

Preheat oven to 425 degrees F (220 degrees C).

In a large bowl, toss apples, sugar, flour, rind, nutmeg, cinnamon, and orange juice. Spoon into a prepared pie shell and dot with butter.

Roll out top pastry. Moisten the rim of the shell and cover with top pastry. Trim edges and fold under to make a thick crust and flute it with your fingers. Brush lightly with cream and sprinkle with sugar.

Cut steam vents in the top of the crust and be sure to put a pan under the pie while it’s in the oven. Otherwise you will have sticky sugary goo on the bottom of your oven that will tend to aggravate your fire alarm.

Bake at 425 degrees F for 20 minutes. Then, reduce heat to 375 F (190 C) and bake for 35-40 minutes. The pie is done when the crust is golden brown and a knife stuck in the steam vent meets minimal resistance. Let pie cool on a rack and top with whipped cream or cheddar cheese.

2013-09-16 21.29.02