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Aunt Florence’s Apple Pie

Aunt Florence's Apple Pie

I made three different pies for last week’s party- Aunt Florence’s Apple Pie, a Sweet Potato Pie and a Brown Sugar Peach Pie. Here is Aunt Florence’s Apple Pie, a recipe from my Chebeague Island Cookbook that I bought a few years ago on our Maine vacation.

This pie was a good pie and a very different way of doing apple pie than I normally do, so I’m glad I tried it. The apples were alternately layered with the sugar spice mix and then cream was added to the middle. This was a very nicely spiced pie – everyone loved it – but just wait until you try the brown sugar peach pie!

Apple Pie of Aunt Florence

from Chebeague Island Cookbook (2005)


  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 2 T. flour
  • 1 t. cinnamon
  • 1/4 t. nutmeg
  • 1/8 t. salt
  • 6-7 apples, peeled and sliced into chunks
  • 1/4 cup cream
  • 1 recipe of double pie crust

Cooking Directions:

  1. Mix together sugars, flour, spices and salt in a bowl.
  2. Spread 1/3 of apples on bottom crust in pie pan. Sprinkle with 1/3 of sugar mixture.
  3. Repeat twice more.
  4. Pour cream in the center of the apples.
  5. Cover with top crust and pierce to vent. Optional: rub top crust with butter and a little milk and sprinkle with sugar.
  6. Bake for 1 hour at 400 degrees.


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