I created this apple pie about nine years ago and since then have adjusted the recipe, perfecting it with each version. It canonized about three years ago, reaching what I consider to be perfection. Since you may be craving for  something other than pumpkin pie right about now, I thought I’d share it.

You’ll love this recipe if you:

  • don’t want to spend hours laboring over a “home-made” apple pie
  • love apples and hate to see the taste cluttered by too much sugar-sweetness

So here it is…



  • 6-7 medium/large granny smith apples. You can use with types of apples, but I like the balance of tartness and sweetness that granny smith apples provide.
  • 2 tablespoons of brown sugar.
  • 2 tablespoons of all-purpose flour
  • 1 teaspoon of cinnamon
  • 1/4 teaspoon of salt
  • 1 teaspoon vanilla extract (I just eyeball this)
  • 1 tablespoon of unsalted butter
  • 2 tablespoons of cream or half-and-half
  • 2 ready made pie-crusts. You can make your own crusts and I have in the past. I found for the level of effort and the results, it just wasn’t worth it. I like using Trader Joe’s pie crusts as I find it has a great homemade taste. The filling on the other hand is a different story, great gains are achieved by insourcing.

The finished result will be a 9 inch pie. I always use my favorite and only Emile Henry red pie dish.

I’ve included instructions and photos on the following pages. Warning, hunger may ensue!

Loni Stark
Loni Stark is an artist at Atelier Stark, self-professed foodie, and adventure travel seeker who has a lifelong passion for technology’s impact on business and creativity. She collaborates with Clinton Stark on video projects for Atelier Stark Films. It’s been said her laugh can be heard from San Jose all the way up to the Golden Gate Bridge. She makes no claims to super powers, although sushi is definitely her Kryptonite.