Organic Apple Pie All Made From Scratch


Let me start by making your stomach ache for a slice of this heavenly apple pie recipe.  Are your cheeks filling up with saliva? Do you wish you could pick off that bit of crumble that has fallen to the side?  Look at those chunks of tender apple suspended in the brown sugary glaze, reclining on the thin and tender buttery pie crust.  The crumble topping with fresh heavy cream baked right in, will make you think you're eating an apple crumble with melted ice cream.  I'll let you in on something right now before you run off to the store.

  • Buy enough ingredients to MAKE TWO PIES!

The first pie will be history after one meal.  If you're family can manage to restrain themselves to save half of the pie for the next dinner, they will no doubt race through that dinner just so they can be first to get the next slice.  I've seen it happen.  You should have see me go.  I've never eaten so fast in my life. ;D

Okay, now one note on my use of the word 'organic' in this recipe.  The apples, the fresh heavy cream, and butter used in the crust were as close to organic as I had on hand.  I have no idea where someone finds organic cinnamon, nutmeg and brown sugar.  As for organic flour,  I haven't come around to buying it.  It's not easily available to me and I honestly forget that it exists. I used the term 'organic' in the recipe because my apples were organic.  So I didn't lie, but I want to be clear that I couldn't make the entire recipe strictly an organic one.  If you have all the organic ingredients on hand, then you know what to do.  Enough said.


I've already written to you about making pie crust that won't let you down.  Go ahead and measure out enough ingredients for two 10-inch crusts.  Even if you don't plan to make two apple pies, you'll have an extra crust ready for the next time.  Go here to print off the pie crust recipe...

ONE 9-inch PIE

  • 3/4 cup light brown sugar
  • 1/4 cup all purpose flour
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • pinch of salt
  • 6 cups thinly sliced pared organic apples
  • 2 tablespoons butter

Crumble Topping Ingredients

  • 1 cup all purpose flour
  • 1/2 cup firm butter
  • 1/2 cup packed brown sugar

Cream Topper for the Topping

  • 1/2 cup heavy cream


Mix sugar, flour, nutmeg, cinnamon and salt.  Stir in apples.


Turn into pastry-lined pie plate.



Mix and press together, using just your fingers, until all the flour and sugar are absorbed into the butter and there are large flat flakes.


Use the crumble to cover the entire pie.


Tuck the over lapping pie crust under to make a nice ridge.  Later on, right before the pie is finished baking, you're going to pour heavy cream over the top.  It's a good idea right now to make the crust sit up high on so it can keep the cream from spilling out.


Make a foil pie ring to keep the pie crust from burning during baking.  You can remove it 15 minutes before the pie is finished baking.  Baking the crust until it is golden brown.


BAKE the pie 40 to 50 minutes, until the juice begins to bubble through.

Five minutes before all the baking is complete, slowly pour 1/2 cup fresh heavy cream over the top of the pie.  Return to oven for 5 minutes.


Allow the pie to cool down to a warm eatable temperature before serving.


You're ready to take your first bite.


  • Loving your recipes Jill 🙂 Thanks a lot.

  • Kaitlin

    Hey Jill,

    Would this be an apple pie that you could make ahead and freeze? I know some people do that and I’m planning on making a big trip to the orchard for some apple picking! If you can freeze it, do you have any recommendations on storage? Thanks Jill!

    • Hi Kaitlin!
      Let me do a little research for successful freezing tips. I can’t think of any reason why we couldn’t freeze this apple pie recipe. I would buy aluminum pans, for sure, but I’m not certain how well to cover the top for long term storage. Then I’m wondering about how long the frozen pie would need to thaw before baking it in the oven.

      I’ll get back with you by Saturday, Sunday at the latest with some trustworthy information.

      • Kaitlin

        Thanks Jill! Aluminum pie plates for sure! Then again I could always spice the apples and then freeze them in a gallon size ziploc…Just let me know what you think would store best. Thanks for always being so quick with feedback, and having such great recipes!

  • Debbie

    Thanks for this recipe, made 2 for Thanksgiving and were absolutely delicious!

  • YoNea

    Yum.Yum.Yum.Yum.Yum.Yum.Yum….Did i say yum?

  • Lainy T

    This looks amazing, thanks for sharing!! What do you think about adding some nuts to the crumble topping?

    • That sound good to me! What do you have on hand?

      • lainy

        I have and like walnuts…I see a lot of pecan/apple combos…what do u think? 😉

        • That’s a tough choice. I love them both. Go with the walnuts! Just because it’s not done so often. Be different & yummy!

  • Dugong

    Very good recipe. I usually browse several recipes and use them for inspiration, but this one is perfect !