Featured Taste by SMC
Not Your Mama’s Apple Pie
By Chantel Rivera

It’s August, so you know what that means. Summer is basically over, and everyone is ready for Autumn. Ok, I’m ready for Autumn. There is nothing more wonderful to me than crisp Fall air, cozy clothes, and warm drinks. For those of you hanging out to the last days of Summer don’t fret, because I have an Apple Pie recipe that is perfect all year round, but really you’ll enjoy it more if you’re sitting by a fire, gazing out your window, admiring the autumn leaves. Like I said, I’m ready!

For the dough, you'll need

1 1/4 cup flour

1 stick butter

2-4 Tbsp ice water

Pinch of salt

For the filling, you'll need

4 small red apples (choose your favorite kind, be creative)

1/4 cup brown sugar

Dash of cinnamon

1/4 tsp vanilla

1 tsp butter


*Tip: When measuring out your flour take a spoon and scoop it into the measuring cup. Be sure not to pack it down. This will make your crust light and fluffy.

Combine flour, salt, and butter in a food processor (be sure to use a dough blade), or in a mixing bowl, and mix until flour becomes crumbly. Add the water 1 Tbsp at a time until the dough forms into a ball. Remove the dough and lightly dust it with flour, wrap it in plastic wrap, and place it in the fridge for an hour. (You can keep it in the fridge for 24 hours if you want to just prep the dough ahead).

*Important note: this is only enough dough for the bottom crust. You’ll have to repeat the steps for a top crust.

I know, why not just double the recipe, do it once, and split the dough in half? I’ve tried and it never taste the same. The extra step makes it worth it!


Peel and slice your apples. Combine sugar, cinnamon, vanilla, and butter in a small saucepan over low heat. Allow the sugar to partially melt then add apples to the saucepan. Coat the apple in the sugar mixture, and once the sugar has completely melted remove from heat.


Dust your rolling pin and dough with flour and roll it out. Next, place the bottom crust in your pie pan, add the apples (be sure to drizzle in the melted goodness at the bottom of the saucepan). Roll out the top crust and cover the pie. Pinch the edges and don’t worry about it being perfect. This is a rustic pie.


Bake at 350 F for 30-45 mins. You’ll smell when it’s ready. Allow it to sit for five minutes then serve with a scoop of vanilla ice cream, and enjoy!

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