No matter what the thermometer says outside, I DO NOT CARE! We are officially in the fall season, which means we are officially in apple pie season. Crank your AC down a few notches, put on some Louis Armstrong, & light a fall scented candle because we’re about to get our baking game on.

flashback to when my babies were just tiny pumpkins

My Aunt Lanita bakes the most delicious apple pie. She makes it every Christmas, & then I dream of its buttery crust for the next eleven months. I’ve started making it for special occasions like Supper Club, & while most enjoy it hot with a scoop of vanilla melting on top, I like mine just as much cold the next morning straight out of the pie plate with a cup of hot tea.

I’ve always loved the idea of loving people with baked goods. When we moved into our house, a neighbor came to meet us, & she said, I wanted to bring a pie but I didn’t have one. HA! So I guess there are times our well intended thoughts really do only carry us so far. Wouldn’t that be neat, though? Baking & walking a pie over to your neighbor’s just because? I like the sound of that idea.

As of 7 o’clock this morning, the husband & I are in the air making our way to New York City to celebrate my 30th birthday, & I’m so excited! I know you’re supposed to eat cheesecake in NYC (& trust me, we will), but you know what I Googled during my planning process? Best pie in NYC. I’m thinking that may be breakfast one day.

I obviously will never write a fall or pie blog without some Gilmore Girls inspiration.

Aunt Lanita’s Apple Pie

Pie Crust Ingredients

3 C flour

1 tsp salt

1 C unsalted butter (2 sticks)

6 T cold water

Filling Ingredients

6-8 granny smith apples—cored, peeled, sliced

½ C sugar

¼ – ½ C brown sugar (depends how sweet you like your pie)

¼ tsp salt

cinnamon, to taste

¼ C flour

Filling Directions

  1. Mix all ingredients except flour. Let sit for 30 minutes.
  2. Mix in the flour just before pouring filling into the crust.

Crust Directions

  1. Combine the flour & salt in a medium bowl.
  2. Cut the butter into the mixture. Mix together with your hands until butter looks like little peas in the flour.
  3. Sprinkle water 2T at a time, mixing well with a butter knife. Add water until dough can form into a ball. (You may need a bit more than 6 T water.)
  4. Mix the dough into a ball & cut in half. Work the first half into a ball & press into a flat circle.
  5. Place the dough on a floured surface & roll with a rolling pin until 1 ½ times larger than your pie plate.
  6. Ease onto your pie plate, fold under the edges, & cut off any extra dough.
  7. Add your apple filling.
  8. Roll out the second half of your dough. Place on the top of your pie.
  9. Fold the edges of the top dough over the bottom & cut off any extra. Flute the edges together with your fingers.
  10. Using your knife, cut four slits in the crust near the center. If you have any small cookie cutters, you can cut shapes out of the extra dough & place them on top of your crust for decoration.
  11. Bake in a pre-heated oven at 425 degrees for 15 minutes. Reduce oven temp to 350, & bake for 45 minutes.
  12. If you don’t want to see the extra dough for your crust go to waste, form the dough into one big cookie, dust some cinnamon & sugar on top, & bake it along with your pie (but not for as long!!). Pie crust cookies should really be a thing.
  13. Breathe in the incredible apple butter steam & take pictures of your creation as it cools.

Oh my goodness, my mouth is watering & all the sudden, I’m starving. Good thing I know where NYC keeps their pie.


  1. Ginni on October 5, 2018 at 11:21 am

    Yum! And I love that picture of little Collins and Emma!!

    • Jenna Winegeart on October 8, 2018 at 8:03 pm

      I love hunting down these pictures I haven’t seen in forever!

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