Good old apple pie

A new pin on the traditional recipe

Image by: Kiera Liblik
Apple pie.

I’m a firm believer that every single person on this planet should know how to make a classic apple pie. Whether you need to pull it together for a potluck or bring something to family Thanksgiving, this recipe isn’t only quick and easy, it’s also a major crowd pleaser. A step-up from the traditional All-American apple pie, this recipe includes a decadent homemade caramel topping and only requires a few ingredients so it won’t break the bank.


  • 3/4 cup brown sugar
  • 1/3 cup butter
  • 1/2 teaspoon cinnamon
  • 1/4 cup water
  • 1 package of pre-made pie crust (contains 2 crusts)
    • You can make your own but this is cheaper and easier
    • I use Tenderflake pie crust (comes ready-made in a pie tin for baking)
    • 3 large apples


  1. Preheat oven to 425 degrees
  2. Combine butter, sugar, cinnamon, and water in a sauce pan over medium heat until boiling
  3. Stir until sugar is dissolved and then remove from heat
  4. If you made you own dough, roll it 1/2 inch thick and line pie tin
  5. Core, peel, and slice apples into thin slices
  6. Put apples into pie crust
  7. Cut other half of dough into strips
  8. If using store-bought, remove pie crust from tin and cut into strips
  9. Place dough strips in lattice over apples
  10. Pour caramel sauce over the lattice
  11. There is enough that it will drip through to your apples and this gives your pie crust sticky caramel toffee flavour
  12. Bake for 15 minutes, reduce heat to 350 degrees, and bake for an additional 35 minutes or until crust is golden
  13. Let cool and enjoy!

Impress your friends or appease your relatives by surprising them with this new twist to a beloved classic.


baking, Campus cooking, QJ cooking

All final editorial decisions are made by the Editor(s)-in-Chief and/or the Managing Editor. Authors should not be contacted, targeted, or harassed under any circumstances. If you have any grievances with this article, please direct your comments to

Leave a Reply

Your email address will not be published. Required fields are marked *

Queen's Journal

© All rights reserved.

Back to Top
Skip to content