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Apple Pie

Apple Pies, Apple Sauce, Caramel Apples, Apple Pancakes are all being enjoyed during the apple harvest this month.  I'll freeze apple sauce and apple perishky but mostly, I just enjoy picking apples off the trees and taking them in to prepare treats for the family. 

My Mom didn't put cinnamon in her apple pie and so that is how we learned to love it.
The apples you use will make a difference on the texture of your pie.  Our Jonagolds are ripe now and make delicious apple sauce.  We like them in pies too.  They won't keep their shape like a Granny Smith will but again, I grew up eating transparent apple pies.

Deep Dish 9 inch Apple Pie

  • pastry for a 9 inch deep dish pie 
  • 8 cups peeled and sliced apples
  • 3/4 cup white sugar
  • 1 1/2 tablespoons flour
  • 1 1/2 tablespoons minute tapioca
  • two tablespoons butter
  • 1 egg and 1 tablespoon milk for pastry wash
  • sugar for sprinkling
  1. Preheat oven to 400 F.
  2. Roll out pastry to fit pie plate, allowing an inch hanging over to be able to crimp edges.
  3. In a large bowl, combine apples, flour, tapioca and sugar. 
  4. Turn out the filling into the pastry and top with pastry.  Crimp edges either but using the tines of a fork or pinching them together.  Make a hole in the center of the pie to vent the steam and also to allow a window into the filling.  
  5. Use foil to cover around the edge of the pie.  You can remove the foil in the last 15 minutes of baking.  This will ensure the whole pie is browned the same.
  6. Brush the top of the pie with beaten egg combined with milk and then sprinkle with sugar
  7. Bake for 15 minutes and then turn oven down to 375 and continue baking about 50 minutes or until the filling is bubbling and the top is nicely browned. 


  1. My Mom never used cinnamon either. In Home Ec at school we made Apple Crisp with cinnamon, next time I made it at home I put cinnamon in it. No one was impressed. That was the only time, in Crisps or Pie.

  2. I always put in cinnamon..but never have luck with the just use flour..

    1. Thank you so much for the tip of using four!

  3. Back in the dinosaur age when I was a child we learned to "taste" the flavour of each vegetable or fruit without too many other agents added in. Even salt, pepper and sweeteners were used with restraint. My Mom was considered a very good cook in our community.

  4. shirley bertheletteOctober 8, 2014 at 1:56 PM

    love,love apple pie! I also use cinnamon,in mt pie,, what can be use instead of the minute tapioca? thanks

    1. does anyone know if you can re-place the minute tapioca with corn starch or something else???I don't usually have tapioca on hand. thanks

  5. Your pies look wonderfully flavourful. We didn't use cinnamon where I grew up, cloves was the standard spice for apple. It has a strong flavour but we were all used to it. I don't think many people use cloves in Canada. Angharad

  6. What a delicious looking piece of pie!!! I must try mine without cinnamon next time!

  7. Cinnamon, but lightly. But when I make an apple crisp for friends, I nearly dump the whole bottle in, at their specific request. "We love cinnamon, use more next time" they said.

    Spicing is such an acquired taste. In my family home we made Vinatarta every Xmas and used only cardamom as my mother's Icelandic friend had taught her. Some people used cinnamon there too, and I *really* did not like that.


  8. What a wonderful looking setting with the pie and the candlelight and the beautiful dish. I also love the really deep dish for the pie baking. Thank you!

  9. My Mom was a Prairie cook and never used cinnamon in her apple pies. My father disliked any spice in desserts. We used to argue about it because most apple pies that you bought ready made had a lot of cinnamon which we liked as kids. I think the heavy use of cinnamon is an American thing because all the apple pies I've had in the States use a lot of cinnamon.


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