Mom’s Easy Carmel Apple Pie

Updated: Dec 31, 2019

Mom's Easy Apple Pie is a classic dessert that's perfect for any occasion! Its’ always on my Thanksgiving dessert table!!

Prep Time 30 minutes

Cook Time 40 minutes

Cooling 2 hours

Total Time 1 hour 10 minutes

Servings 8 people


1 box (14.1 oz.) refrigerated pie crusts (I use Pillsbury brand, which has 2 crusts in each box)

For the Filling:

*In a large bowl add

6 cups peeled, thinly sliced Granny Smith apples (about 6 medium apples)

¾ cup sugar

2 tablespoons all-purpose flour you can substitute einkorn flour

1 tablespoon lemon juice

¾ teaspoon cinnamon plus 2 drops of cinnamon bark vitality oil

¼ teaspoon nutmeg you can add or actually substitute 2 drops of nutmeg vitality oil

¼ teaspoon salt.

Now I add about ½ cup of Carmel sauce to the mix… you can get that in the ice cream topping section… Richardson ice cream toppings..

Optional for serving: vanilla ice cream


Preheat oven to 425 degrees F. Bring refrigerated pie crusts to room temperature.

Unroll 1 pie crust and press it into a 9-inch glass pie plate.

In a large bowl, toss together all of the filling ingredients.

Transfer filling to the pie plate. Unroll the second pie crust and place it on top of the apples.

Tuck the extra top crust under the bottom crust edge, pinching together with your fingers to seal.

Cut slits in the top of the pie (to allow steam to vent).

Bake for 40-45 minutes, or until apples are tender and crust is golden brown. About halfway through the baking time, cover the edge of the crust with strips of aluminum foil to prevent the edges from becoming too dark.

Cool pie on a wire rack for at least 2 hours before slicing and serving.

Also here’s a nice diffuser blend to use… its apple pie spice..

3 stress away

2 thieves

3 lemon

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